White Chocolate Chip Cookies

Name: White Chocolate Chip Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 26 serving
Ingredients: ⅔ cup butter; 1 ⅔ cup light brown sugar; 1 teaspoon vanilla extract; 1 egg; 1 yolk; 2 cups plain flour; ½ teaspoon table salt; ½ teaspoon baking soda; 2 cups white chocolate chips/chunks

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
26
Course
Dessert
Cuisine
Australian

White Chocolate Chip Cookies

Carmen Warren

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White Chocolate Chip Cookies. These nut free cookies are the perfect treat to whip up for a morning tea or for wrapping up as a hostess gift. Loaded with choc chips these are simple to make and delicious to eat.

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Ingredients

Servings

⅔ cup butter
1 ⅔ cup light brown sugar
1 teaspoon vanilla extract
1 egg
1 yolk
2 cups plain flour
½ teaspoon table salt
½ teaspoon baking soda
2 cups white chocolate chips/chunks

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Instructions

Preheat oven to 160ºC
Place the butter in a microwave bowl and cook on high for 45 seconds or until just melted.
Set aside to cool. You want to wait until it has the consistency of mayonnaise. Sort of dollopy. Then it is perfect to use.
Place your 'dollopy' butter into the bowl of your stand mixer (Or a large bowl and whisk by hand or with a hand held electric mixer) add the sugar and then cream them together until you have a very pale yellow mixture.
Add the vanilla extract, whole egg and the egg yolk and mix on medium speed until well combined.
Add in the flour, salt and baking powder, then mix again for a further 3 minutes.
Add the chocolate chips and mix on low until they are just combined.
Line two baking trays with cooking paper.
Table tablespoons of the mixture and place on the trays. Don't worry about flattening them, they will flatten and spread in the oven.
Bake for 14-15 minutes until the edges are just golden brown. (if you want a gooey centre then bake for 12-13 minutes)
Remove from the oven (don't worry they will be slightly soft still)
Carefully use a fish slice to transfer the cookies to a cooling rack and allow to cook completely before boxing up.
If you are eating them straight away then cooling completely isn't required ;-) Just snaffle them down as soon as you can hold them. Careful the chocolate will still be hot!!!