What is the secret to making the best cookies?

The key is to always use top-quality ingredients as they'll result in a better cookie; it really is that simple. Always use butter. Choose the right sugar. Choose the right flour. Check your flour is in date. Choose the right kind of chocolate. Cream the butter and sugar. Beat in the eggs. Fold in the flour. More items...

What is the secret to making cookies soft and chewy?

Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies. Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk.

What is the most successful cookie?

Oreo is the best-selling cookie in the world. It is now sold in over 100 countries. Oreo was first produced in 1912 by the National Biscuit Company, now known as Na-Bis-Co.

What makes a high quality cookie?

The Quality Ingredients Ingredients like butter, eggs and sugar can either make sweet cookie perfection or something you wouldn't want to share with your friends and family. Always look for a cookie that's made with premium ingredients . If the cookie contains some organic ingredients even better.

Do you flatten cookie dough before baking?

Flattening the cookie dough provides more surface area that comes into contact with the ice bath, shortening the time it takes to chill. Then submerge the dough in the ice water and let it chill. After 20 minutes the dough will be completely chilled and ready for baking.

Should I use baking soda or baking powder in cookies?

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies . Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

How do I make my cookies chewy instead of crunchy?

Double Your Yolks Most cookie recipes call for at least one egg. You can try omitting the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk. Plus, egg yolks have more fat than egg whites, which helps to keep your cookies moist and chewy.

How do you make cookies soft and chewy vs hard and crisp?

Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies .

What is the most important thing in cookies?

Flour is the main ingredient that provides structure in a cookie – without it, there would be no cookie! The gluten in flour forms a web of sorts – the framework that catches the air bubbles/gasses given off during rising.

What gives cookies more flavor?

Add more complex proteins, like malted milk powder and brown butter . Caramelizing the sugar beforehand brings bright notes to your cookies, but you can further expand your dessert's flavor profile by playing with proteins.

Best White Chocolate Chip Cookies Recipe

> Recipes > Cookies > Chocolate Chip Cookies > The Best White Chocolate Chip Cookies

By: ShellyPosted: Jun 4, 2013Updated: Jan 17, 2023 173 Comments

★★★★★5 from 27 reviews

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These are the Best White Chocolate Chip Cookies ever! Buttery and soft cookies loaded with white chocolate chunks and crisp around the edges. An easy dessert that’s sure to become your family’s favorite white chocolate chip cookie.

My Favorite White Chocolate Chip Cookies

I’m sorry about these cookies in advance. And I should also apologize about the name. I sorta kinda hate when someone tells me something is the BEST. Well, because then I need to prove you wrong. So let me say, these are the best white chocolate chip cookies that I ever ate. Is that better?

You see, usually white chocolate chip cookies come with other stuff mixed in, like coconut, or macadamia nuts. And while I love coconut, there’s a time and place people. Time and place. Plus, simple is pretty much better. Never once have I ever heard, “Can you please make this recipe a little more complicated?” Simple wins.

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Why Are These The Best White Chocolate Chip Cookies?

First they are LOADED with white chocolate chunks. (And also, makers of white chocolate…can you people please make mini white chocolate chips? While I wouldn’t use them in this recipe, I would work those guys out in other ways.)
Second, they are buttery and soft and an eensy bit crispy around the edges.
They’re super easy to make!
And yes, in the end you can absolutely use semi-sweet chocolate in this recipe if white chocolate just isn’t your thing!

Ingredients You Will Need:

Butter at room temperature
Light brown sugar
Granulated sugar
Eggs
Vanilla extract
Kosher salt
Baking soda
Baking powder
All purpose flour
Coarsely chopped white chocolate or you can use white chips as well!

How to Make This Easy White Chocolate Cookie Recipe

Here’s how I did them…

Brown sugar is key…

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I used 20 ounces of white chocolate, chopped fairly coarsely.

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I like the huge chunks in these cookies.

I’m not a huge chocolate chunk girl, but white is a whole different story.

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The batter is pretty easy.

Once you get the chocolate chunks folded in, you can chill the dough OR you can bake them straight away. LOVE that option!

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Form the dough into balls and place on a lined baking sheet about 2 inches apart. You can use a cookie scoop too, whichever you prefer!

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When they bake they’ll look like this…

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Love White Chocolate? Here Are A Few More Recipes To Try:

White Chocolate Macadamia Nut Cookies
White Chocolate Cake
White Chocolate Maple Blondies

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I have adapted this recipe slightly over the years, based on reader feedback! I’ve made chilling the dough an optional step (although I still like to). And I tweaked a few ingredients based on mixed results. I love this recipe and with some of your comments I think these cookies can’t be beat!

The Best White Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 27 reviews

Author: Cookies & Cups
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 36 Cookies 1x
Category: Dessert
Method: Oven
Cuisine: American

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Description

Ingredients

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1 cup butter, room temperature
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 tablespoons vanilla extract
1 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 1/2 cups flour
20 oz coarsely chopped white chocolate (2 1/2 – 3 cups) You can use white chips as well

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Instructions

Preheat oven to 350° and line an baking sheet with parchment paper, set aside.
In bowl of stand mixer cream together butter and both sugars for 2 minutes in medium speed.
Turn speed to low and add in eggs and vanilla. Turn mixer back up to medium and beat until smooth, about 20 seconds.
Turn mixer back to low and add in salt, baking soda, baking powder and flour, mixing until just combined.
Fold in white chocolate chunks.
Form dough into heaping tablespoon sized balls (I used a 2 Tbsp cookie scoop), placing 2 inches apart on baking sheet.
Bake for 8-10 minutes until golden around edges. Don’t over-bake.
Allow to cool on baking sheet for 3-5 minutes before transferring to wire rack to finish cooling.

Nutrition

Serving Size: 1 Cookie
Calories: 162
Sugar: 15.5 g
Sodium: 102.6 mg
Fat: 7.7 g
Carbohydrates: 21.7 g
Protein: 2.4 g
Cholesterol: 13.4 mg

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