Enjoy a twist on the famous chocolate chip cookie with this caramelized white chocolate version. In under 45 minutes, you'll have a crowd-pleasing cookie (no chilling time required).
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Don't get me wrong, I love a good chocolate chip cookie! But, sometimes I want to switch things up. If you're in the mood for something new, try these caramelized white chocolate cookies.
They're full of caramelized white chocolate chunks, which have a rich and nutty taste. The cookies are the perfect mix of thick and chewy.
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What You'll Learn In This Recipe
- How to bake caramelized white chocolate in the oven.
- Tips for getting perfectly baked cookies.
- How to store and make these cookies ahead of time.
Learn more of my best tips for becoming a better baker with this free guide that includes my top 10 secrets.
Ingredients You Need
- White chocolate bar: To select the best type of chocolate for this recipe, you'll want a bar with 20% - 30% cocoa butter content or higher. Some of my favorite good quality chocolate brands include Callebaut, Guittard, and Valrhona. That being said, even brands like Lindt chocolate will still work.
- All purpose flour: It's best to measure flour by weight to ensure it's accurately measured.
- Cornstarch: This ingredient helps produce a thick cookie - don't skip it!
- Baking soda: Double check the expiration date on your baking soda to ensure it's still good. Otherwise, you could end up with flat cookies.
- Fine sea salt: Fine sea salt distributes best throughout the dough.
- Unsalted butter: If you use salted butter, taste the dough before adding in additional salt.
- Light brown sugar/Granulated sugar: Both of these ingredients help add sweetness to the cookie and produce a tender and light crumb.
- Eggs: Remember to allow the egg to come to room temperature before baking.
- Vanilla extract: A high quality vanilla always adds extra flavor to the cookies. I like using Rodelle vanilla.
Be sure to check the recipe card below for a full list of measurements.
How To Make This Recipe
Here's a step by step guide for baking cookies with caramelized white chocolate.
For the Caramelized Chocolate
1. Heat the oven to 350°F (180°C). Place the white chocolate bars on a light-colored baking sheet lined with parchment paper or a silicone baking mat.
2. Bake for 15 - 20 minutes until the chocolate is golden brown and caramelized. If you're using a dark colored sheet pan, the chocolate will cook faster. Allow the chocolate to cool, but keep the oven heated. After it's cool to the touch, crumble the caramelized white chocolate.
For the Cookies
1. Whisk together flour, cornstarch, baking soda, and fine sea salt in a mixing bowl.
2. Add butter, brown sugar, and granulated sugar to a large bowl or stand mixer fitted with a paddle attachment. Beat together on medium speed for 2 minutes using a handheld electric or stand mixer until the mixture is light and fluffy. This helps the cookies rise by adding air into the dough, so don't cut this time short.
3. Add in eggs and vanilla extract and beat on medium speed until combined.
4. Scrape down the side of the bowl, then add the flour mixture and mix on low speed just until everything is combined. The dough will be thick.
5. Mix the crumbled caramelized white chocolate into the dough by hand with a silicone spatula.
6. Scoop 2 tablespoons (40 grams) of dough onto a parchment-lined light-colored baking sheet spaced 3 inches (8 cm) apart. Bake for 14 - 17 minutes at 350°F (180°C) until cookies are golden brown.
Once the cookies are done baking, you'll want to transfer them to a wire rack to cool.
Expert Tips
- Always read through the recipe once before you begin baking.
- Measure out your ingredients before you begin mixing the dough. This will keep you nice and organized.
- If possible, measure the flour with a kitchen scale to get an accurate measurement. If you are using a measuring cup (measuring by volume), first fluff up the flour with a spoon to incorporate air. Then scoop the flour with a spoon into a measuring cup and level off with a knife.
- It's best to use a light-coloring baking sheet for this recipe. The caramelized white color and cookies will cook more evenly.
Recipe FAQs
Yes, the dough can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator until you're ready to bake.
It's best to store leftover cookies in an airtight container at room temperature. They should last like this for up to 7 days.
Yes, you can freeze fully baked cookies in an airtight container in the freezer for up to 1 month.
Yes, you can make the cookie dough, scoop it into 2 tablespoon (40 grams) dough balls, then flash freeze it on a parchment lined baking sheet until it is frozen to the touch. From there, place the frozen cookie dough in an airtight container or bag. It can be stored in the freezer for up to 1 month.
More Cookie Recipes
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Caramelized White Chocolate Cookies
Equipment
- light colored baking sheets
- parchment paper or silicone mat
- stand mixer with paddle attachment
- 2 tablespoon cookie scoop
- wire rack
Ingredients
- 8.8 ounces white chocolate bar
- 2 cups all purpose flour
- 1 ½ teaspoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup (1 stick) unsalted butter softened to room temperature
- ½ cup firmly packed light brown sugar
- ¼ cup granulated sugar
- 1 large eggs room temperature
- 2 teaspoons vanilla extract
Instructions
- Heat oven to 350°F (180°C). Place white chocolate bars on a light-colored baking sheet lined with parchment paper or a silicone baking mat. Bake for 15 - 20 minutes until the chocolate is golden brown and caramelized. Allow chocolate to cool, but keep the oven heated. Crumble caramelized white chocolate and set aside.
- Whisk together flour, cornstarch, baking soda, and fine sea salt in a mixing bowl.
- Add butter, brown sugar, and granulated sugar to a large bowl or stand mixer fitted with a paddle attachment. Beat together on medium speed for 2 minutes using a handheld electric or stand mixer until the mixture is light and fluffy. Add in eggs and vanilla extract and beat on medium speed until combined.
- Scrape down the side of the bowl, then add the flour mixture and mix on low speed just until combined. The dough will be thick.
- Mix crumbled caramelized white chocolate into the dough by hand with a silicone spatula.
- Scoop 2 tablespoons (40 grams) of dough onto a parchment-lined light-colored baking sheet spaced 3 inches (8 cm) apart. Bake for 14 - 17 minutes at 350°F (180°C) until cookies are golden brown. Transfer to a wire cooling rack until cool to the touch.
- Store cookies in an airtight container at room temperature for up to 7 days.
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