White Chocolate Chip Cookies
User Reviews
5
White Chocolate Chip Cookies
Description
The White Chocolate Chip Cookies recipe combines softened unsalted butter with both granulated and brown sugars, eggs, and vanilla extract to create a creamy dough. Dry ingredients of flour, baking soda, and salt are gradually incorporated, then white chocolate chips are folded in. The dough is portioned by tablespoon-sized scoops onto parchment-lined sheets. Baking at 375°F for around 10 minutes results in cookies with a tender texture and sweet white chocolate pockets. The recipe specifically recommends high-quality white chocolate chips to enrich the flavor.
These cookies have a classic soft texture with lightly crisp edges from the butter and sugars. The white chocolate chips add a melting sweetness contrasting with the slightly caramel notes from the brown sugar. The baking method avoids chilling the dough, speeding preparation.
Serving these cookies soon after baking highlights their softness and melted chips. Alternatively, dough can be frozen in balls for ready baking later, or fully baked cookies can be frozen and thawed before enjoying. The recipe notes using parchment paper prevents sticking and excess spreading, while a cookie scoop ensures consistent size.
Ingredients
- 1 cup unsalted butter softened
- 1 cup sugar granulated white
- 1 cup brown sugar packed
- 2 egg large
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all-purpose flour
- 2 cups white chocolate chips
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper and then set aside.
- Add butter, sugars, eggs, and vanilla extract to a large bowl. Using an electric mixer, beat over medium speed until nice and creamy, about 1 minute.
- In a medium sized bowl, sift together the baking soda, salt, and flour. Gradually add the dry ingredients to the butter/sugar mixture, beating over low speed. Scrape the bowl then beat over medium speed for another 30 seconds until well-combined.
- Add white chocolate chips to the dough and then stir to combine. Drop dough by rounded tablespoons onto prepared baking sheets, about 2-3 inches apart. Add a few more white chocolate chips to the top of the dough balls.
- Bake for 10-12 minutes (mine are ready at 10 minutes), then remove from the oven and allow cookies to cool slightly before transferring to a wire rack. Enjoy!
Notes
- No chilling of cookie dough is needed, making for a quicker baking process.
- Use premium white chocolate chips, such as Ghirardelli, for better flavor and texture.
- Lining baking sheets with parchment paper helps prevent spreading and sticking.
- Utilize a cookie scoop to get uniform cookie sizes and consistent baking.
- Dough balls can be frozen for up to 3 months; bake from frozen adding 2-4 minutes to bake time or thaw before baking.
- Baked cookies can also be frozen up to 3 months; thaw at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 21mg | 7% |
| Sodium | 127mg | 5% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 157IU | 3% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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