White Chocolate Chip Cookies

White Chocolate Chip Cookies

These which chocolate chip cookies are rich and decadent and have a silky smooth texture that is to die for. I developed this recipe a couple of weeks ago and I love it so much I’ve made it regularly since. I think white chocolate chip cookies are my new favorite! I can’t get enough of these ones. 

White Chocolate Chip Cookies

My recipe for these white chocolate chip cookies is a twist on my recipe for classic chocolate chip cookies. I tried a few other white chocolate chip cookie recipes and I was dissatisfied with the texture and thickness. I think altering my original recipe just a bit gave me the chewy, thick, white chocolate chip cookie I was looking for.

White Chocolate Chip Cookies

I use a combination of chocolate chips and white chocolate chips in these cookies. I use less than most recipes, so feel free to add more if you like a chocolate chip cookie laden with chips! I am more of a dough girl, so I enjoy the “cookie” part just as much.

Wanna know the secret for getting thick and chewy cookies without a refrigeration step? I’ll tell ya. Actually it’s not a secret and it’s not my tip! I learned this from the always delicious blog Something Swanky.

White Chocolate Chip Cookies

The trick to getting thick and chewy cookies is to double stack the dough.

Here’s how I do it: I use a scoop that is 1.5 inches in diameter. I scoop {leveled scoop} 8 cookies onto my sheet tray, very lightly press down {just enough to make the tops a bit flat}, and then place another scoop on top of the first scoop. I usually press 3-5 extra chocolate chips onto the top of the dough too for a little extra hint of whats inside the cookie. Bake until the edges are done and the centers are slightly doughy. Perfect thick and chewy cookies every time!

White Chocolate Chip Cookies

As with any baking recipe, room temperature eggs will bake up much better than cold ones. And don’t skimp on creaming the butter and sugar or sifting the dry ingredients! It makes all the difference in the texture of the cookies.

Happy Baking! Let me know if you love these as much as I do!

White Chocolate Chip Cookies

Yields 3-4 dozen cookies depending on size

These white chocolate chip cookies are rich and decadent with a silky smooth texture! They are easy to make with ingredients you are sure to have on hand!

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

  • 2 cups + 2 tablespoons flour (see note)
  • 1/2 cup + 2 tablespoons cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (two sticks) butter
  • 2/3 cup white sugar
  • 2/3 cup firmly packed brown sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 3/4 cup white chocolate chips
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 375 degrees F.
  2. Sift flour, baking soda, baking powder and salt together in a medium bowl. Set aside.
  3. In a large bowl, cream the butter and both sugars together until light and fluffy, 2-3 minutes.
  4. Add eggs one at a time, mixing well between each addition. Add vanilla and mix until combined.
  5. Gradually add the dry ingredients, paying attention to the dough consistency. The dough should be slightly sticky when touched. You may need to add a little extra flour, or leave a little bit out (see note).
  6. Drop rounded tablespoons onto parchment lined cookie sheets (or you can grease them), I usually fit a dozen per sheet. (See note for directions on how to make extra thick and chewy cookies.)
  7. Bake in preheated oven for 8-10 minutes, rotating the sheets halfway and checking at 8 minutes. The cookies should appear done on the edges but still soft in the middle when they are finished cooking.
  8. Let cool on the cookie trays for 5 minutes before transferring to a cooling rack.

Notes

•The amount of flour you use is going to vary depending on where you live, the weather, etc. The dough for these cookies should be slightly sticky but not dry or overly gooey. You may need to adjust based on your particular situation.

• To get extra thick and chewy cookies, I use a scoop that is 1.5 inches in diameter. I scoop (leveled scoop) 8 cookies onto my sheet tray, very lightly press down (just enough to make the tops a bit flat), and then place another scoop on top of the first scoop. Bake until the edges are done and the centers are slightly doughy, about 10-12 minutes for this recipe. Perfect thick and chewy cookies every time!

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https://longbournfarm.com/2017/06/07/white-chocolate-chip-cookies/

These white chocolate chip cookies are rich and decadent with a silky smooth texture! They are easy to make with ingredients you are sure to have on hand!

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