White Chocolate Chip Cookies
White Chocolate Chip Cookies are soft and buttery while perfectly thick and sweet. Super easy to make, no chilling, and packed with chocolate!
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
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.
- 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.