White Chocolate Chip Cookies
Crisp edges and a soft inside these white chocolate chip cookies are packed with gooey centers for a bite of comfort. The ultimate treat any time of day, these cookies are golden on the outside and have a buttery vanilla taste on the inside.
You only need simple pantry staples for the cookies to come together and there are a lot of variations to make them exactly what you need for any occasion. Soft and buttery inside with gooey white chocolate chips swirled throughout these cookies are bursting with sweetness.
One of the best things about these white chocolate chip cookies is that they can be modified easily enough for different allergies. No matter how you make them though, you’ll enjoy the crisp exterior and the melt-in-your-mouth interior each time you whip them up.
Ingredients:
- 1 cup (2 sticks) butter
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 egg
- 1 egg yolk
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup chopped chocolate
- 1/2 cup white chocolate chips
- Pinch of salt
Preparation time:
Dough preparation: 10 minutes
Refrigeration: 3 hours
Shaping and decorating: 5 minutes
Baking: 16 minutes
Total Time: approximately 3 hour and 30 minutes
Serves: 18 cookies
Instructions:
In a bowl, melt the butter and add the sugar and vanilla extract. Mix well until combined.
Add the egg and the egg yolk, mixing until fully incorporated.
Add the dry ingredients (flour, baking powder, baking soda, and salt) along with the white chocolate chips and chopped chocolate. Mix until a uniform dough forms.
Refrigerate the dough for at least 3 hours.
Preheat the oven to 350°F (180°C).
Line a baking sheet with parchment paper.
Using a #20 scoop, form dough balls and place them on the baking sheet, spacing them apart.
Use a metal ring to shape the cookies perfectly round if desired.
Bake for 15-16 minutes, or until they are just lightly golden.
Let them cool on the baking sheet before handling.
Variations and Substitutions
Gluten-free: If you need these white chocolate chip cookies to be gluten-free, simply use oat flour or a gluten-free flour blend in the same ratios listed.
Dairy-free: Replace the butter with coconut oil and the chocolate chips with dairy-free versions to make an easy allergy-friendly recipe.
Natural sugars: Scale back on white sugar and replace it with coconut palm sugar or maple syrup for a natural sweetness and slightly different flavor.
Chocolate chips: Of course, you can replace the white chocolate chips with straight dark or milk chocolate. Likewise, using butterscotch chips is a fun twist too.
Pure chocolate: Add some cocoa powder to the batter for an aesthetic switch-up and blend of classic chocolate and white chocolate taste.
Nuts: For a crunchier texture, sprinkle chopped pecans on top of the cookies before baking.
Glaze: If you want to maximize indulgence, drizzling the cookies with caramel icing or even a lemon glaze can be a delicious seasonal swap.
Spices: Adding some cinnamon or even pumpkin spice to the cookies in the fall gives new flavors.
How To Make The Best White Chocolate Chip Cookies
Measure your flour with the spoon method instead of scooping to prevent adding too much flour into the batter which will make the cookies drier.
To ensure even baking, use a #20 cookie scoop as you portion the batter and leave enough space between the cookies on the sheet so that they don’t overlap as they expand.
Avoid overcooking the white chocolate cookies by checking them frequently in the last 15 minutes of baking. When you do pull them out, transfer them to a wire rack to cool so that they maintain their tasty texture with crisp edges but soft interior.
Store cooled cookies in an airtight container at room temperature for up to a week. Do not freeze already baked cookies as they’re delicate and tend to crumble a bit upon thawing.
You can prepare the cookies ahead of time though and save effort in the kitchen by freezing the dough once it’s shaped into balls. Bake them from frozen and just adjust the cooking time by adding 1-3 minutes.
White Chocolate Chip Cookies
Ingredients
- 1 cup butter 2 sticks
- 1 cup sugar
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 egg
- 1 egg yolk
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup chopped chocolate
- 1/2 cup white chocolate chips
- Pinch of salt
Instructions
- In a bowl, melt the butter and add the sugar and vanilla extract. Mix well until combined.
- Add the egg and the egg yolk, mixing until fully incorporated.
- Add the dry ingredients (flour, baking powder, baking soda, and salt) along with the white chocolate chips and chopped chocolate. Mix until a uniform dough forms.
- Refrigerate the dough for at least 3 hours.
- Preheat the oven to 350°F (180°C).
- Line a baking sheet with parchment paper.
- Using a #20 scoop, form dough balls and place them on the baking sheet, spacing them apart.
- Bake for 15-16 minutes, or until they are just lightly golden.
- Use a metal ring to shape the cookies perfectly round if desired.
- Let them cool on the baking sheet before handling.
Notes
- Measuring Flour: To measure flour correctly, use a spoon to place it into the measuring cup, then level it off with a knife. This prevents adding too much flour, which can make the cookies dry.
- Butter substitute: Use coconut oil in the same amount for a slight change in flavor and texture.
- Using the Scoop: Using a #20 ice cream scoop will help ensure all the cookies are the same size, which guarantees even baking.
- Spacing the Cookies: Leave enough space between each cookie on the baking sheet. This allows them to expand without sticking together.
- Oven Monitoring: Every oven can be slightly different, so start checking the cookies at the 15-minute mark to avoid burning them.
- Cooling on a Rack: Transferring the cookies to a wire rack to cool completely helps maintain their crispy outside and soft inside texture.
- Storage: Store the cookies in an airtight container at room temperature to keep them fresh longer. They can last up to a week.
- Freezing: If you want to prepare the cookies ahead of time, you can freeze the dough already shaped into balls. When ready to bake, simply add a couple of minutes to the baking time.
- Wheat flour substitute: Use oat flour or gluten-free flour mix in the same amount for a different version.
- White sugar substitute: Use coconut sugar or maple syrup for a more natural sweetness.
