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.
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.
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!
- 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!
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.
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.
Add white chocolate chips
Lastly, add the white chocolate chips and stir until evenly distributed throughout the dough.
Bake
Use a 1 1/2 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.
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.
How to freeze
You can freeze these white chocolate cookies two ways:
- 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.
- 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.
- 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.
- 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.
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!
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White Chocolate Chip Cookies
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:- 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.
- 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.
- 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.
- 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
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