Our third recipe for this Holiday Season, is one I’ve made over and over the last couple of years. These White Chip Chocolate Cookies are always a hit with chocolate lovers. The beauty of these cookies, are that just like the regular chocolate chip cookies, you can either make them big and flat, or small and chubby just like we did here.
To achieve this, you have to roll the dough into small balls and after placing them on the baking sheet, slightly press the cookies in the center with your fingers so they cook evenly. Your kitchen will smell like a chocolate factory when they are in the oven!
As the regular chocolate chip cookies, you must let the cookies cool for a minute or two in the pan, before transferring them to a rack to cool completely. This is so they harden a bit before you attempt to move them! You can also prepare this dough ahead of time, including rolling the cookies into small balls and freeze them as is. Then, you just bake the cookies as needed!
White Chip Chocolate Cookies
Recipe from Hershey’s
Makes about 54 cookies
1 cup unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
¾ cup unsweetened cocoa
1 teaspoon baking soda
½ teaspoon salt
2 cups white chips
- Heat oven to 350°F.
- Beat butter and sugar in large bowl until creamy. Add eggs and vanilla; beat until light and fluffy.
- Stir together flour, cocoa, baking soda and salt; gradually beat into butter mixture.
- Stir in white chips with a wooden spoon.
- Roll ½ teaspoon of dough into a ball and repeat until you run out of dough.
- Place the cookie balls about 2 inches apart, into a parchment or silicon mat lined cookie sheet, and press slightly with your fingers.
- Bake 8 to 9 minutes. Cool for a minute in the baking sheet and then remove to a wire rack. Cool completely.
Have you made this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!
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