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
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DO NOT preheat oven—dough must chill before baking.
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Melt the butter in a microwave-safe bowl by heating it on HIGH for 90 seconds or until melted.
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Pour the melted butter in the bottom of a large mixing bowl and add the white sugar on top.
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Mix until everything is well combined.
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Feel the bowl. If it’s not so hot that it will cook the eggs, add them now and mix them in.
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Add the Karo syrup, baking soda, baking powder, salt, and vanilla extract. Mix thoroughly.
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Mix in the finely chopped pecans and mix until thoroughly blended.
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Add the flour in half-cup increments, mixing after each addition.
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Remove the bowl from the mixer. Give it a final stir and set it on the counter.
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Stir in the white chocolate (or vanilla baking) chips by hand.
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Cover the dough in the mixing bowl with plastic wrap and stick it in the refrigerator.
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Chill the dough for at least 1 hour. (Overnight is fine, too.)
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When you’re ready to bake, take the cookie dough out of the refrigerator and set it on the counter.
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Preheat the oven to 350°F, rack in the middle position.
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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.
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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.
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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.)
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Roll the dough balls in the bowl of white granulated sugar to coat them. Work with only one cookie dough ball at a time.
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Place the coated cookie dough balls on your prepared cookie sheets, 12 balls to a standard-size sheet.
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Press the dough balls down slightly to that they won’t roll off on the way to the oven.
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Bake Crunchy Chewy White Chocolate Cookies at 350°F for 12 to 14 minutes or until they are nicely browned.
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Take the cookies out of the oven and place them on wire racks or cold stove burners.
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Cool the cookies on the cookie sheets for 1 minute and then remove them to a wire rack to finish cooling.