- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated white sugar
- 1/2 cup brown sugar (light or dark)
- 1 egg, at room temperature
- 2 teaspoons vanilla extract
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- Pinch of baking powder
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- Optional: 1/4 teaspoon almond extract
- Preheat oven to 350ºF / 180ºC.
- Butter baking sheets or line them with parchment paper.
- Beat the softened butter with both sugars in a large bowl until creamy. You can use the stand mixer with the paddle attachment or a hand-held electric beater.
- Add egg, vanilla and almond extract (if using) and mix well.
- Add the dry ingredients (flour, baking powder, baking soda, and salt) and mix at low speed until a few dry spots remain. Don’t overbeat at this point, and scrape the sides of the bowl and bottom with a rubber spatula to integrate well.
- Add the white chocolate chips and mix with a spatula until no dry spots remain.
- Scoop portions of cookie dough and place them on the prepared sheets, spacing them two inches apart. Or drop by tablespoons if you don't have a cookie scoop. You can add extra chips on top of the cookies before baking.
- Bake for 10 to 12 minutes, until edges are firm and cookies are slightly golden brown but still soft in the center.
- Let cool completely on cooling racks or a wire rack.
- Keep in tins or cookie jars.
- Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- No chilling time: you can bake these cookies directly after you mix the dough. But, though it's not a requirement, you can chill it if you have leftovers or because you like the texture better after a stay in the refrigerator.
- Same sized cookies: the easiest way to get uniform cookies is to use a cookie scoop (or a small ice cream scoop) to portion the dough.
- Make ahead and freeze: this is great to get ahead with your end-of-year baking. Make the cookie dough and scoop portions on a baking sheet. You don't need to leave space between them, just make sure they're not touching. Freeze them until they're rock solid and then transfer to an airtight container or plastic bag so you can recover the cookie sheet and use less space in the freezer. Bake the frozen scoops directly in a preheated oven, no need to thaw them.
- Variations: with the same dough you can vary the flavor slightly. White chocolate goes well with some orange zest, ground cinnamon, or even a liqueur such as Amaretto (almond) or Frangelico (hazelnut).
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Serving Size: 1/15
- Calories: 219
- Sugar: 19.9 g
- Sodium: 98.7 mg
- Fat: 10.2 g
- Carbohydrates: 29.6 g
- Protein: 2.4 g
- Cholesterol: 31 mg
Keywords: white chocolate chip cookies