My kids beg me for these white chocolate chip cookies! They’re thick, chewy, and dangerously delicious! Crispy edges, soft centers, and loads of white chocolate chips take these cookies over the top.
Who doesn’t love a warm, freshly baked cookie? It’s the treat that outshines every other. It’s unfussy, forgiving, and the perfect combination of sweet and decadent.
While white chocolate cookies may take a supporting role to a classic chocolate chip cookie, they’re no less delicious!
I must warn you, eat them while you can. Chewy, white chocolate chip cookies tend to vanish quickly!
White Chocolate Chip Cookies Ingredients
This white chocolate chip cookie recipe requires only seven ingredients, plus salt! I typically have everything I need in the fridge and pantry. Here’s what’s you need:
- Butter – Butter provides a rich flavor and soft texture for cookies in general. I always opt for unsalted butter, so I control the quality and amount of salt. If you only have salted butter, use it but omit the salt from this recipe.
- Sugar – To sweeten the cookies!
- Brown sugar – Brown sugar does more than sweeten, it adds moisture which results in a chewier cookie!
- Egg – Eggs provide structure, and without them, cookies would crumble and fall apart.
- All-purpose flour – The amount of flour directly affects how much your cookie will spread! Too much flour creates a bulky cookie, and too little creates a thin one!
- Salt – It may seem funny to add salt to cookies, but don’t leave it out. A small amount of salt enhances sweet ingredients!
- White chocolate chips – I like to add a heaping cup of white chocolate chips! If you like a less mix-ins to cookie ratio, reduce to ¾ cup.
How to Make White Chocolate Chip Cookies
- Before you start, preheat your oven and line a sheet pan with parchment paper or a silicone baking mat. I have three and I use them daily!
- Cream butter & sugar – To cream the butter and sugar, beat until the mixture is pale and fluffy. This beats air into the butter mixture creating a cookie that’s both soft and chewy!
- Add the egg – Remember to scrape down the sides of the bowl so the egg is fully incorporated into the butter.
- Add dry ingredients – Add the all-purpose flour, baking soda, and salt to the mixture. Turn the mixture on low so the flour doesn’t fly outside of the bowl. Then, increase to medium speed and beat until a cookie dough forms.
- Add white chocolate chips – Dump the white chocolate chips into the cookie dough and turn the mixer on until they’re well dispersed. Stop the mixer.
- Bake – Bake until the edges are golden brown, but the centers look underdone. If the cookie looks done when removed from the oven, it’s overbaked! It will continue to bake on the hot pan for a few minutes.
Storage, Make Ahead, and Freezing
White chocolate chip cookies last for up to 4 days at room temperature. Store them in an airtight container so they don’t get stale.
Cookies can be frozen baked or unbaked. Both are acceptable and delicious!
To freeze baked cookies: Place the cooled cookies in a freezer-safe container or ziplock bag. Label with the date and freeze for up to 3 months. Thaw at room temperature or microwave one at a time until warmed through.
To freeze unbaked cookies: Scoop the cookies onto a parchment-lined half sheet pan, then place the sheet pan in the freezer for 45 minutes. Drop the frozen cookie dough into a freezer-safe container or ziplock bag. Bake the cookies as directed. You don’t need to thaw them first.
- There’s no need to chill the cookie dough. I created this recipe so you don’t have to! They will spread to the perfect thickness.
- If you don’t have one already, invest in a silicone baking mat. They prevent the white chocolate cookies from sticking, and they’re easy to clean. I have three!
- Cookies shouldn’t look “done” when you remove them from the oven. If the whole cookie is golden brown, they’re overbaked!
- Let the cookies cool for a few minutes before transferring to a cooling rack. Hot cookies haven’t set up yet.
More Easy Cookie Recipes
White Chocolate Chip Cookie Recipe
- Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper or a silicone baking mat. Set aside.
- In the bowl of a stand mixer with a paddle attachment, cream the butter and both sugars on medium speed until light and fluffy – about 4 minutes.
- Add the egg to the butter mixture and mix until incorporated. Stop the mixer and scrape down the sides of the bowl with a spatula.
- Add the all-purpose flour, baking soda, and kosher salt to the bowl. Start the mixer on low speed, then increase the speed to medium. Beat until all the dry ingredients are incorporated.
- Add the white chocolate chips to the bowl. Turn the mixer on low speed until the chocolate chips disperse throughout the batter.
- Use a small cookie scoop to scoop eight cookies onto the sheet pan. Bake for 10-11 minutes or until the edges are lightly golden.
- Carefully remove from the oven. Let the cookies cool for a few minutes before transferring to a wire rack.
- Repeat with the remaining cookie dough.
- Enjoy immediately or store in an airtight container at room temperature.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.