White Chip Chocolate Cookies
These are my favorite cookies my grandma used to bake for me. They are really good with a tall glass of cold milk.
These are my favorite cookies my grandma used to bake for me. They are really good with a tall glass of cold milk.
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
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
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!!
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.
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.
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:)
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.
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!
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!
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.
soft and delicious at first, they tend to get dry and loose all moistness. but the taste is good all the same.
These cookies were FANTASTIC! They were VERY sweet. I would not add even a little more sugar than called for in the recipe. I did add 1/4 cup of additional butter than was stated in the recipe but it was probably not necessary. They were truly amazing!!
I don't know why so many people made so many quantity changes to this recipe. I took my chances and made the recipe as stated (with the slight exception of substituting half of the white sugar with brown sugar) and they came out wonderfully. I'm sure if I only used white sugar they would've come out just as good. Only thing was I made mine with a rounded TABLEspoon full each cookie instead of just teaspoon full. They came out about about 2 inches in diameter with a tablespoon so I can't imagine that they would come out big enough with just a teaspoon full for each cookie unless you like cookies the size of a quarter. Otherwise, Recipe is WONDERFUL AS IS. Crispy on the outside until you bite into it and it's soft and chewy on the inside. Stays that way for at least 2 days (Mine didn't last longer than that!) Half of the recipe makes about 28-32 cookies.
Hubs might disagree with me on this, as he tends to like cookies more on the (too) sweet side than I do. These are very good, no mistake about it. They're rich and buttery, chocolaty and soft, provided you bake them only until just set. But they're a little too sweet for me, and it just might be the white chocolate chips that took the sweetness level over the edge. I think if you reduce the sugar to 1-1/2 cups everyone would be happy.
Man... this is so good and everyone at my work place wants more! Your a legend Ruth!
I'm glad I followed the recipe as is. These are super moist and slightly chewy, and very sweet! The bake time is perfect IF you flatten your dough before baking. It doesn't spread out much and they look a little lumpy if you just drop them onto the sheet! But that's a minor thing, really. :) Everyone said these taste like brownies, and I tend to agree. Good recipe, thanks for sharing!
All I did was add 1/2tsp of baking powder to insure they did not flatten and leave them in the freezer for some time. This is one of my favorite cookie recipes!
This recipe has become a staple in my household. I switch between this recipe and another oatmeal chocolate chip kind on this website. I have frozen this dough as well and it comes out just as well, if not better because it is easier to handle. Enjoy!!
I can't rate this a 5 because I changed one of the main ingredients...but these were DELICIOUS! I used peanut butter chips instead of white chocolate chips. I LOVE these chips (I could eat them by themself all day long!) and adding them to this recipe made it perfect! Thanks for a great recipe! :)
I am only 12 years old and thought i'd make these for my family. Everyone loves them! But you do have to push them down so when they bake, they have the form of a cookie. I used a spoon the level it and my fingers to form it. I will definetly make these again.
These came out flat. Next time I will try more flour.
Excellent! Instead of all white chocolate chips, I used 1 cup white & 1 cup milk chocolate. The mix IS very hard to mix, but it doesn't seem dry. Don't overcook these - 8 minutes is all you need so they stay nice and chewy in the center.
I loved it~! Personally i like it better without vanilla extract and i used two teaspoons of milk instead so that are softer~! I will make these again, My church loved them.
These would have been much better if I had added more flour or used less butter. As was, they ended up being too soft and fell apart. Very tasty, but not pretty at all!
Excellent! I followed the recipe using 2 cups of white sugar. Very good. I had to make another recipe of them because I know they'll be gone fast. The second recipe I used 1/2 white chips and 1/2 butterscotch. I bet peanut butter chips would be good.
They didn't turn out very pretty, but they're really good! I used half white, half brown sugar and kept everything else the same. They were perfect in 8 minutes.
Dough seems like it will be way too dry, but it's actually perfect -- just takes some serious muscle to stir. Wonderfully fudgy, taste a lot like cocoa puffs!
