- 4
Ingredients
- 6 6 6 tablespoons room-temperature butter
- 3/4 3/4 3/4 cup sugar
- 2 2 2 large eggs
- 1 1 1 tablespoon vanilla extract
- 1/2 1/2 1/2 teaspoon salt
- 1 1 1 teaspoon baking powder
- 1 2/3 1 2/3 2/3 cups King Arthur Unbleached Bread Flour
- 2 2 2 cups white chocolate chips
Preparation
Step 1
1) Beat together the butter and sugar until smooth.
2) Add the eggs, beating until smooth.
3) Beat in the vanilla, salt, and baking powder.
4) Add the flour, mixing until totally incorporated. Stir in the chips.
5) Transfer the dough to a covered container, and refrigerate it for 48 hours. This long chilling period will enhance the cookies' flavor, adding a slightly caramelized note to what's otherwise simply a very sweet cookie.
6) Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
7) Drop 1" balls of dough onto the prepared baking sheets; a teaspoon cookie scoop works well here. Space the cookies at least 1 1/2" apart.
8) Bake the cookies for 8 to 9 minutes; they might be barely starting to brown around the edges, but don't over-bake; you want them to remain soft.
9) Remove the cookies from the oven, and cool them right on the pan.
Yield: about 4 1/2 dozen 2" cookies.
Tips from our bakers:
-These cookies are quite plain-looking. To give them visual panache, poke a few additional white chips into each of the cookies as soon as they come out of the oven.
-Want to make this recipe with all-purpose flour? Go right ahead; no adjustments are necessary.
-For a nice variation, substitute butterscotch chips (or the flavored chips of your choice) for the white chocolate chips.