These cookies are a particular favorite of my family. I think they could be made for any holiday, but I'm going to make them for Easter this year. This is my go-to recipe for these rich nutty cookies.
White Chocolate Chip Cookies
Prep time: 2 hours
Chill time: 30 minutes to 24 hours
Bake time: 10 to 12 minutes
Ingredients:
- 2 cups + 2 tbsp of all-purpose flour (spooned and leveled)
- 1 tsp Cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter (melted and cooled)
- 3/4 cup of packed light or dark brown sugar
- 3/4 cup granulated white sugar
- 1 large egg + 1 egg yolk (room temperature)
- 1 and 1/2 tsp of pure vanilla extract
- 1 heaping cup of white chocolate chips
- 1 cup of roughly chopped macadamia nuts
Directions:
- Whisk dry ingredients: flour, cornstarch baking soda, and salt in a large bowl, set aside
- Whisk melted butter and sugars, egg, egg yolk, and Vanilla extract till combined
- Pour wet ingredients into the dry ingredients
- Mix until a smooth dough forms
- Fold in your chocolate chips and nuts
- Cover and chill the dough for an hour or overnight, I like to wrap mine in plastic wrap and write the time on it.
- Preheat oven to 350F and line baking sheets,
- Bake for 10-12 minutes or till the edges of the cookies are golden brown.
- Cool the cookies on a wire rack, cookies will stay fresh for up to one week in a storage container.
- Enjoy!
Add comment
Comments