Chocolate White-Chocolate-Chip Cookies Recipe
Try These Yummy Chocolate Cookies Packed with White Chocolate Chips
Dec 20, 2008
Imagine a fantastic reverse image of the typical chocolate chip cookie exemplified by Nestlé® Toll House® cookies. Instead of a yellow-golden cookie studded with milk chocolate chips, this cookie is rich chocolate brown and full of plump white chocolate chips.
Sounds delicious? Well, such cookies are more than just a fantasy.
White chocolate, by the way, is a product some purists claim isn't chocolate at all. It's made from cocoa butter, the fat extracted from the chocolate "liquor" produced by grinding roasted cacao beans in the chocolate-making process. That butter, filtered free of the cocoa solids that themselves become cocoa powder, is then blended with sugar and milk solids to make white chocolate. True chocolate or not, it offers many of the same meltingly good pleasures as its darker cousins.
Try this easy recipe, which provides a bounty of delicious cookies, enough to enjoy at home and share with family and friends, too.
Chocolate White-Chocolate-Chip Cookies
Makes about 6 dozen
Ingredients:
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoons salt
- 1 teaspoon baking soda
- 2 1/2 cups white chocolate chips or chopped white chocolate
Directions:
- Preheat the oven to 375°F.
- In a mixing bowl, using a hand-held electric mixer on medium speed, cream together the butter and granulated and brown sugars. Beat in the eggs and the vanilla and almond extracts until the mixture is light and fluffy.
- In a separate bowl, sift together the flour, cocoa powder, salt, and baking soda. Add them to the creamed mixture and beat until thoroughly blended.
- With a spoon, stir in the white chocolate chips until uniformly distributed.
- Drop generous teaspoons of the batter about 2 inches apart onto greased cookie sheets.
- Bake until the cookies have spread and, though they still look soft, their surfaces look slightly dry and slightly darkened, 10 to 12 minutes.
- Let the cookies cool on the baking sheets for about 2 minutes. Then, with a spatula, transfer them to wire racks to cool completely.
The cookies may be baked up to 3 days ahead of time. After the cookies have cooled completely, store them in airtight containers, in layers separated by sheets of waxed paper. Choose attractive cookie tins and offer them up as very personal, and economical, gifts from the heart!
Enjoy the cookies with ice-cold milk, freshly brewed coffee (see Brewing the Perfect Cup of Coffee), tea, hot chocolate, or a mug of Holiday Egg Nog. Looking for other great old-fashioned cookies? Check out Classic Peanut Butter Cookies.
