Soft White Chocolate Chip Cookies

I know I have a couple other recipes for white chocolate chip cookies and squares, but this one is a bit different. Liam loves white chocolate and prefers vanilla over chocolate. Crazy, right?! He is completely satisfied with plain old vanilla when we go get ice cream, too. So we decided to make these cookies today since it’s threatening to storm. I’m glad we did because they are delicious! Yucky weather calls for yummy cookies! So go ahead and get your aprons on and let’s bake….

What you will need:

Cookie sheet lined with parchment paper

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter at room temp
1/2 cup granulated sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 (12 oz) bag of white chocolate chips

In a large bowl, whisk together the flour, baking soda, baking powder and salt. Set aside. In another large bowl, beat together butter and both sugars until smooth and creamy. Beat in eggs and vanilla until combined. Slowly beat in flour mixture until just combined. Stir in chocolate chips.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes or up to overnight.

Preheat oven to 350 degrees. Place about 2 tablespoons of dough onto the prepared cookie sheet, spacing about 3 inches apart. Bake for 11-12 minutes. Allow to cool a bit on the cookie sheet before transferring to a wire rack to cool completely.


Store covered at room temp.

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