White chocolate chip cookies
How to make the very best white chocolate chip cookies! Don't forget to check out my step by step photos and tips above!
Equipment
- Baking Sheets
- Mixer
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.
Nutrition
Calories: 248kcal Carbohydrates: 31g Protein: 3g Fat: 13g Saturated Fat: 8g Cholesterol: 37mg Sodium: 142mg Potassium: 75mg Fiber: 1g Sugar: 22g Vitamin A: 261IU Vitamin C: 1mg Calcium: 44mg Iron: 1mg