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The Best White Chocolate Chip Cookies

/04 Jun 2013
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The Best White Chocolate Chip Cookies | Cookies and Cups
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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.

MY OTHER RECIPES

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?”

 

Simple wins.

The Best White Chocolate Chip Cookies

The Best White Chocolate Chip Cookies | Cookies and Cups

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…

photo IMG_0873_zpsf20ec1ec.jpgI used 20 ounces of white chocolate, chopped fairly coarsely.

photo IMG_0875_zpsd4e772fb.jpgI like the huge chunks in these cookies.

I’m not a huge chocolate chunk girl, but white is a whole different story.

photo IMG_0879_zpsbcfec788.jpgThe batter is pretty easy.

Once you get the chocolate chunks folded in, you can chill the dough OR you can bake them straight away. LOVE that option!

photo IMG_0883_zpsf938f1f5.jpg

Form the dough into balls and place on a lined baking sheet about 2 inches apart. You can use a cookie scoop too, whichever you prefer!

photo IMG_0888_zps5e60fa21.jpgWhen they bake they’ll look like this…The Best White Chocolate Chip Cookies | Cookies and Cups

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 🙂

The Best White Chocolate Chip Cookies | Cookies and Cups

I have adapted this recipe slightly over the years, based on reader feedback! I’ve made chilling the dough an optional step (although I still like to). And I tweaked a few ingredients based on mixed results. I love this recipe and with some of your comments I think these cookies can’t be beat!

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The Best White Chocolate Chip Cookies

★★★★ 3.8 from 12 reviews
  • Author: Cookies & Cups
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Description

makes 36 cookies

Ingredients

  • 1 cup butter, room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 1/2 Tablespoons vanilla extract
  • 1 teaspoon kosher salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 1/2 cups flour
  • 20 oz coarsely chopped white chocolate (2 1/2 – 3 cups) You can use white chips as well

Instructions

  1. Preheat oven to 350° and line an baking sheet with parchment paper, set aside.
  2. In bowl of stand mixer cream together butter and both sugars for 2 minutes in medium speed.
  3. Turn speed to low and add in eggs and vanilla. Turn mixer back up to medium and beat until smooth, about 20 seconds.
  4. Turn mixer back to low and add in salt, baking soda, baking powder and flour, mixing until just combined.
  5. Fold in white chocolate chunks.
  6. Form dough into heaping tablespoon sized balls (I used a 2 Tbsp cookie scoop), placing 2 inches apart on baking sheet.
  7. Bake for 8-10 minutes until golden around edges. Don’t over-bake.
  8. Allow to cool on baking sheet for 3-5 minutes before transferring to wire rack to finish cooling.

 

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141 Responses

  1. Joanne @ Fifteen Spatulas
    Reply

    My goodness. These cookies are insane. White chocolate chunk cookies were always my favorite growing up and I can see how awesome the texture is from the photos! I’m trying these the minute I get back from BlogHer Food =)

    1. Van
      Reply

      I used 3/4 cup butter and white chips.they turned out great.the parchment paper makes a big difference in the finished cookie. Its worth it to use it.

      ★★★★

  2. Cookbook Queen
    Reply

    I don’t know if I can wait two overnights. One is doable, but I’ll end up sneaking big bites of dough when I get up for Lucy’s middle of the night feedings.

    Pregnancy weight whaaa???

  8. Averie @ Averie Cooks
    Reply

    They’re gorgeous! And nuts aren’t my thing either as a general rule in baked goods – UNLESS it’s PB. Then I am all over it 🙂 Ironically I have a nuts-in-cookies post tomorrow for the first time in like 4 years? Go figure. But I lllloove white chocolate. And your cookies look fab. And I’m the same with ‘the best’ – makes me want to prove it wrong 🙂

  25. Melissa @ Treats With a Twist
    Reply

    Ok, So I used to think that white choc chunk cookies needed something else too. Coconut, macadamias…something? But no! I made cookies not long ago that I put huge chunks of white chocolate in and the only something “extra” I did was sprinkle them with sea salt! Holy moly I ate three in a row, huddled over the counter. So, I totally understand this one! Can’t wait to try um.
    PS totally jealous you’re out in Austin for the conference! Wish I could be there and meet you in person this year!

