Simple and gooey cookies with chunky white chocolate pieces. Whip up a batch in under an hour.
Simply:
- Beat butter and sugar together
- Add egg and beat
- Fold flour into the mixture
- Add white chocolate into dough
- Form dough balls and bake!
What you’ll need
Ingredients
- 60 grams softened butter
- 140 grams brown sugar
- 1 large egg
- 140 grams plain (all purpose) flour
- 1/2 tsp baking soda
- 75 grams white choc chips
Equipment
- Mixing bowl
- Handheld mixer
- Spatula
- Kitchen scales
- Baking tray
- Plastic wrap
Cookie substitutes
Feel free to jazz up this cookie recipe by adding your favourite sweets, fruits or nuts. You can also use your favourite block of white chocolate, just cut the block up into small pieces.
Try adding:
- Peanuts
- Macadamia nuts
- Cashews
- Apples
- Pears
- Berries
HOW LONG DO I BAKE THE COOKIES?
For soft and gooey cookies, I recommend baking for 5 minutes, which is why it’s the recommended time for this recipe. Keep in mind that cookies harden slightly once they cool.
As a guide:
- For gooey & slightly underdone: 5 mins
- For soft & slightly gooey centered: 8 mins
- For chewy & crispy: 8-10 mins
Step by step video
How to store cookies
Storing room temperature
Make sure the cookies have cooled completely before storing. Store the cooled cookies in an air-tight container on your kitchen counter.
Can be stored for 4-5 days.
Storing in the freezer
Cookie dough can be stored in the freezer and thrown straight into the oven! Form the dough into balls and place in a freezer-safe container. You can also store the dough before forming the balls, just thaw out before you form and bake the cookies.
Can be stored for up to 3 months
Storing in the refridgerator
Unbaked Cookie dough can be kept in the fridge for up to a week. The longer the dough sits in the fridge the better the flavour! This recipe suggests placing the dough in fridge for 30 minutes before baking, however, the longer you keep the dough chilled, the richer the flavour. Think of it as marinating your dough before cooking!
Can be stored for up to 1 week
The rundown
- Beat butter and sugar together until lumps form
- Add egg and beat until combined and fluffy
- Fold flour into the mixture using a spatula – the dough should be light and fluffy – consistency similar to peanut butter
- Gently fold white chocolate into dough
- Cover the mixing bowl with plastic wrap and refrigerate for a minimum of 30 mins
- Form dough into 12 balls and bake at 190c/375f for 5-10mins
White chocolate cookies
Equipment
- Mixing bowl
- Kitchen scales
- Spatula
- Handheld mixer
- Plastic wrap
Ingredients
- 60 grams softened butter
- 140 grams brown sugar
- 1 large egg
- 140 grams plain flour
- 1/2 tsp baking soda
- 75 grams white chocolate chips
Instructions
- Beat butter and sugar together until lumps form
- Add egg and beat until combined and fluffy
- Fold flour into the mixture using a spatulathe dough should be light and fluffy – consistency similar to peanut butter
- Gently fold white chocolate into dough
- Cover the mixing bowl with plastic wrap and refrigerate for a minimum of 30 mins
- Form dough into 12 balls and bake at 190c/375f for 5-10mins
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