CHEWY WHITE CHOCOLATE CHIP GINGERBREAD COOKIES
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
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
THE BEST CHEWY CHOCOLATE CHIP COOKIES
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
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.
IRRESISTIBLE CHEWY WHITE CHOCOLATE CHIP COOKIES
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
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
CHEWY WHITE CHOCOLATE CHIP COOKIES
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
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
WHITE CHIP CHOCOLATE COOKIES
These are my favorite cookies my grandma used to bake for me. They are really good with a tall glass of cold milk.
Provided by KATCOLTER
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 54
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Fold in the white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 112.8 calories, Carbohydrate 14.8 g, Cholesterol 17.1 mg, Fat 5.8 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 3.5 g, Sodium 77.9 mg, Sugar 10.6 g
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