The Perfect Cookie Recipe

Do you like white chocolate? If you do, but you also have a tree nut allergy, do you ever get annoyed when grocery stores and bakeries only sell white chocolate chip and macadamia cookies?

This is a constant frustration that I’ve faced over the years, especially since I prefer white chocolate over the semi-sweet chocolate often used in cookies. After doing some research, I found the perfect recipe for white chocolate chip cookies; a copycat recipe of Mrs. Fields’.

Mrs. Fields White Chocolate Chip Cookies

Ingredients

• 2 ½ cups of all-purpose flour
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 1 cup of unsalted butter
• ¾ cup of sugar
• ¾ cup of brown sugar
• 1 ½ teaspoons of vanilla extract
• 2 eggs
• 2 cups of white chocolate chips

You’ll Also Need

• 2 or 3 bowls
• Measuring cups
• Measuring spoons
• Cookie scoop
• A handheld or stand mixer
• A baking pan
• Parchment paper
• Cooling rack
• An oven 

Instructions

1. Preheat the oven to 350°F.
2. Melt the butter beforehand
3. In one bowl, combine the dry ingredients: flour, salt, and baking soda.
4. In a separate bowl, combine the sugar, brown sugar, vanilla extract, eggs, and melted butter.
5. Using a mixer, slowly add the dry ingredients to the wet mixture. I’d recommend using a ¼ measuring cup to add a little at a time.
6. Prepare the baking pans by placing parchment paper on their surface. Then, using a cookie scoop, place spoonfuls of cookie dough on top of the paper.
7. Once the oven is done preheating, bake the cookies. Be sure to set a timer:
   • Small cookies: 9-11 minutes
   • Large cookies: 12-14 minutes
8. After the timer goes off, take the pans out and let the cookies sit for another 5 minutes before moving them to the cooling rack.
9. When they’ve finished cooling off, enjoy!

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