1 c Margerine, softened (2
-sticks)
2 c White sugar
2 Eggs
2 ts Vanilla extract
2 c Flour
3/4 c Powdered cocoa
1 ts Baking soda
1/2 ts Salt
1 Bag (10 oz) white,
-vanilla-flavored baking
-chips (I used Nestlees)
Preheat oven to 350 degrees. In large mixer bowl, cream butter and sugar
until fluffy. Add eggs and vanilla extract. Beat until light and fluffy.
Stir together flour, cocoa, baking soda, and salt. Beat into sugar mixture,
mixing until well blended. Stir in white chips.
Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8-9 minutes.
Cool slightly on pan before removing to a wire rack. Cool completely. Makes
about 5 dozen cookies.
Personal Note: Do NOT overbake. Nine minutes is the tops. The cookies will
be soft. They puff up while baking, but will flatten upon cooling. Do not
be tempted to bake them “just a minute” longer. If you do, the bottoms will
burn. (I found out the hard way…)
I compared this recipe with the one on the back of the Nestlee’s White Chip
bag….they were similar, but not identical. For instance, this one doesn’t
use brown sugar like the Nestlee’s one did. I have absolutely no idea where
my mother-in-law clipped this recipe, but it is definitely worth your time
to make it.
Yields
1 Servings