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 high-quality, white chocolate chips or bars 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! Also try these white chocolate macadamia nut cookies and white chocolate cranberry cookies.

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!

Begin by combining the flour, baking soda, baking powder, and sea salt in a medium bowl, then set the ingredients aside.

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

Then, add egg and vanilla and beat until combined.

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.

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

Use a 1 ½ Tablespoon 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 completely. 

Store

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

Freeze

You can freeze these white chocolate cookies two ways: 

1. Freeze the dough before baking.  portion out the dough, roll it into balls, and freeze in a single layer in an airtight container.
   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. 

White Chocolate Chip Cookie Recipe FAQs

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