My Repertoire’

Your Best Recipe

Awards

Vegetarian_Website_Award Vegetarian_Website_Award

White Chip Chocolate Cookie

Happy Holidays everybody!!! This is such a festive season! I see so many colorful Christmas trees. Wherever I go, there’s just this positive energy in the air, that keeps you happy…And when I’m happy, I crave sweet treats of course!! What can be better than warm, soft, chewy cookies?? I had been waiting to make these cookies since I bought a bag of Nestle Toll House Premier White Morsels. This recipe is also given on the bag, this and White Chip Island cookie. But as I’m not a fan of coconut, I was waiting to try this chocolate cookie.

Both me and my hubby love white chocolate. The combination of the chocolate cookie with white chocolate chips sounded brilliant to me. So I tried out a batch and here is the recipe for all of you. The cookies turned out awesome. It is a very simple recipe. The only thing you need to be careful about is, not to over bake the cookie. Though it may seem like it is undone after 9 mins, leave it on the counter to cool for about 2 mins and you will see that they are done. If you over bake them, the cookies turn crispier and you lose out on the soft and chewy center. So do not bake for more than 11 mins at any cost.


Makes about 5 dozen small(2″) cookies

Ingredients:

All Purpose flour – 2 1/4 cup
Cocoa powder – 2/3 cup
Baking Soda – 1 tsp
Salt – 1/4 tsp
Butter or Margarine(softened) – 1 cup(2 sticks)
Sugar – 3/4 cup
Brown Sugar – 2/3 cup(packed)
Pure Vanilla extract – 1 tsp
Eggs – 2 large
White chocolate chips – 2 cups

Method:

  • Combine flour, cocoa, baking soda and salt in a small bowl.
  • Beat butter, sugar, brown sugar and vanilla extract until creamy and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Gradually beat in the flour mixture. Stir in the white chocolate chips with a spatula.
  • Preheat oven to 350 F.
  • Drop by a well-rounded spoon onto ungreased cookie sheet, leaving at least 2 inches gap between the cookies. I just used my hands to form small balls and placed them on the cookie sheets. Make bigger balls for large cookies.
  • Bake for 9-11 mins or until the centers are set. Cool on the baking sheet for 2 mins, then remove to cool completely on wire racks.

You might also like:

Spooky Eyeball Cookies in Blood – (Meringue cookies in POM-Strawberry syrup)

Gingersnaps – with Fresh Ginger

Tiranga (Tricolor) Cookies – Happy Republic Day!

Chocolate Dessert Cups with Strawberry Cheesecake filling

Leave a Reply

Your email address will not be published. Required fields are marked *


*

Subscribe with

Enter your email address to get updates in your inbox:

Find Ambika’s Kitchen on

Facebook Twitter Food Gawker Season With Spice Taste Spotting Kitchen Artistry Tasteologie