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White chocolate chip cookies
ChocoChef (Hassoun)

White chocolate chip cookies

Soft, chewy white chocolate chip cookies with crisp edges, made in one bowl with no chilling. Makes 24.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Calories: 135
Ingredients Method Notes

Ingredients
  

  • 125 g unsalted butter softened
  • 100 g light brown sugar
  • 50 g granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 200 g all-purpose flour about 1⅔ cups
  • ½ tsp baking soda
  • ¼ tsp fine salt
  • 180 g white chocolate chips or chunks

Method
 

  1. Preheat. Heat the oven to 180 °C (350 °F) and line two baking sheets with parchment paper.
  2. Cream. Beat the butter with the brown and granulated sugars for 2–3 minutes, until light and fluffy.
  3. Add the egg. Beat in the egg and vanilla until smooth.
  4. Add the dry ingredients. Whisk the flour, baking soda and salt together, then stir them into the butter mixture just until no dry flour remains.
  5. Add the chips. Fold in the white chocolate chips.
  6. Bake. Scoop balls of about 1½ tablespoons, 5 cm apart. Bake 10–12 minutes, until the edges are golden and the centers still look soft. Cool 5 minutes on the tray, then move to a rack.

Notes

Store in an airtight container for up to 4 days. Dough balls freeze for 3 months; bake from frozen and add 1–2 minutes.