Colossal Double Chocolate White Chip Cookies

Colossal Double Chocolate White Chip Cookies

The Spruce / Abby Mercer

Prep: 25 mins
Cook: 14 mins
Total: 39 mins
Servings: 24 servings
Yield: 24 cookies
Nutrition Facts (per serving)
377 Calories
20g Fat
47g Carbs
5g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 377
% Daily Value*
Total Fat 20g 26%
Saturated Fat 11g 54%
Cholesterol 48mg 16%
Sodium 107mg 5%
Total Carbohydrate 47g 17%
Dietary Fiber 2g 6%
Total Sugars 29g
Protein 5g
Vitamin C 0mg 0%
Calcium 54mg 4%
Iron 2mg 9%
Potassium 138mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe is from the 2008 cookbook 101 Easy Peasy Cookie Recipes. Permission granted for the usage of this recipe given by the cookbook authors Lucinda Wallace and Heather Wallace.

Ingredients

  • 4 cups flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 12 ounces (1 1/2 cups) unsalted butter, softened

  • 1 1/4 cups granulated sugar

  • 1 1/4 cups brown sugar, packed

  • 2 large eggs

  • 1 tablespoon pure vanilla extract

  • 1 cup milk chocolate chips

  • 1 cup semisweet chocolate chips

  • 1/2 cup white chips

  • 1 cup chopped nuts, lightly toasted

Steps to Make It

  1. Gather the ingredients.

    Colossal Double Chocolate White Chip Cookies ingredients

    The Spruce / Abby Mercer

  2. Preheat the oven to 350 F and grab two ungreased baking sheets.

    baking sheets

    The Spruce / Abby Mercer

  3. Stir together the flour, baking powder, and baking soda in a medium bowl.

    flour, baking powder, and baking soda in a medium bowl

    The Spruce / Abby Mercer

  4. Cream together the butter, granulated sugar, and brown sugar in a large bowl.

    Cream together the butter, granulated sugar, and brown sugar in a large bowl, hand mixer

    The Spruce / Abby Mercer

  5. Beat the eggs and vanilla extract into the butter mixture.

    Beat the eggs and vanilla extract into the butter mixture in a bowl

    The Spruce / Abby Mercer

  6. Gradually stir in the flour mixture. Stir in the milk chocolate chips, semi-sweet chocolate chips, white chips, and nuts.

    cookie dough in a bowl

    The Spruce / Abby Mercer

  7. Drop the cookie dough by level 1/4 cupfuls, about 2 inches apart, on the baking sheets.

    cookie dough scooped onto a baking sheet

    The Spruce / Abby Mercer

  8. Bake the cookies for 12 to 14 minutes or until light golden brown. Allow the cookies to cool for 2 minutes on baking sheets, then transfer them to wire racks to cool completely.

    Colossal Double Chocolate White Chip Cookies on a cooling rack

    The Spruce / Abby Mercer

Tips

  • Instead of using ungreased baking sheets, lightly grease (spray and wipe off) a baking pan or use a silicone baking mat. The cookies don’t stick and clean-up is a breeze.
  • Margarine is a good substitute for the butter.