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Chocolate + White chocolate chip cookie help!!

post #1 of 10
Thread Starter 
Well, I found this recipe with a google search.

1 cup softened butter
1 cup sugar
1 egg
1 teaspoon vanilla
2 ounces chocolate chips, melted
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups white chocolate chips

Beat butter and sugar in large bowl until fluffy. Beat in egg and vanilla. Add melted chocolate, mix well.

Add flour, baking soda, and salt. Cover and refridgerate for 2 hours.


Okay, so, the one thing that they didn't have on the recipe was what temperature to bake it at and for how long. I can guess about the time length--Maybe 15 minutes? But I have no idea about the temperature.

Anyone have any suggestions? :]
post #2 of 10
im guessing.. since most cookies call for 350* 8-10 minutes.. try that.
post #3 of 10
In my opinion, white chocolate equals crisco. Take no notice, it's just my opinion :D
post #4 of 10
i think white chocolate add a little extra to certain things. but it must be good quality white chocolate, not nestle chips. i really like callebaut. i have nothing against white chocolate in moderation .
post #5 of 10
It's the difference between white chocolate, and the much more common 'white baking chips'.
Erik

"Health nuts are going to feel stupid one day, lying in the hospital dying of nothing"
-Redd Foxx
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Erik

"Health nuts are going to feel stupid one day, lying in the hospital dying of nothing"
-Redd Foxx
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post #6 of 10
I bake tablespoon sized chocolate chip cookies @ 350ยบ for 12-16 minutes.
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
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"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
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post #7 of 10
I usally cook tbsp white chocalate cookies with nuts at a temp of 375 for like 12 to 15 mins but it really depends on how hard or soft you want them i personally like softer cookie
post #8 of 10
Well, I guess white chocolate add a little extra for certain things. But it must be good quality white chocolate, not nestle chips. I really like callebaut. I have nothing against white chocolate in moderation.
post #9 of 10
I use a recipe from Marcel Desaulniers' ~ Death by Chocolate Cookies ~for all of my chocolate cookies.
The Roadtrip Cookies recipe calls for peanut M&M's, but I sub white chocolate chips (Ghirardelli), or craisins and walnuts, or mint chips, etc.
This recipe has never failed me.
Fortunately for those who don't have the book, there are copies online.

Road Trip Cookies Recipe : : Food Network
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #10 of 10
I would go with 350. Be sure you don't overcook unless you like hard cookies.
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