White Chocolate Chip Cookies
User Reviews
5
White Chocolate Chip Cookies
Description
The White Chocolate Chip Cookies recipe blends all-purpose flour with baking soda and salt to form the dry base, ensuring proper leavening and a balanced savory note. Creamed butter and sugars provide moisture, tenderness, and slight caramel flavor. After incorporating egg and vanilla for binding and flavor, white chocolate chips add sweetness and texture contrast.
Shaping the dough into rounded tablespoons spaced apart on cookie sheets and baking for 8-10 minutes results in cookies with golden edges and softer middles. Cooling briefly on baking sheets before transferring to racks finishes the process without breaking the soft structure.
The notes suggest customizable options such as substituting white chocolate chips with butterscotch, peanut butter, milk, or dark chocolate chips, or adding chopped nuts like pecans or walnuts for crunch. Vanilla extract can be varied with almond or citrus flavors, and adding cocoa powder produces a double chocolate cookie. The dough freezes well in balls to bake later, with a slightly extended baking time after thawing.
Ingredients
- 1 ¼ cups all-purpose flour 150g plain flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter softened 1 stick, 115g
- 6 tablespoons brown sugar packed
- 6 tablespoons sugar granulated white
- 1 teaspoon vanilla extract
- 1 egg large
- 1 cup white chocolate chips 175g
Instructions
- Preheat the oven to 375°F/190°C.
- Stir the flour, baking soda and salt in a small bowl. Set aside.
- Add the butter and both sugars to a large mixing bowl and beat with an electric mixer until smooth.
- Beat in the eggs, one at a time, then beat in the vanilla.
- Gradually beat in the flour mixture then gently stir in the white chocolate chips.
- Roll rounded tablespoons of the cookie dough and put them onto ungreased cookie sheets, 2 inches apart.
- Bake for 8-10 minutes or until golden at the edges.
- Allow the cookies to cool on the cookie sheets for 2 minutes, then gently transfer them to a wire rack to cool completely.
Notes
- Store leftover cookies in an airtight container at room temperature for up to 5 days.
- Freeze cookie dough balls and bake from frozen, adding 2 extra minutes to baking time.
- Swap white chocolate chips for butterscotch, peanut butter, milk, or dark chocolate chips for flavor variations.
- Add ¼ cup chopped nuts like pecans, walnuts, pistachios, or almonds for texture.
- Change vanilla extract to almond, peppermint, orange, or lemon for different flavor profiles.
- Incorporate ¼ cup cocoa powder into dry ingredients for a double chocolate cookie.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 19mg | 6% |
| Sodium | 112mg | 5% |
| Potassium | 36mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 10g | 20% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 21mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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