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Chewy White Chocolate Chip Cookies

White hot.

This white chocolate chip cookies recipe makes a batch of soft, chewy cookies everyone will devour. Made with brown sugar, pure vanilla, and lots of good white chocolate chips. Today, let white chocolate take the leading role.

 white chocolate chip cookies recipe

Meet This Chewy White Chocolate Chip Cookies Recipe

Here’s a little secret: I do not like chocolate. Never have, never will. It just tastes bitter to me. Same with coffee.

This is not an easy thing to admit — either as a trained pastry chef or as a human being. (I promise I am not an alien from the planet of un-fun people.)

But white chocolate? Love it. I love that sweet, melt-in-your-mouth cocoa butter flavor. And even if you don’t think you’re a white chocolate chip fan, I virtually guarantee that baking up a batch of these chewy, sweet cookies will convert you to the club.

Learn how to make this easy, basic white chocolate cookie recipe, below.

ingredients for cookies

What if I don’t have an electric stand mixer to mix the cookie dough?

You do not need a stand mixer or hand mixer to make these cookies. The cookie dough be made by hand, using a large bowl and spatula. Use a whisk to beat the eggs and vanilla, to help with aeration. Switch to a silicone or rubber spatula, or a wooden spoon, to continue mixing the cookie dough. Then scoop the dough balls and proceed.

Baking School: What’s the secret to making cookies soft?

Ah, the eternal cookie baking question: What makes cookies soft, and what makes cookies crispy? The answer lies in a several factors, including the 1) ratio of liquifiers (fats, sugar) to dry ingredients; 2) the amount of baking time; and 3) the temperature at which the cookies are baked.

You will notice here that these white chocolate chip cookies bake at a relatively warmer 375 degrees Fahrenheit, instead of a more standard 350 degrees.

Baking the cookies at a slightly higher temperature allows them to bake before the oven dries them out, and also helps keep the centers slightly under-baked relative to the exterior of the cookie.

Chilling the cookie dough once scooped can also help keep an extra soft center.

As for time, the range here is 10 to 12 minutes. Ten minutes will give you a paler, slightly softer white chocolate chip cookie, just about, but not quite under-baked. (That said, all ovens are different; make sure the tops look dry and the bottoms are slightly golden in color.)

A 12-minute bake should give the cookies slightly more color, but they will still be soft.

scooping cookie dough onto baking sheet

Can I substitute chocolate chips?

Absolutely. In fact, this cookie dough makes an excellent base for chocolate chips, as well as other mix-ins like crushed pretzels, coconut flakes, nuts, dried cranberries, or a combination of things. If you’d like to substitute chocolate chips, use a 1:1 substitution ratio — in other words, the amount of chips remains the same.

The best White Chocolate Chip Cookies on plate

White Chocolate Chip Cookies: Ingredient List

This is a basic cookie recipe, and that’s just the way we want it: homey, simple, and satisfying. Here are the ingredients you will need for these cookies. (Note: the recipe yields about 2 dozen cookies.)

  • 1 1/2 sticks (6 ounces; 12 tbsp.) unsalted butter, softened to room temperature
  • 1/2 cup sugar
  • 3/4 cup light brown sugar, lightly packed
  • 1/2 tsp kosher salt
  • 1 egg
  • 2 teaspoons pure vanilla extract
  • 1 tsp. baking soda (no baking powder needed!)
  • 2 cups all-purpose flour
  • 1 cup white chocolate chips
  • 1/2 cup chopped nuts (such as walnuts, pecans, or macadamia nuts, optional)

A note: I do not recommend using dark brown sugar here. I find the flavor too robust against the mild flavor of white chocolate. In a pinch, you could substitute up to half the light brown sugar for dark, but I caution against more.

the best white chocolate chip cookies

Instructions for Baking the Cookies

This recipe for white chocolate chip cookies follows a very standard method for mixing and baking, and only has about a 10 to 15 minute prep time, depending on how fast you want to scoop.

  1. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the wet ingredients — soft butter, sugar, light brown sugar, and salt — on medium to medium-high speed until fluffy. Add the egg and vanilla and continue to beat until fully mixed and lightened. Scrape the bowl.
  2. Add the dry ingredients (the flour and baking soda), and stir on low speed until mostly mixed. Add the white chocolate chips and nuts, if using, and continue to mix on low just until the cookie dough and chips are evenly mixed. Do not over mix; just stir the dough by hand with a spatula at the end if necessary.
  3. Use a small cookie scoop or tablespoon to scoop cookies onto parchment paper-lined or greased baking sheets. Place in a preheated 375 degree F oven and bake for 10 to 12 minutes.
  4. Let the cookies set up on the cookie sheet for a minute or two, then transfer the cookies to a wire rack to cool.

