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!
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
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
- 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
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.
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.
Storage:
- 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.