DISNEYLAND'S RASPBERRY WHITE CHOCOLATE CHIP COOKIES
A delicious and chewy, white chocolate cookie packed full of raspberry preserves, white chocolate chips and milk chocolate chips. My version of the Raspberry White Chocolate Chip Cookie available at Disneyland.
Provided by Mindy
Categories Cookies
Time 56m
Number Of Ingredients 13
Steps:
- Cream the butter, brown sugar and white sugar until light and fluffy.
- Add the vanilla and eggs to the bowl and mix until incorporated.
- Pour in one small box of White Chocolate Instant Pudding. Mix.
- Add the baking soda, salt and flour. Mix until the dough is moistened.
- Stir in the milk chocolate chips and white chocolate chips.
- Spread out half of the dough and press it flat.
- Place small spoonfuls of raspberry preserves all over the top of the dough. Cut the jam into the dough with a knife.
- Press the dough into a cookie scoop and place on a parchment lined baking sheet. Press the center of the cookie down, just so it isn't a ball.
- Chill for 30 minutes.
- Bake at 350 degrees for 9-11 minutes Cool on a cooling rack. Enjoy!
Nutrition Facts : Calories 177 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 Cookie, Sodium 113 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
DISNEY CHOCOLATE CHIP COOKIES
A favorite local recipe that everyone craves. we received a copy of the recipe from a Disney pastry chef while vacationing in California.
Provided by bandhdiamond
Categories Chocolate Chip Cookies
Time 27m
Yield 2 Dozen, 24 serving(s)
Number Of Ingredients 11
Steps:
- Blend together softened butter and margarine until smooth.
- Cream with sugars.
- Add eggs and vanilla and beat well.
- In a separate bowl, mix the flour, baking soda, and salt.
- Add to the creamed ingredients and mix well.
- Fold in chocolate chips and nuts.
- Note: If you have a "squeeze trigger" type of ice cream scoop, use this to scoop cookie dough onto ungreased cookie sheets. This will insure that the cookies are uniform in size, and prevent some from being over-baked, and some from being under-baked.
- Do not crowd; allow at least 2 inches between each cookie. Bake in a 350 degree oven for 10-12 minutes.
- Note: It is very important not to over-bake. The cookies should be lightly golden brown, but not shiny on top.
- This dough will keep nicely in the refrigerator for two weeks enabling you to make just one dozen at a time if you like.
Nutrition Facts : Calories 239.9, Fat 12.4, SaturatedFat 5.9, Cholesterol 25.7, Sodium 237.2, Carbohydrate 32.1, Fiber 1.2, Sugar 20.7, Protein 2.5
DISNEYLAND'S RASPBERRY WHITE CHOCOLATE CHIP COOKIES
You will love these big chewy raspberry swirled white chocolate chip cookies. Taste just like the ones in downtown Disney!
Provided by Six Sisters Stuff
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Cream together softened butter that is very soft but not melted with the brown sugar and sugar until light and creamy. Add egg, egg yolk, vanilla, and almond and mix until combined.
- Add in flour, cornstarch, baking soda, and salt and beat until combined.
- Fold in the chocolate chips and white chips.
- Separate the dough in half. I put half of the dough on a plate and spread it out with my hands about 1 inch thick. With 1 1/2 tablespoons of jam I put tiny little dollops of jam all over the dough. Then I cut it in carefully with a butter knife. Don't stir it in or your dough will turn pink.
- Roll carefully into balls using about 2 to 3 tablespoons of dough per cookie.
- Place on a cookie sheet lined with parchment paper. Gently press down on the top of each cookie. (not a lot, just so that it's not a perfect ball anymore). Chill the dough balls for 15 minutes and then bake in the oven for 11 to 12 minutes.
- Remove from oven and let cool on the pan for about 5 minutes, then transfer to a cooling rack.
- Then repeat with the other half of the dough, spreading the jam throughout the dough, regrigerating, then cook. You should get about 12 large cookies. 6 cookies out of each half of the dough.
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