White Chocolate Cookies
⚪ The Recipe for White Chocolate and Bourbon Vanilla Cookies
8
portions15
minutes12
minutes160
°CSometimes, simplicity is best. ⚪ These all-white chocolate cookies are a delight for the taste buds. Very soft and exceptionally chewy, they’ll appeal to those looking for a less bitter alternative to dark chocolate. A quick and easy basic recipe you’ll make again and again!
Maintenir votre écran allumé
Ingrédients
200 g Butter
150 g White sugar
200 g Brown sugar
6 g Salt
10 g Baking powder
200 g White chocolate chips
400 g Flour
2 Eggs
Instructions
- In the bowl of your stand mixer fitted with the paddle attachment, place the butter in pieces and the two sugars.
If you don’t have a robot, in a mixing bowl put the softened butter (30 seconds in the microwave) with the sugar and mix with a spatula. - Once the sugars and butter are well mixed, add the eggs and mix. Add the salt, flour, and baking powder (speed 2 in the food processor, still using the paddle attachment).
- Add the chocolate chips, mix (at speed 1 with the paddle attachment in the food processor).
- Make balls of about 90g, and flatten to a thickness of 1.5cm.
- Bake for 12 minutes at 160°C.
Astuces
- Take the butter out of the refrigerator 30 minutes beforehand to allow it to come to room temperature for easier mixing. You can put your cookie dough balls in the freezer for 15 minutes, then bake them for a perfect crispy-on-the-outside, chewy-on-the-inside result. You can make your own chocolate chips by taking a bar of baking chocolate and chopping it as you like for even more indulgence.
The secrets to making perfect white chocolate cookies
White chocolate is rich in milk and sugar, making it very sensitive to heat. To keep the chocolate chips white, lower your oven temperature to 160°C or 165°C and bake for a slightly longer time. Chef’s tip: press the chocolate chips into the batter to protect them from direct heat.
Avoid the cheapest white chocolate, which often contains too much vegetable fat. Choose a white couverture chocolate with at least 28% to 30% cocoa butter. This ensures a creamy texture that won’t become grainy after baking.
White chocolate is the sweetest of all. To balance your cookie, add a generous pinch of fleur de sel or some lime zest to the dough. You can also reduce the amount of white sugar in your basic recipe by 15% to let the chocolate flavor shine.
For an exceptional cookie, pair white chocolate with acidic or crunchy ingredients. Macadamia nuts , raspberries (fresh or freeze-dried), or cranberries are perfect for creating a contrast of flavors and avoiding a bland, one-dimensional taste.
