I’m absolutely thrilled to share one of my favorite cookie recipes with you – White Chocolate Chip Cookies! Loaded with white chocolate and no need to chill, this recipe comes together quickly.
Now, if you’re not a fan of this type of cookie, it’s probably because you haven’t found a really yummy white chocolate chip cookies recipe yet. Today we’re going to fix that!
Now, who doesn’t love a good cookie? I know I do. But when you mix in creamy white chocolate chips, you take the humble cookie to a whole new level of deliciousness.
They’re sweet, a tad salty, and oh-so chewy, making these cookies the perfect treat for any occasion.
When my 3-year-old saw these, the first thing she said was, “Pretty!” And they are! The extra egg yolk gives them an extra yellow POP that contrasts with the white chips beautifully. These wonderfully soft cookies are like little bursts of sunshine on the cookie sheet.
Are you a white chocolate fan? Want a few extra white chocolate chips? These delicious cookies love some extra sweets! Don’t hesitate to play around with this great recipe.
I’m pretty sure this will become your new favorite cookie recipe, even if you haven’t been a fan of white chocolate in the past! So don’t forget to save the recipe card down below.
Whether it’s a lazy Sunday afternoon, a family get-together, or you just want to indulge in some home-baked goodness, this White Chocolate Chip Cookies recipe is going to be a hit. Trust me, once you’ve tried them, you’ll be finding reasons to whip up a batch!
Some of our other favorite cookie recipes we have on our site include: Easy Reese’s Peanut Butter Cup Cookies Recipe, The Best Oreo Cookies and Cream Cookies Recipe, and Molasses Crinkle Cookies.
WHY THIS RECIPE WORKS:
- Simple ingredients: Everything you need for this recipe is probably already in your kitchen. No fancy ingredients here.
- Easy to make: Even if you’re a baking newbie, this recipe is straightforward and simple.
- Freezer friendly: You can freeze the dough balls and bake them later. Perfect for when that cookie craving strikes!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Unsalted butter
- Brown sugar
- White sugar
- Large egg
- Large egg yolk
- Vanilla extract
- All purpose flour
- Baking soda
- Salt
- White chocolate chips
HOW TO MAKE WHITE CHOCOLATE CHIP COOKIES:
- Line baking sheets with parchment paper and preheat the oven to 350°F.
- Add the butter, brown sugar, and granulated sugar to the bowl of an electric stand mixer and beat on a medium speed until combined – about 1 minute. You can also do this by hand in a mixing bowl with a wooden spoon.
- Add the whole egg, egg yolk, and vanilla extract and mix until combined.
- Add the flour, baking soda and salt and mix on a low speed until just combined, scraping down the sides when necessary.
- Add the white chocolate chips and briefly mix again to combine.
- Take handfuls of the mixture and roll into balls. I used 3 tablespoons of the dough per cookie but adjust depending on how big you’d like them to be.
- Place the cookie dough balls on the prepared baking sheets, leaving enough space between each for spreading. Bake for 11-13 minutes or until starting to turn golden around the edges.
- Immediately press more chocolate chips into the warm cookies for a pretty presentation, optional. Leave the warm cookies on the baking sheets for about 15 minutes before using a spatula to transfer them to a wire rack to cool completely.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHY ARE MY COOKIES NOT CHEWY?
If your cookies aren’t chewy, you might have baked them for too long. Try reducing the baking time by a minute or two.
CAN I USE A HAND MIXER INSTEAD OF A STAND MIXER?
Absolutely! A stand mixer makes the job easier, but a hand mixer will work just fine.
WHY ARE MY COOKIES FLAT?
A few things can cause flat cookies, like not enough flour, too much butter, or your baking soda could be old and not as effective.
CAN I USE SALTED BUTTER INSTEAD OF UNSALTED?
You can, but you’ll want to reduce the amount of salt in the recipe to balance it out.
CAN I ADD NUTS TO THE RECIPE?
Yes! Adding chopped nuts can give a nice crunch to these cookies.
ANY ADDITIONS?
They’re cookies! There are always options when you’re making cookies haha!
- Add a sprinkle of sea salt on top before baking for a sweet and salty twist.
- Mix in some crushed oreos for a cookies & cream flavor.
