Irresistible Chewy White Chocolate Chip Cookies Recipes

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THE BEST CHEWY CHOCOLATE CHIP COOKIES



The Best Chewy Chocolate Chip Cookies image

We skipped the white sugar and went all in with dark brown sugar, which gives our cookies the ideal chewiness and perfect level of sweetness. Paired with the right amount of semisweet chocolate chips, this treat is a definite winner. The recipe makes a lot of cookies, but in our opinion, this is never a problem!

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 3 1/2 dozen

Number Of Ingredients 9

2 3/4 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons fine salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 sticks unsalted butter, softened
1 3/4 cups packed dark brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract or vanilla bean paste
One 12-ounce bag semisweet chocolate chips (about 2 cups)

Steps:

  • Sift the flour, salt, baking powder and baking soda into a large bowl.
  • Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
  • Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  • Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
  • Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY



The Best Chewy Chocolate Chip Cookies Recipe by Tasty image

There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!

Provided by Alvin Zhou

Categories     Desserts

Time 1h5m

Yield 12 cookies

Number Of Ingredients 10

½ cup granulated sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup unsalted butter, melted
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks
4 oz dark chocolate chunk, or your preference

Steps:

  • In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  • Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  • Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
  • Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  • Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
  • Bake for 12-15 minutes, or until the edges have started to barely brown.
  • Cool completely before serving.
  • Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams

THICK AND CHEWY CHOCOLATE CHIP COOKIES



Thick and Chewy Chocolate Chip Cookies image

Chocolate chip cookies to die for. This is a recipe that has finally been perfected after many years of tweaking.

Provided by cubsgirl16

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 35m

Yield 30

Number Of Ingredients 11

2 cups all-purpose flour
2 tablespoons all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter at room temperature
1 cup packed brown sugar
1 (3.5 ounce) package instant vanilla pudding mix
1 jumbo egg
1 egg yolk
2 tablespoons vanilla extract
1 ½ cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk both amounts of flour, baking soda and salt in a bowl. Beat butter, brown sugar, and pudding mix in another bowl with an electric mixer until blended; beat in egg, egg yolk, and vanilla extract until combined. Stir flour mixture into egg mixture until just combined. Fold in chocolate chips.
  • Roll the dough into 2-inch balls and place 2 inches apart onto ungreased baking sheets.
  • Bake until golden brown, about 15 minutes.

Nutrition Facts : Calories 160.4 calories, Carbohydrate 22.4 g, Cholesterol 27.1 mg, Fat 7.6 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 4.5 g, Sodium 114 mg, Sugar 14.3 g

CHEWY WHITE CHOCOLATE CHIP GINGERBREAD COOKIES



Chewy White Chocolate Chip Gingerbread Cookies image

These cookies will rock your world and leave your friends begging for more. I must've made them 100 times before finally perfecting them. Great for the holidays!

Provided by Mickie Lear

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h30m

Yield 24

Number Of Ingredients 13

¾ cup butter
1 cup white sugar
1 beaten egg
¼ cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon nutmeg
½ teaspoon salt
1 (12 ounce) package white chocolate chips
½ cup white sugar, for rolling

Steps:

  • Beat together the butter with 1 cup of sugar in a mixing bowl until the mixture is smooth, and stir in beaten egg and molasses. In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt; stir the flour mixture into the molasses mixture by half cupfuls. Stir in the white chocolate chips. Refrigerate dough for at least 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Scoop up a generous spoonful of dough, and roll it into a ball. Roll the ball in sugar, place onto an ungreased baking sheet, and flatten slightly. Sprinkle a little sugar onto the cookie, if desired. Repeat for the rest of the cookies.
  • Bake the cookies in the preheated oven until lightly browned, 10 to 15 minutes. Allow to cool on the baking sheet for about 1 minute before removing to finish cooling on racks.

Nutrition Facts : Calories 230.9 calories, Carbohydrate 31.2 g, Cholesterol 26 mg, Fat 11.1 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 6.7 g, Sodium 213.7 mg, Sugar 22.4 g

WHITE CHOCOLATE CHIP COOKIES



White Chocolate Chip Cookies image

Delectable white chocolate morsels in every bite make these cookies irresistible. Chewy, sweet and easy to make this is the only White Chocolate Chip Cookies recipe you'll ever need!

