White chocolate chip cookies recipe

Serves: makes about 4 dozen White Chocolate Chip cookies

IngredientsWhite Chocolate Chip cookies

  • 3 cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 cup packed light brown sugar
  • ¾ cup unsalted butter, just softened to room temp (not melty)
  • 2 large eggs
  • 1 TB vanilla extract
  • ½ tsp almond extract
  • 1 tsp table salt
  • ½ tsp baking soda
  • 12 ounces real white chocolate chips
  • ½ cup chopped macadamia nuts

Directions

  1. Preheat oven to 350F, with rack on lower middle position. Line baking sheet with parchment paper.
  2. In bowl of stand mixer using paddle attachment, cream together butter and sugar until smooth and fluffy, about 3-4 minutes on medium high. Add eggs 1 at a time and blend just until incorporated. Add vanilla and almond extracts, mixing just until incorporated.
  3. In a separate bowl, whisk together the flour, salt, and baking soda. Gently combine together the flour mixture with the butter/sugar mixture until fully mixed.
  4. Fold in white chocolate chips and macadamia nuts, until evenly mixed in.
  5. Make walnut sized balls and flatten a bit (these cookies do not flatten too much during baking.)
  6. Bake for 10 minutes, or just until bottoms of cookies are light golden brown. Cookies may seem soft and underdone, but they will set upon cooling.
  7. Cool 5 minutes on baking sheet and use flat spatula to transfer them onto cooling rack.

   Chocolate White Chocolate Chip Cookies White Chocolate Chip cookies White Chocolate Chip cookies

White chocolate chip cookies recipe

Yield: 3 dozen

Ingredients

2 1/4 cups all-purpose flour

2 1/2 Tbsp cocoa powder*

1 1/2 tsp cornstarch

3/4 tsp baking soda

1/2 tsp salt

8 Tbsp butter, at room temperature

6 Tbsp all vegetable shortening, at room temperature

1 1/2 cups granulated sugar

1 large egg

1 large egg yolk

1 1/2 tsp white vinegar

1 1/2 tsp vanilla extract

1 Tbsp red food coloring

1 1/3 cups White Chocolate Chip cookies, divided

Directions

  1. Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, cocoa powder, cornstarch,
  2. Baking soda and salt, set aside. Add butter, shortening and sugar to the bowl of an electric
  3. Stand mixer and mix on medium speed until very pale and fluffy about 4 minutes. Add egg and
  4. Egg yolk and mix until combine. Add vinegar, vanilla and food coloring and mix until well
  5. Slowly add in dry ingredients and mix just until combine. Mix in 1/2 cup white
  6. Chocolate chips. Scoop dough out by the heaping tables poonfuls (about 1 1/2 Tbsp) and roll into
  7. Balls and place on buttered or Silpat lined cookie sheets. Gently press about 6 white chocolate
  8. chips into the top of each cookie, being careful not to flatten the cookies (if you do flatten them a
  9. bit just reshape them to the height they had before adding the chips) and bake in preheated
  10. Oven 8 – 9 minutes. Allow to cool several minutes on baking sheet before transferring to a wire
  11. Rack to cool. Store cookies in an airtight container.
  12. *If you want a more chocolaty cookie you could replace 1 – 2 Tbsp flour with an additional 1 -2
  13. Tbsp cocoa, the red just won’t be quite as vibrant. Or, you could replace the white chocolate
  14. Chips with chocolate chips.
  15. Recipe Source: Cooking Classy