Perfect White Chocolate Chip Cookie Recipe

I've been thinking about all of you who are having to endure these huge snowstorms in various parts of the country. How are you faring? Are you tired of it all yet or are you still enjoying being cozied up at home while enjoying your winter wonderland?

Well, if you are snowed in and are looking for a great comfort food to make for your family...and you happen to have white chocolate chips

Here is an outstanding recipe that produces a cookie that would make Grandma proud.

on hand {or any kind of chip for that matter}, here is an outstanding recipe that produces a cookie that would make Grandma proud. There was a time after I married that I couldn't for the life of me make cookies. They were always too cake like and more closely resembled biscuits. But since discovering this recipe, I can finally say that I've mastered the art of making any kind of chip cookie.

White chocolate chips make especially rich cookies - absolutely divine! My oldest daughter isn't a chocolate lover {where did I go wrong?!} so this is one of her favorites. Or instead of semi-sweet chocolate chips, try milk chocolate chips. Oh my goodness! They are so heavenly!

{Perfect White Chocolate Chip Cookies}
* 1 cup butter, softened
* 1 cup white sugar
* 1 cup packed brown sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 2 teaspoons hot water
* 1/2 teaspoon salt
* 2 cups white chocolate chips {I just use the whole bag- minus the hand full or two that I eat...I never measure out 2 cups!}

DIRECTIONS

1. Preheat oven to 350 degrees F
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven.

My personal notes:

*I use two scoops {with a cookie scoop / cantaloupe scoop} per cookie.

*I bake my cookies for 10 minutes exactly. The cookies right out of the oven will look strangely under baked and may not be brown on top, but let them set up for a little while and you'll see that they will finish "baking" a bit on the inside as they cool. This produces a cookie that stays soft, moist, and chewy for a few days. Just be sure to store them in an airtight container. You won't regret "under baking" them - I think it's the secret to baking cookies with the most perfect texture.


So remember, use the basic recipe to make any kind of "chip" cookie. Here I've used chocolate chip and M&M, but I've also done Ande's Mint, butterscotch, and Reece's chips.



On the home front today I'll be emptying out the girls' room of everything in preparation for installing their wood flooring tomorrow. Goodness, I think clearing their room will take longer and be more exhausting than actually laying the floor!

{Just a little head's up, I'll soon be making an announcement regarding the month long 4th Annual Cottage Charm Giveaway event...Can you believe it's coming up again already?!}