White and Dark Chocolate Chip Cookies

    25 minutes

    These chocolate chippes have white chocolate chips and dark chocolate bits. They're a favourite with all.

    106 people made this

    Serves: 30 

    • 250g butter
    • 3/4 cup white sugar
    • 3/4 cup packed brown sugar
    • 1 teaspoon vanilla essence
    • 2 eggs
    • 2 1/4 cups plain flour
    • 1 teaspoon bicarb soda
    • 1/4 teaspoon salt
    • 1 cup dark chocolate chips
    • 1 cup white chocolate bits

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 180 degrees C.
    2. In a medium bowl, cream the butter, white sugar and brown sugar together with a wooden spoon. Add eggs and vanilla, mix well. Sift together the flour, bicarb soda and salt, stir into the creamed mixture. Finally stir in the dark chocolate chips and the white chocolate bits, if the batter is too stiff, you may need to use your hands.
    3. Drop biscuits by heaping spoonfuls onto unprepared baking trays. Bake for 7 to 10 minutes in the preheated oven. I always like to take my biscuits out of the oven when they are light brown and not yet set. It creates a softer biscuit. Allow biscuits to cool for a few minutes on the baking tray before removing to cool on wire racks.

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    Reviews in English (80)


    The picture of the cookies for the recipe is the ones that I made.. they are really good! I have made so many types of chocolate chip cookies.. I couldn't possibly count. This is a very good recipe. I altered it a bit... here are my changes: 3/4 Butter, 1/2 White sugar, 3/4 lightly packed brown sugar, 1 Tbsp Vanilla and 2-1/2 Cups flour. I baked the cookies in a 350 oven for about 9-11 minutes.. depending on the size. REMEMBER.. if your cookies are flattening.. they need more flour. Whenever I make cookies.. I make 4 on a pan for the first bake time.. that way I can adjust the recipe if needed! Enjoy and thanks for the recipe! Lala  -  16 Jan 2006  (Review from Allrecipes USA and Canada)


    These cookies are fantastic... when made right. For other cookie novices out there, here's what I learned! 1) Oxided butter tastes bad. If it's badly yellowed on the outside, don't use it or your dough will taste bad. 2)The best tasting white chocolate chips contain cocoa butter and are really hard to find. 3)Cheap blenders overheat easily and metal silverware spoons bend easily. 4)You don't need to flatten the dough valls to get them to bake evenly -- if you roll the dough into balls or drop as rounded shapes, the cookies come out puffier and flatten less. 5)Undercooked cookies are as bad as overcooked cookies. Wait until you see the tops just starting to brown before taking the sheet out of the oven (9.5 minutes for me!). 6)Air bake, non-stick cookie sheets are worth the money - convenient and no burnt cookie bottoms.  -  09 Dec 2005  (Review from Allrecipes USA and Canada)


    I use this recipe as a base for what have become my favorite cookies! I've changed just a few things, because I still never use shortening at home ... 1/2 cup butter and 1/4 cup vegetable oil (yep, I always try to cut on the fat!). And I also add 1/4 flour and 1/2 cup macaroon coconut to improve the consistency to my taste... I LOVE THEM!!  -  22 Mar 2006  (Review from Allrecipes USA and Canada)