- Hands-on time:
- 15 mins. to 20 mins.
- Baking time:
- 7 mins. to 9 mins.
- Total time:
- 29 mins. to 2 days 38 mins.
- about 4 1/2 dozen 2" cookies
Soft, tender, vanilla-scented cookies studded with white chips are a nice change from "all chocolate, all the time." The recipe calls for the dough to chill for 2 days in the refrigerator; this enhances the cookies' flavor, which can be one-dimensionally sweet without it. You can certainly make them without chilling first, but we highly recommend it. By the way, you'll notice this recipe is made with bread flour; many of you have asked what you can do with bread flour besides make bread, and here's one of the sweet possibilities.
- 1) Beat together the butter and sugar until smooth.
- 2) Add the eggs, beating until smooth.
- 3) Beat in the vanilla, salt, and baking powder.
- 4) Add the flour, mixing until totally incorporated. Stir in the chips.
- 5) Transfer the dough to a covered container, and refrigerate it for 48 hours. This long chilling period will enhance the cookies' flavor, adding a slightly caramelized note to what's otherwise simply a very sweet cookie.
- 6) Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
- 7) Drop 1" balls of dough onto the prepared baking sheets; a teaspoon cookie scoop works well here. Space the cookies at least 1 1/2" apart.
- 8) Bake the cookies for 8 to 9 minutes; they might be barely starting to brown around the edges, but don't over-bake; you want them to remain soft.
- 9) Remove the cookies from the oven, and cool them right on the pan.
- Yield: about 4 1/2 dozen 2" cookies.
Tips from our bakers
- These cookies are quite plain-looking. To give them visual panache, poke a few additional white chips into each of the cookies as soon as they come out of the oven.
- Want to make this recipe with all-purpose flour? Go right ahead; no adjustments are necessary.
- For a nice variation, substitute butterscotch chips (or the flavored chips of your choice) for the white chocolate chips.