Ingredients
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups white chocolate chips or chunks
- 100 g white chocolate pieces (for filling)
Instructions
- Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.
- Whisk together flour, baking soda, baking powder, and salt in a bowl.
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well, then stir in vanilla extract.
- Gradually mix in dry ingredients until just combined.
- Fold in white chocolate chips evenly.
- Flatten a scoop of dough, place a piece of white chocolate in the center, and cover with more dough, sealing into a ball.
- Place dough balls on baking tray with space between them.
- Bake for 10–12 minutes until edges are lightly golden and centers soft.
- Cool slightly before transferring to a rack; centers remain gooey.
Notes
- Do not overbake to keep centers gooey.
- Use good-quality white chocolate for best melting texture.
- Chill dough for 30 minutes to reduce spreading if needed.
- Add nuts for extra crunch.
- Store in airtight container for up to 3 days.
- Freeze baked cookies or dough for up to 2 months.
- Reheat briefly to restore gooey center.
- Use bread slice in container to keep cookies soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 18g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