I LOVE white chocolate, so I had to make these for holiday cookie tins. I followed the recipe exactly except I had run out of butter sticks and used margerine sticks instead. They turned out just as good! I received many compliments, and even the Boy, who HATES white chocolate, said they were like a delicious brownie cookie (haha). I plan on making these again!
This is a delicious cookie!!! We made them today to set out for Santa. I think he will be verrrrrry pleased. The only change I made to the recipe was by misreading....I added the entire bag of white chips. I don't think it hurt anything. haha Next time I make it I will probably add a small amount of coffee powder (because I use that in almost everything that I bake that is chocolate) and I'll replace the vanilla with peppermint extract to see what happens. This is definitely a keeper!
These are fabulous cookies as is, or with modifications. I like to use 1/2 white and 1/2 brown sugar. Sometimes I also use 1/2 butter and 1/2 golden crisco, and the batch that is making the house smell so delicious right now had 1 tbsp of instant espresso powder added to the dry ingredients. Also added a splash of milk, as the dough was looking a little too crumbly. With modifications or not, these are often requested by friends and family!
there are amazing! sooo good! i made just as the recipe says and they came out looking and tasting like the perfect cooke! this is a keeper!
Just made these tonight with a little variation. I used 1 cup white and 1 cup brown sugar. Other than that I made as stated. The dough seemed a little "heavy" I guess you could say. Unlike most other cookie dough I've worked with. I wasn't sure how they would turn out. They turned out fabulously! Only thing I will change next time is putting LESS white choc chips in it. They don't all mix in well at all. The cookies are wonderfully soft and chewy! The DH actually rated them 4.5.. a first for him! He said they're just about the best cookies he's ever put in his mouth.
I have made this recipe several times now. I make this recipe exactly as described except I use 2c. white chocolate chips because that's an entire package and I don't want 1/3c. laying around left over. Other than that, I don't alter any ingredients or add anything extra or change any of the measurements. These are, hands down, the Best. Cookies. Ever. No, seriously, they're awesome. I just got finished with a batch and had to come here and write a review. I ate like 6 or 7 of them and they're not even fully cool yet. I really mean it when I say these are my favorite cookies of all time. Did I mention how they're the best ever? Just wanted to make sure I was clear on that. I bake them on 2 racks at a time, 365 degrees for 9 minutes, rotating the racks halfway through. The reason I use the higher temperature is because I use silicone baking mats and I find that sometimes you need to bump it up a little for the cookies to spread well. If you use parchment instead, 350 would probably be fine. I really, really love these cookies.
delicious.. I added chocolate chunks
I followed the reviews and used 1 cup of sugar and 1 cup of brown sugar. Cookies were great but next time I'm going to follow 2 cups of sugar to see what they taste like. I also might add walnuts to them next time to break up the chocolate tastes.
These are great. Everybodies favorite. I don't have alot of time to bake cookies very often, so what I do is I pull out the bar pan and I put all the batter in the pan and press it out evenly from end to end. I just bake it until it looks done. Like a cookie looks when its done. cool and cut into bars. quick and easy.
I made this recipe using the modifications from another reviewer. These cookies were good and went quickly, but they're not what I was looking for. My neighbor, who has now passed away, used to make the most wonderful chocolate chocolate chip cookies and I've been searching for a recipe that comes close. This one is good, but it isn't it.
Excellant cookies, I made mine with milk chocolate chips and the grandchildren made them disappear really fast
I was looking for a cookie recipe to use my white chocolate chips and i found this.. I loved it!! though I half of the white sugar to brown sugar.. it turned out just fine.. i love the taste of the cocoa...especially that my cocoa powder is so good.. =) 5 stars for this.
The only reason I didn't give it 5 stars was because they were MUCH more moist and chewy with 1/2 brown sugar substituted for white. Great cookies!
