Side Pannel
White Chocolate Chunk Cookies
White Chocolate Chunk Cookies
- Recipe Submitted by maryjosh on 03/30/2018
Ingredients List
- 2-1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 sticks (16 tablespoons butter), softened
- 1/2 cup sugar
- 1 cup dark brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 4-ounces quality baking white chocolate bars, coarsely chopped (I used Ghirardeli )
- 1 cup macadamia nuts chopped (optional)
Directions
Preheat oven to 350.
Line a cookie sheet with Silpat or parchment paper.
In a mixing bowl combine flour, salt, baking powder, and baking soda; mix until well combined and set aside.
In your mixer's bowl, combine butter, sugar, brown sugar, eggs, and vanilla; using your mixer, cream until smooth and creamy.
Gently stir the flour mixture into the butter mixture; mix until thoroughly combined.
Stir in the chopped white chocolate and the nuts, if using.
At this point, you can make ahead and store the cookie dough in the refrigerator, covered, until ready to bake. Don't wait more than 2 days.
Spoon out heaping tablespoons of batter onto the previously prepared cookie sheets, 2-inches apart.
Bake for 8 to 10 minutes, or until the edges are light brown.
Remove from oven and let stand 2 minutes.
Transfer from cookie sheet to wire rack to cool completely.
Serve.
Line a cookie sheet with Silpat or parchment paper.
In a mixing bowl combine flour, salt, baking powder, and baking soda; mix until well combined and set aside.
In your mixer's bowl, combine butter, sugar, brown sugar, eggs, and vanilla; using your mixer, cream until smooth and creamy.
Gently stir the flour mixture into the butter mixture; mix until thoroughly combined.
Stir in the chopped white chocolate and the nuts, if using.
At this point, you can make ahead and store the cookie dough in the refrigerator, covered, until ready to bake. Don't wait more than 2 days.
Spoon out heaping tablespoons of batter onto the previously prepared cookie sheets, 2-inches apart.
Bake for 8 to 10 minutes, or until the edges are light brown.
Remove from oven and let stand 2 minutes.
Transfer from cookie sheet to wire rack to cool completely.
Serve.
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