White Chocolate Chip Cookies

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, fruitcake cookies, green tea matcha cookies 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. 

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 and Pink Lemonade 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. If you have leftovers, make white chocolate truffles.

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!

1. 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! 
2. 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! 
3. Add the egg – Remember to scrape down the sides of the bowl so the egg is fully incorporated into the butter. 
4. 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. 
5. 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. 
6. 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!