For when you want a nice snack but no leftovers... These white chocolate chip cookies are perfect for anytime of the year. So chewy on the inside with crisp outsides and the burst of sweetness from the white chocolate chips.
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Melted Butter vs. Room Temperature Butter in Cookies

The temperature of butter can have a significant impact on the texture and structure of cookies. Here are a few differences between using melted and room temperature butter in cookie recipes:

  1. Texture: Melted butter can make cookies flatter and crispier, while room temperature butter can result in a softer and more cake-like texture. This is because melted butter coats the flour and prevents it from absorbing as much moisture, leading to a denser and crisper cookie. Room temperature butter, on the other hand, allows the flour to absorb more moisture, resulting in a softer and cakier texture.
  2. Spread: Melted butter can cause cookies to spread more than room temperature butter. This is because melted butter is more fluid and can cause the cookies to spread outwards more during baking.
  3. Flavor: Melted butter can produce a nuttier and richer flavor in cookies, while room temperature butter can produce a milder flavor. This is because melted butter has a slightly caramelized flavor due to the heating process.

Overall, the choice between melted and room temperature butter depends on the desired texture and flavor of the cookies. Melted butter can produce a flatter, crispier, and nuttier cookie, while room temperature butter can produce a softer, cake-like cookie with a milder flavor.

Using Only Brown Sugar in Cookies

Using only brown sugar in cookies can affect the texture, flavor, and appearance of the final product. Here are a few ways that using only brown sugar in cookies can impact the recipe:

  1. Moisture: Brown sugar contains more moisture than white sugar, which can make cookies moister and chewier. This is because the moisture in the brown sugar is released during baking, creating a softer texture.
  2. Flavor: Brown sugar has a distinct molasses flavor that can add depth and complexity to cookies. The molasses in the brown sugar can also add a caramelized sweetness and a slight bitterness to the cookies.
  3. Appearance: Using only brown sugar can darken the color of the cookies and give them a more caramelized appearance. The cookies may also spread more during baking due to the increased moisture content, resulting in a flatter and wider cookie.
  4. Density: Brown sugar is denser than white sugar, which can make the cookies denser and heavier. This can be a desirable texture for some cookie recipes, but it may not be ideal for others.
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Small Batch White Chocolate Chip Cookies

Author: Eunice Cooking Method: Cuisine: Courses: Recipe Keys: Nut Free Vegetarian
Difficulty: Beginner Prep Time 10 min Cook Time 10 min Total Time 20 mins Best Season: Suitable throughout the year

Description

For when you want a nice snack but no leftovers... These white chocolate chip cookies are perfect for anytime of the year. So chewy on the inside with crisp outsides and the burst of sweetness from the white chocolate chips.

Ingredients

Instructions

  1. Preheat the oven to 350F and line several sheet pans with parchment paper.

  2. Whisk the melted butter (cooled), sugar, egg, and vanilla until smooth mixture forms.

  3. Sift the flour, baking soda, and salt into the butter mixture. Mix on low until just combined. Add the chocolate chips and mix until fully dispersed.

  4. Use a 1-inch scoop and divide the dough. Place them on the pre-lined pans and bake for 9-12 minutes.

  5. Cool before serving

Note

If you try this recipe, let me know how you like it! Comment and tag me in your picture on Instagram  @foodiesutopia

Keywords: Small Batch, Vegetarian, Nut Free, Easy, White Chocolate