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.
These White Chocolate Chip Cookies Are Basically Magic
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.
How to Make White Chocolate Chip Cookies
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.
More Chocolate Chip Cookie Recipes
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:
The Best White Chocolate Chip Cookies
- 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
can I use dark brown sugar instead?
1 cup of butter = ? grams ?
thank you xx
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.
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.
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!!!
What does chilling the dough do? Is it ok if i chill it for 8-10 hours? D:
Yep, that will be fine! Chilling the dough gives the dough a chance to meld the flavors!
What does the chilling the dough do? is it alright if its only chilled for 8-10 hours? D:
what happened to mine
Not sure what I am doing wrong. Mine flatten out (melt) completely. Had the right temperature and lenght in the oven. Any suggestions?
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!
Love the cookies! Now do you have any tips on how to make a homemade layer cake moist?
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!
Did I do something wrong? I just took the first batch out of the oven and they are puffed up like biscuits 🙁 They taste more like bread.
That happened to me too! The cookie didn’t expand and flatten out, and turned out like a biscuit
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 🙂