These White Chocolate Chip Cookies are chewy in the middle, crisp on the edges, and absolutely studded with white chocolate chips! If you've got a sweet tooth, then these cookies are for you 🙂
Looking for more easy cookie recipes? Try my Snickerdoodles, Oatmeal Cookies, or Peanut Butter Cookies next!
About This Recipe
I've been making cookies since forever, literally since I was 7 years old. I'd like to think I'm somewhat of an expert on them now! This white chocolate chip cookie recipe is actually derived from my chocolate chip cookie recipe. The recipes are basically identical, but I used white instead of dark chocolate chips. But the difference in flavor is so dramatic that I felt like it deserves its own post.
I am one of the few people in this world who prefer white chocolate over milk chocolate. My wife and I were actually in Japan last month, and we went to a famous chocolate factory in Sapporo. They had a magnetic voting board where guests could vote for either white or milk chocolate. I was surprised the result was like 95% milk chocolate and 5% white chocolate. I couldn't believe it... Do people not have taste buds?? Jk..anyways, for my white chocolate friends, this recipe is for you.
Key Ingredients
Flour: For the most accurate measurement of flour, use a spoon to scoop the flour into a dry measuring cup and then use a knife to level off the excess. This will give you the most accurate measure because flour will naturally compact itself over time.
Baking soda: Encourages the cookies to spread while baking.
Baking powder: A tiny bit lightens up their texture.
Butter: I use unsalted butter so I can control the salt levels myself. If you use salted butter, you can omit the 1 teaspoon of salt in the recipe.
Sugar: A combination of brown and granulated sugar gives these cookies the perfect chewy texture.
Salt: For enhancing all the flavors.
Eggs: For binding the ingredients together. Try to use room temperature eggs, if possible.
Vanilla extract: For flavor. You can substitute with 1 teaspoon of almond extract as well.
White chocolate chips: I used 2 cups. If you prefer it less sweet, you can use 1 cup.
Instructions
STEP 1: In a medium bowl, whisk the flour, baking soda, and baking powder together. Set aside.
STEP 2: In a stand mixer fitted with the paddle attachment, or a hand beater and a large bowl, cream the butter, sugars, and salt for 2-3 minutes until light and fluffy.
STEP 3: Beat the eggs in ONE AT A TIME until smooth. Scrape down the sides of the bowl after each addition. Mix in the vanilla extract.
STEP 4: Mix in the flour mixture into the wet mixture on low speed until just combined. Fold in the white chocolate chips.
STEP 5: Scoop 2 tablespoon portions of dough onto the baking sheets, leaving 2 inches of space between each one.
STEP 6: Bake one tray at a time for 9-11 minutes until the edges turn slightly golden brown. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
📋 Recipe
White Chocolate Chip Cookies
Ingredients
- 3 cups all-purpose flour (spooned and levelled)
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 cup unsalted butter (softened)
- 1 cup packed brown sugar
- 1 cup sugar
- 1 teaspoon salt
- 2 large eggs (room temp)
- 2 teaspoons vanilla extract
- 1-2 cups white chocolate chips
Instructions
- Preheat your oven to 375°F and line three baking sheets with parchment paper.
- In a medium bowl, whisk the flour, baking soda, and baking powder together. Set aside.
- In a stand mixer fitted with the paddle attachment, or a hand beater and a large bowl, cream the butter, sugars, and salt for 2-3 minutes until light and fluffy.
- Beat the eggs in ONE AT A TIME until smooth. Scrape down the sides of the bowl after each addition. Mix in the vanilla extract.
- Mix in the flour mixture into the wet mixture on low speed until just combined.
- Fold in the white chocolate chips.
- Scoop 2 tablespoon portions of dough onto the baking sheets, leaving 2 inches of space between each one.
- Bake one tray at a time for 9-11 minutes until the edges turn slightly golden brown. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container at room temperature for 3 days or in the fridge for a week.
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