Angel Chip Cookies
White chocolate and raisins become fast friends in this twist on the traditional chocolate chip cookie.
Serves: 40Hands-on: 20 minutesTotal: 55 minutesDifficulty: Easy
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1⁄2 tsp. salt
- 1 cup butter, softened
- 3⁄4 cup granulated sugar
- 3⁄4 cup light brown sugar, firmly packed
- 1 tsp. vanilla extract
- 2 large eggs, room temperature
- 2 cups white chocolate chips
- 1 cup raisins
- Preheat the oven to 375°F. Line 2 large baking sheets with parchment paper.
- Sift together the flour, baking soda, and salt. Set aside.
- Cream the butter using an electric mixer on a medium-high speed. Add the sugars and vanilla, one at a time, scraping the sides of the bowl before each addition. Adjust your mixer to a medium speed. Add the eggs, one at a time, beating until thoroughly blended.
- Adjust your mixer to a low speed. Slowly add the flour mixture until lightly blended. Fold in the white chocolate chips and raisins. Pour half the dough onto parchment paper and form into a log. Repeat with the other half of dough. Chill in the refrigerator for 20 minutes.
- Cut the logs into 1⁄2-inch slices and place on the prepared baking sheets. Bake for approximately 10 minutes. Cool on the pans for 5 minutes, then remove and place on cooling racks.