White Chocolate Chip Chocolate Cookies

30 min.
About 46 cookies
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(reverse chocolate chip cookies)


  • 2¼ cups Giant Eagle all-purpose flour
  • ⅔ cup Hershey’s natural unsweetened cocoa
  • 1 tsp. Arm & Hammer™ pure baking soda
  • ¼ tsp. salt
  • 1 cup Giant Eagle unsalted butter
  • ¾ cup Giant Eagle granulated sugar
  • ⅔ cup Giant Eagle light brown sugar
  • 1 tsp. McCormick® vanilla extract
  • 2 large Giant Eagle eggs
  • 1 (12 oz.) pkg. Nestlé Toll House premier white chocolate morsels


  Prep Time: 15 min. • Cook Time: 15 min.

Preheat oven to 350°F.

Combine flour, cocoa, baking soda, and salt in small bowl. In a separate bowl, beat butter, granulated sugar, brown sugar, and vanilla extract with a mixer until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels.

Using a tablespoon, scoop out cookie dough and form into 1 oz. balls. Bake for 10-12 minutes or until centers are set. Cool on baking sheets for 2 minutes then move to wire racks to cool completely.

Approximate Nutritional Information (Per cookie): Calories 120, Fat 6g, Sat Fat 4.5g, Trans Fat 0g, Cholesterol 20mg, Sodium 50mg, Total Carbohydrate 16g, Fiber 1g, Sugars 11g, Protein 2g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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