White Chocolate Chip Cookies

What makes a great cookie? Depends on who you’re asking. My answer would be a plain, chewy chocolate chip cookie. My friend Pam likes crunchy cookies like my Thai tea cookies. And our receptionist at work, whom I made these for, loves white chocolate cookies, hold the nuts. She’d been requesting these cookies from me for well over 5 months (it started as a request for her birthday), and I’ve come with dozens or so excuses every time she asked me about it. This week was the week I decided not to delay anymore, and I presented her with a lovely tub of these babies. In this office, she has every right not to share her cookies. We have vultures, but at least we don’t have thieves like these. Entertaining, yet sad at the same time.

Back to cookies, megnut’s Mean Chocolate Chip has been around the blog block a time or two, but it’s still a great one to note. Based on my answer on what makes a great cookie, I think I’d like it. Now, what about ya’ll? What makes a great cookie to you?

White Chocolate Chip Cookies
adapted from Cooks’ Illustrated

2 1/8 cups all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon baking soda
3/4 cup unsalted butter, melted and cooled slightly
1 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups white chocolate chips

1. Heat oven to 325 F degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
3. Spoon dough into tablespoon dough balls. Place formed dough onto Silpat-lined cookie sheets. Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.
4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.

13 thoughts on “White Chocolate Chip Cookies

  1. @ambitious I actually didn’t decrease it at all; I wanted to see what a simple swap of chips would turn out like. But you’re right, the white chips are definitely sweeter, and if I were to make them again, I’d cut it down by about 1/3.Hope to see you at lunch!


  2. I’m always on the quest for an improved chocolate chip cookie. I personally like mixing 1/2 semi-sweet and 1/2 dark chocolate chips in my cookies. :)I look forward to trying these; they sounds yummy!


  3. talida my love…ok so i missed you so much that i decided to try my hand at making some matcha cupcakes for my new guy-friend’s friend’s dinner party. i couldn’t find any freakin matcha in any of the stores around here, INCLUDING whole foods, so i substituted some weird green “matcha milk drink” powder that someone keeps leaving packets of in the CGI kitchen (it’s true… if you leave ANYTHING in that kitchen, it will get snatched up). anyhooo, the cupcakes came out miserably, nothing like yours. they were flat, except for a few that were way too poofy. and they didnt’ taste like green tea at all. nor were they green. they tasted like gross old cake.that is my story. i miss you. and your cupcakes.


  4. I’ve never baked white chocolate cookies! Thanks for this recipe, Talida. I have just the perfect chocolate chips in my pantry. 🙂


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