I made these exactly as recipe stated. Left in 8 - 9 min. and they were perfect the first day. Moist / chewy / a little crispy on the outside. Today (a day after making my cookies) they are pretty dry and crumbly. They still taste good, but the texture isn't so great. :-( Not sure why, most of my cookies don't do this.
Very good brownie-like cookies. I replaced white chocolate chips with pb chips, since chocolate pb is such a great flavor combo. These really rock. The only thing was the appearance, they didn't flatten out as much as I would have liked them to, but they still taste awesome.
These are exactly the kind of cookies the kids love to get at the bakery...chewy on the outside, moist on the inside...took the advise of a couple of reviewers and decreased the sugar to 2/3 white and 2/3 c brown, otherwise, was perfect the way it was written! Next time going to add macadamia nuts to it!! This one is a most definite keeper...now official the kids 'favoritest' cookie!
This recipe is absolutely delicious. Not only did I gorge myself on the dough, but the cookies as well. I made several of these for friends and family and I'm sure they'll all love them! Thank you for your recipe, I'll be using it for a long time to come!
Great recipe as is. Excellent with milk chocolate chips added.
Loved this recipe...came out great!
These cookies were delicious! I followed the recipe exactly, despite some of the other reviews. The chocolate flavor was very rich and the white chocolate chips were a good contrast. I always ate them with milk though! I shipped them across the country to my family and I was told they were still great. One note though: they dough is very hard by the time you mix in the chocolate chips. I got quite a workout!
I just made these cookies and I love them!! The chocolate is not at all overpowering, and the white chocolate chips balances it out nicely. I also did what everyone else was saying by substituting 2/3 c. sugar and 2/3 c. brown sugar for the white sugar. I am definitely keeping this recipe for future use!! Thanks :)
I thought they were just "okay." I took mine out of the oven after 8 minutes. They have a good, soft texture, but the flavor isn't great. Maybe some melted chocolate chips or bakers chocolate to give it a "smoother" chocolate taste would help.
I've had better. Sorry :(
These exceeded my expectations! I followed the recipe, except that I used 1/2 cup brown sugar and 1 cup white sugar in place of the 2 full cups of white sugar. The cookies came out crisp, yet chewy and very delicious.
I do not mess around with changing recipes -- I followed the recipe and these turned out well. The only thing I did different was using the whole package of Ghiradelli white chips (2c) which is a little more than what the recipe calls for. Just for fun I might try a mixture of white and chocolate chips next time.
Yum!!! I made the sugar and flour adjustments as suggested by other reviewers (2/3 cup white sugar, 2/3 cup brown sugar instead of 2 cups white sugar and 2 1/4 cups flour). I will be making these again for sure!
So good! The only change I will make next time is only use about 1/2 the chips. Another reviewer said that they hold shape really well and not to be afraid to squeeze them together on the cookie sheet and that is very true. Every one loved them (Oh, and I did use 1/2 white 1/2 brown sugar because I prefer brown)
I followed suggestions made by other reviewers. I used 2/3 c. both brown and white sugar. I also used 2 1/4 c. flour and baked 10 min at 375. The cookies turned out chewy and delicious. They also held their shape well. I will definitely make this one again!
A really good chocolate cookie! I followed the advice to up the flour to 2 1/2 cups, and changed the sugar to 2/3 cup white and 2/3 cup brown. Instead of white chocolate chips, I added 2/3 cup pecan bits and 2/3 cup toffee bits. There are a few left after one week and they are still nice and soft and chewy. Will definitely make again and try different additions - maybe dried cranberries and walnuts? The possibilities are endless.
Yum! This recipe is "THE BEST" chocolate-cookie recipe ever! They are quite flat;but I think they are supposed to be that way- they taste great all the same. I would recommend this recipe to anyone who absolutely LOVES chocolate.
My husband asked me to make chocolate chip cookies but all we had were white chocolate chips. I found this recipe and they turned out GREAT. Husband doesn't like white chocolate and was sure these wouldn't be worth the time. He's been raving about them since the first bite!
so so so yummy!!! best when slightly undercooked.
