White Chocolate Chip Cookies #SundaySupper

White Chocolate Chip Cookies

Eggs are a staple in my house.  I pretty much never eat them for breakfast anymore, unless they are in a baked good, but for dinner, they are my jam.

I eat them scrambled, hard boiled, soft boiled, poached, baked, even puffed into one of my famous one minute omelets.  I serve them with salads, roasted vegetables, tofu noodle pasta, and kale chips.

White Chocolate Chip Cookies

But we often forget about how important they are in baked goods.  Eggs are what give cakes structure, brownies that ooey gooey fudgy deliciousness, and keep cookies crunchy on the outside and soft and chewy inside.

Plus, you all know next weekend, I’m coloring eggs for Easter.  I got a marbleized coloring kit and I’m a little too excited about it.

So eggs are my kitchen hero, and they should totally be yours too.

White Chocolate Chip Cookies

As should these White Chocolate Chip Cookies.  The first thing you should know about these cookies is that they are amazing, surpassing all my cookie expectations.  The white chocolate shines through, but the depth of the brown sugar cookie is not overshadowed and made me go back for bite after bite.

The second thing that you should know about these cookies is that I baked most of them immediately after making the dough.  They weren’t the prettiest cookies.  You’ll see one on the top of the cookie stack in the photos.  They spread and ran together.  But they tasted the best.

White Chocolate Chip Cookies

I baked the remainder of the dough on the same pan after it had chilled in the refrigerator a few hours.  Those cookies were beautiful, but they didn’t taste as good, lacking the depth in flavor of the first batch.  Don’t get me wrong, they were still tasty, just not as good.

So you can choose your own baking adventure here, but I’d throw caution and looks to the wind and stick with baking them right after making.  It’s all about flavor for me.

White Chocolate Chip Cookies

White Chocolate Chip Cookies #SundaySupper

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: About 2 dozen

Ingredients

2 sticks unsalted butter, room temperature

1 cup packed light brown sugar

½ cup granulated sugar

2 large eggs

1 tablespoon vanilla bean paste

½ teaspoon kosher salt

1 teaspoon baking soda

½ teaspoon baking powder

2 ½ cups all-purpose flour

2 ½ cups white chocolate chips

Instructions

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.

In a large bowl, cream the butter and both kinds of sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Beat in the eggs and vanilla bean paste until once again light and fluffy.

Add the salt, baking soda, baking powder, and flour, and mix until just combined. Stir in the white chocolate chips until evenly distributed.

Roll dough into gold ball sized balls and place about 2 inches apart on the baking sheets. Bake for about 15 minutes, until golden brown, but still soft to the touch, especially in the center. Serve warm or cool completely on tray and store in an airtight container for up to 4 days. Cookies may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave about 1 minute.

Notes

Recipe adapted from Cookies and Cups

http://piesandplots.net/white-chocolate-chip-cookies-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Appetizers & Sides

Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Comments

  1. These look great. And you are right, eggs are so important to baking. My nephew has an egg allergy and mastering good baked goods for him has been hard!

    • Laura says:

      Thanks, Kristen! Egg free recipes are really hard for me too. I tend to stick with pies and crisps when I need something without eggs.

  2. Rachel says:

    I’ve had a little experience with using flax eggs in baking for my sister–She’s vegan. But I much prefer the taste and texture when using real eggs.

  3. Beth says:

    It’s all about flavour for me, too. I’ll give up a lot on appearance for cookies that taste great!

  4. Liz says:

    I love white chocolate cookies! I don’t care what they look like as Iong as I get to eat them :)

  5. Michelle says:

    I love white chocolate chips! This recipe is a classic. Thanks for sharing.

  6. LOL! Eggs are my supper jam, too =) And so are scrumptious cookies like your white chocolate chip wonders!

  7. I’m always up for cookies! These sound delicious!

  8. Sue Lau says:

    Great looking cookies!

  9. Sara says:

    My granddaughter looked at the screen and said “COOKIE!! Please!!!” She’s 20 months and was very sad not to be able to eat one. They look amazing!

  10. This is my kind of egg recipe! Love, love, love cookies and yes you are right. Where would our cookies be with out the beloved egg.

  11. Sarah says:

    I’m definitely addicted to regular chocolate chip cookies, and I bet I’d get similarly addicted to these beauties! Yum!

  12. Tara says:

    Yum! Love white chocolate cookies! Yours look delicious.

  13. Debbie Eccard says:

    Wow, I love any kind of chip cookie and these look fabulous. And eggs…..I love eggs. I could eat them every morning and then still at dinner or lunch (egg salad is a favorite!).

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