Tuesday, January 4, 2011

White Chocolate Sugar Cookies

These are delicious. I was very tempted to eat all the dough before it could even go in the oven. It was worth baking them, though. The edges got crispy and the middle was chewy. Sooo good. Definitely use good quality chocolate. I used ghirardelli white chocolate baking bar, white and milk chocolate chips for these. The original recipe had dried cranberries, but none of my family like fruit in their cookies.
Sorry these pictures are so terrible, but the cookies are SO good! :)

White Chocolate Sugar Cookies
Adapted from Baking Bites
Makes about 3 dozen cookies

2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
3/4 cup butter, room temperature
1 cup sugar
1 large egg
2 oz white chocolate, melted and cooled
1 1/2 tsp vanilla extract
3/4 cup white chocolate chips
1/2 cup milk (or semi-sweet) chocolate chips

Preheat oven to 350, line baking sheets with parchment paper.
Melt the 2 oz of white chocolate, set aside.
Whisk together flour, baking soda and salt in a medium bowl, set aside.
Cream together butter and sugar until light and fluffy, beat in egg, then vanilla and white chocolate. Slowly stir in dry ingredients and mix until fully incorporated.
Stir in chocolate chips.
Roll cookie dough into 1 inch balls, place on sheet about 2 inches apart. Bake for 10-12 minutes, until edges are brown and center is just set.

No comments:

Post a Comment