When I go grocery shopping, I usually get stuck in the baking isle for a while. I love the chips area because, hello, so many choices and possibilities (yes I'm aware I have a problem). I almost always have a bag of white chips in my pantry but I don't usually use them that often.
So there I was, cleaning the pantry, when I noticed this bag of white chips I needed to use. Oh the excitement that ran through me (yeah I know, weird).
I jumped onto the Internet and did a quick search and quickly found these. I was sort of unsure at first but the idea of making a cookie with no chocolate was intriguing. I mean, NO chocolate! Whoda thunk it?
Then, as I was reading I saw that the dough is best when it's been refrigerated for 48 hours. What? Really? Apparently it works because these cookies were a hit. The original recipe says you CAN of course cook them immediately but they tend to be a super sweet cookie at that point. If you let the dough refrigerate for 48 hours it mellows the sweetness. How bout that?
Well, obviously I didn't compare but the refrigerated cookies were delish! I brought them to a football party this past weekend and they all disappeared.
I love this recipe and I will make them again.
Vanilla White Chocolate Drops
Recipe from King Arthur Flour
- 6 Tbsp butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 Tbsp vanilla extract
- 1/2 tsp salt
- 1 tsp baking powder
- 1 2/3 unbleached all-purpose flour
- 2 cups white chocolate chips
- In a bowl, combine the butter and sugar, beat until it is combined.
- Add the eggs and vanilla and combine.
- Add the remaining ingredients (except for the white chocolate chips) and mix well.
- Add the white chocolate chips and stir with a spatula to combine. Place the dough in a bowl with a lid and refrigerate for 48 hours.
- Preheat the oven to 375º
- Line two cookie sheets with parchment paper or Silpat's.
- Use a small cookie scoop or a teaspoon to make a 1 inch ball and place on the cookie sheet.
- Bake for 8 to 9 minutes. The cookies will remain pale in color but should be lightly golden brown on the bottom.
- Let rest about 5 minutes before moving to a cooling rack.