White Chocolate Chip Cookies - combinegoodflavors.com

Prep Time:15

Cook Time:12

Chilling time:1

Total Time:1 27

In a medium bowl, whisk together 1 ½ cups All-purpose flour, ¼ cup Cocoa powder, ½ teaspoon Baking soda, and ¼ teaspoon Salt. Set aside.
1 ½ cups All-purpose flour, ½ teaspoon Baking soda, ¼ teaspoon Salt, ¼ cup Cocoa powder
In a large bowl, beat ½ cup Unsalted butter, ½ cup Light brown sugar, and ¼ cup Granulated sugar until light and fluffy (about 2–3 minutes).
½ cup Unsalted butter, ½ cup Light brown sugar, ¼ cup Granulated sugar
Mix in 1 Egg and 1 teaspoon Vanilla extract until smooth.
1 Egg, 1 teaspoon Vanilla extract
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in ¾ cup Chocolate chips (or swap for dark chocolate chunks!) and any mix-ins like toasted nuts or dried fruit.
¾ cup Chocolate chips
Cover and chill the dough in the fridge for 1 hour (or up to 24 hours for extra chewiness and better flavor).
Use a small cookie scoop (about 1 tablespoon of dough) to portion the dough onto the baking sheets, spacing the cookies about 5 cm / 2 inches apart.
Bake for 8–10 minutes, or until the edges are set and the centers still look slightly soft. Depending on the oven, my seems to take more time, so I let them bake between 10-13 minutes.
Let the cookies rest on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.

Press a few extra white chocolate chips into the tops of the cookies just before baking for that picture-perfect look. → I did that for the last baking sheet and it looks so much better! Highly recommended
These freeze beautifully—freeze scooped dough balls and bake straight from frozen, adding 1–2 minutes to the baking time.
Store cookies in an airtight container at room temperature for up to 4 days.

Servings: cookies

Calories: 151kcal

Author: Nora