White Chocolate Chip Cookies All Recipe
- October 17, 2021
Rating: 5 stars In my circle of friends it's a well known fact that I can bake anything except cookies.So you can imagine everyones surprise when they tasted these fabulous, chocolatey, yummy cookies.I did make some changes, but I firmly believe this would've been an awesome cookie even without them -- so I gave it a full 5 stars.I wouldn't bake them for even a second more than it says in the recipe - the cookies come out of the oven strangely soft, but they harden within a few minutes.Got rave reviews from family and friends but they flattened like little chocolate pancakes.After they'd cooled completely they were crispy around the edges and soft and chewy on the inside.I had rainbow coloured chips that I wanted to use up so substituted them for the white chocolate.I like the way the white chocolate chunks spread a bit while the coolies are baking.Rating: 5 stars Best ever-like a chewy dark chocolate brownie Helpful (17).Rating: 4 stars I decided to alter the recipe and use mint chocolate chips instead of white ones.Has the flavor of Girl Scouts Thin Mints with the texture of traditional chocolate chip cookies. .
White Chocolate Chip Cookies (Quick and Easy)
Served warm, with a cold glass of milk, these White Chocolate Chip Cookies are my new fave thing.I recently developed a recipe for Chocolate Peanut Butter Cookies after tasting a similar one in Paris late last year.Filled to the brim with white chocolate chips and sprinkled with sea salt, these buttery cookies are soft and sweet.Once you add the flour and baking soda, it’s time to mix in a whole cup of white chocolate chips – the more the merrier.Print Pin Rate Ingredients 115 grams (1 stick or 1/2 cup) unsalted butter, room temperature.grams (1 cup) white chocolate chips Sea salt Instructions Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.In a large mixing bowl, add the butter and sugars and beat using an electric beater for a minute or two until smooth and creamy.Add flour, baking soda and beat again until a soft cookie dough forms.Spoon 1.5 tablespoons of dough into small balls and place on the baking trays, leaving room for the cookies to flatten out.Nutrition Information Serving Size: 1 cookie Calories: 216 Author: Jessica Holmes Category: Dessert Cuisine: American. .
MRS. FIELDS WHITE CHOCOLATE CHIP COOKIES
Tips to get the PERFECT Mrs.Fields White Chocolate Chip Cookies:.Three kitchen items make these cookies come together really fast.They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!The third item is a cookie scoop!Here’s what you need to make our White Chocolate Chip Cookie recipe:.How to make White Chocolate Chip Cookies.In smaller bowl, mix flour, baking soda and salt.In a larger bowl, mix sugar, brown sugar, melted butter and eggs until completely combined.Mix well and then add the flour mixture.Using a scoop, drop cookies onto cookie sheet.Large cookies take 12-14 minutes.3/4 cup white sugar.2 cups white chocolate chips Instructions In smaller bowl, mix flour, baking soda and salt.In a larger bowl, mix sugar, brown sugar, softened butter and eggs until completely combined.Mix well and then add the flour mixture.Using a scoop, drop cookies onto cookie sheet.First, make sure you didn’t melt your butter instead of softening it.If that’s the culprit, then place your bowl of cookie dough in the freezer for 30 minutes.” image-0=”” headline-1=”h2″ question-1=”How do you soften Butter?” answer-1=”The best way to soften butter is to set it out for a few hours before you make your cookies.aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes. .
White Chip Chocolate Cookies Recipe
Rating: 4 stars Well, I could tell from the start that this recipe needed some adjusting.For added moisture and chewiness, I included some brown sugar.Chewy inside and crisp edges, and nice and soft.Rating: 5 stars I make cookies all the time and these were great...Made just as is and they came out wonderful.Rating: 3 stars These cookies were good but too sweet for me but my co-workers loved them.The second time around I made the changes recommended by another reviewer (2 1/4 Cups flour 2/3 C wht.I will make the modified version of this recipe from now on...thank you to the person who suggested the changes:) Helpful (62).At first I thought they would be too dry it was hard to put in the macadamia nuts and white chips.they held their shape well didn't spread (don't be afraid to squeeze big ones close if you want) too much and the taste is so rich!Rating: 5 stars These remind me of a brownie not the usual cookie type. .
