Have I ever told y’all how much I love white chocolate? Well, I do. Even though I know that dark chocolate is the healthiest (and I chuckle as I write that) ,white chocolate is still my favorite. I use it in place of dark chocolate or milk chocolate as often as possible – s’mores, ice cream syrup, cookies, etc. Luckily, it’s Brandon’s favorite kind of chocolate too so it’s basically become a staple ingredient in any baking I do. Admittedly, outside of the holidays I rarely bake but the other day I had kind of a mini-meltdown (infertility is a bitch) and I found comfort in my kitchen.
I rummaged through my baking cabinet and found that I had just enough of everything necessary to bake my favorite white chocolate chip cookies. Cookies are good for the sad soul so I turned on a bit of music and spent the next hour mixing and baking until a couple dozen of these cookies were in my cookie jar waiting to be devoured. That didn’t take long either. They were gone in just a few days.
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Obviously, if you prefer milk chocolate, just sub milk chocolate chips for the white chocolate chips in this recipe. I know y’all are smart enough to know that but still, I said it just to be sure. In fact, you can sub milk chocolate chips, dark chocolate chips, peanut butter chips, etc. It won’t cause any problems. I often make these with peanut butter chips for my Dad since he’s a peanut butter fan.
To make these you’ll need the following items in your kitchen:
I hope you enjoy!
Oh, and as a note of warning, be careful not to over-bake them. It’s ok if they look a little bit under-baked when you first remove them from the oven. Mine usually do but as they cool they become soft and perfect.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks unsalted butter, softened
- 1 1/4 cup light brown sugar, loosely packed
- 1/2 cup granulated white sugar, packed
- 2 teaspoons vanilla
- 2 large eggs
- 2 cups white chocolate chips
- Preheat oven to 375 degrees.
- In a medium mixing bowl, whisk flour, baking soda, and salt; set aside.
- In a large mixing bowl, whisk brown sugar, granulated white sugar, vanilla, and butter for about 2 - 3 minutes. The dough should be light and fluffy. This is easiest if you have a stand or handheld mixer. Otherwise, use a strong wooden spoon.
- Add eggs and beat until combined, about 45 - 60 seconds.
- Slowly fold the flour mixture into the large mixing bowl.
- Add the white chocolate chips, and stir until well-mixed.
- Roll cookie dough into balls, then place on the parchment paper lined cookie sheets.
- Bake for 12-15 minutes. Cookies should appear golden at the edges but soft in the middle.
- Remove from oven and cool for 5 - 7 minutes before transferring to a wire wrack.
Are you going to give them a whirl? Have a favorite cookie recipe to share? Tweet me @honeyandpineco or drop your thoughts in the comments below.