It started off as a bid to use up all my white chocolate squares and ended as a lesson in substitution. I love white chocolate cookies so I decided that instead of buying chips, I would cut up the squares into chunks and use them in the recipe instead. I also had to substitute baking soda with baking powder. I’ve read that a good tip is using about twice the amount of baking powder as soda and omitting the salt in the recipe. I also left out brown sugar, adding a little bit more white to make up for it.
Overall, the cookies turned out okay if a bit thin (think Subway style) and slightly too sweet for me, although my roommates loved them. If using all the substitutions (or at least chunks and shavings), I would suggest reducing the amount of sugar because the chocolate more than makes up for it.
Here is the recipe (the original can be found here):
- ½ cup butter, softened
- ¾ cup sugar
- 1 egg
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 5 ounces white chocolate, coarsely chopped
- Preheat oven to 350°
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, then vanilla.
- Combine the flour, baking powder and salt. Gradually add to creamed mixture and mix well.
- Stir in chocolate chunks
- Drop heaping teaspoonfuls 3 inches apart on ungreased baking sheets.
- Bake for 12-15 minutes or until golden brown.
- Let stand for a few minutes before removing cookies to cool.