Prep Time: 30 minutes
Cook Time: 14 minutes
Who doesn't love an ooey gooey chocolate chip cookie? And while standard chocolate chips are the quintessential American go-to, why not switch it up? Variety's the spice of life, right? It's always fun to add in a new and different ingredient, and white chocolate chips are no exception. Opting for white chocolate can introduce a fun element of surprise when cooking with kids, or it can lend an air of unorthodox sophistication to an adult dessert. Either way, you won't be disappointed. These cookies are rich, buttery, and delectable.This recipe can be easily tweaked and adjusted to become began, but this one in particular is for the vegetarians.
While I use pounds and ounces in this recipe, you can get always use a weight scale for conversions or do them online.
- 12.40 oz all-purpose flour
- .20 oz baking soda
- .55 oz of salt
- 5.55 oz granulated sugar
- 5.40 oz Dark Brown sugar. ( this is the key to the cookies greatness )
- 8 oz salted butter
- 1 teaspoon of vanilla
- 2 whole eggs
- 2 cups white chocolate chips
- 1 cup of nuts (optional)
- Pre-heat oven to 350
- All the butter and the sugars (brown and white) are blended together until fluffy. Scrape down the bowl and blend more necessary. Bring to a creamy texture.
- Add in whole eggs (or egg replacer for a vegan version) and vanilla. Mix until all is combined
- In a bowl, place all dry ingredients, and add the mixture into the batter in three stages until all is combined
- Add in the chocolate chips and nuts. Blend for about a minute.
- Scoop out cookies with an ice cream scoop. Place only six balls on a cookie sheet at two inches apart (they well spread). Cook for 14 minutes
- Enjoy! I recently took them to a party and I got back a empty tray. This recipe makes about sixteen cookies.
*Image courtesy Flickr creative commons.