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? Whether it’s an ovaltine cookie or classic chocolate chunk 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! Make a full cookie platter by pairing them with Levain Cookies.
Why These White Chocolate Chip Cookies are the BEST!
Soft cookies filled with creamy white chocolate morsels- what’s not to love!
- No chilling required – 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.
- A fun change – We all know and love a traditional chocolate chip cookie, but this recipe changes things up a bit using white.
- Easy to make – With no chilling and simple ingredients, this cookie recipe could not be easier.
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.
Variations
There are plenty of ways you can make these white chocolate chip cookies your own.
- Chocolate chips – You can easily swap the white chocolate chips for milk chocolate, butterscotch chips or even dark chocolate chips.
- Nuts – If you really want to switch things up, stir in some chopped nuts like macadamia nuts to make white chocolate macadamia nut cookies. Walnuts would also be great.
- Vanilla – You can add a splash of pure vanilla extract to the cookie dough to bring some warmth and flavor.
- Cookie Sandwiches– Make these into cookie sandwiches with vanilla buttercream or even ice cream sandwiches with vanilla ice cream or orange ice cream.
How to Make White Chocolate Chip Cookies
Making these cookies is as easy as 1, 2, 3!
- Prep– 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.
Recipe Tips
Follow these tips for the perfect white chocolate chip cookies every time!
- Silicone baking mat – 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!
- Don’t overbake. 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.
Storage, Make Ahead, and Freezing
How to Store White Chocolate Chip Cookies
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!
Can I Freeze These Cookies?
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.
More Easy Cookie Recipes
There’s nothing better than a warm cookie straight on of the oven. Here are a few of our favorite cookie recipes. You can even use this cookie recipe (or those below) to make a Baltimore Bomb Pie Recipe!
Chewy Peanut Butter Oatmeal Cookies
Vanilla Meringue Cookie Recipe
Kitchen Sink Cookies
White Chocolate Chip Cookie Recipe
Ingredients
- ½ cup unsalted butter , softened
- ½ cup sugar
- 2 tablespoons brown sugar
- 1 large egg
- 1 ¼ cup flour
- ½ teaspoon baking soda
- ¼ teaspoon coarse kosher salt
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet 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.
- Sift together the flour, baking soda and salt in a separate medium bowl.
- Combine the dry ingredients to the wet ingredients until just mixed.
- Fold in the white chocolate chips.
- Use a 1 tablespoon cookie scoop, placing them 2 inches apart on the prepared baking sheet. Bake for 10-11 minutes or until the edges are lightly golden. Centers might look slightly undercooked, this is the perfect time to remove them!
- Remove them from the oven and allow the cookies to 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.
Nutrition
These are so good! I love the soft texture, and the white chocolate chips are perfect in it.
These cookies look so chewy and good. I am a fan of soft centers in cookies and these look too good to pass.
Delicious! Great Texture!
These white chocolate cookies were amazing — my toddlers agree. Exactly what I’m looking for in a cookie. That crispy edge and chewy center thing is key, and if a cookie doesn’t have it, it’s just not perfect. Thank you for this recipe, will be making it again.
I love the chewiness and texture! They did not last long in my household! Thanks for sharing!
My husband prefers white chocolate over regular chocolate so we made these cookies for a special treat and everyone loved them – they were a delicious change from the norm!
I wanted to make an inexpensive treat after dinner and came to your recipe. I loved making these! The addition of the white chocolate chips was fantastic. Thank you!
Love this white chocolate chip cookies recipe, looks delicious and easy to make. Will make them for the kiddos. Thanks for sharing 🙂
I’m always looking for new cookie recipes, and this one is a new fav! I might make them again for Christmas and throw in some festive sprinkles!