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White Chocolate Chunk Cookies
Chewy cookies with a delicate crisp crust and a generous amount of white chocolate and pecans. Freeze well and great for school lunches!
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
48
Calories
Author
Marye Audet-White
Ingredients
1
cup
softened
, unsalted butter
1
cup
white cane sugar
1
cup
golden brown cane sugar
2
eggs
, room temperature
2
teaspoons
of vanilla
½
teaspoon
of butternut flavor
,optional
3
cups
flour
½
teaspoon
baking soda
1
teaspoon
baking powder
½
teaspoon
salt
1
teaspoon
boiling water
1 ½
cups
coarsely broken white chocolate chunks
1
cup
coarsely chopped
, toasted pecans
Instructions
Preheat the oven to 350F
Place silpat or parchment on the baking sheet
Cream
the butter and both sugars together until
well blended
Add the eggs, one at a time, beating well after each one
Beat
in the vanilla and butternut flavorings
Dissolve the baking soda and salt in the boiling water
Beat
it into the butter mixture
Mix the baking powder with the flour
Stir into the butter mixture
Fold in
the white chocolate and pecans
Drop by teaspoonfuls onto the baking sheet
Bake for 8 to 10 minutes or until set but still slightly soft in the middle
Let cool for 10 minutes on the pans before removing to the counter to finish cooling.