Time 35m Yield about 2-1/2 dozen cookies. Number Of Ingredients 11 Steps:
In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate and nuts. Cover and chill dough for 1 hour. , Drop by heaping tablespoonfuls about 3 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Let stand a few minutes before removing cookies to a wire rack to cool.
Time 35m Yield 36 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture. Finally, fold in white chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Time 1h20m Yield 4 1/2 dozen cookies Number Of Ingredients 11 Steps:
Preheat the oven to 375 degrees F and line two rimmed baking sheets with parchment paper. Add the flour, baking soda and salt to a medium bowl and whisk to combine. Set aside. Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together until lighter in color and fluffy, 1 to 2 minutes, scraping down the bowl as needed. Add the egg and beat until incorporated. Add the lemon zest, lime zest and vanilla extract. Beat until evenly combined. Add the dry ingredients to the butter-sugar mixture and mix until just incorporated. Remove the bowl from the stand mixer and fold the chocolate chips in with a rubber spatula. Use a 1-tablespoon cookie scoop to scoop the cookie dough onto the prepared baking sheets, keeping them 2 inches apart. Fill each tray with 12 to 16 cookies, then bake until the edges are golden brown and the centers are still soft, 8 to 10 minutes. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Repeat the process with the remaining dough. Alternatively, the cookie dough can be wrapped in plastic wrap and frozen for up to 1 month.
Time 35m Yield 40 to 48 cookies Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking powder, baking soda and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
Time 30m Yield 12 servings Number Of Ingredients 9 Steps:
Preheat oven to 350°F Mix sugars, butter, egg, and vanilla extract in a medium bowl. Stir in flour, baking powder, salt, white chocolate and butterscotch until dough. Scoop onto a greased baking sheet and place in the oven for 10 to 12 minutes. Let cool for 10 minutes. Enjoy!
Time 30m Yield 20 cookies. Number Of Ingredients 13 Steps:
In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in egg and extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in white chocolate and pecans. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Time 22m Number Of Ingredients 8 Steps:
Heat the oven to 180C/160C fan/gas 4 and line two large baking sheets with baking parchment. Beat the butter and sugars together in a large bowl using an electric whisk, or in a stand mixer until just combined. Crack in the egg and beat again. Stir through the vanilla, flour, bicarb, chocolate chunks and ¼ tsp fine sea salt. Roll the mixture into 10 even-sized balls between the palms of your hands. Arrange over the prepared baking sheets and bake for 10-12 mins until golden brown at the edges. Leave to cool slightly on the sheets, then transfer to a wire rack and leave to cool completely, or eat warm with ice cream.
Time 25m Yield Makes 10 large cookies Number Of Ingredients 5 Steps:
Preheat oven to 190C/fan 170C and grease two large baking sheets. Cream the butter and sugars together until pale and fluffy. Beat in the flour and then stir in the white chocolate chunks. Place heaped spoonfuls, around 10 for large cookies, onto the baking sheets well spread apart, and press down gently (do not completely flatten). Bake for 10-15 minutes or until spread out and a pale golden brown. Leave to cool slightly and then transfer them onto a rack and allow to cool completely (if you can wait!) before eating.
More about “white chocolate cookies recipes”
Time 20m Yield 12 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 375°. Cream the butter and add the sugars. Beat in the vanilla extract and eggs. Add dry ingredients; mix well. Add in white chocolate chips and nuts. Combine mixture until well blended. Using a medium cookie scoop (or two tablespoonfuls batter) drop on ungreased baking sheet. They are large, so you may need to flatten a little before baking. Bake for 10 minutes.
