Love white chocolate? Then these White Chocolate Chip Cookies will be your new favorite thing. They’re soft, buttery, chewy, and crispy, everything a cookie should be, and packed full of white chocolate. I use a mix of white and brown sugar so these cookies have a delicious molasses, caramelized flavor, and top them with extra white chocolate chips because you can never have enough, right? And with no chilling time required these cookies can be whipped up in a matter of minutes plus they keep well for ages (not that they’ll last long).
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups white sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ⅔ cups white chocolate chips
PRO TIPS FOR MAKING THIS RECIPE
- Make sure your butter is at room temperature so you don’t have a lumpy batter. Cold butter will also affect the look and texture of the cookies.
- Whisk the flour, baking soda, and salt together so everything is evenly distributed.
- Make sure to place the cookies 3 inches apart on the cookie sheet (you’ll need more than one) otherwise they’ll stick together when they spread in the oven.
- There’s no need to chill the cookie dough before baking but if you’re prepping in advance you can store it in the fridge until you need it.
- Use baking parchment or a silicone mat so your cookies don’t stick to your baking tray or cookie sheet.
- use a 2 tbsp cookie scoop for even sized cookies.
- You can also add extra white chocolate chips on top of the cookies.
- Let the cookies cool completely on a wire rack before serving.
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