Britta's White Chocolate Chip Cookies
User Reviews
5
36 reviews
Excellent
Britta's White Chocolate Chip Cookies
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Britta's White Chocolate Chip Cookies combine whole wheat and all-purpose flour with a cinnamon-spiced dough and real white chocolate chunks. The use of both butter and shortening gives the cookies a tender yet slightly crisp texture. The recipe emphasizes using premium white chocolate rather than chips for richer flavor. These cookies balance sweetness with warm spices and generous chocolate, making them suited for a satisfying treat or casual sharing.
Description
These cookies begin with a mix of butter and butter-flavored shortening creamed with granulated and brown sugars, creating a light and fluffy base for the dough. Eggs and vanilla add moisture and flavor. The dough incorporates both whole wheat and all-purpose flours for texture, along with cinnamon and baking soda for leavening and spice. Large chunks of premium white chocolate are folded in to ensure creamy, melty pockets throughout the cookies.
The combination of butter and shortening influences the cookie's final texture, offering softness with mild crispness on the edges. Cinnamon adds warmth, balancing the sweetness from the white chocolate and sugars. Beating the butter and sugar properly helps create a tender crumb with a pleasing rise.
Using real white chocolate bars rather than chips is recommended for best taste and texture, as white chocolate chips often contain less cocoa butter. Adjusting the amount of white chocolate from 12 to 16 ounces can modulate chocolate richness. These cookies are well suited for enjoying with coffee or as a sweet snack.
Substituting all butter for shortening results in a firmer cookie but remains delicious. The recipe accommodates using either whole wheat or all-purpose flour depending on preference.
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Ingredients
- 1/2 cup + 1/3 cup butter softened, salted
- 1/2 cup butter-flavored shortening I like Crisco
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large egg
- 2 teaspoons vanilla
- 2 cups whole wheat flour spooned and leveled
- 1 cup all-purpose flour spooned and leveled
- 1 & 1/4 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 16 ounces white chocolate divided. This is four (4-ounce) bars of white chocolate, see note, premium baking
Instructions
- Preheat the oven to 350 degrees and prepare a few baking sheets with parchment paper, or line with a silicone mat.
- Make the dough. In a large bowl or stand mixer, beat 1/2 cup + 1/3 cup butter for 2 minutes until smooth, scraping the sides and bottom a few times in between. This is one stick of butter plus 1/3 cup, you can just cut your stick of butter at the 1/3 cup line (see photos).
- Add 1/2 cup butter flavored shortening, or regular shortening will do. (You can also replace this with butter, see note!) Beat well into the butter, trying to get out most of the lumps.
- Add 1 cup white sugar and 1 cup packed brown sugar. Beat for another 2 minutes, taking the time to scrape the bottom and sides of the bowl in between. Your butter and sugar should be light and fluffy with no chunks of butter.
- Add 2 eggs and 2 teaspoons vanilla. Beat well, scraping the sides and bottom of the bowl.
- Add 2 cups whole wheat flour but don't mix it in yet (make sure you spoon and level your flour). Add 1 cup spooned and leveled all-purpose flour.
- Use a small spoon (I use my teaspoon) to stir 1 and 1/4 teaspoons cinnamon, 1 teaspoon baking soda, and 1 teaspoon kosher salt into the flour. Gently beat the flour mixture into the butter mixture. Don't overdo it. There should still be flour streaks when you stop your mixer. Use a spatula to scrape down the edges of the bowl.
- Chop 12 ounces of white chocolate. I like to have varying sizes of white chocolate, anywhere from the size of a dime to the size of a quarter. If you want, you can chop the remaining 4 ounces of white chocolate now and set aside (it's for pressing into the tops of the cookies. Or you can just toss it into the dough and mix it in! Either way.)
- Add 12 ounces of white chocolate to the cookie dough and beat it in gently. Do not over mix the dough. You want all the flour streaks gone and to make sure all the ingredients are combined, but once that is done, stop mixing. Over mixing dough = tough cookies.
- Use a large cookie scoop or a spoon to shape the dough. I like dough balls that are about 1 and 1/2 to 2 inches across (if you want smaller cookies, that's fine! Decrease the bake time.) Place cookie dough balls on the prepared baking sheet with about 2 inches in between them. I can usually fit between 8-12 cookies on an 11x17 baking sheet. If they are very large, do 8 cookies on a pan.
- Bake the cookies at 350 for about 10-12 minutes, until the edges are a very light golden and the edges have set. It's ok if the centers of the cookies (no more than the size of a quarter) are still shiny. The rest of the cookie should be matte.
- Shape the cookies. Immediately after taking the cookies out of the oven, use a spoon to push the edges of the cookies toward their centers. This makes the cookies round in shape and makes the center thicker and more chewy. You have to do this within 30-60 seconds of taking them out of the oven, before the edges harden. See my Chewy Chocolate Chip Cookies recipe for more details about this technique!
- While the cookies are still warm, press the remaining 4 ounces of chopped white chocolate into the top of each cookie.
- Remove the cookies to a wire cooling rack and let cool. But you better eat at least one warm. With milk. Live your best life!
- Freezer instructions: You can freeze this dough and bake later! I like to shape the dough into balls and store them in a ziplock bag. They will keep in the freezer for up to 3 months. I never thaw cookie dough before baking. Just bake straight from frozen and add a couple minutes to the bake time. Voila!
Notes
- Replacing the shortening with butter changes texture but keeps cookies delicious.
- Whole wheat flour can be swapped for all-purpose flour for a lighter texture.
- Use high-quality white chocolate bars with cocoa butter for best flavor and melt quality.
- You can reduce white chocolate to 12 ounces if preferred; 16 ounces yields a richer cookie.
Nutrition Information
Show Details
Calories
259kcal
(13%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
29mg
(10%)
Potassium
94mg
(2%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
181IU
(4%)
Vitamin C
1mg
(1%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 181IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
36 reviews
Excellent
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