White Chocolate Chip Cookies

Cookies!! Yes be it any type of cookie makes you drool. These white chocolate chip cookies are better than any store bought cookies. They are incredible with a cold glass of milk. I made my friend try and he exclaimed ” they are better than those subway cookies!“ Well I can be self flattering many a times but if you want the truth bake them today. Your kids will end up loving you more 🙂 

Directions:

1. Preheat your oven to 375 degrees. (Read Oven Temperature and Conversion).

2. Mix together the dry ingredients and keep aside.

3. Cream together the butter and shortening and both types of sugar.

4. Add eggs and vanilla extract to make everything creamy. I used a hand blender, you can even use your hand.

5. Add the dry ingredients and combine well. Throw in chocolate chips and form a evenly distributed dough. 

6. On a cookie sheet lined with parchment paper place the cookie dough rolled into balls. You can do it with hand or with an ice cream scooper. Press the cookie balls slightly from top. Keep a distance of two inches from each other for they will melt and spread. 

7. Bake them in preheated oven for  10 to 12 minutes, until lightly golden brown around the edges.

8.  Cool them for five minutes on the cookie sheet then cool them completely on a wire rack before digging in. 

White Chocolate Chip Cookies

2014-02-04 07:44:46

Yields 4

Delicious,crispy drop cookies.

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Ingredients

1. 2 ¼ cups All Purpose Flour
2. 1 tsp Salt
3. 1 tsp Baking Soda
4. 1/8 tsp Ground Cinnamon
5. 2 Eggs
6. 1 tsp Vanilla Extract
7. 3/4 cup plus 2 Tbsp of Unsalted Room Temperature Butter
8. 2 tbsp Vegetable Shortening at Room Temperature
9. ¾ cup of Granulated Sugar
10. ¾ of a Cup of Brown Sugar
11. 2 cups White or Semisweet Chocolate Chips

See also  Swang Ke Chawal Ki Phirni | Barnyard Millet Saffron Milk Pudding

Instructions

1. Preheat your oven to 375 degrees.
2. Mix together the dry ingredients and keep aside.
3. Cream together the butter and shortening and both types of sugar.
4. Add eggs and vanilla extract to make everything creamy. I used a hand blender, you can even use your hand.
5. Add the dry ingredients and combine well. Throw in chocolate chips and form a evenly distributed dough.
6. On a cookie sheet lined with parchment paper place the cookie dough rolled into balls. You can do it with hand or with an ice cream scooper. Press the cookie balls slightly from top. Keep a distance of two inches from each other for they will melt and spread.
7. Bake them in preheated oven for 10 to 12 minutes, until lightly golden brown around the edges.
8. Cool them for five minutes on the cookie sheet then cool them completely on a wire rack before digging in.

Notes

1. The vegetable shortening makes the cookies light and crunchy.

By Anshu Pande

Adapted from LauraVitale

Adapted from LauraVitale

The Secret Ingredient http://www.thesecretingredient.in/