White Chocolate Chip Cookies

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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 labeled 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! Also try these white chocolate macadamia nut cookies and white chocolate cranberry cookies.
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!

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

two overhead photos showing how to make White Chocolate Chip Cookies

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.

how to make White Chocolate Chip Cookies - beating butter and sugar together
how to make White Chocolate Chip Cookies - beating butter and sugar together

Then, add egg and vanilla and beat until combined.

how to make White Chocolate Chip Cookies - adding egg and vanilla
how to make White Chocolate Chip Cookies - after beating in egg and vanilla

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.

how to make White Chocolate Chip Cookies - adding dry ingredient mixture
White Chocolate Chip Cookies dough after dry ingredients are beat in

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

how to make White Chocolate Chip Cookies - adding white chocolate chips to the dough
White Chocolate Chip Cookie dough after chips have been stirred in

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.

White Chocolate Chip Cookies being scooped and rolled before baking

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. 

12 White Chocolate Chip Cookies on a baking sheet after baking

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. 
front view of a stack of 7 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.

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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 40 votes
Course cookies, Dessert
Cuisine American
Servings 16 Cookies
Calories 209
Prep Time5 minutes
Cook Time10 minutes
Total Time25 minutes

Ingredients 
 

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. 
Freeze
  1. Freeze the dough before baking. Portion out the dough, roll it into balls and freeze in a single layer in an airtight container for up to 2 months. 
    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. 

Nutrition

Serving: 1cookie | Calories: 209kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 179mg | Potassium: 66mg | Fiber: 1g | Sugar: 20g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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5 from 40 votes (20 ratings without comment)

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Recipe Rating




24 Comments

  1. 5 stars
    This recipe is amazing. I’ve made it plenty of times and it ALWAYS gets compliments on how soft and chewy my cookies are.

  2. 5 stars
    Amazing! Loved it so much! I have made it 4 times now, and my family and I have loved it so much. This recipe never fails. 🍪

  3. 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

  4. 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!

  5. 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!

  6. 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!

  7. 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 🙂

  8. 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.