White Chocolate Chip Cookies
- Level: Easy
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 179
- Total Fat
- 10
- Saturated Fat
- 6
- Carbohydrates
- 22
- Dietary Fiber
- 0
- Sugar
- 16
- Protein
- 2
- Cholesterol
- 23
- Sodium
- 88
- Total: 2 hr 15 min
- Active: 20 min
Ingredients
1 1/3 cups all-purpose flour (see Cook’s Note)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
2/3 cups packed light brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
One 12-ounce bag white chocolate chips
2 teaspoons flaky sea salt
Directions
- Sift the flour, baking powder, baking soda and kosher salt into a large bowl.
- Beat the butter, brown sugar and granulated sugar in a large bowl with a handheld electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Alternatively, use a stand mixer fitted with the paddle attachment.)
- Beat in the egg until combined, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Fold in the white chocolate chips with a rubber spatula.
- Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or preferably overnight.
- Position racks in the top and bottom thirds of the oven and preheat to 375 degrees F.
- Use a 1-ounce scoop to scoop the dough onto two ungreased baking sheets about 2 inches apart. Sprinkle the cookie with the flaky sea salt.
- Bake until the cookies are golden around the edges, but still soft in the middle, 12 to 15 minutes, rotating the pans halfway through from top to bottom and front to back. Let the cookies cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely, about 30 minutes.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)