The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
White Chocolate Chip Cookies That Are Soft, and Chewy!
There’s something comforting about biting into a perfectly baked white chocolate chip cookie. The sweet vanilla aroma, the crisp golden edges, and the melty white chocolate chunks all come together to create a treat that feels both nostalgic and indulgent.
Whether you’re baking them for a school bake sale, a cozy night in, or just because your heart says yes to cookies, this recipe brings out the best in every bite.
You won’t need any complicated steps or hard-to-find ingredients—just the right balance of flavor and texture to make these cookies unforgettable.
Recipe Snapshot
Here’s a quick overview of the essential details you need before diving into baking.
| Category | Details |
| Yield | 24 cookies |
| Serving Size | 1 cookie |
| Prep Time | 15 minutes |
| Bake Time | 10–12 minutes |
| Total Time | 30 minutes |
| Calories per Serving | ~210 calories |
| Primary Cooking Method | Baking |
| Cooling Time | 10 minutes |
| Occasion | Everyday, Holidays, Parties |
| Diet Type | Vegetarian |
| Storage | Airtight container, up to 5 days |
Calories are approximate and may vary depending on exact ingredients used.
White Chocolate Chip Cookies
Course: CookiesCuisine: AmericanDifficulty: EasyServings
24
servingsPrep Time
15
minutesBaking Time
10
minutesCalories
210
kcalThese cookies feature a soft center with crisp edges, packed with white chocolate chips that add richness and sweetness to every bite. The dough is flavored with vanilla and a hint of brown sugar for that classic cookie depth.
Ingredients
1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
1 cup light brown sugar, packed
2 large eggs, room temperature
2 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ cups white chocolate chips or chunks
How to Make White Chocolate Chip Cookies
- Cream the Butter and Sugars
Start by placing the softened butter, brown sugar, and granulated sugar in a large bowl. Use a hand or stand mixer on medium speed to beat the mixture until it turns fluffy and light in color—about 2–3 minutes. This step is essential for creating air pockets that give the cookies lift. - Add the Wet Ingredients
Crack in the eggs, one at a time, beating well after each addition. Then, add the vanilla extract and mix just until incorporated. You should now have a smooth, creamy batter. - Mix the Dry Ingredients Separately
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures even distribution of leavening agents. Gradually add the dry mix to the wet ingredients, mixing on low speed. Stop as soon as the flour disappears into the dough. - Fold in the White Chocolate
Using a spatula or wooden spoon, gently fold in the white chocolate chips or chopped chunks. Be sure not to overmix, or the cookies could turn tough. - Chill the Dough (Optional but Recommended)
For best results, chill the dough for 30 minutes to 1 hour. This firms it up, reduces spreading, and deepens the flavor. If you’re short on time, you can skip this step, but the cookies may turn out flatter. - Scoop and Arrange Dough
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Use a cookie scoop or tablespoon to form dough balls (about 1.5 tablespoons each). Place them at least 2 inches apart to allow room for spreading. - Bake the Cookies
Place the sheet in the preheated oven and bake for 10–12 minutes. The edges should be just starting to turn golden brown, while the centers may still look a little underdone—this is perfect. They will finish setting as they cool. - Cool and Transfer
Allow the cookies to cool on the baking sheet for 5 minutes. Then, move them to a wire rack to cool completely. This keeps the bottoms from overbaking and lets them firm up nicely.
Essential Equipment
Gather the tools you’ll need so you’re not scrambling mid-recipe. These kitchen basics help make the process smoother.
- Hand or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Cookie scoop (optional but helps with even portions)
- Parchment paper
- Baking sheet
- Cooling rack
A Sweet History Behind These Cookies
Did you know white chocolate chip cookies didn’t appear until long after the original chocolate chip cookie?While classic chocolate chip cookies date back to the 1930s, white chocolate chip cookies rose to fame more recently as a twist on the original. They’re often paired with macadamia nuts, but here we let the white chocolate shine on its own. The result? A decadent cookie with a soft crumb and caramelized edges that pairs perfectly with coffee or a cold glass of milk.
Make-Ahead Tips to Simplify Baking
Life gets busy—here’s how to prep ahead and still enjoy fresh cookies.
You can prepare the cookie dough and refrigerate it for up to 48 hours before baking. If you’re planning even further ahead, scoop the dough into balls and freeze them on a tray. Once frozen, transfer to a zip-top bag. Bake straight from frozen, adding 1–2 extra minutes to the bake time.
How to Store and Keep Them Fresh
Want to enjoy these cookies over several days or weeks? Here’s how.
- Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezer: Baked cookies freeze well for up to 3 months. Let them thaw naturally, or reheat in the microwave for 15–20 seconds to restore softness.
Tips for the Best White Chocolate Chip Cookies
Even the best recipes benefit from a few smart tricks. Here are some to try:
- Use quality white chocolate: Real white chocolate made with cocoa butter melts better and tastes creamier.
- Don’t skip chilling: It helps control spreading and improves texture.
- Slightly underbake: Take cookies out when the center looks slightly soft. They’ll continue to bake on the tray.
- Use room temperature butter: This helps it cream evenly with the sugars, creating the perfect base for your dough.
Frequently Asked Questions
You asked—here are the answers.
Q: Can I use white chocolate chunks instead of chips?
Yes! Chopped chocolate bars give bigger, gooier pockets of chocolate in each bite.
Q: Why are my cookies spreading too much?
It could be that your dough was too warm. Try chilling it for at least 30 minutes before baking.
Q: Can I add nuts or dried fruit?
Absolutely. Macadamia nuts, chopped pistachios, or dried cranberries pair beautifully with white chocolate.
Q: Can I make these gluten-free?
Yes! Swap in a 1:1 gluten-free flour blend and double-check that your baking soda and powder are gluten-free.
Ingredient Selection: Why It Matters
Picking the right ingredients can elevate your cookies from good to bakery-quality.
- Brown sugar provides moisture and chewiness due to molasses content.
- White chocolate chips should list cocoa butter for better flavor and texture.
- Vanilla extract is the backbone of the cookie’s flavor—use pure extract if possible.
Serving Suggestions for White Chocolate Cookies
Make them extra special with these ideas.
- Serve warm with vanilla ice cream for an indulgent dessert.
- Pair with a latte or herbal tea for a cozy afternoon treat.
- Wrap in parchment and ribbon to include in gift baskets or cookie tins.
Final Thoughts: Why You Need to Try These Today
White chocolate chip cookies might not get as much love as their darker chocolate cousins, but once you try these, you might change your mind. Sweet, soft, and loaded with creamy white chocolate, they’re the perfect way to satisfy a cookie craving.
This recipe is a go-to for those who love chewy edges and melty middles. Whether you’re baking with kids or just treating yourself, it’s a sure hit. Grab your ingredients, preheat your oven, and prepare to fall in love.
