These white chocolate chip cookies are the perfect addition to any holiday dessert bar or cookie exchange. Stuffed with white and milk chocolate, these cookies are best served with a cold glass of Fairlife Canada 2% milk!
8 oz softened salted butter
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
11 oz all-purpose flour
1 teaspoon baking soda
1 teapsoon coarse salt
1/4 cup chocolate chips (divided use)
1/4 cup white chocolate chips (divided use)
Combine butter and sugars in the bowl of a stand mixer. Beat on medium speed until light and fluffy, about two minutes, pausing a couple of times to scrape down sides of mixer bowl and beater.
Beat in egg and vanilla extract.
In a medium bowl, whisk together flour, baking soda and salt.
Reduce mixer speed to low and gradually incorporate flour mixture to fully combine, scraping down the mixer bowl again once or twice.
Beat in a quarter cup of the chocolate chips (half white and half chocolate).
Scoop dough into two tablespoon-sized balls. Refrigerate for at least four hours or up to three days.
Just before baking, preheat the oven to 350ºF.
Let cookie dough come to room temperature while the oven preheats.
Place dough balls on parchment-lined baking sheets three inches apart and bake for about 10 minutes. Edges will be golden while the centre still appears soft and slightly paler.
Immediately after taking the cookies out of the oven, top with a few more white chocolate and chocolate chips, gently pressing them in. Let cool for two minutes before transferring to wire racks.
Use a fresh baking sheet or run the used one under cold water (if you don't mind that it may warp!) and dry before making another batch (a still-warm pan will make the cookies spread too much).