So, I was in Trader Joe’s a few days ago and saw that they are now selling white chocolate baking chips! I immediately saw them and said to myself, “Shayla, you definitely have to make some white chocolate chip cookies!” I haven’t made chocolate chip cookies in so long! White Chocolate is so underrated. However, I probably wouldn’t enjoy white chocolate if I ate it as much as I eat dark or milk chocolate.
I’m always trying to find new ways to upgrade cookies. My favorite way to make chocolate chip cookies are to use a blend of fat with sugar. I used Earth Balance’s Vegan Butter with a combination of Date and Coconut Sugars. Normally, chocolate chip cookie recipes are made with a combination of brown sugar and granulated white sugar.
Also, I want to rave about Ripple’s Plant Based Pea Protein Milk! Lately, I’ve been trying to experiment with baking with different types of milks. Their milk is absolutely delicious! I believe the milk helped give the super soft texture that I achieved with these white chocolate chip cookies.
How to make White Chocolate Chip Cookies:
First off, I always recommend that you choose between using butter and oil in your cookies. I have noticed that cookies made with butter are usually softer and have a cake like texture. I love the soft cakey texture, which is why I tend to under bake my cookies a little!
Next, choose your flours wisely. I have heard that bread and cake flour make delicious cookies. I haven’t tried making cookies with those flours before. For these white chocolate chip cookies, I used a combination of almond flour and oat flour. If you don’t want to use a combination like I did, just stick to using one flour. Don’t use coconut flour on it’s own, since the cookies will crumble and fall apart.
Then, you should decide on if you’re going to use eggs or not. As you all know, I don’t cook with eggs. So, if you’re going to use eggs then go ahead. I never felt like eggs were necessary when it came to making cookies due to using a lot of butter or coconut oil.
After that, the question is to add an extract or not… I say yes! Due to the fact I wanted to make a different type of chocolate chip cookie, I chose to use almond extract! The almond extract added a nice nuttiness flavor to the cookies.
In conclusion, bake them on parchment paper! While you can get the job done on a sprayed cookie sheet, I suggest parchment paper. It just makes your life easy and you don’t have much to clean up afterwards!
Tips on how to achieve a lighter cookie dough:
Firstly, I want to let you know that these cookies do not contain any cocoa powder or cacao powder. These cookies are brown due to the fact that I mixed together the butter with two brown sugars. And then, I mixed that mixture with my flours; which made them turn out brown. If you do not want a brown cookie (like mine), substitute the date/coconut sugar combination for traditional brown sugar and white sugar. Or, you can use my favorite combination of monk fruit sugar and coconut sugar.
Can you freeze leftover cookie dough?
Certainly! Since I will be doing a lot of baking this week and I know that my family will not be able to eat all of these cookies; I placed them in the freezer. So, I had separated each cookie by using parchment paper in between each other and added them to a freezer safe ziplock bag. I left a few out in room temperature. Since, I enjoy warm cookies, I will be heating them up in the microwave when it is time to serve them.
In conclusion, if you want to make your life even easier when it comes to left overs; don’t cook all of the cookies! Due to the fact you won’t be cooking all of them, you should roll the dough into a log and place in cling wrap. After placing in cling wrap, place into the freezer! When you are ready to cook them, just slice up the dough! And there you have it, cookie dough ready to go whenever you need it!
You should also try:
- 1/2 stick Earth Balance Butter, softened
- 1/4 cup Date Sugar
- 1 cup Almond Flour
- 1/2 cup Oat Flour
- 1/4 cup Oat Flour (Listed twice so that I do not confuse you.)
- 1/4 cup Arrow Root Starch
- 1 tsp Kosher Salt
- 1/3 cup Ripple Pea Protein Milk (or cashew or almond milk)
- 1 tsp Vanillla Extract
- 1 tsp Almond Extract
- 1/3 cup White Chocolate Chips
- Begin by setting out a 1/2 stick of butter. In a time pinch? Microwave your butter for 15-20 seconds.
- Preheat your oven to 375 degrees F. Line a cookie sheet pan with parchment paper.
- In a medium bowl, cream the butter, sugars, and vanilla & almond extracts until well combined.
- In a large bowl, add flours and arrowroot starch and mix together until a dough forms.
- Using a rubber spatula, lightly fold the white chocolate chips into the cookie dough. Be careful not to melt the chocolate chips.
- Using a cookie scoop or 1 tbsp measuring spoon, drop tablespoons of the dough onto the cookie sheet. Add more white chocolate chips on top if desired.
- Place in the oven and bake for 12 minutes.
- After baking for 12 minutes, remove from oven and allow to cool for 5-10 minutes before serving.
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