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
I made this for my friend and our families and everybody absolutely LOVED them!
They turned out exactly like I wanted and taste so good. This recipe makes flatter cookies (which are the best in my opinion) and they still taste soft and fluffy! ❤️❤️❤️
SO glad you liked them!! Thank you!!
These are my absolute FAVOURITE cookies ever. I am not kidding you I have made this recipe so many times (seriously probably over 60 times) that I have it memorized. Best chocolate chip cookie recipe I’ve been able to find, hands down!
Thanks for the recipe!! Looks like people either love or hate these cookies – I LOVED them! Just finished my second batch, added a bit more flour as they spread out too much the first time, but for half batch, 1/2 cup extra flour did the job for me! I also added about 2 tbs maple syrup which made them even better in my opinion!
This is the best cookie recipe I’ve ever made!!!! Everyone that tried them said they were outstanding!!! Thank you for sharing such an easy, delicious recipe ??
So glad you enjoyed them!!
AMAZING GOOEY COOKIES!!
was dubious to start as there is some bad reviews, I took the comments into consideration and my tips are:
Unsalted butter
Pinch of salt
Half the white choc
Cut out the bicarb
They are amazingggg!!! We made milkshakes with some of the dough, had warm cookies and ice cream too.
Thank you for the great recipe
X
My cookies came out on the puffy side (more cakey than thin cookie). Here I was thinking what went wrong until I read the comments. I think the dosage on the baking powder/soda may be a bit much? Anyway not horrible but unfortunately not the best cookie in my opinion.
I think these cookies are delicious. Mine stayed puffy, too. I prefer a little flatter cookie but it’s not a big deal. I added chopped pecans because I love nuts in cookies. Also used Stevia instead of granulated white sugar. I guess with white chocolate, nuts, and a ton of butter, cutting a few calories really is a moot point. I used salted butter and the regular amount of salt called for in the recipe and I didn’t think they were too salty.
These turned out so good!!!! Instead of me using the butter as you said, my family loved the butter brown recipe I used for my cake. So I put the butter chopped it up and put in a pan on medium heat and let it simmer for 10to 15 minutes until brown it turned out so yummy. I never saw the yield so I doubled the recipe now we have 72 cookies and there are only 4 of us!!! LOL
hahaha! I will never argue with more cookies!
I didnt like the cookies that much sorry but it was too salty and thick for some reason and my mom is a
baker and she helped me this recipe wasn’t that good for me ill try another website ?
My cookies didn’t flatten very much at all. They look like little biscuits. They turned out really tasty the only other thing I’ll say is it does taste salty. Anyone else experience the same as me? I followed the recipe as closely as possible.