Chewy White Chocolate Chip Cookies
These chewy white chocolate chip cookies have a secret ingredient – toasted milk powder—the milky caramel notes of this pair perfectly with white chocolate. You can leave it out and still have a perfectly chewy white chocolate chip cookie. But if you’re up for it, add the milk powder!
It’s very easy to toast milk powder in the oven! I make a bulk amount so I easily have it on hand for recipes.
You can also toast it in a pan for smaller amounts, but it’s slightly more finicky. Milk powder sticks to the bottom of the pan as it caramelizes, so you must keep stirring to stop it from burning at the bottom. It takes some time, but don’t turn the heat up too high to make it faster, or it will burn. I stick to medium-low heat. I have a seperate post on toasted milk powder, so I won’t go into too much detail here.
Apart from this extra ingredient, the base of these white chocolate chip cookies is pretty standard! Butter, a mix of granulated and brown sugar for crisp and chew, good vanilla, and, of course, lots of white chocolate chips. I add them to the cookie dough and press a few extra on top of the hot-baked cookies. The cookie dough doesn’t need chilling time.
Equipment
- An electric handheld or stand mixer with a paddle attachment will help cream the butter and sugars together.
Here’s how it’s done
- If you’re using toasted milk powder, toast that first before beginning the cookies.
- In a bowl add softened butter, the sugars, vanilla and the milk powder.
- Beat until creamy, then mix in an egg.
- Whisk together the dry ingredients, then add those to the bowl along with white chocolate chips.
- Mix into a thick dough and roll into cookie balls.
- Bake until puffed and light gold on the edges.
- Let them cool on a wire rack.
Chewy White Chocolate Chip Cookies
Ingredients
- 190 g all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 113 g unsalted butter softened
- 100 g soft brown sugar
- 50 g granulated sugar
- 2 Tablespoons toasted milk powder optional
- 1 teaspoon vanilla extract or paste
- 1 large egg
- 160 g white chocolate chips
Instructions
- Preheat the oven to 350°F/180°C and line a cookie sheet with parchment paper.
- Combine flour, baking soda, baking powder, and salt in a small bowl and whisk. Set this flour mixture aside.
- In a large mixing bowl, cream the softened butter, the sugars, toasted milk powder and vanilla.
- Next, beat the egg into the sugar mixture until combined.
- Add the dry ingredients and white chocolate chips and stir together with a wooden spoon into a thick dough.
- Use a cookie scoop or tablespoon to make about 1.5 tablespoons of dough per cookie. Roll the dough into balls and place them on the prepared baking sheet, spaced at least two inches/5 cm apart.
- Bake for around 10 minutes until lightly golden brown but still soft. The bake time will depend on your oven.
- After baking, while the cookies are still hot, press a few extra white chocolate chips into the top.
