White Chocolate Chip Cookies
Posted Dec 05, 2020, Updated Sep 17, 2024
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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.
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:
- Freeze the dough before baking. portion out the dough, roll it into balls, and freeze in a single layer in an airtight container.
- 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.
White Chocolate Chip Cookie Recipe FAQs
Absolutely, this recipe doubles very well. You can click on the “2X” button in the recipe card for ingredient measurements of a double recipe.
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!
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
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup salted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- 1 teaspoon 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
- 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.
- 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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
An instant hit! I added some rainbow sprinkles just for fun and they could not have disappeared any faster!
This is the best recipe EVER! Can’t stop making, recommend forever! Thank you so much, nothing needs to be tweaked! Thank you!!!!
Super easy, super delicious!!! I was craving a late night sweet snack and these were better than anything I could’ve hoped for!
This is by far the best cookie recipe I’ve EVER tried. It’s beautiful, chewy and sweet. They are still chewy today even though I made them yesterday, become some cookies become hard
I can’t recommend enough.
Excellent receipt, easy to follow and came out great. On my third time using this recipe!
The cookies made with only white chocolate chips were delicious!
Im not a huge white chocolate fan but these were so tasty! They were better than some store bought ones Ive had in the past
Love this recipe! Theses cookies are very very good. Packed with flavor. Will make again. I did add some extra chips other than that followed instructions.
These turned out SOOO good. I 10/10 recommend im saying this recipe
I doubled the recipe and the cookies were gone by the next day. Only 3 people eat them. I tested and it’s so good