Double Chocolate Cookies

Becky Luigart-Stayner; Lydia DeGaris-Pursell

"I borrowed this recipe from my mother-in-law and added the white chocolate chips and dried cherries. We think they are even better than the original. Freezing the dough before baking helps the cookies hold their shape in the oven. You can use dried cranberries if you prefer." --CL Reader

Yield: 2 dozen cookies (serving size: 1 cookie)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 98
  • Calories from fat: 30%
  • Fat: 3.3g
  • Saturated fat: 2g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.1g
  • Protein: 1g
  • Carbohydrate: 16.6g
  • Fiber: 0.4g
  • Cholesterol: 7mg
  • Iron: 0.5mg
  • Sodium: 63mg
  • Calcium: 12mg

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 tablespoons butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg white
  • 1/3 cup dried tart cherries
  • 1/4 cup semisweet chocolate chunks
  • 2 1/2 tablespoons premium white chocolate chips
  • Cooking spray

Preparation

  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk.
  3. Combine butter, granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg white; beat 1 minute. Stir in flour mixture, dried cherries, chocolate chunks, and white chocolate chips.
  4. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Place pans in freezer for 5 minutes. Bake at 350° for 10 minutes or until lightly browned. Cool on pans 2 minutes. Remove from pans; cool completely on wire racks.
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