White Chocolate Macadamia Nut Cookies III Recipe
I baked the cookies for exactly 10 minutes and pulled them out of the oven when just some of the edges were golden brown.I followed the recipe in the basics (was going to use less flour as some of the reviews stated, but when I was adding it, they looked like they needed all 2 1/2 cups), except did 1 tsp vanilla instead of half almond, and added more macadamia nuts and white chocolate chips.I also returned my dough to the fridge to firm it up a bit after mixing.I also did not add any almond extract.I'd recommend doing it all by hand, electric mixers can cause things to go wrong very quickly because the generate heat and can over mix your batter.If your cookies are running flat, it means your butter is melting before you bake.Your butter is ready for creaming when it's cool to the touch and when you press your finger against it, it should dent a little.Baking soda goes to work immediately, so if you wait to long your cookies won't rise.If it's coming out cakey it's probably the shortening or too much baking soda (measure carefully!!!!).Hard/dense cookies are do to over mixing, to get that crisp and chewy texture you want to FOLD your dry ingredients in GENTLY a little at a time.The substitution of shortening for part of the butter helps the cookies maintain their shape and gives them a great texture.Rating: 5 stars I made these cookies on a lazy Sunday afternoon they mix up quick and easy.Rating: 5 stars I made these Saturday and had 2 requests for the recipe in my inbox on Monday morning.My switches: - 1/2 cup butter 1/2 cup shortening - 1 tsp vanilla no almond - 3/4 bag of white choc chips - parchment lined sheets - big messy drops of cookies Bravo!Rating: 4 stars I made this recipe without the almond extract (doubled the vanilla) and they were delicious. .
White Chocolate Chip Oatmeal Cookies Recipe
I recommend using chopped white chocolate bars for a chunkier more professional look.Use real butter for proper texture and incredible taste.Turn the pecans over with pancake turner and bake for another 5 minutes, or until they become fragrant.I used 1/2 whole wheat flour and substituted 1/2 the butter for applesauce to make them a little healthier and they were still amazing.Rating: 2 stars While there is no question this is a delicious tasting cookie I can't help feel something is incorrect in the directions/ingredients.The dough, without pecans and only 3/4 C. ea of the sugars, was so dry and would not stick together I had to check to be sure I hadn't missed a wet ingredient somewhere.It was so tough I could not use tablespoons but had to roll the dough in my hands to create a round-ish shape.I could make them again for the taste but I don't feel like trying to figure out what to adjust so I'll just forget this recipe.I thought that this recipe sounded familiar and the words "disappearing cookies" tipped me off.This is almost identical to the Quaker Oats Vanishing Oatmeal Cookie recipe.The main difference is this one has more white sugar has baking powder and the flour & oat amounts are reversed.I like cookies with more oats and one reviewer did comment that these were too sweet and maybe the cinnamon will add to the flavor. .
Chewy Chocolate Chip Oatmeal Cookies Recipe
Rating: 5 stars I did as suggested in other reviews and increased the flour by 1/2 cup and baking soda by 1/2 tablespoon, cut the salt to 1/2 tsp.Rating: 5 stars I have made this recipe several times now and just had to come back and write a review.I add a 1/2 cup more oats and use a mix of chocolate anf butterscotch chips.One other tip - chill the mix for 2 hours prior to baking and the cookies won't spread.Would have given it 5 stars, but did need to increase the flour to 1 3/4 cup and baking soda to 1 teaspoon.Salt that is suggested in cookie recipes are generally listed for bakers who use UNsalted butter.I chilled the dough for around 30 minutes, due to reading o thers having spreading problems.I did an experiment and baked these (with above changes) at 350 for 12 minutes, they spread too much, became too brown around the edges and were only chewy in the dead center.Next batch I baked at 350 for 10 minutes, then 11, and finally to 12...because anything under 12 the center was still quite doughy but at 12 they spread quite a bit and were more thin and crispy than soft or chewy.Results were: the cookie was softer, only very edges were crisp, center was soft and still slightly puffy.My suggestions would be to add about 1/2 cup more flour, and the full tsp of baking soda (you can not taste it and it does not produce a cake like cookie by any means), if you're kitchen is warm- chill the dough for 30 minutes to an hour and bake for the 12 minutes at 335.Rating: 4 stars Good, but the cookie ended up flat, I added 1/4 cup more flour, 1/2 teaspoon more baking soda, and 1/2 tsp less salt the second time and they came out perfect!I used a cookie dough scoop to make rounded ice cream scoop shapes of dough on the cookie sheet (which I lined with a Silpat baking sheet).8) I took them out of the oven and left them on the cookie sheet for about two to five minutes before transferring to a cooling rack. .