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    Home » White Chocolate Chip Cookies

    White Chocolate Chip Cookies

    Published: Dec 5, 2020 · Modified: Sep 1, 2021 by Laura · This post may contain affiliate links.

    Jump to Recipe

    These White Chocolate Chip cookies are everything a cookie should be -crispy on the outside, chewy on the inside, buttery, sweet and slightly salty. This White Chocolate Chip Cookie recipe is easy to make - no chilling required. 

    front view of 5 White Chocolate Chip Cookiess

    My husband prefers white chocolate to dark or milk. I can't understand it, even after 13 years of marriage, but I love him and enjoy making treats that he loves - like these white chocolate chip cookies!

    I took our best chocolate chip cookie recipe and used white chocolate and they are seriously delicious - especially if you have a white chocolate fan in your family. These White Chocolate Chip cookies are everything a cookie should be - crispy on the outside, chewy on the inside, buttery, sweet and slightly salty. And they're easy to make - no chilling required. 

    up-close view of a White Chocolate Chip Cookie

    White Chocolate Chip Cookies: Ingredients & Substitutions

    Let's chat about the ingredients in this white chocolate cookies recipe, as well as possible substitutions. I always recommend following the recipe as written! 

    overhead view of the ingredients in this White Chocolate Chip Cookie recipe
    • All-purpose flour. I recommend using an unbleached, all-purpose flour to make these white chocolate chip cookies. For a gluten-free version substitute a 1:1 all-purpose gluten-free flour.
    • Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
    • Salted Butter. Unsalted butter can be used in place of salted butter. 
    • Granulated sugar. I recommend using organic cane sugar or regular white sugar - I don't use sugar substitutes so I can't recommend them, but if you try it let me know in the comments. 
    • Light brown sugar.  I don't recommend making substitutions for the light brown sugar in this white chocolate chip cookie recipe. Using dark brown sugar works, but it will impart a bolder molasses taste. 
    • White chocolate chips. Use a high-quality, white chocolate chip made with real cocoa butter (read the ingredients)!! Some brands I recommend: Whole Foods 365 White Chocolate Baking Chips, Cacaoholic, and Callebaut. I used Ghirardelli in this post but they're not made with real cocoa butter! 
    stack of 7 White Chocolate Chip Cookies, the top one has a bite taken out of it

    How to make White Chocolate Chip Cookies

    As always, we'll walk through how to make these white chocolate chip cookies step-by-step, and don't forget to watch the video!

    Combine dry ingredients

    In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside.

    two overhead photos showing how to make White Chocolate Chip Cookies

    Combine wet ingredients

    In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute. Then, add egg and vanilla and beat until combined.

    Add dry ingredients

    Once the wet ingredients are well-mixed, add half of the dry ingredient mixture and beat on low speed until combined. Then, add the rest of the dry ingredients and beat until combined.

    two overhead photos showing how to make White Chocolate Chip Cookies

    Add white chocolate chips

    Lastly, add the white chocolate chips and stir until evenly distributed throughout the dough.

    two overhead photos showing how to make White Chocolate Chip Cookies

    Bake

    Use a 1 ½ TBS cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.

    Bake in preheated oven for 8-10 minutes, or until the top is just set and just barely beginning to turn light golden brown. Do NOT over-bake. 

    Cool

    Remove from oven and let cool on the baking sheet for 5-10 minutes. Transfer cookies to a wire rack to cool completely. 

    Store

    Once cooled, store these white chocolate chip cookies in an airtight container at room temperature for 3-5 days. 

    two overhead photos showing how to make White Chocolate Chip Cookies

    How to freeze

    You can freeze these white chocolate cookies two ways: 

    1. Freeze the dough before baking.  Simply portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer the dough balls to an airtight container until you're ready to bake.
      1. To bake: remove the white chocolate chip cookie dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 2 hours before baking according to the recipe instructions.  This is my preferred method, because you can bake them fresh when you're ready to enjoy them. 
    2. Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months. 
      1. To thaw: let the white chocolate chip cookies sit out at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through. 
    front view of a stack of 7 White Chocolate Chip Cookies

    FAQs about White Chocolate Chip Cookies

    Can I double this recipe?

    Absolutely, this recipe doubles very well. You can click on the "2X" button in the recipe card for ingredient measurements of a double recipe.

    What are the best white chocolate chips?

    Use a high-quality, white chocolate chip made with real cocoa butter (read the ingredients)! Some brands I recommend: Whole Foods 365 White Chocolate Baking Chips, Cacaoholic, and Callebaut. I used Ghirardelli in this post but they're not made with real cocoa butter! 

    Can I add macadamia nuts?

    Yes! To add macadamia nuts, decrease the amount of white chocolate chips from 1 cup to ½ cup, and add ½ cup nuts.

