White chocolate is the most buttery derivative of chocolate, and tastes much different than dark or milk chocolate, making it the perfect kind of chocolate for a much smoother, creamy kind of chocolate chip cookie. Most white chocolate chip cookie recipes include some kind of additional ingredient like macadamia or walnut. If you’re allergic to nuts, navigating allergen-free recipes can be tough, especially when the measurements of other ingredients have been tweaked to make room for the extra something. In this guide, we’ll focus on a simple white chocolate chip cookie recipe that is great on its own, and that you can use as a base for anything you might want to add. Learn more about the art of cookie making in this baking course.
Appliances and Tools
Preparing and baking good chocolate chip cookies takes a good amount of equipment, so that you can properly measure and prepare the ingredients. Before you begin, make sure you have all of the following:
- Measuring cups
- Measuring spoons
- Large mixing bowl
- Mixing spoon
- Egg beater
- Baking sheet
- Tin foil
- An oven that can heat to 375 degrees
These are things you’ll need to some capacity no matter what kind of cookies you’re trying to make. Check out this baking guide for more important tips.
Below you’ll find a list of the base ingredients you’ll need to make white chocolate chip cookies. To expand your baking expertise, check out this course on pastry chef training.
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar, dark or light depending on preference
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 1/2 cup shortening (optional)
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups white chocolate chips, or coarsely chopped chunks
The key to measuring brown sugar is to pack it as tightly into the measuring cup as you can. For these cookies, you can use either white chocolate chips or buy solid white chocolate and coarsely chop it into smaller chunks. Want to make your cookies gluten free? Learn tips for a gluten-free lifestyle in this course.
Start by preheating the oven to 375 degrees. You don’t need to grease the cookie sheet if you decided to include the optional 1/2 cup of shortening in your ingredients. The shortening adds enough oil to the cookies that if you greased the sheet additionally, you might run the risk of having cookies that flatten excessively in the oven. For thick cookies, use shortening and don’t grease the pan. For a more flavorful cookie, use dark brown sugar rather than light brown sugar. Lighter brown sugar will make the cookie more traditionally sweet. If you prefer sugar cookies, use the lighter variety. Regardless, make sure to measure them out precisely, packing the brown sugar in and making sure that the chunks are crushed down. Mix both sugars together in a small bowl. When it comes time to soften the butter, don’t melt it. This will leave the butter much hotter on the inside than the outside. You want the butter to be the same consistency throughout, otherwise it will lend your cookies the wrong texture. (But you’re free to experiment as you want.) The best way to soften butter for baking is to keep the sticks of butter you’re going to use in the freezer, remove it around the time you begin to preheat the oven, and cut the measured amount into small cubes. You can also flatten the butter by putting it in a sealed bag and pounding it with a rolling pin. Another interesting, but perhaps the most taxing method of softening butter is to have it in the fridge, and use a cheese grater to shred the cold butter into the bowl of sugar when it comes time to mix them. This way, mixing the sugar and butter takes minimal effort and the two ingredients will incorporate well. After the sugar and butter have been mixed, crack in both eggs directly into the bowl, beat the yolks lightly and then mix into the larger mixture. Add the baking soda, salt, and vanilla and use a beater or a large mixing spoon to incorporate everything together. Once that’s done, add in the 2 and 1/4 cups of all-purpose flour and mix it all together. Mix the flour in until it’s all visibly incorporated, and then add your white chocolate chips or white chocolate chunks. You’ll want to do this part with a folding motion so that you don’t risk breaking any of the chocolate pieces down, and to make sure that the chocolate and the dough are evenly mixed. When it comes to baking cookies, nothing’s more disappointing than getting one with no chocolate in it. Interested in baking more than cookies? Check out this course on pastry baking.
At this point, this oven should be ready for baking. Scoop out balls of cookie dough and make sure they’re spaced about 2 inches apart from each other on the baking sheet. You can experiment with size if you want, but make sure never to flatten them down onto the baking sheet. The cookies will naturally flatten as they begin to bake in the oven, and manually pressing them down will only result in a flat, pancake-like cookie. You might also risk burning the cookie if it’s too small or flat. Cook the first batch of cookies for about 10 minutes, checking a minute before to see if it’s ready, and if not, leaving it in for another minute or two. This all depends on what kind of consistency you like your cookie to have. Don’t touch or mess with the cookies on the tray, and just leave them out for a few minutes to cool and take shape. Continue baking the rest of the batches, or freeze the dough you’re not going to use. Cookies are great once in a while, but try to balance that diet out with this course on healthy cooking fundamentals. Ever thought about making your own cooking videos? Learn how to film your newfound baking skills and put the videos on the web with this course on cooking video basics. Learn to edit those videos here.