White Chocolate Chip Cookies Recipe

White Chocolate Chip Cookies

We love this White Chocolate Chip Cookies Recipe featuring Artisan Kettle® Organic Chocolate! You’ll be making this recipe with your family year after year.

Prep: 15 minutesCook: 15 minutesTotal: 30 minutesDifficulty: Easy

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Ingredients

  • 1⁄2 cup White Chocolate Chips, Artisan Kettle® Organic
  • 5 tbsp. organic salted butter, softened
  • 1⁄3 cup organic sugar, + 1 tablespoon
  • 1 tsp. vanilla extract
  • 1 large organic egg
  • 1 cup organic flour
  • 1⁄2 tsp. baking soda

Directions

  • Preheat your oven to 325°F. Cream together the softened butter, sugar and vanilla extract. Whisk the egg and add it to the butter mixture. Combine the flour and baking soda in another bowl and sift it into the wet ingredients a little at a time until it is well combined. Fold in the white chocolate chips, reserving a few to top the cookies with.
  • Scoop the dough into balls with a small ice cream scoop or a cookie scoop and place the balls of dough on a parchment-lined sheet pan. Refrigerate the dough for about 30 minutes.
  • Arrange the balls of dough about 2” apart from one another on the sheet pan. Bake at 325°F for 10-12 minutes, or until the cookies are just golden on the bottom.
  • When you remove them from the oven, lightly press the remaining chocolate chips into the tops of the cookies. Allow them to fully cool prior to eating. Enjoy.

Ingredients

  • 1⁄2 cup White Chocolate Chips, Artisan Kettle® Organic
  • 5 tbsp. organic salted butter, softened
  • 1⁄3 cup organic sugar, + 1 tablespoon
  • 1 tsp. vanilla extract
  • 1 large organic egg
  • 1 cup organic flour
  • 1⁄2 tsp. baking soda

Directions

  • Preheat your oven to 325°F. Cream together the softened butter, sugar and vanilla extract. Whisk the egg and add it to the butter mixture. Combine the flour and baking soda in another bowl and sift it into the wet ingredients a little at a time until it is well combined. Fold in the white chocolate chips, reserving a few to top the cookies with.
  • Scoop the dough into balls with a small ice cream scoop or a cookie scoop and place the balls of dough on a parchment-lined sheet pan. Refrigerate the dough for about 30 minutes.
  • Arrange the balls of dough about 2” apart from one another on the sheet pan. Bake at 325°F for 10-12 minutes, or until the cookies are just golden on the bottom.
  • When you remove them from the oven, lightly press the remaining chocolate chips into the tops of the cookies. Allow them to fully cool prior to eating. Enjoy.