White Chocolate Chip Cookies Recipe
White chocolate chip cookies are soft and buttery cookies with crisp edges, chewy centers and are filled with sweet morsels of white chocolate chips. These white chocolate cookies are incredibly easy to make and have a quick chill time.
Equipment
- 2 baking sheets
- 2 sheets parchment paper
- 1 whisk and flexible spatula or spoon
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
Ingredients
- ½ cup (113 g) unsalted butter, partially melted and cooled
- 1½ cups (180 g) all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup (170 g) white chocolate chips, plus more for topping
Instructions
- 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 melted and partially melted pieces and transfer the butter to the fridge to chill for 20 minutes.½ cup (113 g) unsalted butter, partially melted and cooled
- In a mixing bowl whisk together the flour, baking soda, baking powder and salt until well combined. Set aside for now.1½ cups (180 g) all purpose flour, ½ teaspoon salt , ½ teaspoon baking soda, ¼ teaspoon baking powder
- 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.½ cup (100 g) granulated sugar, ½ cup (100 g) light brown sugar, 1 large egg, room temperature, 1 teaspoon vanilla extract , 1 cup (170 g) white chocolate chips, plus more for topping
- 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. Once the cookies have finished baking, 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 to the tops of the cookies 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.
Notes
Store: Place the baked white chocolate chip cookies in an airtight container. Store at room temperature for up 3 - 4 days.
See the Variations section of the blog post to make these white chocolate chip cookies as Chocolate White Chocolate Chip Cookies or as Brown Butter White Chocolate Chip Cookies.
Tips:
- Topping the cookies. White chocolate is notorious for browning and even burning a bit while baking. There are two ways to fix this. One is to top the cookies with more white chocolate chips as soon as the cookies are out of the oven. The second way is to pull the cookies out of the oven about 3 - 4 minutes before the cookies are done baking. For this recipe, allow the cookies to bake for 6 minutes. Pull the cookies from the oven, top with more white chocolate chips and return the cookies to the oven for another 3 - 5 minutes.
- 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.
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