Prep 15 mins
Cook 12 mins
I got this recipe off of the bag of white chocolate chips, but made a couple of small changes. It is quick and easy to make and gives a little change from the regular old chocolate chip cookies. The cook time is per cookie sheet.
- 2 1⁄4 cups all-purpose flour
- 4 tablespoons cocoa
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup butter or 1 cup margarine, softened
- 3⁄4 cup granulated sugar
- 2⁄3 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups white chocolate chips
- Preheat oven to 350°F.
- Combine flour, cocoa, baking soda and salt in small bowl.
- Beat butter, sugars, and vanilla in large mixer bowl until creamy.
- Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mix.
- Stir in chips.
- Drop by well-rounded teaspoon onto ungreased cookie sheet.
- Bake 10-12 minutes.
- Cool on rack.
Fantastic! Soft, chewy goodness. The only changes I made was I added some pecans and I used an ice cream scoop to scoop out bigger portions of batter. They baked up nicely. Thanks for sharing! My only issue was that I could taste the baking soda so I would reduce the amount next time.
These were wonderful! They turned out very soft and chewy. I baked for 10 minutes and left them on the baking sheets for a couple minutes to "firm" up. I used parchment paper and just slid paper with the cookies onto the cooling rack. Thanks for sharing your recipe!!
These were yummy! I used a small box of instant chocolate pudding mix instead of the cocoa. They came out very soft. Thanks!