Feb 042014
 

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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 πŸ™‚ 

Directions:

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

2. Mix together the dry ingredients and keep aside.

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


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

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


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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. 


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

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

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White Chocolate Chip Cookies
Yields 4
Delicious,crispy drop cookies.
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Ingredients
  1. 2 ΒΌ 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. ΒΎ cup of Granulated Sugar
  10. ΒΎ of a Cup of Brown Sugar
  11. 2 cups White or Semisweet Chocolate Chips
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.
Adapted from LauraVitale
Adapted from LauraVitale
The Secret Ingredient http://www.thesecretingredient.in/
 [whohit]WhiteChocolateChipCookies[/whohit]

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Comments

  1. Julia Ali says:

    Can I have a phone number

  2. Julia Ali You can ask your queries here.I would to answer them for you. πŸ™‚

  3. Asha Harish says:

    no doubt these cookies will taste yummm……but i would want to try a cookie like store bought one thats fully crispy ….unlike the soft centerd one .So r these fully crisp one??Hope u can guide me

  4. Thankyou Asha Harish. I never buy any cookie from any store because these ones come out very crispy. If you read the notes of my recipe I have mentioned the vegetable shortening gives it the extra crunch which you may not achieve by adding just butter. Vegetable Shortening is nothing else but hydrogenated Oil which we know as Dalda in India.So if you want crispiness do add shortening. I hope that helps.

  5. Asha Harish says:

    Thnk u soo much for your suggestion. iam going to surely try this one and give u a feed back….

  6. Its my pleasure. Will look forward to hear from you. Do send me pics of your cookies.Will love to share them on my page. Happy Baking πŸ™‚

  7. Asha Harish says:

    Thank uuuu but itz gonna b with dark chocochip…..

  8. They are your cookies..how can I dare say anything πŸ˜› Go Crazy!

  9. Asha Harish says:

    tried these…tasted awsm…but i dint get that cracked look like yours..is it bcoz of the temp…?looks were fine but wanted crkd look..

  10. Finnallyyy you did try them!! I am glad you liked them. For the crack look you have to ensure that your batter stays dry so that when you roll them and pres them with your palms they make the cracks.