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.
Servings: 24 cookies
Calories: 191kcal
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.
Nutrition
Calories: 191kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 151mg | Potassium: 57mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 189IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
