A classic chocolate cookie with white chocolate chips. Nut lovers should add chopped raw macadamia nuts.
- 2 ¾ c. all-purpose flour
- ⅔ c. dutch process baking Cocoa
- 1 tsp. baking soda
- ½ tsp. salt
- ½ c. butter, softened
- ½ c. margarine, softened
- ¾ c. granulated sugar
- ⅔ c. packed brown sugar
- 1 tsp. vanilla extract
- 2 large eggs
- 2 c. (12-oz package) white chocolate chips
- 1 c. chopped macadamia nuts (optional)
- Preheat oven to 350° F.
- Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
I got this recipe from the Nestle Toll House recipe book my coworker gave me. I’m not a huge fan of white chocolate but I thought I’d give the recipe a try anyway.
These cookies turned out soft and chewy and best of all: fluffy. They were a huge hit with my coworkers.