White Chocolate Chip Cookies
Buttery, sweet and salty, and fall-apart soft: these white chocolate chip cookies are the ultimate weekend treat.
White chocolate–are you a fan? I certainly am. Well, sometimes anyway. I love white chocolate in baked goods. I mean, I’ll nibble on a piece of white chocolate here and there but my favorite way to enjoy it is when it’s surrounded by a buttery cookie. It’s one of those flavors that works well with others. And because of that fact, white chocolate is usually paired with another flavor like cranberry or macadamia nut. Not today. Today, white chocolate stands alone.
Because of its lone stance here in this cookie, the white chocolate really does play up the buttery and salty flavors of this cookie. It’s quite delightful.
I used gluten free flour for this recipe simply because I ran out of AP flour (how does a baker let that happen?!). So I can testify firsthand that substituting flours in this recipe will work wonderfully, so if you have an allergy, feel free to swap. Otherwise, all-purpose is great here too.
Another thing I did differently was I used a metal baking sheet with a silicone mat on top. The cookies baked perfectly–getting golden brown around those edges and super soft in the middle. I typically use a baking stone but I might be permanently switching to metal/silicon (makes clean up a breeze too).
I made these cookies pretty massive. Using my large cookie scoop, these cookies are a substantial treat. And I like substantial treats–you too?? 😉
The Golden Barrel Light Brown Sugar in here adds to that overall wonderful taste. Seriously, I think you should make these cookies this weekend. They’re sure to be the ultimate sweetness that your weekend needs.