Zutaten für Warm White Chocolate Cookie Bits
- Robin Hood All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- Granulated Sugar
- Brown Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- White Chocolate Chips
- 1 cup toasted pecans
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Zubereitung von Warm White Chocolate Cookie Bits
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and 3/4 cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 1/2 cups white chocolate chips and 1 cup toasted pecans.
- Shape the dough into 4 rolls, each about 1 1/2 inches in diameter. Wrap each roll tightly in waxed paper, then place in a freezer-safe plastic bag or airtight container.
- Freeze for at least 2 hours, or up to 3 months.
- When ready to bake, remove the desired amount of cookie dough from the freezer and let it sit at room temperature for 15-20 minutes to soften slightly.
- Slice the dough into 1/2-inch thick slices.
- Cut each slice into quarters.
- Place the cookie bits onto the prepared baking sheet, leaving some space between each one.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes before serving warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
6g
Fat
4g
Carbs
0g
