I’ve been meaning to share this recipe
for a while ever since I launched Savormania with these decadent peanut butter cookies stuffed with nutella, and promised to give you my ultimate chocolate chip cookie recipe next. I’m five months overdue; I’ve left you in suspense for 165 days wondering what could be so amazing about chocolate chip cookies. The truth is, it wasn’t intentional, I wasn’t trying to get you hooked straight away to Savormania (although I hope you did!). I honestly haven’t baked these beauties for months because when I do I know they’ll be gone in a day. They’re just that good. And chewy. And gooey. And so addictive that if you start eating one, you’ll surely find yourself eating your way through the entire batch. Are you hooked now? Wait, I haven’t even gotten to the best part yet.
Chocolate chip cookies tend to be made with milk chocolate, but who says you can’t play with different types of chocolate? I’ve been baking chocolate chip cookies ever since I was a kid and always loved white chocolate chips best. They’re sweeter, less bitter and bring something different to the table. People will think that you’ve created a whole new cookie recipe and won’t realize that all you’ve done is switch the type of chocolate chips. It’s that simple — same cookie batter, different chocolate. You can even substitute the chocolate chips for macadamia nuts, which, according to my sister, are her second favorite cookies after these. You can add other nut varieties, raisins and even colored sprinkles. The sky is truly the limit!
I used to follow Hershey’s Classic Chocolate Chip Cookies recipe for many years until I discovered Deb’s incredible blog Smitten Kitchen and her crispy chewy chocolate chip cookies. The recipe title convinced me that I had to give them a go — crispy and chewy, the two attributes I look for in the perfect chocolate chip cookie. I followed her words and recommendations and baked a batch of cookies, substituting as usual the semi-sweet chocolate chips for white chocolate. The result was all what the title insinuated and more: soft and moist in the middle and golden crunchy on the outside. I was hooked and never looked back at my Hershey’s recipe again.
It’s hard for me not to adapt a recipe to my likings, but Deb impressed me once again with her cooking mastery. The proof of how good these cookies are can be witnessed in my kitchen right now: all we have left are a couple of crumbs on the counter.
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 170g butter or margarine, melted
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 1 ½ cups white chocolate chips
- Preheat oven to 325°F/165°C and line a baking sheet with parchment paper.
- Combine the flour, baking soda and salt in a medium mixing bowl.
- In a large mixing bowl, beat the butter, brown sugar and granulated sugar until fully combined. Add the vanilla extract, egg and egg yolk and beat until creamy and fluffy, about 5 minutes.
- Add the flour, baking soda and salt and beat just until combined. Don't overbeat the batter!
- Add the white chocolate chips and mix them into the batter with a spatula.
- Roll balls out of 1 tablespoon of batter and place them on the baking sheet. Make sure to leave some space between each cookie as they will melt and grow while baking.
- Bake for 8 to 10 minutes until just slightly golden. The sides should look crispier than the middle. Let cool 5 minutes in baking sheet before moving to a wire rack to completely cool.
MAKE IT DAIRY-FREE: Substitute butter for margarine and choose dairy-free white chocolate chips
SUBSTITUTIONS: You can also substitute the white chocolate chips for macadamia nuts or milk chocolate chips
How did your white chocolate chip cookies come out? Share photos of your recipe on Instagram by tagging #savormania