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    White Chocolate Chip Cookies

    Laura
    These White Chocolate Chip cookies are everything a cookie should be -crispy on the outside, chewy on the inside, buttery, sweet and slightly salty. This White Chocolate Chip Cookie recipe is easy to make - no chilling required. 
    5 from 16 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course cookies, Dessert
    Cuisine American
    Servings 16 Cookies
    Calories 209 kcal

    Equipment

    • KitchenAid Mixer
    • measuring spoons
    • measuring cups
    • spatula
    • baking sheet
    • Parchment Paper

    Ingredients
     
     

    • 1 ½ cups all-purpose flour
    • ½ tsp baking soda
    • ¼ tsp baking powder
    • ½ tsp fine sea salt
    • ½ cup salted butter softened
    • ½ cup white sugar
    • ½ cup light brown sugar
    • 1 egg
    • 1 tsp pure vanilla extract
    • 1 cup white chocolate chips

    Instructions
     

    • Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper, set aside.
    • In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside.
    • In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute.
    • Add egg and vanilla and beat until combined.
    • Add half of the dry ingredients, beat on low speed until combined.
    • Add the rest of the dry ingredients and beat until combined.
    • Add white chocolate chips and stir until evenly distributed throughout the dough.
    • Use a 1 ½ to 2 TBS cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.
    • Bake in preheated oven for 8-10 minutes, or until the top is just set and just barely beginning to turn light golden brown. DO NOT over-bake.
    • Remove from oven and let cool on the baking sheet for 5-10 minutes.
    • Transfer cookies to a wire rack to cool

    Video

    Notes

    Ingredient Substitutions

    • All-purpose flour. I recommend using an unbleached, all-purpose flour. For a gluten-free version substitute a 1:1 all-purpose gluten-free flour.
    • Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
    • Salted Butter. Unsalted butter can be used in place of salted butter. 
    • Granulated sugar. I recommend using organic cane sugar or regular white sugar.
    • Light brown sugar.  I don't recommend making substitutions for the light brown sugar in this white chocolate chip cookie recipe. Using dark brown sugar works, but it will impart a bolder molasses taste. 
    • White chocolate chips. Use a high-quality, white chocolate chip made with real cocoa butter (read the ingredients)!! Some brands I recommend: Whole Foods 365 White Chocolate Baking Chips, Cacaoholic, and Callebaut. 

    Store

    Once cooled, store these white chocolate chip cookies in an airtight container at room temperature for 3-5 days. 

    How to freeze

    You can freeze these white chocolate chip cookies two ways: 
    1. Freeze the dough before baking.  Simply portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer the dough balls to an airtight container until you're ready to bake.
      1. To bake: remove the white chocolate chip cookie dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 2 hours before baking according to the recipe instructions.  This is my preferred method, because you can bake them fresh when you're ready to enjoy them. 
    2. Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
      1. To thaw: let the white chocolate chip cookies sit out at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through. 

    Nutrition

    Serving: 1cookieCalories: 209kcalCarbohydrates: 29gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 28mgSodium: 179mgPotassium: 66mgFiber: 1gSugar: 20gVitamin A: 195IUVitamin C: 1mgCalcium: 36mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More delicious cookie recipes

    If you've been around here a while, then you know we love cookies. If you love this white chocolate chip cookie recipe, you will also love these: 

    • The best chocolate chip cookies ever - thousands of 5 star reviews don't lie! Or try these gluten-free chocolate chip cookies!
    • Or make chocolate chip cookie bars, easier and so yummy. 
    • You have to try these soft peanut butter cookies - and our peanut butter blossoms!
    • Chocolate your jam? Try these double chocolate cookies!
    • These are the best oatmeal cookies ever. 
    • Pumpkin chocolate chip cookies are a fall favorite around here, and you can use white chocolate chips if you'd prefer. 
    • Snowball cookies are a Christmas classic and are so yummy!
    • The best chocolate crinkle cookies ever! Fudgy and delicious!
    • Make this giant chocolate chip chocolate chip cookie cake - better than store-bought and perfect for any occasion!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

    « Best Christmas Cookie Recipes
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    Did you make this recipe?

    Leave a comment and review below, then take a picture and tag @joyfoodsunshine #joyfoodsunshine on Instagram so I can see it! Sign up here to receive weekly e-mails!

    Reader Interactions

    Comments

    1. Cindy

      January 12, 2023 at 3:39 pm

      5 stars
      Thank you for sharing this great cookie 🍪 recipe. I made them as written except I added toasted walnuts just a preference. They turned out so perfectly & delicious 😋

      Cindy S.
      Austin, TX

      Reply
      • Laura

        January 13, 2023 at 7:17 am

        Thank you Cindy!

        Reply
    2. LaShaye

      January 08, 2022 at 7:43 pm

      5 stars
      The best cookie recipe I’ve tried so far! I live at 7000+ elevation and they came out fluffy and perfectly crispy on the outside, soft on the inside. I used an electric hand mixer for the recipe and folded chocolate in at the end. My goodness 😍 thanks for sharing!

      Reply
    3. Debbie

      November 20, 2021 at 5:58 pm

      5 stars
      This recipe is perfect. So many times the recipe does not have enough flour to butter ratio and they spread too much in baking. I will make these again for sure! Thank you!

      Reply
    4. Ducky

      October 01, 2021 at 2:19 am

      5 stars
      These cookies were amazing!

      Reply
    5. Jocelyn

      August 29, 2021 at 2:56 pm

      This recipe was just what was needed to help me get my husband to start talking to me again! Thank you so much! I will be trying more recipes for sure!

      Reply
    6. Songofsorrow

      May 31, 2021 at 4:37 am

      5 stars
      Thanks for this recipe! I made it without a stand mixer as I don't have one, but it turned out really well! Crisp on the outside and chewy on the inside. I think it's even better than your 'best chocolate chip cookies' recipe 🙂

      Reply
    7. Mae Taber

      May 14, 2021 at 1:58 pm

      I just made this recipe with my granddaughter. It is very good. a little crunchy on the outside but nice and soft inside with an excellent flavor.

      Reply

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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