White Chocolate Chip Cookies

Soft and chewy white chocolate chip cookies with golden edges and sweet white chocolate in every bite. One bowl, pantry staples, ready in about 30 minutes.

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: cookies

Author: Jennifer Stewart

Ingredients

¾ cup butter flavored shortening
¾ cup light brown sugar packed
½ cup granulated sugar
2 large eggs beaten
1 ½ teaspoons vanilla extract
2 cups all-purpose flour spooned, leveled
¾ teaspoon baking soda
¾ teaspoon salt
1 ¼ cups white chocolate chips

Instructions

Preheat the oven to 375 degrees. Prepare a baking sheet with parchment paper and set aside.
In a large bowl, cream together shortening, brown sugar, and granulated sugar for 3 minutes until light and fluffy.
Add eggs one at at time and vanilla to the bowl and mix, incorporating into the dough comest together.
In a medium bowl, whisk together flour, baking soda and salt.
Gently add the dry ingredients into the sugar mixture in a couple increments, combining until dough comes together. Do not over mix.
Stir or fold in white chocolate chips.
Using a 2 inch cookie scoop or a spoon, scoop 2 tablespoons of dough, roll into balls and place on a prepared cookie sheet about 2 inches apart.
Bake at 375 for 9-10 minutes; until the edges are a golden brown and the center is no longer wet looking.
Cool for 3 minutes before transferring to a cooling rack.

Notes

Use a cool baking sheet for every batch. I run two pans and wait until one's out of the oven before scooping onto the next.
Set your butter or shortening out about 30 minutes ahead so it creams properly. Cold fat won't whip up light and fluffy.
A stand mixer with the paddle attachment works great here too. You're looking for light and fluffy.
Cool cookies completely on a wire rack before storing so they don't steam themselves soft.
Warm kitchen? Chill the dough 20 minutes before baking.

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