  28. Heather M.
    Reply

    OMG…these look heavenly. I must try them STAT!

    And I’m TOTALLY with you on the mini white chocolate chips. Why can’t I buy these in my local store right next to the mini chocolate chips?!? So many uses. Seriously.

  30. ColleenB.
    Reply

    Yum Yum.
    Know what you mean about wanting the mini chips.
    I have even contacted the company requesting that they make the mini white chocolate chips. Maybe we should all ban together and everyone contact them requesting the mini chips and just maybe someday they will be on the market………….you think?
    ColleenB.
    Texas

  31. Monica
    Reply

    You can certainly count me as your friend, because I’m all over this recipe! White chocolate cookies without the fancy coconut and nut add-ins…winner for me! I’ll have to make these once I get home (:

  32. Joanne
    Reply

    White chocolate is totally an underrated cookie mix-in…love these!

    And can you please remind me of that little “no one ever asked to make something more complicated” tid-bit…I forget all too often.

  39. cherie
    Reply

    I just plain love you . . . and if I weren’t sitting here at nearly 10pm waiting for some chocolate crumb cakes to finish baking I’d start making these . . . right now

  40. DessertForTwo
    Reply

    Listen, I’m a white chocolate girl. Allllll the way. White chocolate is sweeter than regular chocolate, and I’m all about SWEET. These cookies are deathbed food to me. I could eat that entire pyrex cup full of white chocolate chunks. Oh mama.

    Thanks for this!

  42. Renee @ Awesome on $20
    Reply

    My husband actually prefers white chocolate to real chocolate, so I think these will definitely be happening. Also, you can’t go ten steps on this island without bumping into a mac nut, so their absence here is much appreciated. They’re good, but sometimes enough is enough. Like you said, a time and a place.

  45. Brian
    Reply

    What is your favorite brand of white chocolate to use? I want to make these this weekend for a Tony Award Party on Sunday.

    1. Shelly
      Reply

      It probably has something to do with your baking sheet or your oven temperature if you’re following all the either directions the same…

  49. Anna
    Reply

    They do have white chocolate chips. I’m using those (I got the chocolate before I found this recipe) thank you sooo much by the way. I’ve been online for hours looking for a cookie recipe with ONLY white chocolate.

  51. Shaniepops
    Reply

    I made these delicious cookies today! My husband couldn’t wait the 24hrs for them to chill overnight so I made a few to taste. They are amazing. I added coffee extract because I had a taste for a mocha flavor so I don’t know how the basic recipe tastes but the modified one I used was awesome. Great recipe thanks for sharing!

  53. Monique
    Reply

    I’m so sad…. Didn’t see the 24 he thing til I mixed this so here I am dying to try them. I luv the recipe, very simple and easy to throw together. Can’t wait to taste more than dough!!!

  54. Monique
    Reply

    I waited the 24 hours and man oh man oh man! My neighbors love me, my husband loves me, my kids were in heaven. And I’m pretty dang impressed myself. These were what you said they are…. the best. Great easy recipe!

  55. Julie
    Reply

    I prepared these yesterday at noon PST. I put them in balls today at 4:30pm PST. So a little over 24hours. They are thick cookies, not flat like the picture at all. I baked them at 350 for like 16 minutes, as they were not even remotely done at 9 minutes. I did follow the recipe to a tee- although I did not have chocolate chunks, I used what you recommended – 3 cups of white chips.
    So all in all- still a very good cookie, but really thick and doughy, not flat and crispy.
    But still good!

  56. Whitney
    Reply

    When I was growing up, I lived for Subway’s White Chocolate Macadamia Nut Cookies. I would savor every bite while carefully picking out the nuts, because all I really wanted was the cookie and the white chocolate! These cookies were well worth the 24 hour wait! {I did make a batch right after I finished mixing the batter, and though they were good, they didn’t compare to the amazing yumminess I tasted a day later.} The brown sugar is the key. Mmmmm….I’ve already had three this morning and it’s only 9:17. 🙂

  57. sasha
    Reply

    I’ve made these cookies twice already and they taste great … but they are too thick .. not spreading enough .. and I have to bake them much longer than 10 mins … any tips to remedy this ??

