These are my favorite cookies my grandma used to bake for me. They are really good with a tall glass of cold milk.

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Ingredients

54
Original recipe yields 54 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Fold in the white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

  • Bake for 8 to 10 minutes in the preheated oven, until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

113 calories; 5.8 g total fat; 17 mg cholesterol; 78 mg sodium. 14.8 g carbohydrates; 1.4 g protein; Full Nutrition

Reviews (497)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/07/2003
Well, I could tell from the start that this recipe needed some adjusting. The amount of shortening and butter didn't sit well with the flour. I used 2-1/4 cups flour, 2/3 c. each brown and white sugar, 2 eggs, 1 tsp salt and added 1 cup nuts and 12 oz white chips. (Left the other ingred. as they were) Bake for 11 minutes at 375 and give yourself four stars!! Read More
(231)

Most helpful critical review

Rating: 3 stars
07/21/2006
These cookies were good but too sweet for me but my co-workers loved them. The second time around I made the changes recommended by another reviewer (2 1/4 Cups flour 2/3 C wht. sugar 2/3 C brn. sugar baked at 375 deg. for 10min.) and they were excellent...perfect taste and texture. I will make the modified version of this recipe from now on...thank you to the person who suggested the changes:) Read More
(62)
612 Ratings
  • 5 star values: 441
  • 4 star values: 126
  • 3 star values: 28
  • 2 star values: 9
  • 1 star values: 8
Rating: 4 stars
08/07/2003
Well, I could tell from the start that this recipe needed some adjusting. The amount of shortening and butter didn't sit well with the flour. I used 2-1/4 cups flour, 2/3 c. each brown and white sugar, 2 eggs, 1 tsp salt and added 1 cup nuts and 12 oz white chips. (Left the other ingred. as they were) Bake for 11 minutes at 375 and give yourself four stars!! Read More
(231)
Rating: 4 stars
08/07/2003
Well, I could tell from the start that this recipe needed some adjusting. The amount of shortening and butter didn't sit well with the flour. I used 2-1/4 cups flour, 2/3 c. each brown and white sugar, 2 eggs, 1 tsp salt and added 1 cup nuts and 12 oz white chips. (Left the other ingred. as they were) Bake for 11 minutes at 375 and give yourself four stars!! Read More
(231)
Rating: 5 stars
02/09/2007
Delicious cookies. I did admit I changed the recipe just a little. For added moisture and chewiness, I included some brown sugar. I put in 1 1/3 cup white sugar, and 1/3 cup brown sugar (omitted the last 1/3 cup altogether). I also used over half whole wheat pastry flour. I baked for 8 minutes at first, then went to 7.5 minutes- perfect time for my oven. Chewy inside and crisp edges, and nice and soft. These are really good. Read More
(145)
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Rating: 5 stars
07/30/2007
I make cookies all the time and these were great...Made just as is and they came out wonderful. I like to make my chocolate cookies a day ahead of time because the good chocolate flavor comes out better after a day at rest. Keep in a air tight container and they held up wonderfully! Thanks for the share. Read More
(112)
Rating: 3 stars
07/21/2006
These cookies were good but too sweet for me but my co-workers loved them. The second time around I made the changes recommended by another reviewer (2 1/4 Cups flour 2/3 C wht. sugar 2/3 C brn. sugar baked at 375 deg. for 10min.) and they were excellent...perfect taste and texture. I will make the modified version of this recipe from now on...thank you to the person who suggested the changes:) Read More
(62)
Rating: 5 stars
09/16/2004
Just pulled the last batch from the oven. At first I thought they would be too dry it was hard to put in the macadamia nuts and white chips. However! A little firm stirring was all it took. they held their shape well didn't spread (don't be afraid to squeeze big ones close if you want) too much and the taste is so rich! This is a definite keeper. Read More
(56)
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Rating: 5 stars
06/11/2003
This is the best chocolate white chocolate chip recipe I have ever found! The cookies are better than those that you buy at the mall!!! The outsides are a little crispy with chewy centers! Wonderful! Thanks! Read More
(40)
Rating: 5 stars
03/02/2009
I will never quite understand how someone can change a recipe and *then* rate it. I made these exactly like the recipe calls for and they were awesome! Somewhere between a brownie and a cookie and very scrumptious! Definitely a keeper for us! Read More
(38)
Rating: 5 stars
03/20/2004
These remind me of a brownie not the usual cookie type. They are excellent and so pretty with the white chocolate chips mixed in. I used 2/3 cup of brown sugar and 2/3 cup of white sugar instead of the two cups of white sugar as the recipe called for and I used 2 1/4 cup flour. I always line my cookie sheets with parchment paper. I will continue to make these awesome cookies everyone loves them and you will too. Read More
(34)
Rating: 4 stars
07/15/2003
soft and delicious at first they tend to get dry and loose all moistness. but the taste is good all the same. Read More
(22)