These White Chip Cookies turned out really well and I can see using this recipe over and over again. I made a few alterations but nothing drastic. I used real butter instead of margarine. The bag of chips from Aldi's was 10 oz instead of 12 oz. However, the reviews on Food.com said the 12 oz amount of chips seemed to be way too many so I knew I was going to be OK with just 10 oz and there were still quite a lot of chips per cookie. I did use all the flour called for in the recipe but I had a hard time getting it all to mix into the dough, in the future I might go a bit less on the flour. These cookies turned out so festive. I am hopeful to find swirl chips in different colors - maybe for Easter! Making the cookie scoops, I used a Wilton cookie scoop.
- 3 cups flour
- 3/4 cup granulated sugar
- 1 cup brown sugar
- 3/4 cup margarine (I used real butter)
- 2 eggs
- 1 tablespoon vanilla
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 (12 ounce) bags white chocolate chips (I used 10 oz chips from Aldi)
- Pre-heat oven to 350 degrees.
- Cream together margarine and eggs until smooth. (Add the eggs 1 at a time.).
- Add the granulated sugar followed by the brown sugar.
- Add the flour 1 cup at a time.
- Add vanilla, salt and baking soda.
- Add the white chocolate chips 1 cup at a time.
- Bake in the oven for 12-13 minutes.
- They will be very soft when removed from the oven, but immediately use a metal spatula to remove them from the cookie sheets to let the cookies cool.