      1. Shelly
        Reply

        I haven’t ever had that issue before… you could eliminate the baking powder from the recipe to help with that issue, if it continues..how old were your baking soda/baking powder? Sometimes older leavening agents can reek havoc on cookies 🙂

  62. Joey
    Reply

    Is that really a tablespoon and a half of vanilla extract? I have my dough chilling in the fridge right now, but I was too scared to use that much vanilla. I’ve never seen more than a teaspoon in a cookie recipe. So I put in 1.5 teaspoons… which is half a tablespoon. If these cookies don’t come out delicious, I’ll know it was the vanilla. Also, I used one bag (12 oz) of white chocolate chips and a bag (8 oz) of Heath Bar toffee pieces… White Chocolate Toffee cookies… I’ll let you all know tomorrow how they turned out! (although, I’m really bummed, I grabbed the wrong box from the cupboard and ended up using year-old baking soda for these cookies. I hope they don’t puff way up like the most recent comment!) I’ll be dreaming and drooling about these cookies tonight!

  64. Carmen
    Reply

    Not sure what I am doing wrong. Mine flatten out (melt) completely. Had the right temperature and lenght in the oven. Any suggestions?

    1. Joey
      Reply

      I’ve made these twice now, both times using only 1.5 teaspoons of vanilla. I still think the 1.5 tablespoons is just way too much. But I’ve also made them once refrigerating the dough and once without. By far, the better cookie is when I didn’t refrigerate. When I used the chilled dough, the cookies flattened out and the centers were ooey gooey. This isn’t a bad thing, but it’s not everybody’s thing. When I made the cookies from the fresh dough, the cookies didn’t puff way up, but didn’t flatten either, and they cooked evenly. I made them on Friday, and today, Monday, the cookies are still soft and delicious. My final modification is to use a 12 oz bag of white chocolate chips plus an 8 oz bag of Heath Bar Milk Chocolate Toffee pieces. These cookies are amazing!! Thanks for the recipe!

  68. Dolls Bowman
    Reply

    I was craving cookies, like I do most nights, and I found this great recipe. I was first won over by the fact that these are “simple” cookies. The fact that a bunch of other “stuff” wasn’t going to be thrown into this cookie was right up my alley. Then there was the witty sense of humor and outright honesty written in regards to this cookies great taste. I was further impressed by the fact that I only needed one bowl to mix everything…yay! And then they were done, and what??? I was in love. As my sister put it (’cause she knows I love a great review) “They taste like Granny’s tea cakes, mixed with your cookie.” A hearty “Thank Ya!!!” was all I needed to say; as I munched away. These truly are the best White Chocolate Chip Cookies Ever!!!

  69. Shelley
    Reply

    I am excited to make these for a friend of mine. The only thing I must say, “is if your cookies are going flat on you”. Some chocolates can contain to much palm oil.

    P.S. Shelly! Why would I not love recipes from a lady that shares my name. Thank you, sistah! I can’t wait for more fun baking suggestions.

    1. Shelly
      Reply

      sure, you can use dark brown sugar… obviously it will change the flavor a little bit, but it will be fine! Also a cup is roughly 225 grams.

    1. Shelly
      Reply

      I believe that the bars have a slightly higher fat content keeping them a little softer than chips or baking bars

  73. Brooke
    Reply

    I was wondering what altitude you are baking this cookies at. Usually I have to add a few tablespoons of flour to keep my cookies from going flat (at 4000 ft.) but these didn’t look like they needed it so I didn’t. But they were very big and fat, not like yours.

    1. Shelly
      Reply

      That’s really strange!! Maybe you could let them come up to room temperature before baking them after they chill. That might help them spread more.

  76. jacqueline
    Reply

    Mine came out puffy like biscuits. However, very delicious. Not sure what I did wrong. I refrigerated them for 24 hrs and followed the recipe…any idea?

  77. Peggy
    Reply

    Hi. I’m making these cookies for a good friend who is sick and craving nut-free chocolate chip cookies with white chocolate instead of regular semi-sweet chips. Your recipe fits the bill, so I went to my local Whole Foods to buy a variety of white chocolate options, intending to use whatever tasted best to me. Much to my surprise, Whole Foods sells a White Chocolate Chip under their store brand, 365! I’d never noticed it before. I bought a bag and also bought two other brands of white chocolate bars – A Ghirardelli Premium Baking Bar of White Chocolate and a bar of Green & Black’s Organic White Chocolate.

