Crunchy Chewy White Chocolate Cookies

(from Ryan77’s recipe box)

Source: Joanne Fluke

Categories: Cookies

Ingredients

  • 1 and 1/2 cups melted butter
  • 2 cups white sugar
  • 2 large eggs beaten
  • 1/2 cup white Karo syrup
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup finely chopped pecans
  • 4 cups all-purpose flour
  • 2 cups white chocolate or vanilla baking chips
  • 1/2 cup white sugar for coating the dough balls
  • Note: spray the inside of the measuring cup with PAM so that the Karo Syrup won't stick to the sides.

Directions

  1. DO NOT preheat oven—dough must chill before baking.

  2. Melt the butter in a microwave-safe bowl by heating it on HIGH for 90 seconds or until melted.

  3. Pour the melted butter in the bottom of a large mixing bowl and add the white sugar on top.

  4. Mix until everything is well combined.

  5. Feel the bowl. If it’s not so hot that it will cook the eggs, add them now and mix them in.

  6. Add the Karo syrup, baking soda, baking powder, salt, and vanilla extract. Mix thoroughly.

  7. Mix in the finely chopped pecans and mix until thoroughly blended.

  8. Add the flour in half-cup increments, mixing after each addition.

  9. Remove the bowl from the mixer. Give it a final stir and set it on the counter.

  10. Stir in the white chocolate (or vanilla baking) chips by hand.

  11. Cover the dough in the mixing bowl with plastic wrap and stick it in the refrigerator.

  12. Chill the dough for at least 1 hour. (Overnight is fine, too.)

  13. When you’re ready to bake, take the cookie dough out of the refrigerator and set it on the counter.

  14. Preheat the oven to 350°F, rack in the middle position.

  15. While your oven is preheating, prepare your cookie sheets by spraying them with Pam or another nonstick cooking spray, or lining them with parchment paper.

  16. Once your cookie sheets have been prepared, measure out ½ cup while granulated sugar and place it in a shallow bowl. You’ll use this to coat your cookies.

  17. With impeccably clean hands, shape the cookie dough into walnut-sized balls. (If your cookie dough is sticky, coat your fingers with sugar and then try to shape the balls.)

  18. Roll the dough balls in the bowl of white granulated sugar to coat them. Work with only one cookie dough ball at a time.

  19. Place the coated cookie dough balls on your prepared cookie sheets, 12 balls to a standard-size sheet.

  20. Press the dough balls down slightly to that they won’t roll off on the way to the oven.

  21. Bake Crunchy Chewy White Chocolate Cookies at 350°F for 12 to 14 minutes or until they are nicely browned.

  22. Take the cookies out of the oven and place them on wire racks or cold stove burners.

  23. Cool the cookies on the cookie sheets for 1 minute and then remove them to a wire rack to finish cooling.

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