White chocolate is an under-dog in the baking world. I don’t use it in many baked goods very often, but when I do, it yields very yummy results. Because my little sister LOVES white chocolate, I thought I would try out these cookies featured in the April issue of Martha Stewart Living. Big, thin, and crispy, these cookies came out wonderfully and are sure to be made again. They spread out a lot, so make sure to leave room in between the cookies before you bake them. Next step? Trying the recipe again, but with regular chocolate! :)
White Chocolate Chip Cookies Adapted from the April 2013 issue of Martha Stewart Living
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 14 tablespoons butter, softened
- 1 1/4 cups dark brown sugar
- 1 egg
- 1 egg yolk
- 1 cup white chocolate chips
- Preheat oven to 350ºF.
- Beat butter and sugars together with an electric mixer.
- Add in the egg and egg yolk.
- Mix in the flours, salt, and baking soda.
- Stir in the chocolate chips by hand.
- Grease two baking sheets.
- Create balls of dough using a tablespoon. Place on sheets in four rows of four.
- Bake for 14 minutes, switching sheets halfway through.
- Let cool on sheets before transferring to a wire rack.
Have a lovely night! Will you be watching the finale of The Amazing Race?