Description
A classic recipe for soft and chewy white chocolate chip cookies, featuring a rich blend of butter, sugars, and vanilla, studded with generous amounts of white chocolate chips.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 10-12 oz white chocolate chips or chunks
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg, then the egg yolk, and finally the vanilla extract until well combined, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the white chocolate chips until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For thicker cookies, chill the dough for at least 30 minutes before baking.
- Do not overbake; slightly underbaking ensures a soft center.
- Using both egg and egg yolk adds richness and chewiness.