Store your white chocolate chip cookies in an airtight container. They will keep for several days. You can also freeze them for up to three months.

recipe for chewy white chocolate chip cookies

Love this white chocolate chip cookies recipe? You’ll also love making these easy homemade cookies:

white chocolate chip cookies recipe

Chewy White Chocolate Chip Cookies

This white chocolate chip cookies recipe bakes up a batch of soft, chewy, sweet cookies that are easy to make and beloved by all. Feel free to add nuts or other mix-ins for extra flavor and texture.
Prep Time15 minutes
Cook Time11 minutes
Course: Baked Goods, Dessert
Cuisine: American
Keywords:: best christmas cookie recipes, cookies, dessert, easy baking, white chocolate
Servings: 24 cookies
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Ingredients

  • 1 1/2 sticks (6 ounces; 12 tablespoons) unsalted butter, softened to room temperature
  • 1/2 cup sugar
  • 3/4 cup packed light brown sugar
  • 1/2 teaspoon kosher salt (I use Diamond Crystal, which is less salty than Morton's)
  • 1 egg
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup white chocolate chips
  • 1/2 cup chopped walnuts, macadamia nuts, or pecans (optional)

Instructions

  • Preheat the oven to 375°F and line or grease two standard baking sheets.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, beat the soft butter, sugar, light brown sugar, and salt on medium to medium-high speed until fluffy. 
    PRO TIP: You can also use a hand mixer, or mix the cookies by hand by creaming the soft butter and sugar in a large mixing bowl with a whisk, then whisking in the egg and vanilla before switching to a silicone or rubber spatula for mixing in the dry ingredients. Use your muscles! The liquid mixture will need to be light and fluffy.
  • Add the egg and vanilla and continue to beat until fully mixed and lightened.
  • Add the flour and baking soda, and stir or mix on low speed until mostly incorporated. Add the white chocolate chips and nuts, if using, and continue to mix on low just until the cookie dough and chips are evenly distributed.
  • Use a small cookie scoop or tablespoon to scoop cookies onto parchment paper-lined or greased baking sheets. Bake for 10 to 12 minutes.
    PRO TIP: You can chill the scooped cookie dough in the refrigerator for 30 minutes to an hour before baking, as an option. Chilling cookie dough helps keep the centers a little extra chewy, and you will get less spreading. Cover the cookie dough with plastic wrap if you're doing to chill them longer than this, though, to prevent a crust forming and the dough drying out.
  • Let the baked cookies set up on the cookie sheet for a minute or two, then transfer the cookies to a wire rack to cool.

Notes

Once cool, store your white chocolate chip cookies in an airtight container. They will keep for several days. You can also freeze them; store in the freezer for up to three months.

7 comments

  • 5 stars
    Fantastic cookie recipe!! The dough was great and this has the right proportion of nuts and chocolate chips. I am going to make this again and add a little crushed peppermint, I think. Thank you!

  • Jennifer

    5 stars
    I love this recipe and have made lots of.different combinations of add-ins. It is a great base recipe. A question: what about adding jam? Could add a tablespoon of raspberry jam and keep the wet to dry ratios the same? The idea is a raspberry flavoured cookie with freeze.dried raspberries instead of the chips and nuts. Thank you!

    • Unpeeled

      Hi, Jennifer! I love the idea of raspberry in this. I think that 1 tbsp. might not be quite enough flavor once spread throughout the dough. I think you could safely try 2 tablespoons of raspberry jam, and remove 2 tbsp of the sugar from the recipe. That said, I think that folding in freeze-dried raspberries would give a strong enough raspberry flavor without changing the batter itself…freeze-dried fruit has a very concentrated flavor! Have fun; experimenting is one of my favorite parts of baking. I’d love to hear what ends up working for you!

  • 5 stars
    perfect cookies. no changes.

  • 5 stars
    These cookies were easy to make and turned out very well. We loved the classic flavor. My son’s 4th grade class thanks you, as I sent him to school with a batch for first day of school sharing.

  • 5 stars
    A very good, basic cookie recipe. I added macadamia nuts.. Yum!

  • Stephanie H.

    5 stars
    Easy, chewy, very good. Added chopped walnuts and a little Maldon salt on top and they were *chef’s kiss* delicious! I think they would have been just as good without my additions, just saying the version I made just because 🙂 Will make again.

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