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Chewy White Chocolate Chip Cookies are packed with creamy, sweet white chocolate chips instead of semisweet for an unexpected twist. Shake up your cookie repertoire with these buttery treats, guaranteed to satisfy everyone every time.
If you love new cookie recipes, don’t leave without grabbing my recipes for these orange cookies, hot chocolate sugar cookies, and these fabulous homemade butter cookies!
Like your favorite chocolate chip cookie recipe, this variation incorporates white chocolate chips for a unique twist. The cookies have a rich, buttery taste with a hint of vanilla, and they are totally delicious!
I stumbled upon this swap one day when I ran out of regular chocolate chips, and, surprisingly, my kids absolutely loved the change! Since then, I’ve made them countless times, and they’ve become a family favorite. Swapping out regular chocolate for white adds a nice change of pace. Give them a shot; I think you’ll enjoy them, too!
Why You’ll Love This White Chocolate Chip Cookies Recipe
- Texture! Slightly crisp on the outside and pleasantly chewy once you bite into them, these cookies are hard to resist.
- Adaptable. I like to throw in a handful of nuts for a bit of crunch, top the cookies with flaky salt, or mix in some milk chocolate chips alongside the white chocolate chips. This is a forgiving recipe that takes well to experimentation.
- A little different. We all love a solid chocolate chip cookie recipe with dark chocolate chips! But I love mixing things up and making cookies with white chocolate chips for a different flavor profile.
What You’ll Need
I’ve outlined what you’ll need for this white chocolate chip cookies recipe below – you’ll find all the familiar cookie ingredients plus the added touch of white chocolate chips. Don’t forget to check the recipe card for the full ingredient amounts.
- All-Purpose Flour: Flour forms the base of these cookies.
- Salt: A touch of sea salt will balance the sweetness of the dough.
- Baking Soda: Adding baking soda for leavening helps these cookies have a wonderfully chewy texture.
- Butter: I always use unsalted butter in my baking recipes so that it doesn’t overpower the sweetness of the final product.
- Granulated Sugar
- Brown Sugar: I use light brown sugar but dark brown sugar will work, too.
- Eggs: Most baking recipes are written for large eggs – you’ll also use large eggs in this cookie recipe.
- Vanilla: Use pure vanilla extract or vanilla paste to give the cookies depth of flavor.
- White Chocolate Chips
How To Make White Chocolate Chip Cookies
If you can make chocolate chip cookies you can make white chocolate chip cookies! You’ll recognize the simple steps needed to make these cookies below.
- Prep. Preheat your oven to 350°F and line two baking sheets.
- Make the dry mix. Whisk together the all-purpose flour, salt, and baking soda.
- Mix butter and sugar. Add the brown sugar, granulated sugar, and butter to a bowl.
- Cream. Beat the butter and sugars together until light and fluffy.
- Add eggs. Beat in the eggs and the vanilla.
- Add the dry mix. Mix in the dry ingredient mix.
- Mix. Stir the dough until just combined.
- Add chocolate chips. Gently fold in the white chocolate chips.
- Form. Scoop out the dough into balls and place them on the baking sheets.
- Bake. Now bake the cookies until the edges are lightly golden brown.
- Cool. Remove the cookies from the oven and cool them on a wire rack.
Tips for Success
- Soften the butter. Before making the cookie dough, make sure to soften the butter, either on the counter or in the microwave. The butter will be ready to use when you press a finger lightly into the stick and leave an imprint.
- Chill the dough. Try to make the dough ahead of time and chill it before baking the cookies. The dough can be made up to two days in advance, though it will benefit even from one hour in the fridge. After being chilled, the dough will have more flavor, and the cookies will spread less during baking. But if you don’t have time to refrigerate the dough, don’t worry—the cookies will still turn out amazing.
- Add nuts. Have you ever had a white chocolate macadamia nut cookie? This is one of my favorite cookie combos ever! You can add other nuts to these cookies, like chopped walnuts or almonds, if you like.
- Adjust the baking time. I like my cookies to come out of the oven gooey and soft, and about 10 minutes of baking time is just right. If you like firmer cookies, you can increase the baking time by a couple of minutes.
- Freeze the dough. If you wish, you can save dough for another time in the freezer. Prepare the dough and form the cookies, then place them on a baking sheet and pop them in the freezer until they’re firm. Transfer the cookie balls to an airtight, freezer-safe container and store them in the freezer for up to 3 months. Cookies may be baked from frozen dough – just add a few more minutes of baking time to the recipe.
How To Store Cookies
- Counter – Store cookies in an airtight container on the counter for up to 4 days.
- Fridge – You can keep cookies in an airtight container in the fridge for up to 7 days.
- Freezer – Place cookies in an airtight container or freezer-safe, sealable bag in the freezer for up to 3 months. Thaw the cookies in the fridge before eating them.
More Easy Cookie Recipes
White Chocolate Chip Cookies
Ingredients
- 2½ cups all-purpose flour
- pinch of salt
- 1 teaspoon baking soda
- 1 cup unsalted butter,, at room temperature
- 1 cup granulated white sugar
- 1 cup light brown sugar
- 2 large eggs,, at room temperature
- 1½ teaspoons pure vanilla extract,, or vanilla paste
- 1½ cups white chocolate chips
Instructions
- Preheat your oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- In a medium-sized bowl, whisk together the all-purpose flour, salt, and baking soda. Set aside.
- In a large mixing bowl, with an electric mixer cream together the unsalted butter, granulated white sugar, and light brown sugar until light and fluffy. This usually takes about 2-3 minutes with a hand or stand mixer.
- Add in the eggs one at a time, mixing well after each addition. Then, mix in the pure vanilla extract or vanilla paste until well combined.
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the white chocolate chips until evenly distributed throughout the cookie dough.
- Using a spoon or cookie scoop, portion the cookie dough into balls and place them onto the prepared baking sheets, leaving some space between each cookie for spreading.
- Bake the cookies in the preheated oven for 10 minutes, or until the edges are lightly golden brown. The centers may still look slightly underdone, but they will continue to set as they cool.
- Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely. Serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
