These rich, buttery white chocolate chip cookies are a must-try for any classic cookie lover. Soft, chewy, incredibly easy to make (and jam-packed with white chocolate chunks), they’re almost too good to be true.
If you love classic cookies done right, these white chocolate chip cookies are about to steal your heart. Rich, buttery, and irresistibly delicious, each bite is bursting with creamy, melty white chocolate chunks. And the texture on these bad boys!? Get out of here! They have this tender, chewy center and perfectly crisp edges that’ll have you reaching for seconds before you’ve finished your first.
I love how easy these cookies are to make. No fancy ingredients or complicated steps required. With one bowl and a few simple steps, you’ll have bakery-worthy cookies ready in no time. Offer them alongside my Salted Brown Butter Chocolate Chip Cookies and these Copycat Crumbl Chocolate Chip Cookies, and you’ll have the ultimate cookie spread.
Wondering, “Why this cookie recipe?” Let me tell ya:
- Rich, buttery flavor. Every bite of one of these cookies is pure heaven with rich, buttery dough wrapped around luxuriously smooth, melty white chocolate—a true treat for the taste buds.
- Irresistible texture. Soft and chewy on the inside, with just the right amount of crispness around the edges, these cookies have an impossible-to-resist texture second to none.
- Classic and simple. While many white chocolate chip cookies get bogged down with extras like macadamia nuts or coconut, these are nice and simple. Just white chocolate chips folded into glorious cookie dough. Plus, they’re SO easy to make. You’ll only need one bowl!
What You’ll Need
I love that this recipe uses staple ingredients that you may already have in your kitchen. Here’s what you’ll need. Be sure to scroll to the recipe card below for exact measurements.
- Butter – The butter should be at room temperature. It won’t cream well with the sugars if it’s too cold or too melted. I opted for unsalted butter, although you could use salted butter if you leave the kosher salt out of the dry ingredients.
- Sugar – I use a combination of light brown sugar and granulated sugar, but you could incorporate a little dark brown sugar for a deeper, more molasses-y flavor.
- Large eggs – It’s best if the eggs are at room temperature. They will mix more easily into the batter.
- Vanilla extract – To add a little depth to the flavor profile. I’ll occasionally do a tiny splash of almond extract as well if I’m feeling fancy.
- Kosher salt – You need a little salt here to break up the sweetness of the cookies.
- Leavening agents – I use baking soda and baking powder for the perfect rise.
- Flour – All-purpose or your favorite 1:1 gluten-free flour will work.
- White chocolate – You can roughly chop a white chocolate bar into chunks or use white chocolate chips.
Here’s a quick rundown of how to make these easy one-bowl cookies. Check out the recipe card at the bottom of the page for more thorough instructions.
- Prep. Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Combine the wet ingredients. Cream together the butter and sugars on medium speed for 2 minutes. Then, on low speed, mix in the eggs and vanilla. Beat on medium speed for 20 seconds.
- Add the dry ingredients. On low speed, mix in the salt, leavening agents, and flour.
- Fold. Fold in the white chocolate chunks.
- Bake. Form 2 tablespoon-sized dough balls and arrange them on the baking sheet, 2 inches apart. Bake for 8-10 minutes.
- Cool. Cool on the baking sheet for a few minutes before transferring to a wire rack.
Tips for Success
Ready or not, here come some pro baking tips that will help you make the best white chocolate chip cookies ever:
- Room temperature butter. Let the butter come to room temperature before you begin. If it’s too cold (or too melted), it won’t cream properly with the sugars (see my next point).
- Don’t skimp on creaming time. Creaming together the butter and sugars incorporates air into the dough, which helps keep the cookies from turning out overly dense. So, don’t cut this time short. Beat the mixture on medium speed for 2 minutes or until it has significantly lightened in color and become almost fluffy.
- Measure with care. Using too much (or too little) flour can have a negative impact on the texture of these cookies. So, use a food scale. If you don’t have one, spoon the flour into the measuring cup/s so that it heaps over the top. Then, level the flour off.
