These White Chocolate Chip Cookies are soft in the middle, lightly crisp around the edges, and packed with creamy white chocolate chips. They are the kind of cookies that do not need a complicated ingredient list or a lot of decoration. The dough comes together easily, and a short chill in the refrigerator helps the cookies hold their shape while they bake. If you like a cookie that is buttery, sweet, and slightly chewy rather than dry or cakey, this is a good recipe to keep around.
What You Can Expect From These Cookies
The base is made with butter, brown sugar, and granulated sugar. Brown sugar gives the cookies a softer texture and a little extra depth, while granulated sugar helps the edges develop a gentle crispness. White chocolate chips add creamy sweetness throughout the cookie. For the best texture, do not skip the chilling time. Cold dough spreads more slowly in the oven, which helps produce thicker cookies with a soft center.
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 1/4 cups |
| Baking soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted butter, softened | 1 cup (2 sticks) |
| Granulated sugar | 3/4 cup |
| Brown sugar, packed | 3/4 cup |
| Large eggs | 2 |
| Vanilla extract | 2 teaspoons |
| White chocolate chips | 1 1/2 cups |
Also Read: Easy Chocolate Chip Scones
How to Make White Chocolate Chip Cookies
1. Mix the dry ingredients
Add the flour, baking soda, and salt to a medium bowl. Whisk everything together so the baking soda and salt are evenly distributed. Set the bowl aside while you prepare the wet ingredients.
2. Cream the butter and sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture looks creamy and lighter in texture. This usually takes about 2 to 3 minutes with an electric mixer. Make sure the butter is softened rather than melted; melted butter can make the finished cookies spread too much.
3. Add the eggs and vanilla
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until everything is evenly combined.
4. Add the flour mixture
Gradually add the dry ingredients to the butter mixture. Mix just until the flour disappears. Try not to overmix the dough, because too much mixing can make the cookies firmer than you want.
5. Add the white chocolate
Fold in the white chocolate chips with a spatula or wooden spoon. Save a small handful of chips if you want to press a few onto the tops of the cookies before baking.
6. Chill the dough
Cover the bowl and refrigerate the dough for at least 1 hour. If you have time, letting it chill for 2 hours gives the dough an even better texture and makes it easier to portion. Do not skip this step if you want thicker cookies with less spreading.
7. Shape the cookies
When you are ready to bake, heat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough into balls using roughly 1 1/2 tablespoons of dough for each cookie and place them several inches apart on the baking sheet.
8. Bake
Bake for about 10 to 12 minutes, or until the edges are lightly golden while the centers still look slightly soft. The cookies will continue to set as they cool, so avoid waiting for the centers to become completely firm in the oven.
9. Cool before serving
Let the cookies sit on the baking sheet for about 5 minutes before transferring them to a wire rack. If you want a more bakery-style appearance, gently press a few extra white chocolate chips onto the tops while the cookies are still warm.
Also Read: Double Chocolate Chip Cookie
What You Can Do Better
Use softened butter, not melted butter. Soft butter creams properly with the sugars and helps the cookies keep a better shape.
Measure the flour carefully. Too much flour is one of the easiest ways to end up with dry cookies. Spoon the flour into your measuring cup and level it off rather than packing it down.
Give the dough enough chilling time. If your kitchen is warm or the dough feels very soft, refrigerate it for closer to 2 hours. This makes the dough easier to handle and reduces excessive spreading.
Do not overbake them. Take the cookies out when the edges are set but the centers still look a little underdone. They will firm up as they cool.
Use good-quality white chocolate chips. White chocolate is one of the main flavors here, so the quality of the chips can make a noticeable difference in the final cookie.
Can You Make the Dough Ahead?
Yes. The cookie dough can be prepared ahead and kept covered in the refrigerator for up to 2 days. When you are ready to bake, scoop the cold dough onto the baking sheet and bake as directed. If the dough becomes very firm, let it sit at room temperature for a few minutes before portioning.
How to Store White Chocolate Chip Cookies
Once completely cooled, keep the cookies in an airtight container at room temperature for about 4 to 5 days. To keep them softer, place a small piece of bread in the container and replace it when it becomes stale. You can also freeze the baked cookies for longer storage.
Also Read: The Chocolate Chip Cookies Recipe
Can You Freeze the Cookie Dough?
Absolutely. Scoop the dough into individual portions and place them on a parchment-lined tray. Freeze until firm, then transfer the dough balls to a freezer-safe bag or container. When you want fresh cookies, bake them directly from frozen, adding a couple of extra minutes to the baking time if needed.
Recipe at a Glance
| Details | Information |
|---|---|
| Prep time | 15 minutes |
| Chilling time | 1 to 2 hours |
| Cook time | 10 to 12 minutes |
| Total time | About 1 hour 30 minutes |
| Yield | About 24 cookies |
| Oven temperature | 350°F (175°C) |
Nutritional Information
The following nutrition information is an estimate based on 24 cookies made from the recipe above. Actual values will vary depending on the specific butter, white chocolate chips, and other ingredients used.
| Nutrient | Per Cookie |
|---|---|
| Calories | About 205 kcal |
| Carbohydrates | 27 g |
| Protein | 2 g |
| Fat | 10 g |
| Saturated Fat | 6 g |
| Cholesterol | 30 mg |
| Sodium | 125 mg |
| Fiber | 1 g |
| Sugar | 17 g |
Also Read: Chocolate Chip Banana Bread
Frequently Asked Questions
Why did my white chocolate chip cookies spread too much?
The most common reasons are warm butter, dough that was not chilled, or a baking sheet that was still hot from a previous batch. Chill the dough before baking and use a cool baking sheet for each batch.
Can I use salted butter?
Yes. If you use salted butter, reduce or leave out the added salt in the recipe so the cookies do not become too salty.
Can I add nuts to these cookies?
Yes. Chopped macadamia nuts, pecans, or walnuts work particularly well with white chocolate. Start with about 1/2 cup and fold them into the dough along with the chocolate chips.
How do I keep the cookies soft?
Do not overbake them. The centers should still look slightly soft when they come out of the oven. Store the cooled cookies in an airtight container to keep them from drying out.
Can I use white chocolate chunks instead of chips?
Yes. Chopped white chocolate gives you a mixture of smaller pieces and larger melted pockets throughout the cookies, which can be especially good when the cookies are served warm.
