White Chocolate Chip Cookies – an easy cookie recipe with basic baking ingredients plus white chocolate chips for the best soft and chewy cookies. You’ll only need a cold glass of milk to go with them!
My favorite homemade cookies are easy ones, and these white chocolate chip cookies are one of the best. The dough is so easy to make in about 10 minutes, and the only hard part is waiting for the cookie dough to chill.
Can you use white chocolate chips instead of chocolate chips?
Yes, you can use white chocolate in place of regular chocolate chips in many recipes. There have been times when I want to make chocolate chip cookies, but I only have white chocolate chips. No problem! I just use the same amount.
Even though white chocolate is not actually chocolate, it still works great in cookies so I figured it was time to share a white chocolate chip cookie recipe.
The flavor is different because white chocolate is made with cocoa butter, milk, and sugar – there aren’t any cocoa solids like regular chocolate. It’s a nice change if you want something different, and no one I know has ever turned one down when I’ve made a batch.
These cookies have the best soft and chewy texture – the best kind of cookie, right? So, don’t skip the chilling step – it’s the secret to getting the right texture. Trust me, the result is worth the wait.
- All-purpose flour – with at least 11% protein
- Baking soda
- Softened butter – I use salted, if you use unsalted add a little extra salt
- Brown sugar – packed golden
- Granulated sugar
- Vanilla extract
- Large egg
- White chocolate chips
How to keep cookies from spreading
Be sure to use a higher protein flour with at least 11.5- 12% protein count. And don’t forget to chill the dough for at least 1 hour before baking the cookies.
How to Make Them
Dry Ingredients: Whisk the flour, baking soda, and salt in a medium bowl.
Wet Ingredients: Beat the butter and sugar in a large bowl with an electric mixer (a hand mixer or stand mixer with a paddle attachment) until smooth and creamy. Beat in the egg and vanilla.
Combine: Add the flour mixture to the butter mixture and mix at low speed to combine. Stir in the white chocolate chips.
Chill: Cover the bowl and place the cookie dough in the refrigerator for one hour.
Scoop: Use a medium-sized cookie scoop to form the dough into balls. Place the cookie dough balls on baking sheets lined with parchment paper.
Bake: Place the sheets in the oven and bake the cookies for 8 to 10 minutes at 350°F.
Cool: Leave them on the baking sheets for 10 minutes before transferring them a to a wire rack.
How to store them
Keep the cooled cookies in an airtight container at room temperature. They will keep for 5-6 days. Storing them in the fridge can make them dry and remove flavor.
How to freeze chocolate chip cookies
Be sure the cookies have completely cooled, freeze them on a baking sheet until firm, then move them to a freezer safe bag or container. They will keep for up to 3 months.
How do you know when they’re done baking?
For these cookies, once they are browned around the edges but still soft in the center they’re done.
Can you freeze them?
Yes, you can freeze the cooled cookies in a freezer-safe container for two months.
You can also freeze the cookie dough. Scoop the dough into balls and place them on a sheet pan. Freeze them for 30 minutes, and then transfer them to a freezer bag. They will keep well for several months. You can bake them from frozen – just add a few minutes to the baking time.
Can you add nuts?
You can make white chocolate macadamia nut cookies with this recipe. Measure out 1/2 cup of white chocolate chips and 1/2 cup of chopped macadamia nuts and mix them into the cookie dough.
If you’re a white chocolate fan, these white chocolate chip cookies are for you! They’re so simple you’ll want to make batches of them. Enjoy!
More Easy Cookies Recipes
White Chocolate Chip Cookies
- 1⅔ cups + 1 tablespoon all purpose flour (with at least 11% protein) (216 grams total)
- ½ teaspoon baking soda
- 1 pinch salt*
- ¾ cup butter (softened)*
- ⅓ cup brown sugar (packed)
- ⅓ cup granulated sugar
- 1 teaspoon vanilla
- 1 large egg (room temperature)
- 1 cup white chocolate chips
*If you use unsalted butter then add ¼ teaspoon of salt.
- In a large bowl whisk together the flour, baking soda and salt.
- Beat the butter and sugars until creamy about 2-3 minutes, add the vanilla and egg and beat to combine. Add the dry ingredients combine with the paddle attachment on low or wooden spoon, when almost combined add the chocolate chips and mix just to combine. Cover the bowl and chill the dough for approximately 60 minutes.
- Pre-heat oven to 350F. Line 1-2 cookie sheets with parchment paper.
- Place heaping tablespoons or medium ice cream scoops of cookie dough on prepared cookie sheets about 1 ½-2 inches apart.
- Bake 8-10 minutes (or more if needed) cookies should be browned on the edges but still soft in the middle. Let cool 10 minutes on the cookie sheets before moving to a wire rack to cool completely. Enjoy!
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