From the kitchen of One Perfect Bite...Don't let the speed and ease with which these cookies come together fool you. They are wonderfully rich and delicious and they'll be gone long before they ever have a chance to stale. The recipe is straight forward and easy to follow, and the only way you can spoil a batch of these cookies is to overbake them. Chocolate lovers can't keep their hands off these rich and moist morsels that are enriched with white and semi-sweet chocolate chips. If you don't care for white chocolate, double the amount of semi-sweet chips you use, or add a cup of toasted pecans to the mix. Do try this recipe the next time you need to make a batch of cookies. I know you'll like them on many levels. Here is how they are made.
Black and White Chocolate Chip Cookies...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine
6 tablespoons canola oil
1/4 cup butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
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 semisweet chocolate chips
1) Preheat oven to 350 degrees F.
2) Place oil, butter and sugars in a large bowl and beat until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa and baking powder; gradually add to oil mixture and mix well. Stir in chips.
2) Drop by rounded tablespoonfuls 2-inches apart onto ungreased baking sheets. Bake 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.
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