White Chocolate Chip Cookies
These White Chocolate Chip Cookies are crisp on the edges and chewy in the centers, making them the perfect sweet treat for any occasion.
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Electric Mixer
- Cooling Rack
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
Wet Ingredients
- 1 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 cup light brown sugar packed
- 3/4 tsp salt
- 2 large eggs
- 2 tsp pure vanilla extract
Add-ins
- 2 cups white chocolate chips divided
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour and baking soda. Set aside.
- In a large bowl, using an electric mixer, cream together the butter, granulated sugar, light brown sugar, and salt until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the white chocolate chips, reserving some for topping if desired.
- Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a festive twist, consider adding dried cranberries or chopped macadamia nuts to the dough. Store cookies in an airtight container at room temperature for up to 5 days.