White Chocolate Chip Cookies are a cookie lover classic and one of my go-to recipes. This recipe has that classic, familiar cookie taste, but adding white chocolate chips really levels this cookie up from a regular chocolate chip cookie.Jump to Recipe
White Chocolate Chip Cookie Recipe
If you’re new to baking cookies, this is a great recipe to master first. However, if you already consider yourself a cookie connoisseur, this is a tried-and-true recipe to add to your recipe book.
Be sure to check out the FAQs at the bottom of this recipe if you have any questions, or just to learn all of my favorite tips and tricks!
Ingredients for Cookies with White Chocolate Chips
- Salted Butter (softened) – If you only have unsalted butter, that’s okay! Just add an extra pinch of salt to the dough.
- Brown Sugar
- Granulated Sugar
- All Purpose Flour – This is a great recipe to use for gluten free cookies. Just substitute regular flour for gluten free flour at a 1:1 ratio.
- Baking Soda
- White Chocolate Chips – Of course this recipe calls for white chocolate chips, but feel free to substitute other chocolate chips if you prefer.
How to Make White Chocolate Chip Cookies
- Begin by preheating your oven to 350°F and lining your baking sheet with parchment paper or a silicone baking mat. I prefer these baking mats.
- In the bowl of a stand mixer, or using an electric hand mixer, cream together the softened butter, brown sugar, and granulated sugar for 2 minutes.
- Then add in the egg and vanilla and continue to mix until thoroughly combined.
- Now add in the flour, baking soda, and salt, and continue to mix until the dough forms.
- Lastly, add in the white chocolate chips and mix until evenly distributed throughout the dough.
- Using a cookie scoop or 2 small spoons, portion out your dough into your desired cookie sizes. For small cookies, use about 1 1/2 tbsp of dough (this #50 cookie scoop is my favorite for small cookies). For medium cookies, use about 3 tbsp of dough. For large, bakery-sized cookies, use about 1/3 cup of dough.
- Now arrange the dough on your prepared cookie sheet and bake until the cookies have flattened, spread, and are just turning golden brown on the edges. It’s okay if the center still looks slightly underbaked at this point.
- Leave the cookies to cool on the pan; this will allow the center to finish baking without over-baking the edges of the cookies.
- Now enjoy your new favorite cookies!
- Store your white chocolate chip cookies in an airtight container on the counter for up to 3 days, or in the freezer for up to 3 months.
What makes cookies crispy versus chewy?
The texture of any cookie is determined by the ingredients and the proportions of those ingredients used, as well as baking time and oven temperature.
Chewy cookies tend to be softer and moister because they contain a higher proportion of fat, such as butter and oil. Baking your cookies at a higher temperature for a shorter amount of time will also keep your cookies soft and moist.
Crispy cookies are drier and crunchier because they have less fat in the ingredients, and are usually cooked for a longer amount of time at a lower oven temperature.
How do I keep the white chocolate chips from burning in my cookies?
There are a few different ways to make sure your chocolate chips don’t burn in the oven. First, make sure you’re using the correct oven temperature and baking time called for in the recipe. White chocolate chips are known to burn easily so don’t turn the oven too hot!
Another way to prevent this is to add the white chocolate chips in towards the end of the baking process. Of course this is more tedious, but if you’re struggling with your white chocolate chips burning, this just might be the solution for you. Simply remove the cookies from the oven just before they’re done baking, add the chocolate chips to the tops of your cookies, then return to cookies to the oven to finish baking.
White Chocolate Chip Cookies
- 1 cup (222g) salted butter softened
- 1 cup (246g) packed brown sugar
- 1/2 cup (115g) granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 1/4 cups (343g) all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups (400g) white chocolate chips
- Preheat your oven to 350° F (180° C). Line your cookie sheet with either parchment paper or a silicone baking mat. Set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, brown sugar and granulated sugar for 2 minutes.
- Add the egg and vanilla, mixing until thoroughly combined.
- Add in the flour, baking soda and salt. Mix until your dough comes together.
- Lastly, add in the white chocolate chips. Mix until evenly distributed.
- Use a cookie scoop to portion out your dough into your desired size. For small cookies, use 1 1/2 tbsp of dough (#50 scoop). For medium cookies use 3 tbsp of dough and for extra large, bakery sized cookies use 1/3 cup of dough.
- Arrange on your prepared pan and bake at 350° F (180° C) until the cookies have flattened, spread and are just starting to turn golden brown on the edges. For small cookies, bake 7-9 minutes. For medium cookies, bake 9-11 minutes. for large cookies, bake 11-13 minutes.
- Allow the cookies to cool on the pan. Doing this will help finish cooking the insides of the cookie, so it is okay if the cookie looks slightly under-baked when you pull them out of the oven.
- Store in an airtight container on the counter for up to 3 days, or in the freezer for up to 3 months.