Decadent Grated White Chocolate Cookies

Imagine biting into a cookie so soft, buttery, and packed with creamy white chocolate that it melts in your mouth—pure decadence in every bite!

Welcome to my kitchen, where simple ingredients come together to create unforgettable treats! Today, we’re making Decadent Grated White Chocolate Cookies—light, buttery cookies infused with the richness of white chocolate in every bite. The secret? Freshly grated white chocolate is folded into the dough, ensuring a velvety texture and indulgent flavor. Whether you’re baking for a special occasion or just treating yourself, these cookies are guaranteed to satisfy your sweet cravings. Let’s get started!

Ingredients:

1 cup butter

2 cups of light brown sugar

4 large eggs, room temperature

2 tsp of vanilla essence

5 cups of all-purpose flour

1/2 tsp. Himalayan salt

2 tsp baking soda

3 tsp. baking powder

3 cups of white chocolate (grated)

Method:

Preheat oven to 360 degrees.

Using a hand mixer. Cream the butter, sugar, eggs, and vanilla essence on high speed for 4 to 5 minutes. Add baking soda, baking powder, salt, and the all-purpose flour until cookie dough is fully incorporated. Finally, add the grated chocolate and mix until well incorporated. Chill dough for two hours. Make small balls and place them on a buttered baking tray and bake for 10 to 12 minutes, or until slightly brown.

TIP: This dough can be kept in the refrigerator for 24 to 48 hours. Keep in a freezer bag and use. Remove from the refrigerator an hour or two before use.

Table of Contents

Wrap the bowl with cling film and refrigerate for two hours!

Let it cool completely after baking!

Why This Recipe Works!

Using grated chocolate creates a double dose of chocolate goodness, providing depth and richness to the flavor profile.
Brown sugar adds a hint of caramel-like sweetness and contributes to the chewiness.
Using butter instead of shortening helps create tender cookies with crispy edges.
All-purpose flour keeps the cookies from spreading too much and adds extra chewiness to the cookie texture.

Top Tips!

For thicker and chewier cookies, refrigerate the dough for 1 hour or 24 to 48 hours before baking.
Use room-temperature ingredients—butter and eggs will combine better with dry ingredients that are already at room temperature.
Use an electric mixer to cream the butter and sugar properly. Cream them together until light and fluffy for about 3-5 minutes. This process is crucial for the cookie’s texture and incorporates air, resulting in a lighter cookie.
Stir dry ingredients in by hand. Over-mixing can make cookies tough, which is easily done with electric mixers.
If your dough is too soft or sticky, refrigerate for 30 minutes to an hour before baking.
For even heat distribution, use heavy, light-colored baking sheets. Line them with parchment paper to prevent the cookies from sticking or lightly butter your baking tray.
Use a cookie scoop to portion equal-sized dough balls for consistent results. Space the cookies at least 2 inches apart on the pan to allow proper spreading.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This allows the cookies to set and firm up slightly while still retaining their chewy texture.