- Throw in some dried cranberries for a fruity touch.
- Add a handful of chopped pecans or walnuts for added crunch.
- Mix in a little bit of shredded coconut for a tropical vibe.
- Sprinkle cinnamon into the dough for a warm, spicy flavor.
- Add in some milk chocolate chips for a more complex flavor profile.
- Stir in some toffee bits for extra sweetness and texture.
- Swirl in some caramel sauce into the dough for a gooey surprise.
- Add a sprinkle of edible glitter or colorful sugar on top for a festive touch.
ANY SUBSTITUTIONS?
Sure thing. Here are just a few ideas to get you started.
- Dark chocolate chips instead of white for a richer flavor.
- Coconut sugar or maple syrup instead of white sugar for a natural sweetener.
- Gluten-free flour instead of all-purpose for those with dietary restrictions.
- Almond extract instead of vanilla for a nutty flavor.
- Dairy-free butter or coconut oil instead of butter for a vegan version.
- Egg substitute or flax egg instead of a regular egg for a vegan version.
HOW TO STORE:
Refrigerator: You can store the cookie dough in an airtight container in the fridge for up to 5 days before baking.
After baking, the cookies will keep well in an airtight container at room temp for up to a week.
Freezer: Baked white chocolate cookies can be stored in the freezer for up to three months. Just warm them in the oven before serving. You can also eat them cold. Try serving cold cookies with some hot chocolate! The contrast is always fun.
DANA’S TIPS AND TRICKS:
- Make sure your butter is fully melted for a chewier texture.
- Chill the dough for at least 30 minutes to prevent the cookies from spreading too much.
- Don’t over-mix the dough to avoid tough cookies.
- Use a cookie scoop for even-sized cookies.
- Always cool your baked cookies on a wire rack to ensure they don’t continue to cook on the hot baking sheet.
- Store leftover cookies in an airtight container to keep them fresh.
These White Chocolate Chip Cookies are the perfect balance of sweet and salty, with an irresistible chewy texture. So, gather up your ingredients, preheat your oven, and get ready to bake the best cookies ever for your next gathering.
After all, nothing says home like the smell of baking. Happy baking, my friends!
If you like this recipe, you might also like:
If you’ve tried these WHITE CHOCOLATE CHIP COOKIES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
White Chocolate Chip Cookies
Ingredients
- ¾ cup unsalted butter melted
- 1 cup brown sugar
- ½ cup white sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 cups all purpose flour
- ¾ tsp baking soda
- ½ tsp salt
- 1 ½ cups white chocolate chips
Instructions
- Line baking sheets with parchment paper and preheat the oven to 350°F.
- Add the butter, brown sugar, and granulated sugar to the bowl of an electric stand mixer and beat on a medium speed until combined – about 1 minute. You can also do this by hand in a mixing bowl with a wooden spoon.¾ cup unsalted butter, 1 cup brown sugar, ½ cup white sugar
- Add the whole egg, egg yolk, and vanilla extract and mix until combined.1 large egg, 1 large egg yolk, 1 tsp vanilla extract
- Add the flour, baking soda and salt and mix on a low speed until just combined, scraping down the sides when necessary.2 cups all purpose flour, ¾ tsp baking soda, ½ tsp salt
- Add the white chocolate chips and briefly mix again to combine.1 ½ cups white chocolate chips
- Take handfuls of the mixture and roll into balls. I used 3 tablespoons of the dough per cookie but adjust depending on how big you’d like them to be.
- Place the cookie dough balls on the prepared baking sheets, leaving enough space between each for spreading. Bake for 11-13 minutes or until starting to turn golden around the edges.
- Immediately press more chocolate chips into the warm cookies for a pretty presentation, optional. Leave the warm cookies on the baking sheets for about 15 minutes before using a spatula to transfer them to a wire rack to cool completely.
Video
Notes
- Make sure your butter is fully melted for a chewier texture.
- Chill the dough for at least 30 minutes to prevent the cookies from spreading too much.
- Don’t over-mix the dough to avoid tough cookies.
- Use a cookie scoop for even-sized cookies.
- Always cool your baked cookies on a wire rack to ensure they don’t continue to cook on the hot baking sheet.
- Store leftover cookies in an airtight container to keep them fresh.
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