    They also sold Ghirardelli White Baking Chips, but they had zero Cocoa butter in them so I didn’t bother. (In order to be labeled “White Chocolate” there must be a minimum of 20% cocoa butter. The Ghirardelli white chips had none and were made with Palm Oil as I recall Anyway, the 365 brand chips were definitely called White Chocolate and list Cocoa butter as a primary ingredient.

    I opend the Ghiradrdelli bar and it was sublime – melted immediately and smooth and sweet and tasty. Then I opened the bag of 365 chips. First of all THEY WERE MINI CHIPS!!!! (I’m writing this in caps to catch the Shelly’s attention, since she was wishing for mini white chocolate chips above!)

    Then I tasted a few. They might be a tad less amazing than the Ghirardelli chips, but they are amazing! They were much less expensive, too, and no chopping needed since they are already mini chips.

    I’m probably going to return the unopened bars (I bought two of each, and nothing good will come from them being in my house…).

    Now to get started on the batter. I’ll post back with my results.

  78. Susan
    Reply

    I made these tonight. I baked some and made them in balls put in freezer for a few minutes then cooked @ 375. They look like hers, they are good. I put the rest of the dough in the fridge. I am sure they will be just as good too.

  79. Suzanne
    Reply

    Hi I just made 100 of these cookies for a charity bake sale that’s sunday. Would it be best if i froze the cookies or just packaged them in celo and leave them out. Thanks. So much.

  80. Matt
    Reply

    So seriously looking forward to giving these a try! I LOVE LOVE LOVE white chocolate, but I absolutely despise macadamia nuts in anything ever ever. Walnuts too, YUCK to both. So this recipe looks so amazing!

  81. Tiffanie
    Reply

    Hi- I’ve tried these twice, and I can’t understand what i’m doing wrong they come out all swollen and puffy. Not the consistency shown in your pic. Can you tell me what I’ve done wrong?

    ★

    1. Shelly
      Reply

      The issue must lie with your baking sheet…what type are you using? I use thin aluminum or stainless baking sheets lined with parchment. Never thick or insulated baking sheets…this change alone will effect your cookie!

      1. Tiffanie
        Reply

        Thanks, Shelly! I’m using a round nonstick pizza sheet pan. I was reading the other comments and I’ll also try bringing them back up to room temp and see how it works out. I doubled the recipe so I have a lot of cookie dough to get rid of. My husband voiced his complaint this morning, but I swear I followed the recipe to the letter both times :-(.

  82. Kit
    Reply

    I altered the recipe a little. I didn’t have eggs so I added 1/2 cup vegetable oil and another 1/2 cup flour for extra soakage. Only 2 cups of white chocolate chips.

    So good. Best ever. My family keeps having me make a batch every week. 36 cookies come out of this easily!

    ★★★★★

  83. Molly
    Reply

    Made these tonight. The cookies look good but maybe it’s the grocery store brand of white chocolate chips I bought that aren’t doing it for me 🙁 They’re a tad bit too sweet. The cookie itself needs something. I just taste sweet white chocolate overload.

    ★★★

  84. Thomas Sapp
    Reply

    I really wish this and other recipes would specify using salted or unsalted butter! I only use unsalted butter and add additional salt, if neededYou may have “tweaked” this recipe to make it work better but PLEASE indicate whether to use salted butter it not…makes a HUGE difference. I will make these once I get a reply. Thanks!

  85. kayjay
    Reply

    I rarely eat white chocolate chip cookies because of the macadamia nuts. Hate those! Whose idea was it to put them in cookies? Glad I found your recipe, gonna give it a try.

  86. Gina
    Reply

    These are hands down the best white chocolate chip cookies ever! Made them a few weeks ago for my neighbors and they ask almost everyday when I’m going to make them again. The description above is NOT an exaggeration! These are awesome!

  87. Dever
    Reply

    My daughter, home from college, wanted white chocolate chip cookies. I made these and they are truly THE BEST! My daughter and husband cannot stop telling me how great they are. Thank you for giving me a gold star at my house!

