Guilty Pleasures

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


  1. Preheat oven to 350° and line an baking sheet with parchment paper, set aside.
  2. In bowl of stand mixer cream together butter and both sugars for 2 minutes in medium speed.
  3. Turn speed to low and add in eggs and vanilla. Turn mixer back up to medium and beat until smooth, about 20 seconds.
  4. Turn mixer back to low and add in salt, baking soda, baking powder and flour, mixing until just combined.
  5. Fold in white chocolate chunks.
  6. Form dough into heaping tablespoon sized balls (I used a 2 Tbsp cookie scoop), placing 2 inches apart on baking sheet.
  7. Bake for 8-10 minutes until golden around edges. Don’t over-bake.
  8. 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?