Equipment
- 1 stand mixer or hand mixer with large bowl
- 1 Cookie Scooper 2 ounce
- 1 large cookie sheet
Ingredients
- 113 grams salted butter, room temperature
- 150 grams granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla bean paste, or vanilla extract
- 1/4 tsp peppermint extract
- 180 grams all-purpose flour, spooned and leveled
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 170 grams white chocolate chips
Method
- In the bowl of the stand mixer, fit with a paddle attachment (or a large bowl with a hand mixer), place the room temperature butter with the sugar. Turn the mixer up to medium-high speed and beat for 2-3 minutes, until it's creamed together.113 grams salted butter room temperature, 150 grams granulated sugar
- Scrape the edge of the bowl and then add the egg, vanilla and peppermint. Turn the mixer back up to medium speed and beat for another two minutes.1 large egg room temperature, 2 tsp vanilla bean paste or vanilla extract, 1/4 tsp peppermint extract
- Scrape the edge of the bowl again and then add the flour, baking powder and salt. Turn the mixer up to low speed and mix just until there are only a few streaks of flour left.180 grams all-purpose flour spooned and leveled, 1 1/2 tsp baking powder, 1/4 tsp fine sea salt
- Add the white chocolate chips and turn the mixer to low speed, for just a few seconds, until the white chocolate is evenly dispersed.170 grams white chocolate chips
- Scoop 2 ounces of cookie dough and roll into a ball (don't flatten). There should be enough cookie dough for 10 cookies. Place them on small tray or large plate and freeze for one hour (I don't cover them). OR cover them and refrigerate overnight.
- Preheat the oven to 350F/177C convection (325F/163C conventional - top rack) and bake for about 14-16 minutes. The edges should feel set, the center should puff up and not look wet. The cookies will brown just slightly along the edges but don't look for much browning.
- Remove the cookies from the oven, give the pan a good bang on the counter (should shrivel a bit when you do this) and use something round or a utensil to press in the sides to make them more round (if they need it). Allow them to cool on the pan for at least 10 minutes before removing.
Nutrition
Calories: 219kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 43mgSodium: 202mgPotassium: 30mgFiber: 1gSugar: 16gVitamin A: 311IUCalcium: 44mgIron: 1mg