White Chocolate Chip Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">150g light brown sugar, packed</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">300g white chocolate chips (or chopped white chocolate)</li><li class="ingredients-single-item">Flaky sea salt for sprinkling (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Electric mixer (hand or stand)</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Cookie scoop or tablespoon</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper. This prevents sticking and ensures even browning on the cookie bottoms.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In a large bowl, cream together the softened butter, granulated sugar, and brown sugar for 3-4 minutes until light and fluffy. This extended creaming creates air pockets that give your cookies structure and help them spread properly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Add eggs one at a time, beating well after each addition until fully incorporated. Then mix in the vanilla extract until combined. The eggs provide structure while the vanilla enhances the buttery flavor of the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Overmixing develops gluten, which can make cookies tough, so stop as soon as no dry flour remains visible.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Fold in the white chocolate chips gently with a spatula until evenly distributed throughout the dough. White chocolate is more delicate than dark chocolate, so folding by hand prevents it from breaking into smaller pieces.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Using a cookie scoop or tablespoon, drop rounded portions of dough onto your prepared baking sheets, leaving about 5cm between each cookie to allow for spreading. For perfectly round cookies, roll each portion briefly between your palms to form a ball.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Bake in the preheated oven for 10-12 minutes, until the edges are just turning golden but the centers still look slightly underbaked. The cookies will continue cooking on the hot baking sheet after removal from the oven, so this timing ensures they stay soft and chewy.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> If using, sprinkle a tiny pinch of flaky sea salt on top of each cookie immediately after removing from the oven. The salt creates a beautiful flavor contrast with the sweet white chocolate.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Allow the cookies to cool on the baking sheets for 5 minutes, during which time they'll firm up enough to handle. Then transfer to a wire rack to cool completely. For the chewiest texture, enjoy when they're still slightly warm!</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Store cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months, or portion and freeze the raw dough to bake fresh cookies whenever the craving strikes!</li></ol>