White Chocolate, Chocolate Cookies Recipe - Allrecipes.com
White Chocolate, Chocolate Cookies Recipe
  • READY IN 35 mins

White Chocolate, Chocolate Cookies

Recipe by  

"The reverse Chocolate Chip cookie. Rich dark chocolate with white chocolate chips."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
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  • PREP

    25 mins
  • COOK

    10 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture. Finally, fold in white chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Jul 02, 2007

In my circle of friends it's a well known fact that I can bake anything except cookies. So you can imagine everyones surprise when they tasted these fabulous, chocolatey, yummy cookies. Finally, a cookie I can make without them being little crispy rocks. Update: I made these again today but copied the recipe down wrong and used baking powder instead of baking soda. Found the answer to the problem of them going flat. They came out all puffy and pretty. Next time I'll try half baking soda/half baking powder to see if it might improve the texture while maintaining shape.

 
Most Helpful Critical Review
Mar 10, 2008

These were just ok. Very crumbly and dry. Had good flavor but the texture was more cake like than cookie.

 
May 06, 2008

This recipe has now become a favourite. I did make some changes, but I firmly believe this would've been an awesome cookie even without them -- so I gave it a full 5 stars. I did as others and used 1 tsp baking soda and 1 tsp baking powder. I also added 1 tsp vanilla. I used 1/2 cup unsweetened cocoa powder and 3/4 cup dark cocoa powder. I cut the flour down to 1 1/4 cups and added a box of white chocolate instant pudding (about 1/2 cup). I added a teensy bit of salt, 1 cup white chips, a little over 1 cup semi-sweet chips, 1 1/4 cups coconut, 1/4 cup chopped glazed pecans, 3/4 cup chopped walnuts. I cooked them for 9 minutes, which was perfect for my oven. I also rolled mine into balls so they'd be little puffed-up balls since I don't like flat cookies. These are the ultimate craving-killing cookies. They were amazingly soft, perfectly sweet, and very addictive.

 
Jan 30, 2004

This is the best cookie ever! I made it for a bake sale, and all he other cookies and cakes were hardly eaten by the end of the sale and these were eaten in 5 minutes (on the clock!) I wouldn't bake them for even a second more than it says in the recipe - the cookies come out of the oven strangely soft, but they harden within a few minutes. These are just the right texture and flavour - not too chewy but not too hard, and just the right amount of sweetness. I recommend!

 
Feb 20, 2008

Excellent. I did my usual "healthy" substitutions (half the flour and add that amount in whole wheat; half the butter and add that amount in applesauce) and they came out soft, just the way I like cookies.

 
Feb 25, 2008

Everyone who I shared these cookies with loved them! They disappeared quite quickly. I also added 1 tsp of baking soda and 1 tsp of baking powder as reccomended and the cookies were very chewy... just perfect!

 
Sep 11, 2003

I added a little salt and vanilla. The recipe made much more than 3 doz. Got rave reviews from family and friends but they flattened like little chocolate pancakes. I made a doz and then refrigerated the leftover dough overnight. The cold dough did not keep them from being flat. Tasted good but looked kinda funny.

 
Jul 19, 2003

Definitely a keeper. These chewy, fudgy decadent cookies are just what a chocoholic is looking for. I took them out of the oven at 8 minutes even though they seemed quite soft. After they'd cooled completely they were crispy around the edges and soft and chewy on the inside. I had rainbow coloured chips that I wanted to use up so substituted them for the white chocolate. The white chocolate would be nicer, though, and I'll definitely use it the next time, but will substitute chopped white chocolate for the chips. I like the way the white chocolate chunks spread a bit while the coolies are baking. Thanks for a delicious treat.

 

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Nutrition

  • Calories
  • 173 kcal
  • 9%
  • Carbohydrates
  • 22 g
  • 7%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 9.4 g
  • 14%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 87 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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