These Colossal Double Chocolate White Chip Cookies are from a little cookbook called Easy Peasy Recipes by Heather and Lucinda Wallace. It’s not a fancy book and there’s barely any prose, but it’s a good, solid, little recipe collection and I haven’t had a failure from the book yet.
I’ve had this recipe for a while now and it’s a good one. The recipe has “double chocolate” in the title. This makes it sound like there’s cocoa or melted chocolate in the dough, but actually the double chocolate stands for milk chocolate chips and dark chocolate chips. So there are two kinds of chocolate chips plus white chips! The cookies are the ones on the left (in the photo). Next to them are White Chip Orange Cookies. I don’t think I ever posted that recipe, which is also from Easy Peasy Recipes.
Colossal Double Chocolate White Chip Cookies
- 4 cups all-purpose flour 530 grams
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Optional 1 1/2 teaspoons salt only if using unsalted butter
- 3 sticks salted butter or margarine, softened (360 grams)
- 1 1/4 cups granulated sugar (250 grams)
- 1 1/4 cups packed brown sugar (250 grams)
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 1/2 cup white chips
- 1 cup chopped nuts, Macadamia
- Preheat oven to 350ºF.
- In a medium bowl, stir together flour, baking powder, and baking soda (if using unsalted butter, add 1 1/2 teaspoons salt).
- In a large bowl, cream together butter, granulated sugar, and brown sugar.
- Beat eggs and vanilla extract into butter mixture. Gradually stir in flour mixture. Stir in milk chocolate chips, semi-sweet chocolate chips, white chips, and nuts.
- Drop by level ¼-cupfuls, about 2 inches apart, onto ungreased baking sheets. Bake for 12 to 14 minutes or until light golden brown. Allow cookies to cool for 2 minutes on baking sheets, then transfer to wire racks to cool completely.