White Chocolate Chip Cookies

White hot.

This white chocolate chip cookies recipe makes a batch of soft, sweet 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.

Meet This 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.

I know, I know. 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.

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 tsp. pure vanilla extract
• 1 tsp. baking soda
• 2 cups all-purpose flour
• 1 cup white chocolate chips
• 1/2 cup chopped 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.

Instructions for Baking the Cookies

This white chocolate chip cookie recipe 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.

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

You can certainly make these cookies by hand, using a large bowl and spatula. Switch to the whisk to beat the eggs and vanilla, to help with aeration. Switch back to the spatula or a wooden spoon to continue mixing the cookie dough and scooping the dough balls.

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 F, instead of a more standard 350 degrees. Baking at a slightly higher temperature allows the cookies to bake before the oven dries them out, and also helps keep the centers slightly under-baked relative to the exterior of the cookie.

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.

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.

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

• Slice and Bake Butter Cookies
• Soft Molasses Ginger Cookies
• Old-Fashioned Peanut Butter Cookies

Chewy White Chocolate Chip Cookies

This white chocolate chip cookies recipe bakes up a batch of soft, sweet cookies that are easy to make and beloved by all.

Prep Time15 minutes mins

Cook Time11 minutes mins

Course: Baked Goods, Dessert

Cuisine: American

Keywords:: best christmas cookie recipes, cookies, dessert, easy baking, white chocolate, white chocolate chip

Servings: 24 cookies

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Ingredients 

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• 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. 
• Add the egg and vanilla and continue to beat until fully mixed and lightened.
• Add 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 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.
• Let the 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 for up to three months.