• 35 Ratings

If you're craving cocoa, try this same recipe with semisweet or milk chocolate pieces instead of white chocolate.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

40 mins
8 mins at 375° per batch
about 60 cookies


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. In a large bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, the chocolate pieces, and nuts.

Instructions Checklist
  • Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 8 to 9 minutes or just until edges are light brown. Cool on cookie sheets for 2 minutes. Transfer to wire racks; cool.

Chocolate Chip Cookies:

Prepare as directed, except substitute semisweet chocolate pieces or miniature candy-coated semisweet chocolate pieces for the white baking pieces; omit macadamia nuts, and, if desired, stir in 1-1/2 cups chopped walnuts, pecans, or hazelnuts (filberts), toasted, with the chocolate pieces.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition Facts

99 calories; total fat 5g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 11mg; sodium 45mg; potassium 35mg; carbohydrates 13g; fiber 0g; sugar 8g; protein 1g; trans fatty acid 0g; vitamin a 49IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 12mcg; vitamin b12 0mcg; calcium 10mg; iron 1mg.


35 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 2