White Chocolate Chip Cookies

5 from 1 vote

White Chocolate Chip Cookies - an easy cookie recipe with basic baking ingredients plus white chocolate chips for the best soft and chewy cookies.

Prep Time10

Cook Time10

Chilling Time1

Total Time1 20

Course: Snack

Cuisine: American

Servings: cookies

Calories: 115kcal

Author: Rosemary Molloy

Ingredients

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.

US Customary - Metric

Instructions

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!

Notes

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.

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.

Nutrition