Chocolate chip treats are clearly a work of art. In any case, some of the time even an exemplary needs a patch up – and that is the reason today we're making these white chocolate chip treats. They have a scrumptious rich vanilla flavor, the mildest chewiest surface around, and they're truly pressed with white chocolate chips.
On the off chance that you cherish white chocolate – these white chocolate treats are an undeniable decision. Be that as it may, regardless of whether you commonly decide on milk, semi-sweet or dim – I exceedingly suggest trying these scrumptious pieces out. In any case, white chocolate has a particularly unexpected flavor in comparison to drain chocolate or semi-sweet. It's better and clearly drained of cocoa. Since the flavor is quintessentially unique, I expected to make an alternate treat formula for white chocolate chips with the goal that the equalization of sweetness was still on point and that the treats didn't taste excessively rich.
I likewise needed them to be extra chewy and too delicate. So – to begin we're utilizing a blend of spread and shortening.These white chocolate chip treats are truly chewy, have the ideal flavor to coordinate all the scrumptious white chocolate, and are such a delightful method to switch up an old top pick.
These white chocolate chip cookies are extra soft, super chewy, and filled with delicious white chocolate in every bite.
Ingredients
- 3/4 cup unsalted butter , softened
- 1/4 cup shortening
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 2/3 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups white chocolate chips , divided
Instructions
- Preheat the oven to 350F degrees. Line baking sheets with parchment paper or baking mats.
- In a large bowl beat together the butter, shortening, and sugars until fluffy (about 2 minutes).
- Beat in the vanilla and eggs.
- In a medium bowl whisk together the flour, cornstarch, baking soda & salt.
- Carefully beat the flour mixture into the butter about 1/2 at a time. I usually start with the mixer on low speed, then turn it up to medium as I go.
- Turn off the mixer and stir in 1 1/2 cups white chocolate chips.
- Form the dough into balls about 1 to 1.5 tablespoons in size. Place 2 inches apart on the lined cookie sheets. Do not flatten.
- Bake one tray at a time on the middle rack for 9-11 minutes or until the tops look just set.
- Remove from the oven and dot the tops of each cookie with a few extra chocolate chips (optional).
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