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Does anyone have a recipe for white c...

sunny's picture

I just had a cookie that had white chocolate chunks in it... I really liked it and I want to know if anyone has a recipe for them.. I don't like the regular chocolate chip cookies. thanks for you help.... sunny

nihon_no_cook's picture

(post #25464, reply #1 of 9)

Buy a bag of white chunks at the grocery store (like hershey's or nestle) and use the recipe on the back of the bag. Particularly good if you add chopped macadamia nuts to the dough.

Ol'_Pro's picture

(post #25464, reply #2 of 9)

These are really delicious.

1 cup firmly packed brown sugar

½ cup vegetable shortening*

1 egg

1 teaspoon vanilla

½ cup milk

2 teaspoons vinegar

1 2/3 cups all-purpose flour

½ teaspoon salt

½ teaspoon soda

2 squares unsweetened chocolate, melted

1 cup white chips

½ cup coarsely chopped almonds

Beat sugar and shortening in large bowl with electric mixer. Add egg and vanilla and beat well. Combine milk and vinegar.
Sift flour, salt and soda onto waxed paper. Add flour and milk mixtures alternately, to make a smooth batter; stir in melted chocolate, chips and nuts.
Drop by teaspoonfuls onto cookie sheet.
Bake at 350°F, 10 minutes, or until cookies are set when lightly touched with finger. Remove from cookie sheet with spatula and cool on rack.

About 3 ½ dozen.
*This is one of the few times I use vegetable shortening in cookies.

MEAN_CHEF's picture

(post #25464, reply #3 of 9)

You can just substitute white chips for real chocolate chips in most any recipe.

Jean_'s picture

(post #25464, reply #4 of 9)

Except they aren't REALLY chocoate.

Holly_'s picture

(post #25464, reply #5 of 9)


In trying to duplicate one of my favorite bakery cookies, I found that using the Toll House recipe for chocolate chip cookies and substituting white chips works great...I add a couple of handfulls of dried cranberries and chopped pecans as well and they are sooo yummy!

Cherry_Vanilla's picture

(post #25464, reply #6 of 9)

"Rosie's Bakery Chocolate-Packed Jam Filled Butter Rich No Holds Barred Cookie Book" has a recipe for Hazelnut White Chocolate Chunk Cookies. She has modified a peanut butter cookie recipe rather than a chocolate chip cookie recipe. Of course, there is no peanut butter in this recipe, just hazelnuts (1-1/4 cups) and white chocolate. Let me know if you want the recipe and I'll post it.

Jean_'s picture

(post #25464, reply #7 of 9)

Sounds good to me!!YUM!!

sunny's picture

(post #25464, reply #8 of 9)

Cherry Vanilla Yes I would like to have that recipe. thankyou for offering..... Sunny

Cherry_Vanilla's picture

(post #25464, reply #9 of 9)

Sunny - Here it is. Hope they are as good as they sound!

1-1/2 cups all purpose flour

1/2 teasp baking soda.

1/2 teasp salt.

1-1/4 cups skinned toasted hazelnuts.

2 tablespoons unsalted butter, melted.

7 tablespoons unsalted butter at room temperature.

1/2 cup (lightly packed) light brown sugar.

1/2 cup granulated sugar.

1 teaspoon vanilla.

1 large egg.

6 ounces (1 cup) coarsely chopped white chocolate
or whole white chocolate chips.

1. Preheat oven to 350. Line several baking sheets with parchment paper or grease them lightly with vegetable oil.

2. Sift the flour, baking soda, and salt together in a small bowl and set aside.

3. Chop 1/2 cup of hazelnuts coarsely and set aside.

4. Place the remaining 3/4 cup hazelnuts and the 2 tablespoons melted butter in a food processor, and process until the mixture forms a crumbly paste, 30 seconds.

5. Using an electric mixer on medium speed, cream the butter, both sugars and the vanilla together until blended, 30 seconds. Stop once during the process to scrape the bowl.

6. Add the hazelnut butter mixture and beat on medium speed for 10 seconds to blend. Scrape the bowl.

7. Add the egg and continue to beat on medium speed until blended, 10 seconds. Scrape the bowl.

8. Add the flour mixture and mix on low speed until almost blended, 20 seconds. Scrape the bowl. Then add the reserved chopped nuts and the white chocolate, and mix for 3 seconds. Finish the mixing by hand.

9. Drop by generously rounded teaspoons about 2 inches apart on prepared baking sheets. Using a fork, press each cookie down lightly, making a crisscross pattern.

10. Bake the cookies until they are firm and lightly golden, 16 to 18 minutes. Cool them on the baking sheets.

Toast nuts on baking sheet in 350 oven for 5 minutes. Immediately transfer the nuts, one cupful at a time, onto a clean kitchen towel and lift all four corners to make a bundle. Using one hand to keep the bundle closed, use the other hand to squeeze and massage the nuts to loosen the skin, about 30 seconds. Open the towel and transfer the nuts to a small bowl, making sure not to transfer the skins. It will be impossible to remove all the skins from the nuts, but a good portion should come off.