White Chocolate Chip Cookies

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

White Chocolate Chip Cookies are buttery, soft, chewy and loaded with white chocolate chips. They are extra easy to make and made in one bowl in under 30 minutes! Perfect for all occasions and will become one of your new favorite cookies!

PIN this White Chocolate Chip Cookie recipe to try later!

Pin

White Chocolate Chip Cookies

If you’re a white chocolate fan and love easy cookies with minimal effort, try these White Chocolate Chip Cookies. They are the best cookies to make when you want a quick and delicious dessert.

They have an ultra soft center with slightly crisp edges and pieces of white chocolate chips every time you sink your teeth in them. Unlike regular chocolate chip cookies, these are sweeter and has more of a vanilla and buttery flavor so they will surely satisfy your sweet tooth.

If you love baking with white chocolate chips try my White Chocolate Chip Blondies, Lemon Pudding Cookies, and White Chocolate Macadamia Nut Cookies.

Pin

Pin

key ingredients

• All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. 
• Baking soda: Used as a leavening agent.
• Butter: I used salted softened butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
• Sugars: A combination of granulated white sugar and brown sugar (either dark brown sugar or light brown sugar) are both use to add sweetness and helps make chewy cookies.
• Egg: You’ll need one whole large egg at room temperature.
• White chocolate chips: The star ingredient! Adds just the right about of sweetness.

Pin

how to make white Chocolate Chip Cookies

Prepare cookie sheet: Pre-heat oven to 350 degree F. Line 2 baking sheets with parchment paper or silicone baking mat.

Cream butter and sugars: In the bowl of a stand mixer with a paddle attachment or a large bowl with an electric hand mixer, cream together the butter and sugars until light and fluffy. About 3-4 minutes.

Add egg: Add egg to the butter mixer mix until incorporated. Be sure to scrape the sides of the bowl with a rubber spatula.

Add flour and baking soda: Add the flour and baking soda to the bowl and mix again until incorporated.

Add white chocolate chips: Fold in the white chocolate chips and mix until combined.

Bake: Use a small ice cream scoop (equivalent to 2 tablespoons) to scoop cookie dough onto prepared baking sheet. Bake for 10-11 minutes or until the edges are a light golden brown. Let cookies cool for a few minutes before transferring to a wire rack. Enjoy!

Pin

recipe tips & Variations

• Make these into ice cream sandwiches: Add a scoop of vanilla ice cream to the center of one cookie and press another cookie on top.
• Perfect shape: Use a mini cookie scoop and then roll the cookie dough into balls for the perfect cookie shape.
• Room temperature egg and butter: It’s important that your egg and butter are at room temperature. They incorporate with the other ingredients so much better then when they are cold. This will also help your cookies stay tender and soft.
• Be sure not to over-mix the dough, this will prevent the cookies from being soft and tender. 
• Add extra white chocolate chips to the cookie dough and to the tops of the cookies.

Pin

variations

• Crunchy cookies: Bake cookies according to recipe and then reduce the heat to 300 degrees F and bake for 5 minutes longer. Be sure they don’t burn! Let the cookies cool on cooling rack right away to get crispy. 
• White Chocolate Chip Cranberry Cookies: Add 1/2 cup of dried cranberries to the cookie dough.
• Chocolate Chip Cookies: Although these wouldn’t be called White Chocolate Chip Cookies, you could swap the white chocolate chips for regular milk chocolate chips or dark chocolate chips.
• Mini Cookies: Roll only 1 or a 1/2 tablespoon of cookie dough to make them into smaller cookies.
• Add-ins: You can add in your favorite cookie mix-ins since this is a pretty basic cookie dough. M&Ms, sprinkles, dried cranberries, raisins, macadamia nuts, chopped pretzels, crushed graham crackers, or chopped up candy like a Hershey bar.
• Double chocolate chip cookies: Add both milk chocolate and white chocolate chips to make them extra chocolatey. 

Pin

leftovers & storage

To-store: Store cookies at room temperature in an airtight container or large ziplock bag. They will stay fresh for up to 1 week.

To Freeze: You can also freeze any leftover cookies for up to 3 months. For best results, let the cookies defrost at room temperature when ready to eat.

Freezing Cookie Dough: To freeze unbaked cookie dough, wrap dough ball in plastic wrap and then place the large ball of dough in a freezer bag. Or you can place the dough in an airtight freezer-safe container to freeze. Thaw completely before scooping into cookie dough balls. 

Pin

Pin