  88. Juliette
    Reply

    I found your recipe on Pinterest after my 6 year old daughter had a friend over and they asked for dessert. All I had on hand was strawberry / white chocolate baking wafers and purple white chocolate baking wafers. I decided to call then “Tangled” cookies due to the pink and purples chips (Disney’s Rapunzel wears a pink and purple dress). Major success! Thx:)

  89. Emilie
    Reply

    Fantastic recipe!! Will make these again and again!
    For extra chewey cookies: I always add 1T Cornstarch; melt butter then cool it in fridge before adding; use room temp eggs; rotate cookies half way through cook time; & cool cookies half way on sheet and the rest on rack. And, of xourse as you said, take the cookies out before they’re fully cookies– don’t overbake!! Also, added Butterfinger bits just bc :). Thanks so much for the yummy cookie recipe, they made my girls-night complete & my roommates happy!!

    ★★★★★

  91. Vita
    Reply

    My batter was very runny. I had to add an extra cup of flour. I followed all the steps and exact measures. What could have been yhe problem?

    ★★★★★

  92. linda
    Reply

    What is the original recipe that was created before the modifications based on the comments of others? I believe it contained 3 eggs and a baking temperature of 375 degrees, but I cannot remember the rest. Thanks.

  95. Lyn
    Reply

    In the process of baking these right now and the first batch is out of the oven and a total hit! Winner! Thanks for sharing! I’ll be making these again for sure!

  96. Melissa
    Reply

    I would omit the extra salt if i were to use this recipe again. My cookies were strangely salty. If the recipe called for unsalted butter then maybe you should change it. Other than that it was a good recipe

  100. Megan
    Reply

    Im baking these right now! I’ll let you. Know how they turn out!

    They didnt flatten.. Not sure why. Ive had this problem with multiple recipes…..any ideas? I turned the oven up to 400 for the next dozen…

    1. JoJo
      Reply

      Try different pans/sheets. When I bake them on a shiny metal sheet pan, they flatten, but when I use a dark non-stick pan, they stay poofy.

  101. Debbie
    Reply

    This is a fantastic cookie dough recipe! Thank you for sharing ! I added macadamia nuts and white chocolate covered Reeses peanut butter cups…….YUM

  104. Ashley
    Reply

    I tried these today, and they were fantastic! They were perfectly chewy and the sweetness was spot on. It tastes awesome even without the white chocolate chips!

  108. Leo
    Reply

    I am the Biggest white chocolate fan one could meet and I thought I was the only one til I found this recipe and reviews I am so very happy! A recommended brand of chocolate to use? I love how sweet and white chocolatey these will be! Will be making these for Valentines Day for sure! Thank you!!!!!!

  109. Melissa
    Reply

    Hands down, worst cookies I’ve ever tasted. As many of the comments said, they were huge and cakey, not at all chewy. Worse, there is FAR too much vanilla. I didn’t even use as much as it calls for and still, it’s all you can taste. Can’t even taste the white chocolate. What a waste. All 30 of them went in the trash. Can’t even pawn these off at work. So so awful.

    ★

  110. Debbie
    Reply

    These cookies are so good! My in-laws request these specific ones whenever I have to bring cookies to a family event now. They’re easy and super yummy!

    ★★★★★

  111. Julia
    Reply

    Just made these today, in hopes of using them for a fundraiser bake sale. They turned out horribly. First of all, the amount of white chocolate was ridiculous to me, way too much white chocolate per each cookie. Secondly, they all started to burn on the bottom while the top was very undercooked. We used parchment paper at this point and it helped a bit. I will not be using these cookies for the bake sale. They are an embarrassment.

    ★

    1. Shelly
      Reply

      So sorry you had this experience! In the directions it does specify to use parchment paper when baking. I make this recipe all the time and have never had an issue. The base cookie recipe is fairly standard, so I’m not sure what could have gone wrong. Possibly your oven heats a little high? Just trying to brainstorm what could have happened!

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  113. Chantal
    Reply

    I made these and they were amazing! I want to make them again but my friend hates white chocolate, so I wanted to make half white and half normal. I know nothing about baking – can I take half of this dough and roll in some normal chocolate to appease my weirdo friend that hates white chocolate? Thanks so much!

    ★★★★★

    1. Shelly
      Reply

      Just divide the dough in half before you stir in the white chocolate. Use half the amount of white chocolate in one of the halves and semi-sweet chips in the other half ad bake as usual!

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