These white chocolate chip cookies have crisp golden edges, soft chewy centers and plenty of creamy white chocolate in every bite. The dough is mixed in one bowl, needs no chilling and bakes in about 12 minutes.
The recipe makes 24 cookies. Weigh the flour if you can: it is the single best way to get the same cookie every time.
White chocolate chip cookies
Ingredients
Method
- Preheat. Heat the oven to 180 °C (350 °F) and line two baking sheets with parchment paper.
- Cream. Beat the butter with the brown and granulated sugars for 2–3 minutes, until light and fluffy.
- Add the egg. Beat in the egg and vanilla until smooth.
- Add the dry ingredients. Whisk the flour, baking soda and salt together, then stir them into the butter mixture just until no dry flour remains.
- Add the chips. Fold in the white chocolate chips.
- Bake. Scoop balls of about 1½ tablespoons, 5 cm apart. Bake 10–12 minutes, until the edges are golden and the centers still look soft. Cool 5 minutes on the tray, then move to a rack.
Notes
Why these cookies stay soft and chewy
- More brown sugar than white: the 2-to-1 ratio keeps moisture in the dough, which gives a chewy center.
- Creamed, not melted, butter: softened butter beaten with the sugars traps air for a cookie that rises and holds its shape.
- Pull them early: take the cookies out when the edges are golden and the centers still look underbaked. They finish setting on the hot tray.
Tips for baking with white chocolate
White chocolate is mostly cocoa butter, sugar and milk solids, so it melts and browns faster than dark chocolate. A few chips on the edge of the cookie will caramelize, which tastes great; burnt chips mean the oven runs hot or the cookies baked too long.
- Chips hold their shape; chunks chopped from a bar give bigger melted pockets, as in white chocolate chunk cookies.
- Press a few extra chips on top of each dough ball before baking for bakery-style cookies.
- Pair white chocolate with something tart or salty: dried cranberries, raspberries, lemon zest or a pinch of flaky salt.
Easy variations
- White chocolate macadamia: replace 60 g of the chips with roughly chopped macadamia nuts.
- Cranberry: replace 60 g of the chips with dried cranberries.
- Chocolate dough, white chips: replace 25 g of the flour with unsweetened cocoa for a dark cookie studded with white chocolate, a cousin of these double chocolate chip cookies.
Make ahead and storage
Keep baked cookies in an airtight container for up to 4 days. Freeze scooped dough balls on a tray, then store them in a bag for up to 3 months and bake straight from frozen, adding 1–2 minutes.
White chocolate chip cookies FAQ
Why did my cookies spread flat?
The butter was too soft or partly melted, the flour was under-measured, or the tray was still hot from the previous batch. Chill the dough for 30 minutes if your kitchen is warm.
Can I chill the dough?
Yes. Chilling from 1 hour up to 3 days gives thicker cookies with a deeper, toffee-like flavor. Let very cold dough sit 10 minutes before scooping.
How much is 200 g of flour in cups?
About 1⅔ cups, spooned into the cup and leveled, not scooped from the bag.
More cookie recipes to try
- Nestlé Toll House cookie recipe: the classic semi-sweet chocolate chip cookie.
- Double chocolate chip cookies: fudgy cocoa dough with chocolate chips.
- Copycat Crumbl cookie recipe: big, thick bakery-style cookies.
Happy baking! — Hassoun