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White Chocolate Chip Cookies

White Chocolate Chip Cookies

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Submitted by mikeandcarolyn

White chocolate chip cookies built on a deep chocolate dough loaded with creamy white chocolate chips. Sour cream keeps them soft, melted semi-sweet gives them brownie-like depth.

YIELD

36 servings

PREP

15 min

COOK

15 min

READY

40 min

These flip the classic chocolate chip cookie on its head: instead of a vanilla dough with dark chips, you get a deep chocolate dough studded with creamy white chocolate chips. Five squares of melted semi-sweet chocolate go into the wet ingredients, giving the cookies a fudgy, brownie-like backbone.

The sour cream is the quiet move that makes them. It tenderizes the gluten, holds in moisture, and keeps the centers soft for days while the edges still crisp up beautifully. Without it, you would end up with a dry chocolate cookie. With it, the texture lands somewhere between a brownie and a cookie.

Do not skip the 30-minute chill. The chocolate-and-butter base is loose enough to spread into puddles in the oven, and that rest is what gives you a thick, rounded cookie instead of a flat disc. Pull them at the 10-minute mark when the tops just lose their gloss.

Pro Tips

  • Melt the semi-sweet chocolate and butter low and slow, stirring often. Scorched chocolate goes grainy and ruins the dough’s silky texture.
  • Let the melted chocolate mixture cool until just warm before adding the egg, or you will scramble it on contact.
  • Use a heaping teaspoon scoop, not a tablespoon. The dough is rich, and bigger cookies stay raw in the middle while the edges set.
  • Cool on the sheet for the full two minutes before transferring. The hot dough is fragile and will tear if moved early, then firms up as the chocolate sets.

Variations

  • Swap white chocolate chips for a mix of white and dark for a triple-chocolate variation that leans even fudgier.
  • Add a half cup of toasted chopped pecans or macadamia nuts for crunch and a buttery counterpoint to the white chocolate.
  • Sprinkle flaky sea salt on top of each cookie just before baking for a salted-chocolate finish.

Ingredients

5 5
SQUARES SQUARES SEMI-SWEET CHOCOLATE
null, null *
½ 118
CUP ML BUTTER
or margarine, softened
1
X EGGS
to taste *
½ 118
CUP ML SUGAR
½ 118
CUP ML BROWN SUGAR
packed *
1 5
TEASPOON ML VANILLA EXTRACT
1 237
½ 2.5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
¼ 59
CUP ML SOUR CREAM
1 1
PKG. PKG. WHITE CHOCOLATE CHIP *

Directions

Melt semi-sweet chocolate with butter in a saucepan over low heat, OR in microwave on HIGH for 2 minutes.

In a mixing bowl, beat egg with sugars and vanilla until blended.

Beat in melted chocolate mixture. Mix in flour, baking soda, baking powder, salt, and sour cream until blended.

Stir in chocolate chips.

Chill dough for at least 30 minutes to harden and prevent spreading of cookies.

Drop by heaping teaspoonful onto ungreased cookie sheets, 2 inches apart.

Bake at 350℉ (180℃) for 10 to 12 minutes. Cool 2 minutes before removing from cookie sheets.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 11g (0.4 oz)
Amount per Serving
Calories 447 53% from fat
 % Daily Value *
Total Fat 26g 41%
Saturated Fat 17g 83%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 535mg 22%
Total Carbohydrate 17g 17%
Dietary Fiber 1g 3%
Sugars g
Protein 8g
Vitamin A 16% Vitamin C 0%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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