White Chocolate Chip Cookies

Course Dessert

Cuisine American, Southern

Keyword best-white-chocolate-chip-cookies-recipe, white-chocolate-chip-cookies-recipe

Prep Time 15

Cook Time 12

Cooling Time 5

Total Time 32

Servings servings

Calories 180kcal

Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper. Set aside.
In the large bowl of a stand mixer (or using a hand mixer) cream together the butter, brown sugar, granulated sugar, vanilla and almond extracts. Beat on medium-high speed for 2 minutes until creamy and light beige in color.
Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl periodically.
In a medium bowl use a whisk to combine flour, baking soda, baking powder and salt.
With the electric mixer on low speed, gradually add the sifted dry ingredients to the creamed mixture stopping to scrape the sides of the bowl as needed.
By hand mix in 2 cups white chocolate chips until evenly distributed. The dough will be fairly stiff.
Use a medium (1 1/2 tablespoon) ice cream scoop to divide the dough placing at least 2-3 inches apart on the pans. Gently press the remaining 1/2 cup white chocolate chips onto the tops.
Bake for 10-12 minutes until lightly golden. Cool on the pan for 3-5 minutes then move to a wire rack to cool completely.
Store tightly covered at room temperature for up to 5 days.

- Coconut: You could also add one cup of shredded flaked coconut to the mix to change the flavor profile.

- Flavorings: You experiment using different extracts in place of almond extract. You may prefer using lemon, orange, rum or even peppermint for the holidays. You can also replace it using more vanilla extract, instead.

- Thick Cookies: These cookies are crisp around the edges with slightly chewy centers. If you want thick cookies, you can chill the cookie dough in the fridge for 30 minutes prior to baking, for a thicker cookie.

- Butter: You can use unsalted butter. When doing so, add 1/4 teaspoon salt to the dry ingredients.

- White Chocolate Cranberry Cookies: You may also like to try my recipe for Cranberry Orange White Chocolate Chip Cookies.

- Use Quality Butter and White Chocolate Chips: All butter isn't created equal so use a good one. The same rule applies to white chocolate chips. Some less quality brands will melt completely into the dough and make it greasy. Use a good brand i.e. Ghiradelli or similar for the best result.