White Chocolate Chip Cookies

There are few things I love more than a soft and chewy classic chocolate chip cookie. My Cream Cheese Chocolate Chip Cookies, Mini Chocolate Chip Cookies and Chocolate Chip Cookie Cake are just a few chocolate chip cookie recipes I love from the blog. I am so excited to add another classic chocolate chip cookie recipe, this time with white chocolate chips. 

• You love chocolate chip cookies, but not chocolate chips. These white chocolate chip cookies take the same flavors and textures of the classic chocolate chip cookie and creates a delicious cookie for the white chocolate lover. 
• Quick and easy to make. These buttery cookies with white chocolate chips are just as easy to make as classic chocolate chip cookies. Simply, mix, chill, scoop and bake.

This white chocolate chip cookies recipe requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge.  Here’s what you’ll need.

• Dry Ingredients: Gather all purpose flour, baking soda, baking powder and salt. 
• Wet Ingredients: Gather unsalted butter, light brown sugar, granulated sugar, an egg, vanilla extract and white chocolate chips.

These chocolate chip cookies with white chocolate chips are as easy to make as they are delicious. Here are my recommended substitutions to make these chewy cookies with white chocolate chips if you need them.

• All purpose flour: Make these cookies, gluten free by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the flour based off weight (180 g) rather than cup for cup. 
• Baking Soda and Baking Powder: This recipe has not been tested using only baking soda or baking powder. 
• Granulated Sugar and Light Brown Sugar: Maple sugar would also work well to make these cookies with white chocolate chocolate chip cookies refined sugar free. 
• Unsalted Butter: Salted butter can be used, just make sure to omit the added salt. Vegan or plant based butter can be used to make these cookies diary free. 
• Egg: This recipe has not been tested without an egg. For an eggless white chocolate chip recipe, use my recipe for Eggless Chocolate Chip Cookies and replace the chocolate chips with white chocolate chips. 
• Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients. 
• White Chocolate Chips: I recommend using good quality white chocolate chips or white chocolate disks or bars chopped into small pieces.

Variations

• Chocolate White Chocolate Chip Cookies: Follow the recipe as written with these changes: Replace ½ cup (60 g) all purpose flour with ¾ cup (60 g) unsweetened cocoa powder and add 1 tablespoon (15 ml) milk. 
• Brown Butter White Chocolate Chip Cookies: In a sauce pan or pot, melt ½ cup (113 g) butter on low heat until the butter to begins to foam. Once it starts to foam, whisk or stir the liquid butter frequently. The butter will begin to smell nutty and very fragrant. Once the foam has subsided, the butter should have some brown, lightly toasted bits floating at the bottom. Pour the brown butter in a heat safe bowl to cool for about 15 - 20 minutes to room temperature. Transfer the warm butter to the fridge to chill for an additional 20 minutes.

Learn how to make white chocolate chip cookies in a few easy steps.

1. In a mixing bowl whisk together the flour, baking soda, baking powder and salt until well combined. Set aside for now. 
2. Slice the stick of butter into tablespoon sized pieces. Place them in a microwave safe bowl. Heat the butter for 45 seconds or until most of the butter is melted with some whole pieces floating in the melted butter. Stir the butter to combine the pieces and transfer the butter to the fridge to chill for 20 minutes. In a large mixing bowl whisk together the butter with the light brown sugar and granulated sugar for 1 minute. Whisk in the egg and vanilla extract until smooth and well combined. Mix the dry ingredients into the wet until just combined. Gently fold in the white chocolate chips until well combined. Cover the cookie dough and transfer to the fridge to chill for 30 minutes - 2 hours or up to overnight.

3. Preheat the oven to 375 F (190 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the white chocolate cookie dough into balls and place them onto the lined baking sheet about 3 inches (8 cm) apart. Bake for 9 - 11 minutes until the edges are lightly golden brown and tops of the cookies are set. If you would like, add a few more white chocolate chips to the tops of the cookies while they are still hot. See recipe notes to add the chips while baking. Cool the white chocolate cookies on the baking sheet for 5 - 10 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.

M’s Expert Tips

• Cool the melted butter. Using partially melted butter instead of room temperature butter gives cookies an extra chewy texture. Slice the butter into tablespoon sized pieces, microwave for 45 seconds, stir slightly and transfer it to the fridge for 20 minutes. 
• Use room temperature butter for more cake like cookies. If you prefer more cake like and thicker cookies, use cool room temperature butter instead of melted butter. Cream the butter and sugars on medium speed for 2 - 3 minutes. Follow the rest of the recipe as written. 
• Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
• Don’t overmix the batter.  Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined. 
• Slightly under-bake the cookies. For white chocolate cookies that are soft for days, the secret is to bake them until the edges are set and top are set. 
• Give your cookies a “cookie scoot.” Within the first minute of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.

Other White Chocolate Recipes to Try 

• White Chocolate Mousse
• White Chocolate Raspberry Cookies
• White Chocolate Covered Strawberries
• Red Velvet Cake Mix Cookies

If you try this White Chocolate Chip Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M