White chocolate cookies are in another way special than the chocolate chip cookies. Brown sugar is used to increase the flavour of these cookies and the white chocolate blends in so well, melts inside the cookies when they are baked. They have crispy edges and soft and chewy centers.
- 1/2 (110 gms) cup unsalted butter, at room temperature
- 2/3 ( 140 gms) cups brown sugar
- 1 large egg, at room temperature
- 1 3/4 (230 gms) cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 1/2 (125 gms) cups white chocolate, chopped
- 1/3 cup roasted nuts, chopped (Walnuts and Almonds)
- Preheat the oven to 180 degree C (350 degree F).
- Place the oven rack in the centre of the oven.
- Take 2 baking trays and line them up with parchment paper.
- Sift the flour, baking powder and salt to get them mixed well.
- Place butter in the bowl of your electric mixer (You could as well use your electric hand mixer).
- Beat the butter till light and fluffy.
- Add the brown sugar and beat until creamy. Takes nearly 4 to 5 minutes in medium speed. Do not worry if the brown sugar seem to remain without dissolving fully. They melt at the time of baking.
- Add the egg and beat well again.
- Add the pure vanilla extract and beat until combined well.
- Add the flour mixture and beat again just until incorporated.
- Remove the bowl from your beater and fold in the chopped white chocolate and nuts and mix well using a rubber spatula or a wooden spoon.
- Once combined, make balls and press them firmly to make a flat cookie 2 inches diameter and 1/2 inch thickness.
- Place the cookies in the prepared baking sheets atleast 2 inches apart.
- Bake them in the oven for around 10 to 12 minutes or until the edge starts to brown.
- Remove from oven and cool on a wire rack.
- Pack them in airtight containers and use for 3 to 4 days. You could refrigerate and use for almost a week.
Adapted from: Simply Baking, Parragon Books