| 1 | Preheat oven to 350 degrees. |
| 2 | In large mixer bowl, cream butter and sugar until fluffy. |
| 3 | Add eggs and vanilla extract. |
| 4 | Beat until light and fluffy. |
| 5 | Stir together flour, cocoa, baking soda, and salt. |
| 6 | Beat into sugar mixture, mixing until well blended. |
| 7 | Stir in white chips. |
| 8 | Drop by rounded teaspoonfuls onto ungreased cookie sheet. |
| 9 | Bake 8-9 minutes. |
| 10 | Cool slightly on pan before removing to a wire rack. |
| 11 | Cool completely. |
| 12 | Makes about 5 dozen cookies. |
| 13 | Personal note: do not overbake. |
| 14 | Nine minutes is the tops. |
| 15 | The cookies will be soft. |
| 16 | They puff up while baking, but will flatten upon cooling. |
| 17 | Do not be tempted to bake them "just a minute" longer. |
| 18 | If you do, the bottoms will burn. |
| 19 | (i found out the hard way..). |
| 20 | I compared this recipe with the one on the back of the nestlee"s white chip bag....they were similar, but not identical. |
| 21 | For instance, this one doesn"t use brown sugar like the nestlee"s one did. |
| 22 | I have absolutely no idea where my mother-in-law clipped this recipe, but it is definitely worth your time to make it. |
| 23 | Wonderful with a glass of cold milk.... |
| 24 | Hugs to all, sharon frye |
