Chunky White Chocolate Chip Cookies
These Chocolate Chip Cookies made with white chocolate chips are one of the best cookies I make. My husband agrees because we fight over who gets the last cookie every single time. This recipe is based on my reader favorite Chocolate Chip Cookies, but with a few tweaks to really push the white chocolate chip flavor over the edge. These cookies are chunky, filled with white chocolate chips! Can I tell you the secret to chewy cookies? Bread flour’s higher protein content forms extra gluten, giving cookies their chewy delight. It’s the secret ingredient for that perfect chew in every bite! I swear these cookies get better the more they sit. Some cookies are only good the next day, but these get more chewy, more crisp as the days pass. Why don’t you do a taste test and let me know what you think – do you prefer the cookie the day of baking, or 5 days later?
Why Bread Flour Is Important for Chewy Cookies
Bread flour is crucial for chewy cookies because it has a higher protein content compared to all-purpose flour. In technical terms, the extra protein creates more gluten when mixed with the cookie dough, resulting in a denser structure. The increased gluten development in bread flour leads to a chewier texture, making it the best choice for chewy cookies.
Ingredients
How to Make The Best White Chocolate Chip Cookies
In a small bowl, mix the dry ingredients together. In a big bowl, mix the wet ingredients together using a hand mixer. Put the flour mix into the bowl with the wet stuff and mix until you have crumbly cookie dough. Add white chocolate chips and stir with a spoon. SUPER IMPORTANT: The dough will seem crumbly but that’s absolutely what we want. Cover the bowl and put it in the fridge for at least 1 hour. You absolutely need at least 1 hour for the dough to turn into a form we can roll, so don’t do less time. Roll big spoonfuls of cookie dough into balls and place on cookie sheets. The dough is light and crumbly, so use your hands to firmly shape it into balls. You can sprinkle sea salt on each cookie if you like (it’s yummy!). Bake until the bottom turns golden brown. Take them out of the oven and let them cool for at least 15 minutes. When you remove them from the oven they will be soft, but they will get firm as they sit. (before and after baking) Serve, enjoy and try not to eat them all! 🙂
Storing Cookies
Store cooled cookies in an airtight container or a resealable plastic bag at room temperature. As I previously mentioned, these cookies develop chewiness and flavor over time, so don’t worry letting them sit for days – they’ll get even better!
A bonus if you’re shipping cookies to a friend for a gift, by the time they get there they will be perfect chewiness! Want to make a few cookie tins with different cookies? Add in my Snowball Cookies, Sprinkled Butter Cookies, Chocolate Chip Peanut Butter Cookies and Peanut Butter Blossoms Cookies!
Enjoy my favorite white chocolate chip cookies!
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