The first impression upon biting into one of these cookies is that they’re good, but nothing special. There is no dramatic spice or flavor that really sets the apart and, in fact, they have a smooth and subtle flavor to them. Once you’re finished that first cookie, I guarantee you’ll be back for more because, as it turns out, there is something very special about these cookies. They may not have the pizzazz of spices or the texture of oatmeal or even eny kind of frosting, but they have something better: white chocolate melted into the batter.
The cocoa butter lends an unusual depth of flavor to the cookies and the added fat keeps them crispier longer, though the centers still have a bit of chew to them. The white chocolate also lends sweetness without making the cookies seem overly sugary.
One of the best characteristics of these cookies is that it is difficult, if not impossible, to tell at first glance that they are different from ordinary chocolate chip/chocolate chunk cookies. It might even be hard to guess what you’re tasting unless you’re expecting it.
I hadn’t made this recipe in many years, though for a while they were my favorite cookie to make. The recipe is from Mrs Fields Best Cookie Book Ever and the only change I made was to use chocolate chips instead of chocolate chunks. I can’t really say that it’s the best ever, but it is a great collection of cookies. It even has the recipe for Mrs Fields’ Chocolate Chip Cookies, which I know that people have spent a long, long time trying to replicate since they didn’t know there was a cookbook available.
White Chocolate Cookies with Chocolate Chips
(from Mrs Fields Best Cookie Book Ever)
2 1/2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup butter, very soft and divided
3-oz white chocolate, chopped
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs, room temperature
2 tsp vanilla extract
8-oz chocolate chips/chunks
Preheat oven to 300F and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In a small bowl, carefully melt together white chocolate and 1/4 cup butter, either in a double boiler or by heating in short intervals in the microwave. Set aside to cool slightly.
In a large bowl, cream together remaining 3/4 cup butter and sugars. Add in the eggs one at a time. Beat in vanilla and the white chocolate mixture. Gradually, by hand (or with the mixer at low speed), beat in the flour mixture. Stir in the chocolate chips.
Spoon dough onto prepared baking sheet by rounded tablespoonfuls.
Bake for 17-20 minutes, until the edges are just browned but the centers still look soft.
Cool on baking sheet for 1-2 minutes before removing to a wire rack to cool completely.
Store in an airtight container.
Makes 3 dozen.