White Chocolate Chip Chocolate Cookies

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Butternut Squash Soup

From The Proctor Silex Test Kitchen

Added by Pat

Ingredients

  • ¼ cup all-purpose flour
  • ¼ cup unsweetened baking cocoa
  • 1 teaspoon instant espresso powder
  • ¼ teaspoon baking powder
  • 1/8 teaspoon salt
  • 6 tablespoons butter, softened
  • ½ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 ounces semisweet baking chocolate, melted
  • 1 cup macadamia nuts, chopped
  • 1 cup white chocolate chips

Directions

  1. In a medium bowl, combine flour, cocoa, espresso powder, baking powder, and, salt. Set aside.
  2. Using a stand mixer set at MEDIUM speed, beat butter and sugar until well combined. Add eggs and vanilla extract. Beat at MEDIUM speed until smooth.
  3. Add melted chocolate and continue beating on MEDUIM speed until blended.
  4. Reduce speed to LOW and add dry ingredients. Add macadamia nuts and white chocolate chips; mix well.
  5. Drop by tablespoonfuls onto the lined toaster oven baking pan, spaced one inch apart.
  6. Bake 11 to 12 minutes or until cookies look dry and cracked but feel soft when lightly pressed. Let cookies stand on baking pan for 5 minutes. Transfer to a cooling rack and cool completely.

Makes: 2 ½ dozen cookies

TEST KITCHEN TIP: Want to save some for later? The cookie dough may be portioned out, placed on freezer-safe tray and frozen. Once frozen, transfer the dough balls to a resealable bag for storage. When ready to bake, heat toaster oven to 325°. Line the toaster oven baking pan with parchment paper. Place frozen cookie dough balls onto lined baking pan, spaced one inch apart. Bake 20 to 22 minutes or until the cookies look dry and cracked but feel soft when lightly pressed. Let the cookies stand on the baking tray for 5 minutes. Transfer to a cooling rack and cool completely.

Recipe Tags

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