Reason for the Flab in Flablete
Holy cow these are good. I usually add milk chocolate chunks into the mix since there is no such thing as too much chocolate. This is one of those amazing desserts that you bring to a friends house to share — mainly because if I leave them at home I will devour all of them in under 48 hours. I almost just drooled on my computer looking at the photo. Thank you Cookies and Cups for these bad boys.
The Best White Chocolate Chip Cookies
- 1 cup butter, room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 1/2 Tablespoons vanilla extract
- 1 teaspoon kosher salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 1/2 cups flour
- 20 oz coarsely chopped white chocolate (2 1/2 – 3 cups) You can use white chips as well
Instructions
- Preheat oven to 350° and line an baking sheet with parchment paper, set aside.
- In bowl of stand mixer cream together butter and both sugars for 2 minutes in medium speed.
- Turn speed to low and add in eggs and vanilla. Turn mixer back up to medium and beat until smooth, about 20 seconds.
- Turn mixer back to low and add in salt, baking soda, baking powder and flour, mixing until just combined.
- Fold in white chocolate chunks.
- Form dough into heaping tablespoon sized balls (I used a 2 Tbsp cookie scoop), placing 2 inches apart on baking sheet.
- Bake for 8-10 minutes until golden around edges. Don’t over-bake.
- Allow to cool on baking sheet for 3-5 minutes before transferring to wire rack to finish cooling. Makes approximately 36 cookies
Flablete note: I like to use half white chocolate and half milk chocolate chunks, because… why not?
