Get the Recipe: White Chocolate Chip Cookies
Golden, buttery, and blissfully sweet! These cookies pair the deep, rich crunch of browned butter with silky white chocolate chunks. Chilled to perfection for a thick, gooey center that pulls apart with ease. Your new favorite treat.
Ingredients
- 2 sticks unsalted butter
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 tsp vanilla bean powder, or vanilla extract
- 2 eggs
- 2 ¾ cups gluten free flour
- 1 tsp baking soda
- ½ tsp sea salt
- 1 ½ cups white chocolate chips
- ¼ cup white chocolate chunks, optional
Instructions
- First, brown your butter. Add the butter to a skillet over low medium heat. Stir occasionally, until the butter has turned golden brown. Remove from the heat and set aside.
- In a large mixing bowl, combine the brown sugar, sugar, vanilla bean powder, gluten free flour, baking soda, and sea salt. Stir to combine.
- Then, add in the brown butter. Scrape any brown bits from the bottom of the skillet into the mixing bowl.
- Next, add in the eggs. Stir to combine.
- Fold in the chocolate chips. Use a cookie scoop to scoop out balls of dough onto a parchment lined baking sheet.
- Dot the tops of each dough ball with white chocolate chunks if desired.
- Place the pan in the fridge for 30 minutes. Then, preheat your oven to 350 degrees Fahrenheit.
- Bake for 10 to 12 minutes, or until the edges are set and the middles are still slightly gooey.
- Finally, remove from the oven. Allow these inside out cookies to cool for 15 minutes on the pan before removing to a cooling rack.
Notes
- If you are not gluten free, feel free to use regular all purpose flour.
- Vanilla bean powder adds a deep vanilla flavor. If you don’t have any, feel free to use vanilla extract instead.
- Do not skip the dough chilling step. The cookies will become too flat and runny if you don’t chill it.