Chocolate White Chocolate Chip Cookies
Well, for week 9 of the 52 Week Recipe Challenge, the recipe is another one for sweets. These chocolate white chocolate chip cookies are one of the easiest cookie recipes you will ever make. I clipped it from a magazine, unfortunately, not sure what magazine. I have an accordion file, like what you might use for cancelled checks (remember those?), chock full of clipped recipes. Start with a cake mix and doctor it up. Bake and eat. Easily mix this recipe up by using semi-sweet chips, milk chocolate chips or peanut butter chips. You could also add 1/2 cup of nuts. I’ve actually made these twice. The first time I used a larger, almost 2 inch, ice cream scoop and got about 20 cookies. Bake for 10 – 12 minutes. The second time I made them for a bake sale at my son’s school and used a smaller, about 1 inch, ice cream scoop. I got almost 4 dozen cookies. Baking time should be a bit shorter for the smaller cookies. Try 8 – 10 minutes. The larger size would be great for making cookie ice cream sandwiches.
These are perfect for a party, bake sale or your cookie jar. I have to warn you, though, they are addictive when they are warm from the oven. Have your glass of milk ready!
Chocolate White Chocolate Chip Cookies
Ingredients
- 1 package Devil's food cake mix
- 2 eggs
- 1/3 cup vegetable oil
- 10 ounces white chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- In a mixing bowl, beat cake mix, eggs and oil. The batter will be very stiff. Stir in the chips. Using a small, about 1-inch, cookie scoop, place on parchment lined baking sheet. Bake at 350 degrees F. for 8 - 10 minutes or until a slight indentation remains when lightly touched. Cool for 2 minutes before removing to a wire rack to cool completely. Store in an airtight container.
