Soft White Chocolate Peppermint Cookies {A flexible recipe that should be in everyone’s box}

Whenever I tell someone that I’m a chef, the first question following that is usually, “What’s your favorite thing to make?” and/or “What’s your favorite dessert?”

To answer the first, I would have to say Gingerbread Houses. Shocker. Collectively, my favorite things to make are the treats that we all grew up with, and then put a gourmet twist on it. For example, taking something as simple as yellow cake with chocolate buttercream and turning it into the most moist, delectable, perfect balance of rich chocolate to sweet yellow cake. I’ve started a very slow moving project of recipes I want my children to have. Recipes not how to build a sugar showpiece, but recipes for the very best chocolate chip cookie on the block. 
Chocolate chip cookies are a peculiar thing, it’s the same simple ingredients with countless theories. Salted butter, unsalted butter, cornstarch, dump method, refrigerate before baking etc. etc. 
This is one of my favorite go to recipes because I can change it to fit the season or my mood. I like my cookies soft. 

Inspired and Adapted from Two Twenty One
3/4c Unsalted Butter – room temperature (I don’t do salted. I like to control the flavor.)
1/4c Canola Oil
1c Granulated White Sugar
1c Packed Brown Sugar
2 Large Eggs
1tsp. Vanilla Extract
1tsp. Baking Soda
1tsp. Baking Powder
1tsp. Salt
3c. All-Purpose Flour 
1 1/2c(total) Chocolate Chips + White Chocolate Peppermint M&Ms or your favorite “Mix-In”
1. Preheat your oven to 350 degrees. 
2. In the bowl of an electric mixer cream your room temperature butter, canola oil,  and both sugars. Cream until light and fluffy. Light refers to the actual color of the butter. it should lighten to a pale yellow. 
3. Scrape down the bowl and add the vanilla and eggs one at a time. Scrape the bowl between additions. Mix only until combined. 
4. In a separate bowl, whisk together baking soda, baking powder, salt, and flour together. 
5. Add flour mix to butter egg mixture in two additions, scrape down between additions. 
6. Stir in chocolate chips by hand with a spatula. 
7. Roll into balls and bake for 9-11 minutes. 
I always tell my chefs when a recipe gives you a time window, make sure you start at the lower end. You can ALWAYS add more time if you need it, you can’t take time away. 
I bake my cookies until the edges just barely start to turn G.B.D. (Golden, Brown, Delicious.) The cookies will continue to bake thanks to “carry-over baking” so it’s okay to pull them out a tad underdone. That’s how I keep my cookies soft. 
I’ve changed these to have chocolate chips + white chocolate peppermint M&M’s, Reese’s Pieces +Chocolate Chips, Straight Chocolate Chips, and they’re my go to cookie for homemade ice cream sandwiches and pazookies. 
 Happy Baking!
xo, Jess

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