White Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Cuisine: American
Serves: 16 large cookies
Ingredients
  • 1 cup all-purpose flour
  • ½ cup + 2 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • ⅛ tsp salt
  • ½ cup (or 1 stick) unsalted butter, softened at room temperature
  • ½ cup white sugar
  • ½ cup packed brown sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 2 tbsp milk ( I used whole milk)
  • 1 ¼ cups white chocolate chips
Instructions
  1. In a medium mixing bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, and salt. Set aside.
  2. Cream together butter, brown sugar, and white sugar on medium speed using a stand-mixer or handheld mixer until light and puffy. If doing manually, use a fork to gently mash the sugars into the butter. You can also use a wooden spoon by stirring them together till they get light and puffy. Use a rubber spatula to scrape the mixture off the sides of the bowl periodically.
  3. Beat in the egg and vanilla extract.
  4. Slowly add the dry ingredients into the wet ingredients on low speed until well-incorporated.
  5. Scrape off excess dough that got stuck into the mixer paddle.
  6. Stir in the milk into the mixture and fold in the white chocolate chips using a spatula.
  7. Place the dough in the refrigerator for at least 2 hours, covered. I place mine in the freezer for 30 minutes, transferring the dough into a smaller bowl first so it fits in the freezer.
  8. Preheat oven to 350ºF. Line 2 baking sheets with parchment paper or silicone mats.
  9. Remove the cookie dough from the fridge or freezer. Take 2 tablespoons of dough and roll into a ball using your palms. Place on the baking sheet. Make more cookie balls and arrange them 2 inches apart.
  10. Bake for 12 minutes in preheated oven. Remove promptly and allow to further cook on the baking sheet for 2 minutes, before transferring to a wire rack to cool completely.
  11. Serve and keep the rest in a sealed container and store in a cool, dry, place. It’s good for up to a week.
Recipe by Russian Filipino Kitchen at https://www.russianfilipinokitchen.com/2015/03/05/white-chocolate-chip-cookies/