Chocolate Lover's Dream Cookies Recipe

Chocolate Lover's Dream Cookies RecipePhoto by: Taste of Home Chocolate Lover's Dream Cookies Recipe Rating 5

“My daughter won 1st prize in the cookie division of a local Chocolate Festival with these — beating out a number of adult bakers.” These rich chocolate cookies with white chocolate chips are scrumptious. —Paula Zsiray, Logan, Utah

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Diabetic Friendly

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Chocolate Lover's Dream Cookies Recipe
  • Prep: 15 min. Bake: 15 min./batch
  • Yield: 42 Servings
15 15 30

Ingredients

  • 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

Directions

  • 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 Facts 1 cookie equals 112 calories, 6 g fat (3 g saturated fat), 14 mg cholesterol, 19 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Chocolate Lover's Dream Cookies in Taste of Home August/September 2009, p49

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Reviews for Chocolate Lover's Dream Cookies (7)

Chocolate Lover's Dream Cookies Recipe

Chocolate Lover's Dream Cookies

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on Jan. 18, 2011 by ibinger

We loved these cookies! I doubled the batch and made some subtitutions. I used 1/2 cup of wheat flour instead of all the white flour and used 1 TBS ground flaxseed instead of 1 of the eggs. (Put ground flaxseed in 3 TBS water - let stand 2 minutes and use just like an egg.


Reviewed on Dec. 17, 2010 by LauraSur

Great recipe! I brought them to a party and they were a hit. Easy to make, too.


Reviewed on Oct. 26, 2010 by Charobic

My new favorite cookie recipe! OMG the name of these cookies is so right on! I made them with dark cocoa . . . so they were even MORE chocolately! Chocolate heaven for sure!


Reviewed on May. 14, 2010 by jessmhall

Very delicious! I brought these to work and heard nothing but raves. If you like chocolate, you'll love these cookies.


Reviewed on Jan. 27, 2010 by campbb3

5 star cookies. Our family has a new favorite. I switch out the white chips for nuts.


Reviewed on Oct. 13, 2009 by lcscantlin

This recipe is a winner. Everyone that has tasted it raves about it and wants the recipe. I like it because it stays so moist.


Reviewed on Aug. 12, 2009 by gavingrma_OH

 Chocolate Lover's Dream Cookies Recipe

Chocolate Lover's Dream Cookies

Taste of Home - try a FREE ISSUE today!

“My daughter won 1st prize in the cookie division of a local Chocolate Festival with these — beating out a number of adult bakers.” These rich chocolate cookies with white chocolate chips are scrumptious. —Paula Zsiray, Logan, Utah

SERVINGS: 42

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep: 15 min. Bake: 15 min./batch

Ingredients:

  • 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 vanilla or white chips
  • 1 cup semisweet chocolate chips

Directions:

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.

 
 
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