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.

Recipe

Colossal Double Chocolate White Chip Cookies

Cookie Madness

This recipe makes a fairly large batch of giant white chip cookies.

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Prep Time 10

Cook Time 14

Total Time 24

Course Dessert

Cuisine American

Servings 24

Ingredients

4 cups all-purpose flour 530 grams

1 teaspoon baking powder
1 teaspoon baking soda
Optional 1 ½ teaspoons salt only if using unsalted butter

3 sticks salted butter or margarine, softened (360 grams)
1 ¼ cups granulated sugar (250 grams)
1 ¼ cups packed brown sugar (250 grams)

2 large eggs
1 tablespoon vanilla extract
1 cup milk chocolate chips

1 cup semi-sweet chocolate chips
½ cup white chips
1 cup chopped nuts, Macadamia

Instructions

Preheat oven to 350ºF.
In a medium bowl, stir together flour, baking powder, and baking soda (if using unsalted butter, add 1 ½ 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.

Notes

For thicker cookies, shape the dough into 24 mounds, put them on a foil lined plate, then cover and chill for several hours.

Keyword Macadamia, White Chips

Comments

I love hearing from other bakers and appreciate helpful comments. Rude ones will be deleted immediately.

Maria

February 06, 2008 at 5:30 am

Hi

I've been visiting your blog for a while now and I really love everything you make, it's so delicious. Thanks for posting about this book, since reading this post I have ordered the book from amazon and I can't wait.

Maria
x
Emiline

February 01, 2008 at 3:19 pm

Cool! They came to the right person to test out their cookie recipes.
kelli

February 01, 2008 at 12:46 pm

That index has a bunch of creative sounding cookies. I am a sucker for cookie cookbooks but once you have a lot it's hard to find unusual recipes that you don't already have. Count me in to purchase this one! By the way, your photography is looking amazing lately. I can pretty much smell these cookies!
Anna

February 01, 2008 at 12:15 pm

Sue, the orange is subtle.

I don't really love white chips, but I used Ghirardelli brand and they worked perfectly. They don't dry out as much.

Just for fun, I made two batches of the orange cookies. One batch I cut both of the sugars in half. The dough wasn't as sweet, but it was richer and buttery and overall delicious....so you might want to try cutting the sugar too. Or maybe I'm just asking you to try that because I need your opinion ;).
Sue

February 01, 2008 at 12:06 pm

Both of these recipes sound good! Can you taste the orange in the Oranges and Cream cookies?

Double Chocolate White Whip Cookies

Recipe