Ingredients
- All-purpose flour (2 1/4 cups)
- Baking soda (1 teaspoon)
- Salt (1/2 teaspoon)
- Unsalted butter, softened (1 cup, 2 sticks)
- Granulated sugar (3/4 cup)
- Packed light brown sugar (3/4 cup)
- Large eggs (2)
- White chocolate chips (1 cup)
Instructions
- Step 1: Preheat the oven to 375°F (190°C). In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 3-4 minutes).
- Step 3: Beat in the eggs one at a time, followed by 1 teaspoon of pure vanilla extract, scraping down the sides of the bowl. Gradually add the flour mixture until just combined, taking care not to overmix the dough.
- Step 4: Fold in the white chocolate chips (and optionally, 1/4 cup of crushed peppermint candies for extra winter flavor). Cover the dough and chill in the refrigerator for at least 30 minutes to prevent spreading.
- Step 5: Drop rounded tablespoons of dough onto baking sheets lined with parchment paper. Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Step 6: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 5 days; including half a slice of plain bread in the container helps them stay remarkably soft.
- If your cookies lose their fresh warmth, microwave one or two for 5–10 seconds or place them on a tray in a 300°F oven for two minutes to revive that 'freshly baked' chewiness.
- For the ultimate winter treat, serve these warm cookies alongside a steaming mug of peppermint mocha or a small scoop of vanilla bean ice cream.
- The key to preventing flat, spreading cookies is not skipping Step 4: chilling the dough allows the fats to solidify and minimizes spread during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American