Nut-Free White Chocolate Cookies
Soft, chewy, and irresistibly sweet, these Nut-Free White Chocolate Cookies are the perfect treat for anyone craving a nut-free indulgence. Made with creamy white chocolate chips and a buttery, golden dough, this recipe delivers bakery-quality cookies in just 25 minutes from start to finish. With no nuts in sight, these cookies are a safe and delicious option for those with nut allergies, making them ideal for sharing. The secret to their perfect texture lies in the balance of baking soda and baking powder, ensuring a crisp edge and a gooey center. Whether enjoyed fresh out of the oven or tucked into a lunchbox, these cookies are guaranteed to satisfy your sweet tooth. Perfect for a variety of occasions, they’re quick to make and stay soft for days when stored properly—perfectly balancing convenience and flavor!
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Ingredients
- 115 grams unsalted butter
- 100 grams granulated sugar
- 100 grams light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 190 grams all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 150 grams white chocolate chips
Directions
Step 1
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar using a hand mixer or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Step 3
Beat in the egg and the vanilla extract until fully incorporated.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 6
Fold in the white chocolate chips, ensuring they're evenly distributed throughout the dough.
Step 7
Use a cookie scoop or a tablespoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the centers still look slightly underbaked.
Step 9
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Serve the cookies warm or at room temperature. Store them in an airtight container for up to 1 week.
Nutrition Facts
| Serving size | (721.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3207.5 |
| Total Fat 156.5g | 0% |
| Saturated Fat 92.0g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 500.9mg | 0% |
| Sodium 1759.0mg | 0% |
| Total Carbohydrate 443.5g | 0% |
| Dietary Fiber 5.2g | 0% |
| Total Sugars 286.3g | |
| Protein 37.8g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 406.6mg | 0% |
| Iron 11.0mg | 0% |
| Potassium 1042.0mg | 0% |
Source of Calories