Sometimes, it’s the simplest treats that steal the show, and these White Chocolate Chip Cookies do just that.
Soft, chewy, and filled with creamy white chocolate chips, these cookies strike the perfect balance between decadence and comfort.
They’re just the right amount of sweet, with a buttery base that complements the rich, melty white chocolate in every bite.
Whether you’re whipping these up for a holiday cookie swap or simply indulging your sweet tooth on a quiet afternoon, they’re sure to disappear fast.
Pair them with tangy Pumpkin Cheesecake Bars for a seasonal twist or Lemon Bars to brighten your dessert table with a citrusy contrast.
What’s So Great About This Dish?
- Uncomplicated joy: These cookies are quick to make and deliver pure satisfaction in every bite.
- A dreamy texture: Soft and chewy centers with just the right amount of crisp at the edges.
- White chocolate magic: The creamy sweetness of white chocolate chips takes these cookies to the next level.
- Ideal for sharing: These cookies are always a hit at gatherings and make wonderful edible gifts.
Bake a batch (or two!) and savor the comforting decadence of these White Chocolate Chip Cookies—a classic with a creamy twist.
White Chocolate Chip Cookies Recipe
Soft, chewy, and loaded with creamy white chocolate chips, these cookies are a timeless treat. Perfectly golden edges and a melt-in-your-mouth center make them an irresistible dessert for any occasion!
Equipment
- Stand mixer with paddle attachment or electric hand mixer
- Large mixing bowl
- Medium bowl for dry ingredients
- Measuring cups and spoons
- Baking sheets
- Silicone baking mats or parchment paper
- Whisk
- Spatula
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
- Preheat the oven to 360°F (180°C) and line baking sheets with silicone mats or parchment paper.
- In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
- Cream butter and granulated sugar in a stand mixer or with a hand mixer until light and fluffy. Add brown sugar and beat until combined.
- Mix in vanilla extract and eggs, one at a time, scraping down the bowl as needed.
- Gradually add the flour mixture on low speed until almost combined. Fold in white chocolate chips, reserving some for topping if desired.
- Scoop two-tablespoon-sized portions of dough onto the baking sheets, leaving 3 inches between each.
- Bake for 8 minutes, add reserved chocolate chips on top (if using), and bake for another 2-3 minutes until edges are golden.
- Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Info:
| Nutrition | Value |
|---|---|
| Calories | 248kcal |
| Carbohydrates | 31g |
| Sodium | 142mg |
| Fat | 13g |
| Protein | 3g |
| Sugar | 22g |
Pro Tips for White Chocolate Chip Cookies!
- Choose Quality White Chocolate: Not all white chocolate chips are created equal. Opt for premium brands with real cocoa butter for a richer, creamier flavor. You can even chop a white chocolate bar for a more luxurious touch.
- Room Temperature Butter Matters: Ensure your butter is at the perfect room temperature. It should be soft enough to press a finger into easily but not greasy or melted. This ensures even creaming and a better cookie texture.
- Measure Flour Correctly: Too much flour can result in dense cookies. Use the “spoon and level” method: spoon the flour into your measuring cup, then level it off with a knife. Avoid scooping directly from the bag, as it packs the flour.
- Chill the Dough (Optional): For thicker, chewier cookies, chill the dough for 30–60 minutes before baking. This helps control the spread and enhances the flavor by allowing the ingredients to meld.
- Reserve Chocolate Chips Strategically: Saving a few white chocolate chips to press onto the cookies during baking ensures an aesthetically pleasing finish with visible melty chips on top.
- Underbake Slightly: Pull the cookies out when the edges are golden, but the centers still look a bit soft. They’ll continue cooking as they cool, resulting in a perfectly chewy interior.
- Double the Vanilla: If you’re a vanilla lover, adding an extra ½ teaspoon will elevate the flavor, pairing beautifully with the sweetness of the white chocolate.
- Add a Pinch of Salt: For a flavor boost, sprinkle a tiny pinch of flaky sea salt on top of each cookie right after baking. The salty contrast balances the sweetness and adds a gourmet touch.
- Adjust Baking Time for Cookie Size: If you prefer larger cookies, use a 3-tablespoon scoop and extend the baking time by 2–3 minutes. For smaller cookies, reduce the baking time accordingly.
- Store for Freshness: Store cooled cookies in an airtight container with a slice of bread. The bread absorbs moisture, keeping your cookies soft and fresh for days.
These white chocolate chip cookies are irresistible with their chewy centers and creamy white chocolate bursts. Enjoy them warm or with a cold glass of milk for the ultimate treat!
