Pump up the jams, throw on your favorite oversized pair of pantaloons because today we have some serious baking going on. Yes, it's true. You too can be a self-proclaimed love child of Ina Garten and Giada De Laurentiis in the kitchen, and it begins with this recipe.
Want to make some random friends? Avoid being chosen as coffee intern? Send a good ole care package to some folks with a sugar craving? Avoid parole? Whatever it is, I have your solution.
As some of you know, I have gone practically dairy-free, and I bake/cook everything without dairy as well. However, there are some ingredients that I have yet to reproduce/find an alternative for—in this case, that is white chocolate chips, so I'm sorry @Teevo that these aren't completely dairy-free but you can always make them without.
This is just the job description. No hard feelings. (did anyone see Mission Impossible...oy)
*Please pass along any info you have if you have a solid dairy-free white chocolate chip brand and I'll literally send you five hundred boxes of these babies*
White chocolate chips just have a flavor profile unlike any other chip I have come into contact with. They are essentially a vanilla-ey, cocoa buttery solid chip that claims to be a chocolate despite their lack of cacao. Anywho, I know a few individuals (you know who you are) who basically eat anything and do fancy white chocolate, so I thought I would whip some of these bad boys and send them over.
Let's get down to the nitty-gritty.
Makes ~24 cookies — depending on how large you make them • Recipe adapted from Sally's Baking Addiction
*No need to preheat oven! The dough needs to chill between 2 hours and overnight.
And with that, you go Glen Coco.
Aioli aficionado and chocolate chip texture taster with a "put an egg on it" kind of mentality.