Easy White Chocolate Chip Cookies
User Reviews
5
Easy White Chocolate Chip Cookies
Description
Easy White Chocolate Chip Cookies are made by creaming salted butter with caster and light soft brown sugar, then incorporating a lightly beaten egg and vanilla extract for moisture and flavor. Dry ingredients including all-purpose flour and baking soda are sifted and gently folded in to preserve a soft dough. White chocolate chips are stirred in last without overkneading to maintain tenderness. Chilling the dough between 1 and 72 hours helps the flavors meld and improves the final texture.
After portioning and shaping into golf ball-sized pieces, the dough is baked at 180°C (356°F) until edges are set but centers remain soft. The cookies offer a mildly sweet flavor where bursts of creamy white chocolate elevate the otherwise simple base. This style pairs well with milk or tea and can be served as an everyday sweet treat.
Using salted butter and letting the dough rest enhances the cookie's depth. Swapping the light soft brown sugar for light muscovado sugar is an optional variation to slightly intensify molasses notes.
Ingredients
- 1/2 cup butter salted
- 1/3 cup caster sugar
- 1/3 cup light soft brown sugar
- 1 egg lightly beaten
- 1/2 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup white chocolate chips
Instructions
- Place the butter, caster sugar and light soft brown sugar in a mixing bowl. Then use a spatula or a handheld mixer to mix, until all is combined. I usually start with using the spatula first to make sure the sugars do not go everywhere then continue mixing with a handheld mixer.
- Add in the lightly beaten egg and beat the mixture using a handheld mixer until it looks creamy and pale in color.
- Sieve the flour and baking soda into the butter mixture. Use the spatula to fold the flour mixture until all comes together into a soft dough.
- Then stir the white chocolate chips into the dough. Mix quickly and try your best not to knead the dough.
- Cover the dough with a plastic wrap and let it rest in the refrigerator for at least an hour or 72 hours max.
- When you are ready to bake the cookies, preheat the oven to 180°C/ 356°F at gas mark 4. And line a few baking trays/ sheets with parchment paper.
- Divide the dough into small pieces and roll them into golf ball-sized balls. Place the dough balls on the baking tray well spaced apart. I make 12 dough balls with this recipe. And the dough spread into quite large size cookie.
- Bake the cookies for about 15 minutes until they are golden color.
- Once the cookies are done, leave them on the baking tray for a few minutes before transferring them onto a cooling rack.
Notes
- You can substitute light soft brown sugar with light muscovado sugar for a richer flavor.
- Allow the dough to rest in the refrigerator from 1 up to 72 hours to improve texture and taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 119mg | 5% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 258IU | 5% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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