
White Chocolate Chip Cookies are the best! These cookies are easy to make and packed with white chocolate chips.
Do you love white chocolate? These White Chocolate Chip cookies will become your favorite. These cookies are soft, buttery, and chewy. They are also crispy and full of white chocolate. These cookies are made with brown and white sugar, giving them a caramelized, molasses flavor. I also add white chocolate chips because one can never have too many. These cookies are easy to make and don’t require any chilling. They also keep for a long time (not that you will last very long).
Want to make more unique cookies? Try my Oatmeal Chocolate Chip Cookie and my Peanut Butter Chocolate Chip Cookie. They’re delicious!
What you need to make this recipe
Butter I prefer unsalted Butter because I like to add some additional salt. Use salted Butter, but reduce the salt or leave it out altogether. Always make sure that your Butter is at room temperature before you begin.
Sugar I add both brown and white Sugar to my recipes. White Sugar gives the recipe structure and sweetness, while brown Sugar brings out the color and caramelized flavors.
Vanilla Extract – Make sure you use vanilla extract instead of essence, which is synthetic.
White chocolate chips – Use your favorite white chocolate chip or cut a chocolate bar into small pieces.
How to make white chocolate chip cookies
Add the baking soda and salt to the bowl of flour and whisk until combined.
Beat a stand mixer’s Butter, sugars, and paddle attachment until fluffy.
Add the vanilla, then add the eggs one by one.
Add the flour and mix until well combined.
Mix in the white chocolate chips until evenly distributed through the dough.
Bake the cookie dough until it is golden around the edges.
This recipe is easy to make
Be sure to use butter at room temperature to avoid lumpy batter. The texture and appearance of the cookies will be affected by cold butter.
Mix the flour, baking powder, and salt until well distributed.
Place the cookies on a cookie sheet at a distance of 3 inches. You’ll need several.
Chilling cookie dough is unnecessary before baking, but you can keep it in the refrigerator if you are preparing it in advance.
You can use baking parchment or silicone mats to prevent your cookies from sticking to your cookie sheet or baking tray.
Use a 2 tbsp cookie scoop for even-sized cookies.
Add extra white chocolate chips to the cookies.
Allow the cookies to cool on a wire rack completely before serving.
Ingredients
2 1/4 cups all-purpose flour (270g)
1/2 tsp baking soda (3g)
One cup unsalted Butter at room temperature (230g).
Half a cup of granulated Sugar (100g).
One cup of light brown sugar packed (200g).
3/4 tsp salt (4g)
2 tsp pure vanilla extract (10ml)
Two large eggs
Divide 2 cups of white chocolate chips (300g).
Instructions
Line baking sheets with parchment paper or silicone mats and heat oven to 360F. Mix flour, baking soda, and salt.
Mix butter and sugar granules in a stand mixer bowl or large bowl with the paddle attachment or an electric hand mixer. Add the brown Sugar to the mixer and mix until combined.
Add the vanilla, then add the eggs one by one and scrape down the bowl one final time.
Add the flour mixture, and mix slowly until it is almost combined. Then add the white chips. Reserve a few white chocolate chips to sprinkle them on top.
Place the dough in two tablespoon-sized portions, 3 inches apart, on a cookie sheet lined with parchment paper. Bake at 360F until the edges are golden. Add chips to the top after 8 minutes of baking. Continue baking for 2-3 minutes.
Notes
Be sure to use Butter at room temperature to avoid lumpy batter. The texture and appearance of the cookies will be affected by cold Butter.
Mix the flour, baking powder, and salt until well distributed.
Place the cookies on the cookie sheet at a distance of 3 inches. You’ll need to use more than one.
Chilling cookie dough is unnecessary before baking, but you can keep it in the refrigerator if you are preparing it in advance.
You can use baking parchment or silicone mats to prevent your cookies from sticking to your cookie sheet or baking tray.
Use a 2 tbsp cookie scoop for even-sized cookies.
Allow the cookies to cool on a wire rack completely before serving.