White Chocolate Chip Cookies
These White Chocolate Chip Cookies are soft, chewy, and bursting with creamy sweetness. Perfect for any occasion, they’re sure to satisfy your cookie cravings!
Equipment
- Mixing Bowl
- Electric Mixer
- Measuring cups and spoons
- Baking Sheet
- Parchment Paper
- Cooling rack
Ingredients
- 6 tbsp butter softened
- 1/2 cup light brown sugar
- 1/3 cup white sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/2 tbsp cornstarch
- 1/2 tsp baking soda
- 1 cup white chocolate chips
- sea salt flakes, such as Maldon optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and perfectly.
Mixing the Dough
- In a mixing bowl, combine the softened butter, light brown sugar, and white sugar. Using your electric mixer, beat them together on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the large egg and vanilla extract to the bowl. Continue mixing until everything is well incorporated, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, and baking soda. This helps to evenly distribute the leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Using a spatula, gently fold in the white chocolate chips. This ensures that they are evenly distributed throughout the dough.
Baking
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, leaving enough space between them for spreading. If desired, sprinkle a few sea salt flakes on top of each cookie before baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to set as they cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
- For best flavor, use butter at room temperature before creaming with sugars.
- Freshly baked cookies are best enjoyed warm but can be stored in an airtight container for up to one week.
- Try adding mix-ins like macadamia nuts or dried cranberries for a unique twist.
- To achieve a chewier texture, slightly underbake the cookies and let them rest on the baking sheet before cooling.
- Freeze baked cookies in a single layer then transfer to a freezer-safe container for longer storage.