Love white chocolate? Then these White Chocolate Chip Cookies will be your new favorite thing. They’re soft, buttery, chewy, and crispy, everything a cookie should be, and packed full of white chocolate. I use a mix of white and brown sugar so these cookies have a delicious molasses, caramelized flavor, and top them with extra white chocolate chips because you can never have enough, right? And with no chilling time required these cookies can be whipped up in a matter of minutes plus they keep well for ages (not that they’ll last long).
Looking for more incredible cookies to try? Check out my Double Chocolate Chip Cookies, Oatmeal Chocolate Chip Cookies, and my Peanut Butter Chocolate Chip Cookies they’re so delicious!
What you need to make this recipe
Butter – I use unsalted butter because I prefer to add a small amount of additional salt. If you use salted butter make sure to reduce or omit the added salt altogether. Also always make sure your butter is at room temperature and softened before starting.
Sugar – I use both white and brown sugar, white sugar adds sweetness and structure whereas brown sugar adds color and a delicious caramelized flavor.
Vanilla extract – make sure to use vanilla extract and not essence which is synthetic.
Chocolate chips – use your favorite white chocolate chips or you can cut up a chocolate bar into small chunks.
How to make White Chocolate Chip Cookies
1. Add the flour, baking soda, and salt to a mixing bowl and whisk together until combined.
2. Add the softened butter and both sugars to a stand mixer with the paddle attachment, beat until light and fluffy.
3. Add the vanilla then the eggs one at a time.
4. Add the flour until combined.
5. Add the white chocolate chip and mix until evenly distributed throughout the dough.
6. Scoop portions of cookie dough onto a baking tray and bake until the edges are golden.
Pro tips for making this recipe
- Make sure your butter is at room temperature so you don’t have a lumpy batter. Cold butter will also affect the look and texture of the cookies.
- Whisk the flour, baking soda, and salt together so everything is evenly distributed.
- Make sure to place the cookies 3 inches apart on the cookie sheet (you’ll need more than one) otherwise they’ll stick together when they spread in the oven.
- There’s no need to chill the cookie dough before baking but if you’re prepping in advance you can store it in the fridge until you need it.
- Use baking parchment or a silicone mat so your cookies don’t stick to your baking tray or cookie sheet.
- use a 2 tbsp cookie scoop for even sized cookies.
- You can also add extra white chocolate chips on top of the cookies.
- Let the cookies cool completely on a wire rack before serving.
Frequently Asked Questions
What are the best white chocolate chips to use?
Although there are a lot of great options my favorite chocolate chips are the Ghirardelli brand for both flavor and texture. Whichever chocolate you choose you know it’ll be good if it’s made with real cocoa butter so check the ingredients.
How do I prepare these in advance?
You can either fully bake the cookies and keep them stored at room temperature or you can prepare the batter and store it in the fridge. When ready to bake remove the batter from the fridge and allow it to sit at room temperature for 10 minutes before baking.
How long do they last?
The cookies will taste their best for up to 1 week at room temperature in an airtight container.
Can I freeze these?
Absolutely, cookies freeze really well! I recommend separating them with a small sheet of parchment paper so they don’t stick to each other once frozen. Make sure to thaw them completely before serving, you can also pop them in a hot oven to crisp up slightly.
If you love this recipe try these out!
If you’ve tried these White Chocolate Chip Cookies then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
White chocolate chip cookies
Video
Equipment
Ingredients
- 2 1/4 cups all-purpose flour (270g)
- 1/2 tsp baking soda (3g)
- 1 cup unsalted butter room temperature (230g)
- 1/2 cup granulated sugar (100g)
- 1 cup packed light-brown sugar (200g)
- 3/4 tsp salt (4g)
- 2 tsp pure vanilla extract (10ml)
- 2 large eggs
- 2 cups white chocolate chips (300g) divided
Instructions
- Heat oven to 360F and line baking sheets with silicone mats or parchment paper. Whisk flour, salt and baking soda together then set aside.
- Combine butter and granulated sugar in the bowl of your stand mixer fitted with a paddle attachment or a large bowl if using an electric hand mixer. Beat on high until light and fluffy then add the brown sugar and continue mixing until well-combined.
- Add the vanilla extract then mix in the eggs one at a time and scrape the bowl down one last time.
- Add the flour mixture and mix on low until almost combined then add the white chocolate chips. If you'd like to add white chocolate chips on top then reserve a handful.
- Scoop two-tablespoon-sized portions of dough and place 3 inches apart on your lined cookie sheets. Bake at 360F for about 10 minutes or until the edges are golden. If you're adding chips on top then bake for 8 minutes, add chips on top and continue baking 2-3 minutes.
Notes
- Make sure your butter is at room temperature so you don't have a lumpy batter. Cold butter will also affect the look and texture of the cookies.
- Whisk the flour, baking soda, and salt together so everything is evenly distributed.
- Make sure to place the cookies 3 inches apart on the cookie sheet (you'll need more than one) otherwise they'll stick together when they spread in the oven.
- There's no need to chill the cookie dough before baking but if you're prepping in advance you can store it in the fridge until you need it.
- Use baking parchment or a silicone mat so your cookies don't stick to your baking tray or cookie sheet.
- use a 2 tbsp cookie scoop for even sized cookies.
- Let the cookies cool completely on a wire rack before serving.