Super good cookies!!! I only changed it by doing half white sugar and half brown...I don't like white chocolate chip (made thesefor my wife) But even I like them..Thank you
This recipe is STELLAR with no revisions. The cookies are moist, chewy and fantastic! My kids and my husband -- who isn't a cookie person -- devoured these. The second time I made them, I added half white chocolate chips and half regular chocolate chips. Made for a delicious triple chocolate cookie.
Added chocolate chips.....more fattening but fricken fantastic!
Not bad! Good standard white chip chocolate cookie recipe. The only thing I changed was adding a few more tablespoons of cocoa powder and put in equal parts white and brown sugar. This is only my personal tastes. I made the recipe both ways and they both turned out wonderful. I personally like more of a sharp-tasting chocolate cookie over one that is mild in chocolate flavor.
i made them exactly as instructed and there were FABULOUS. i didn't trust the baking time...they looked so raw. but trust me, bake them for only 10 minutes ( i made huge ones and baked them for 15min) and then cool them for 5-10 min. they are the best flaky vs. chewy cookies! my son said they are 'the best cookies in the world'
These cookies were JUST what the doctor ordered! I needed something I could bake with the ingredients I had on hand; this was it! I also added pinon, which was good to me. I made them just as the recipe dictated. There's so many I'll just have to eat them all. :0) SCRUMPTIOUS!
we used chocolate chips and it tasted great!!!!!!!!!!!
Loved these cookies! followed the recipe exactly and they came out light and delicious! I also tried them with semi sweet chocolate and those are good too!
these cookies are fantastic! i always use half white chocolate chips and half dark chocolate, just to make them taste a little more grown up, but i get tons of complements every time i make these!
Baked according to recipe, they are excellent! They are sweet - but aren't cookies supposed to be? YUMMY!
Fabulous but with these changes: Instead of 2c granulated sugar, substitute: 1c Brown Sugar and 1c Granulated Sugar Reduce Flour from 2c, to 1 3/4 c. Replace white chocolate chips with: 1c Milk Chocolate Chips and 1c Semi-sweet Chocolate chips These changes produce more depth & flavor
I'm staying with my bachelor boyfriend, so I had to make some substitutions. I used walnuts instead of chocolate chips, kaluah instead of vanilla, and "Hershey's special dark" cocoa powder. I also only made a half batch. That said, these were delicious. Yes, they weren't terribly "moist" as dough, but they baked up plenty soft and I liked being able to use my fingers to measure out an amount instead of a scoop (which, of course, I didn't have). Yum!
Amazing, simple and fast. I used walnuts instead of the white chocolate chips. YUM.
Made almost as is except I used semi-sweet chocolate instead of white chocolate chips and walnuts ... mmmmm so good... it's the day after and the texture reminds me of brownie cookies i used to buy from the market .... i really like these and will definitely use this recipe in the future
THESE ARE THE BEST COOKIES I HAVE EVER MADE!!! I bought the Hersheys special dark cocoa and nestle swirls chocolate chips (half white/half milk chocolate). I think the swirls made it less sweet and it was PERFECT!!!! I also accidentally added about a 1/4 cup of extra cocoa. Either way- wonderful wonderful wonderful. I have to make sure I dont keep these in the house b/c its the only thing that i will fudge on my diet for!
Wonderful cookie! I read many reviews and I cut down on the sugar and added about 1/4 cup more flour. After testing several in the oven I did press them with a glass and they did not spread at all. I took every pan out after 8 minutes and cooled them for 5. Yummy!
I just tried this recipe and other than making the cookies bigger they came out amaing!!! I will have to hide them from my husband who we will nickname "cookie monster".
BEST. COOKIES. EVER.
great cookies. i wouldn't change a thing except for adding less white chocolate chips. the cookies had too many chips and made each serving really sweet (and i do like a sweet cookie) but it was a bit much.
Great cookies! Use good white chips!!
