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White Chocolate Chip Cookies are soft and buttery while perfectly thick and sweet. These cookies are super easy to make and are a great alternative to your favorite chocolate chip cookie recipe! These white chocolate chip cookies are everything a good cookie should be.
White Chocolate Chip Cookies
White chocolate chips are so delicious with their very own distinct flavor compared to semi-sweet chocolate. They melt softly in the oven making these cookies addicting and chewy. White chips are often added to other cookie recipes, but they are so delicious that they deserve their own white chocolate chip cookie recipe!
Ingredients
- Butter – Salted or unsalted butter. If using unsalted butter, add 1/2 teaspoon salt to the cookie dough. The butter needs to be soft or at room temperature.
- Brown sugar – light or dark brown sugar.
- Granulated sugar
- Egg
- Vanilla extract
- All purpose flour
- Baking soda
- White chocolate chips – White chocolate chips can be substituted for chunks of white chocolate. Chocolate chips can also be substituted for any other flavor of chocolate chips.
Supplies
- Electric mixer (hand mixer or stand mixer)
- Cookie sheet / baking sheet
- Mixing bowls
- Measuring cups and spoons
- Cookie scoop
- Wire rack for cooling
- Optional: parchment paper
Instructions for White Chocolate Chip Cookies
Place the softened butter, brown sugar, and granulated sugar in a large bowl. Beat on medium speed until creamy.
Add the egg and vanilla extract to the butter mixture and beat until well combined, scraping the sides of the bowl with a spatula as necessary.
Add the dry ingredients (all-purpose flour and baking soda) and mix until the flour mixture is combined. Stir through the white chocolate chips.
Take spoons full of cookie dough and roll them into cookie dough balls. Place the balls onto 2 baking sheets. No chilling is required! Bake for 10 minutes, or until lightly golden.
Tips
- Use a cookie scoop to evenly scoop spoons full of dough.
- Extra white chocolate chips can be pressed onto the dough balls just before baking if desired.
- The cookies will still be quite soft when removed from the oven but will firm up quickly as they cool.
More Cookies and Treats To Try Next:
- Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
- Cookie Bars
- Nutella Stuffed Cookies
- Peanut Butter and Jelly Cookies
- Monster Cookie Balls
White Chocolate Chip Cookies
Equipment
- Electric mixer (hand mixer or stand mixer)
- 2 Cookie sheets
- mixing bowls
- Measuring cups and spoons
- Cookie scoop
- Wire rack for cooling
- Optional: parchment paper
Ingredients
- ½ cup  butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1½ cups all purpose flour
- ½ teaspoon baking soda
- 1 cup white chocolate chips
Instructions
- Preheat oven to 325°F
- Place the softened butter, brown sugar and granulated sugar in the bowl of a stand mixer. Beat with a flat beater attachment until pale and creamy.
- Add the egg and vanilla extract to the butter mixture and beat until well combined, scraping the sides of the bowl with a spatula as necessary.
- Add the all purpose flour and baking soda and mix until just combined. Stir through the white chocolate chips.
- Take spoons full of cookie dough and roll into balls. Place the balls onto 2 baking sheets.
- Bake for 10 minutes, or until lightly golden
- Allow them to cool completely on the baking sheets.
Notes
- Use a cookie scoop to evenly scoop spoons full of dough.
- Extra white chocolate chips can be pressed onto the dough balls just before baking if desired.
- The cookies will still be quite soft when removed from the oven but will firm up quickly as they cool.
- Store these cookies in an airtight container at room temperature for up to 5 days.
- These cookies are suitable for freezing. Freeze in an airtight container for up to 3 months. Defrost at room temperature before enjoying.
