I’m sorry about these cookies in advance.
And I should also apologize about the name.
I sorta kinda hate when someone tells me something is the BEST. Well, because then I need to prove you wrong.
So let me say, these are the best white chocolate chip cookies that I ever ate. Is that better?
You see, usually white chocolate chip cookies come with other stuff mixed in, like coconut, or macadamia nuts.
Well, nuts aren’t my thing.
That’s what she said.
But really, they aren’t. Unless it’s peanut butter. Whatever.
And while I love coconut, there’s a time and place people. Time and place.
Plus, simple is pretty much better.
Never once have I ever heard, “Can you please make this recipe a little more complicated?”
The Best White Chocolate Chip Cookies
Let’s talk about why these are the best.
First they are LOADED with white chocolate chunks.
(And also, makers of white chocolate…can you people please make mini white chocolate chips? While I wouldn’t use them in this recipe, I would work those guys out in other ways.)
Second, they are buttery and soft and an eensy bit crispy around the edges.
And thirdly, well…ALLTHEWHITECHOCOLATE!
Here’s how I did them…
Brown sugar is key…
I’m not a huge chocolate chunk girl, but white is a whole different story.
Once you get the chocolate chunks folded in, chill the dough.
When you’re ready to bake, form the dough into balls and place on a lined baking sheet about 2 inches apart.
I know, right?
So you should make these for sure.
I mean, if you like white chocolate…
And if you don’t, I’m not sure we can still be friends
* Based on reviews left by readers, those who had some issues with the cookies, from spreading thin to being too thick…the issue most likely lies with your baking sheet. I use a thin aluminum baking sheet lined with parchment, never insulated, thick or dark baking sheets for cookies. Hope this helps!
- 1 cup butter, room temperature
- 1 cup light brown sugar
- ½ cup granulated sugar
- 3 eggs
- 1½ Tablespoons vanilla extract
- 1 teaspoon kosher salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2½ cups flour
- 20 oz coarsely chopped white chocolate (2½ - 3 cups)
- In bowl of stand mixer cream together butter and both sugars for 2 minutes in medium speed.
- Turn speed to low and add in eggs and vanilla. Turn mixer back up to medium and beat until smooth, about 20 seconds.
- Turn mixer back to low and add in salt, baking soda, baking powder and flour, mixing until just combined.
- Fold in white chocolate chunks.
- Chill dough for 24-36 hours.
- When ready to bake preheat oven to 375°
- Line baking sheet with parchment paper and form dough into heaping tablespoon sized balls, placing 2 inches apart on baking sheet.
- Bake for 6-8 minutes until golden around edges. Don't overbake.
- Allow to cool on baking sheet for 3-5 minutes before transferring to wire rack to finish cooling.
- In between batches, keep dough in the refrigerator.
If you don't prefer this type of cookie, lower temperature to 350° and bake for 9-10 minutes for a slightly thinner more evenly baked cookie!