If you're thinking what I'm thinking... then you're thinking that if you have some chocolate, why not have a lot of chocolate? Right? Or am I the only one who justifies this? These cute little plump cookies are anything but dainty and pack an intense, chocolatey, fudgey punch. If you're anything like me, you will LOVE them!
The recipe calls for chocolate and white chocolate chips but since I did not have white chocolate chips, I used some peanut butter chips. You can use whatever you have in your pantry, too!
from Taste of Home cookbook
Yields: 42 servings
- 6 tablespoons canola oil
- 1/4 cup butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 1/2 cup baking cocoa
- 1/4 teaspoon baking powder
- 1 cup white baking chips
- 1 cup (6 ounces) semisweet chocolate chips
- In a large bowl, beat the oil, butter and sugars until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking powder; gradually add to oil mixture and mix well. Stir in chips.
- Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Yield: 3-1/2 dozen.
Nutritional Information: 112 calories per cookie and 6g fat.
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