Provided by Christi Johnstone

Categories     Dessert

Time 21m

Number Of Ingredients 10

6 tbsp butter (softened )
1/2 cup light brown sugar
1/3 cup white sugar
1 large egg
2 tsp vanilla extract
1 1/4 cups all purpose flour
1 1/2 tbsp cornstarch
1/2 tsp baking soda
1 cup white chocolate chips
sea salt flakes, such as Maldon (optional)

Steps:

  • In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the egg and vanilla and beat until smooth. Slowly add in the flour, cornstarch and baking soda, making sure it is well incorporated. Add the white chocolate chips and stir to mix throughout the dough. Cover tightly and chill for at least 30 minutes, up to 24 hours.
  • When ready to bake, reheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
  • Scoop out 2-tablespoon portions and roll into balls, then shape balls so that they are slightly taller than wide. Place each ball on the prepared baking sheet, at 1 1/2 to 2 inches apart. Bake for 11 to 12 minutes. Remove from the oven when the starting to very lightly brown.
  • Sprinkle lightly with salt, if using, as soon as they're out of the oven. Let the cookies cool for 10 minutes on the tray and then transfer to a wire cooling rack.

Nutrition Facts : Calories 233 kcal, Carbohydrate 33 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 14 mg, Sodium 92 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

CHEWY WHITE CHOCOLATE CHIP COOKIES



Chewy White Chocolate Chip Cookies image

Sweet, delcious, soft, and chewy white chocolate chip cookies! * Freeze the chips before adding to the dough*

Provided by Kelsey1010

Categories     Drop Cookies

Time 21m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 9

2 eggs
3/4 cup margarine (softened)
3/4 cup granulated sugar
1 cup brown sugar
1 tablespoon vanilla
1 teaspoon salt
1/2 teaspoon baking soda
2 3/4 cups flour
8 ounces white chocolate chips

Steps:

  • Heat oven to 350 degrees.
  • Beat margarine in a mixer until smooth.
  • Add eggs to the margarine 1 at a time until blended.
  • Slowly add granulated sugar
  • Slowly add brown sugar.
  • Add vanilla, salt, and baking soda.
  • Slowly add flour to the mixture 1 cup at a time.
  • Finally, add the white chocolate chips and blend until all ingredients are combined.
  • Chill the dough for about 10 minutes before placing in the oven.
  • Place rounded spoonfuls on baking sheet and bake for 12 minutes. The cookies will appear to have a very light golden color and will be very soft. If you'd like, add another minute, but these cookies are very chewy and yummy!
  • Enjoy!

Nutrition Facts : Calories 110.1, Fat 4.6, SaturatedFat 1.5, Cholesterol 9.5, Sodium 103.9, Carbohydrate 15.9, Fiber 0.2, Sugar 10.4, Protein 1.3

IRRESISTIBLE CHEWY WHITE CHOCOLATE CHIP COOKIES



Irresistible Chewy White Chocolate Chip Cookies image

Soft, chewy, delicious, and EASY! These cookies will disappear as soon as they are taken out of the oven. The sweet flavor of the white chocolate chips is irresistible!

Provided by Kelsey1014

Categories     Dessert

Time 23m

Yield 4 dozen

Number Of Ingredients 9

3 cups flour
3/4 cup granulated sugar
1 cup brown sugar
3/4 cup margarine
2 eggs
1 tablespoon vanilla
1 teaspoon salt
1/2 teaspoon baking soda
1 (12 ounce) bag white chocolate chips, They taste the best if you freeze them before adding them to the dough. It keeps them solid when the

Steps:

  • Pre-heat oven to 350 degrees.
  • Cream together margarine and eggs until smooth. (Add the eggs 1 at a time.).
  • Add the granulated sugar followed by the brown sugar.
  • Add the flour 1 cup at a time.
  • Add vanilla, salt and baking soda.
  • Add the white chocolate chips 1 cup at a time.
  • Bake in the oven for 12-13 minutes.
  • They will be very soft when removed from the oven, but immediately use a metal spatula to remove them from the cookie sheets to let the cookies cool.

Nutrition Facts : Calories 1351.3, Fat 47.6, SaturatedFat 21, Cholesterol 110.9, Sodium 1068.5, Carbohydrate 214.2, Fiber 2.7, Sugar 141.7, Protein 18.1

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