Jessie’s white chocolate chip cookies
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
Remove the cookie sheet from the oven. You will see cracks on top of the cookies — that’s normal. That means they’re sufficiently cooked.
Allow the cookies to cool on the cookie sheet for about five minutes before transferring them to a cooling rack. The cookies are very soft when they come out of the oven and if you attempt to move them to a rack right away, they will fall apart. So, leave them be for at least five minutes.
Don’t worry if the cookies feel wet and soft to the fingers. As they cool, the outside hardens and turns crisp and quite dry. Transfer the cookies to a rack, cool for a further 10 to 15 minutes. Actually, we couldn’t wait that long. I think we started eating them after they had cooled for only five minutes on the rack.
These white chocolate chip cookies are very dense and rich — you can gauge from the small amount of flour as against the six ounces of chocolate.
Next time, I’ll use larger white chocolate chips so that my cookies will have a less bumpy appearance after baking. Aside from that, there’s not much that can be done to improve the recipe. It’s simply perfect.
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hi connie, looks so gooey
where can i buy the baking chocolate that you mentioned? thanks!
Landmark.
i am favored enough by the gods to have a bakery near my home that sells this kind of cookies.it is their signature item called chocolate chewy cookies which are so decadent and moist and crispy all at the same time sweet heavens!!the white chocolate chips sounds like a great variation.yum yum
what kind of flour are u using? all purpose or cake flour?
u have great, simple n tasty recipes! im getting some ideas from u. tenk u!
All purpose flour.
Hello! I really would like to try the recipe.. I just want to know if I have to sift the flour? Thanks
No need.