- Don’t over-mix. When mixing the dry ingredients into the dough, do so just until everything is incorporated. Mixing past this point can cause the glutens in the flour to overdevelop, resulting in tough, overly dense cookies.
- Use a cookie scoop. Ideally, all of your cookie dough balls will be the same size, so they all finish baking at the same time. I like to use a 2-tablespoon cookie scoop to get it right.
- Leave room for spreading. Leave a couple of inches between each cookie dough ball so they don’t spread out into each other.
- Don’t over-bake. Bake just until the cookies start to turn golden around the edges. If you bake for much longer, the cookies will turn out dry and crumbly instead of moist and chewy.
How to Store
- Countertop. Once fully cooled, seal the cookies in an airtight container. They’ll keep at room temperature for up to 5 days.
- Freezer. Seal the fully cooled cookies in a freeze-safe airtight container and store them in the freezer for up to 3 months. Allow them to thaw at room temperature before serving. You can also store the cookie dough balls in a freezer bag in the freezer. Bake them straight from frozen as you normally would. Just add a couple of minutes to the cook time.
I do not recommend storing these cookies in the fridge. They will dry out.
Looking for more fun recipes to satisfy your sweet tooth? Here are a few more cookie jar favorites you’ve got to try for yourself:
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 36 Cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These are the Best White Chocolate Chip Cookies ever! Buttery and soft cookies loaded with white chocolate chunks and crisp around the edges. An easy dessert that’s sure to become your family’s favorite white chocolate chip cookie.
Ingredients
- 1 cup butter, room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 tablespoons vanilla extract
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 teaspoon 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
- Preheat oven to 350° and line an baking sheet with parchment paper, set aside.
- 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.
- Form dough into heaping tablespoon sized balls (I used a 2 Tbsp cookie scoop), placing 2 inches apart on baking sheet.
- Bake for 8-10 minutes until golden around edges. Don’t over-bake.
- Allow to cool on baking sheet for 3-5 minutes before transferring to wire rack to finish cooling.
Nutrition
- Serving Size: 1 Cookie
- Calories: 162
- Sugar: 15.5 g
- Sodium: 102.6 mg
- Fat: 7.7 g
- Carbohydrates: 21.7 g
- Protein: 2.4 g
- Cholesterol: 13.4 mg
Bad recipe. All family members agree. Some are experienced bakers. Too much butter and butter should be unsalted. Amazing so many stand behind this recipe…
I want to make these, but Is the vanilla a typo? Did you mean teaspoons? Even that sounds like a lot.
Also, what brand of chocolate do you use?
Nope, the vanilla is correct! BUT of course you can use less if you’re worried and add more if you want!. I used Ghirardelli 🙂
just getting ready to make these and will let you know how they are but I love white chocolate chips. I also love cookies.
I followed the recipe exactly and mine came out noticeably salty (even with unsalted butter).
My first batch puffed up and was soft but too thick for my liking. I flattened the second batch by hand with a piece of parchment paper and they stayed nice and flat.
I didn’t hate the cookies, but I’ll be sure to go easy on the salt next time. Not sure if I want to give these to my coworkers tomorrow…
I swear I love how u wrote this <3 so normal and down to earth! I know your a good person just by reading this.
I stopped and gave you 5 stars before even starting, because this HAS to be awesome, because you are part of the rare manority that says “NUTS SUCK!” It is a hard place to be. (Except peanut butter of course, but ai don’t think that counts). Thank you for providing as many nutless recipes as possible! Yay!
I just tried these cookies and they really are ‘The best white chocolate chip cookies’. They have such a wonderful milk toffee like taste to them!
This recipe is definitely one you want to keep making!
So glad you liked them!!
self rising flour or all purpose?
all purpose 🙂
These are literally the best cookies I have ever had. I hate that they always call for those gross nuts. I would say if you are using salted butter, then don’t add in the additional salt. They are so awesome!!!
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!
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!
Thank you so much!
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.
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!