Some avid bakers don’t think kindly towards white chocolate because it’s not really chocolate. Well, I like it. It’s great when paired with a contrasting flavor like dried cherries. I used my base cookie dough from my Ultimate Chocolate Chip Cookies and replaced the chocolate chips with white chocolate and then added dried cherries. You could add any dried fruit you like. It’s all good!
- 3 1/2 cups all-purpose flour (spooned and leveled)
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons baking powder
- 2 teaspoons coarse salt
- 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups packed light-brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 bag of white chocolate chips (preferably Ghiradelli)
- 1 cup dried fruit (I used cherries)
- In a bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 5-6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks.
- Preheat oven to 350 degrees, drop dough onto a parchment-lined baking sheet. Bake until edges are light golden brown, 12 minutes. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.