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Monday, December 13, 2010

White Chip Chocolate Cookies

   No lie, you can make these cookies with a baby on your hip.
{See Jim, this is why I need a stand mixer, then I would be able to make you more desserts!}
   They are that easy! Usually, super easy recipes don't really taste all that great. And recipes off the back of product packages aren't that great either...but I'm telling you these are the exception!!!
   It's like eating a brownie cookie with little morsels of ooey goodness!!!!
   I'm headed to the Annual Troxler Cookie Swap in just a few hours and I'm taking a few dozen of these little treats.
   If you try them, you won't be able to stop at just one. Take that from a girl that is surprisingly not a big fan of cookies...I just have a husband who is!
All you need is this:
2 1/4 cups all-purpose flour
2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
2/3 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
   Preheat oven to 350. Set out your 2 sticks of butter and 2 large eggs and bring to room temperature. {use butter, not margarine, for cookies. The oil in the margarine can make the cookies too soggy.}

In a separate bowl, combine flour, cocoa, baking soda and salt.
{I like to sift my dry ingredients together. My husband doesn't see why I would need a sifter, so I use my small metal strainer.}

By sifting it, it should turn out looking a little like this when you are done.

Cream together butter and granulated sugar.

Add in your brown sugar.

Add a teaspoon of vanilla extract.

Blend in eggs, one at a time.
Then gradually pour in your dry mixture.

The batter will be thick.

Use a sturdy spoon to stir in the White Chocolate Chip Morsels! 
{White Chocolate chips make anything better!}

Now, if you don't have these next two items, a small ice cream scoop and a silicon baking pad, you should seriously ask Santa for one this year! They are a baker's best friend! 

This scoop, that I found second-hand, makes the perfect sized scoops for cookies. 

Place scoops of cookie dough about an inch and half apart on baking pan.

Bake in preheated oven for 9-11 minutes.

This recipe yields about 60 cookies! I've got plenty for the cookie swap and a few left over for some hungry little boys and a very hungry daddy!

Cool on pan for 2 minutes then move to wire racks to cool completely! 

I even think a scoop of vanilla bean ice cream and a drizzle of chocolate syrup would take this "cookie" to a whole new level!!!

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