White Chocolate Chip Cookies Recipe

Learn how to make the best homemade white chocolate chip cookies with this easy baking recipe. Featuring a perfectly balanced buttery dough with crisp edges and soft centers, these cookies showcase premium white chocolate chunks for an irresistible treat that's ready in under 30 minutes.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

12 mins

Serves:

24 cookies

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in White Chocolate Chip Cookies Recipe?

The key ingredients include unsalted butter, granulated sugar, light brown sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt, white chocolate chips, and optional flaky sea salt for finishing. This combination creates perfectly balanced sweet and buttery cookies.

How to cook White Chocolate Chip Cookies Recipe at home?

Learn how to cook White Chocolate Chip Cookies by creaming butter and sugars until fluffy, adding eggs and vanilla, then mixing in dry ingredients before folding in white chocolate chips. Scoop onto baking sheets and bake at 175°C for 10-12 minutes until edges are golden but centres remain soft for that perfect chewy texture.

Why does my cookie dough need to be chilled before baking?

Chilling cookie dough helps prevent excessive spreading, intensifies flavours as ingredients meld, and creates a chewier texture with less greasy feel. For white chocolate chip cookies, 30 minutes is sufficient, though overnight chilling produces even better results with deeper caramel notes.

Can I use white cooking chocolate instead of white chocolate chips?

Yes! High-quality white chocolate bars chopped into chunks often provide better flavour and melting properties than packaged chips. Look for products with cocoa butter as the main ingredient rather than vegetable oils for a smoother, richer taste in your cookies.

What's the secret to keeping cookies soft and chewy for days?

For consistently soft cookies, slightly underbake them (just golden at edges), store with a slice of bread in an airtight container to maintain moisture, and include brown sugar in your recipe as it retains moisture better than white sugar alone.

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