My only aim in life this year has been to be the mom in the neighborhood that makes the best cookies. I want to have the best snack box by the pool, and I want to have a plate of the best after school snacks. The way to win all of these silly mom contests is to make the best cookies, right? Back to talking about white chocolate chip cookies, shall we? To me, the best cookie is crisp on the edges and chewy in the center. The crisp edges on the cookies happen when the dough melts at just the right pace on the baking sheet. I have a few tips for that below.
Ingredients
Truthfully, these cookies are identical to my regular small batch chocolate chip cookies with the substitution of white chocolate chips instead of semisweet or milk chocolate chips.
Butter. Unsalted butter is best here, because w’re adding salt to our cookie dough. It needs to be softened by sitting out at room temperature for 30-60 minutes. If you press on softened butter, you can make a fingerprint easily, but your finger won’t push all the way through the stick and it’s not overly melty. Brown Sugar. For maximum chew, I recommend dark brown sugar, but light brown sugar is just as good, too. You might like my Brown Sugar Chocolate Chip Cookies recipe, if you love molasses as much as we do! Granulated Sugar. A small amount of white granulated sugar is to balance out the brown sugar. Egg Yolk. We really only need the egg yolk here; do not add the whole egg. If you double the recipe, use two egg yolks, never the whole egg. Vanilla Extract. High quality pure vanilla extract is best here. Flour. All-purpose flour that has been fluffed, scooped and leveled with a knife to measure. Baking Soda. Baking Powder. White Chocolate Chips. I highly recommend real white chocolate here, not the white baking chips that are more common. Real white chocolate is made from cocoa butter with sugar.
How to Make White Chocolate Chip Cookies
Storage
Freshly baked cookies last for up to 3 days on the counter at room temperature in an air-tight container. If you want to freeze the dough balls before baking, you may, and then add a few minutes to the baking time. Bake them straight from frozen. I don’t recommend freezing already-baked cookies, because they tend to crumble and become overly soft as they thaw.
Equipment:
Baking Sheet - I recommend a light-colored silver metal baking sheet for cookies. This is the one I love. It works for all of my small batch cookie recipes. Non-Stick Mat - Line the baking sheet with a silicone mat. A silicone mat helps with even heat distribution, and helps the cookies melt and cook evenly. If you’re not wanting to invest in one (they last forever), I recommend parchment paper.
Best White Chocolate Chip Cookies Tips:
Look at this perfect white chocolate chip cookie specimen! The edges are crispy, the centers are soft, and the white chocolate is melty and gooey, just as it should be. All we need is a tall glass of cold milk and a place to enjoy our cookie!
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