Quite simple. Little hard to mix with my ancient Kitchen Aid mixer(and then my poor little spatula)near the end. I also used dutch processed cocoa powder, too, as I've learned it's the best. Only thing I did was add just a little more white chocolate chips and a 1/2 c. of chopped pecans. I did chill the dough for just an hour or so, but that's a personal choice. I'd make these again. NOTE: Nine minutes was right on for bake time, I baked them for ten and let them sit on the sheet, they were a little dry. This recipe made me 35 medium-sized cookies.
I followed the instructions of one of the previous reviewers (with both brown and white sugar, and a hint more flour, along with a higher baking temp) and they turned out wonderful. Rich, moist, with just enough chocolate. I'm not a big white chocolate fan, but they work wonderfully in these cookies; milk chocolate, or semi-sweet chips would almost be too much, if that's even possible. Would probably be quite good with peanut butter chips though.
These cookies were really good!!!
These are GREAT!
These are wonderful...I liked them better with a bit less cocoa.
These cookies are fantastic. They are crunchy around the outside and chewy in the middle- perfect. They went down very well (and quickly) with the whole family. I've since made them with a mashed banana when there were no eggs in the house and they came out just as good. The banana adds to the chewyness of the cookies.
I listened to a previous review and increased the flour to 2 1/4 cups and I halved brown and white sugar -- did 3/4C and 3/4C of each. I used one stick of unsalted butter and one stick of margarine, then added 1/2t of salt. Cooked at 10 minutes, the cookies came out rather cakey, and I like chewy cookies. Maybe baking them for less time will work better. Pulling out my last batch in three minutes.
THESE ARE SOOOO GOOD!!! I followed another reviewer's advice and added 2 1/4 cup flour instead of just 2 cups. and then added 2/3 cup brown sugar and 2/3 cup white sugar. She also said to add a full 1 tsp. of salt but they had a tad bit too much salt in so the next time I just did 1/2 tsp. salt and they were perfect. They are SOO good I can't even tell you - you just have to make them! I love putting a scoop of vanilla ice cream on! I've made this recipe 3 times in the last 2 weeks. Also make sure you keep an eye on them - you can't tell when they're really done since they stay very well formed when they're baking, so take them out when they are a little mushy and they will be soft!
It was a really great recipe. I had fun making it and got rid of some white chocolate chips that I had no idea what to do with. Ialmost couldn't make them cause I ran out of flour :/ good thing my stepmom was at the house and had some at er house. :P I would recomend these cookies to just aboit anyone. :)
These are really good! I didn't change a thing and got a beautiful, chocolaty cookie - crispy on the outside, chewy on the inside. They taste like a hand-held brownie! The secret to making great cookies is to make sure that your cookie sheet is cold (I stick it in the freezer for a few minutes before putting the cookie dough on it). When the cookie sheet is cold, the cookies don't spread as easily, so you get a thicker cookie as a result. Thank you so much! Yummers.
Amazing! The first time I tried it I accidentally used the normal cocoa so it was sweet but the kids loved it. Second time around I put 1/3 of brown sugar instead. I have never found a better recipe.
My daughter made these for the 4-H fair. They were chosen as Champion. They are awesome cookies.
I did exactly as the recipe said & they were delicious! My husband said the were better that Mrs Fields cookies..yummy yummy so this is a keeper for our family! Thanks
really good, next time I'm gonna try to add chocolate chips and nuts. taste like a local bakery's cookies
We loved this recipe.
This recipe was so easy and I followed it exactly. They were the best!My husband couldn't stop eating them. They would be just as good without the white chocolate chips.Excellent, this is a keeper!
I accidently added 1 extra cup of the chips but they turned out great!
After reading through the reviews, I was almost going to go with some changes others had made and I am glad I didn't! These are divine just as it is! Super moist!
Awesome! Easy to make. Could have a teeney bit more moisture.
Cookies were delicious- I also made them with peanut butter chips- EXCELLENT!!