Imported from the web

Copycat Mrs. Fields White Chocolate Chip Cookies

Name: Copycat Mrs. Fields White Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 servings
Cuisine: American
Ingredients: 2.5 cup all-purpose flour (Spoon into the measuring cup and level with a knife.); 1 tsp baking soda; 1 tsp salt; 1 cup butter (Softened; the instructions refer to it as melted when mixing.); 0.75 cup white sugar; 0.75 cup brown sugar (Firmly packed.); 0.5 tsp vanilla extract; 2 eggs; 2 cup white chocolate chips

Recipe by The BestAllTop Team

Imported by Starr2 on SeeMeCook

Bakery-style white chocolate chip cookies with crispy edges, chewy centers, and creamy white chocolate throughout. The recipe uses a combination of white and brown sugars for contrasting crispness and moisture.

24 servings27 minAmerican

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Ingredients

2.5 cup all-purpose flour (Spoon into the measuring cup and level with a knife.)
1 tsp baking soda
1 tsp salt
1 cup butter (Softened; the instructions refer to it as melted when mixing.)
0.75 cup white sugar
0.75 cup brown sugar (Firmly packed.)
0.5 tsp vanilla extract
2 eggs
2 cup white chocolate chips

Steps

1
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat and set it aside.
2
In a small bowl, mix together the flour, baking soda, and salt. Set the dry mixture aside.
3
In a larger bowl, mix the softened butter, white sugar, brown sugar, and eggs until completely combined.
4
Add the vanilla extract to the butter-and-sugar mixture and mix well.
5
Add the dry flour mixture to the larger bowl and stir until combined.
6
Fold in the white chocolate chips and mix only until they are evenly distributed and the dough is just combined.
7
Drop the dough onto the prepared baking sheet using a cookie scoop. For large cookies, use a large 3-tablespoon scoop; for smaller cookies, use a medium 1.5-tablespoon scoop.
8
Bake the cookies in the preheated oven. Bake large cookies for 12–14 minutes or smaller cookies for 9–11 minutes.
9
Remove the cookies from the oven and leave them on the baking sheet for 5 minutes.
10
Transfer the cookies to a cooling rack and let them cool completely. Serve immediately.

Notes

The source advises not to overbake; the cookies may look slightly underdone when removed and will firm as they cool. If the dough is too soft or sticky to scoop, refrigerate it for 15–20 minutes. For more even browning, rotate the baking sheet halfway through baking. Store in an airtight container at room temperature for up to 5 days. Baked cookies may be frozen between sheets of parchment for up to 3 months; thaw at room temperature for about 20 minutes or warm in a 300°F oven for 5 minutes.