Perfect White Chocolate Chip Cookies made completely from scratch. Crisp on the edges, gooey in the centre, these Chocolate Chip Cookies are packed with white chocolate chips.
Calling all white chocolate fans 💕
If you love buttery golden cookies and smooth white chocolate, you’ll fall head over heels for these perfect White Chocolate Chip Cookies. With crispy edges and soft centres, these cookies are the ultimate treat.
Served warm, with a cold glass of milk, these White Chocolate Chip Cookies are my new fave thing.
It’s no secret that I truly adore cookies. When I travel, I’m always looking for amazing cookie stores so I can try new flavours and textures. I recently developed a recipe for Chocolate Peanut Butter Cookies after tasting a similar one in Paris late last year.
And while I’m seriously partial to a good chocolate chip cookie, I realised I hadn’t shared a recipe for White Chocolate Chip Cookies. And as a big white chocolate fan, I was definitely up for the challenge.
These White Chocolate Chip Cookies come together quickly by creaming the butter and sugar. Because we are using softened butter and not melted butter, there is no need to chill the dough. This also means the cookies have delightful chewy edges – my fave.
Filled to the brim with white chocolate chips and sprinkled with sea salt, these buttery cookies are soft and sweet. If you love white chocolate, you’ll be munching on these delicious cookies for days.
HOW TO MAKE WHITE CHOCOLATE CHIP COOKIES FROM SCRATCH
- To start, you need to use room temperature butter. It shouldn’t be too soft or wet, but not fridge cold. This will make is easier to blend with the sugar.
- This recipe calls for both caster sugar and brown sugar. The caster sugar (or you can use granulated sugar) helps to add sweetness and crispy edges, while the brown sugar lends itself to a more caramel-like flavour and extra chewiness.
- A little extra vanilla extract is added for flavour and an egg to bind.
- Once you add the flour and baking soda, it’s time to mix in a whole cup of white chocolate chips – the more the merrier.
- The cookies are then baked in the oven until golden. Sprinkle with sea salt and enjoy while still a little warm.
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White Chocolate Chip Cookies
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 31 minutes
- Yield: Makes 14 cookies
- Category: Dessert
- Cuisine: American
Description
Buttery white chocolate chip cookies made from scratch.
Ingredients
- 115 grams (1 stick or 1/2 cup) unsalted butter, room temperature
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar
- 2 teaspoons vanilla extract
- 1 large egg, room temperature
- 210 grams (1 and 1/2 cups) plain flour
- 1/2 teaspoon baking soda
- 150 grams (1 cup) white chocolate chips
- Sea salt
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking paper.
- In a large mixing bowl, add the butter and sugars and beat using an electric beater for a minute or two until smooth and creamy.
- Add egg and vanilla and beat until combined, scrapping down the sides. Add flour, baking soda and beat again until a soft cookie dough forms. Add the chocolate chips and stir.
- Spoon 1.5 tablespoons of dough into small balls and place on the baking trays, leaving room for the cookies to flatten out. Place in oven for 10-11 minutes or until golden brown on the edges.
- Leave to cool for 5 minutes before transferring to a wire rack to cool completely. Sprinkle with sea salt.
Nutrition
- Serving Size: 1 cookie
- Calories: 216
Keywords: White chocolate chip cookies, Chocolate chip cookies
I also used a frosting recipe made from scratch:Reddiwhip,powdered sugar and chocolate chips.(white🙂)
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Glad you enjoyed them Vella!
I made it today and came out really good . But I was wondering if I could reduce the sweetness a bit because my son doesn’t like to eat too sweet . So how can I reduce the sweetness? Shall I add less sugar to it ?
Hi Maneka, you could reduce the sugar by 1/4 cup if you like .
First time making this recipie-definitely making it again!
Awesome! Glad you enjoyed them Vella!
I made this recipe but used baking powder instead of baking soda (tripled the amount) and the cookies didn’t spread at all! They looked more like buns- round and puffy 🙁
Will try using baking soda next time!
Hi Celeste, yes I recommend using baking soda.
Will the dough be okay to chill on the fridge for a few days before baking? Or will this effect the final product badly?
Hi Sophie, you can chill the dough before baking. I just recommend bringing it back to room temperature before baking otherwise the cookies may not spread.
Lovely recipe! Made this for my son’s birthday. Went down a storm! Thank you x
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Love hearing that! Thanks Sharon!
We have been trying different cookie recepies with my son during lockdown days. This, was the best out of all the ones we have tried. Thank you for a wonderful recepie. We loreally enjoyed eating them as a whole family
Aw love that Deniz! Thank you for the kind feedback!
The best Chcolet cookie we made it today with my two boys and we love it. Very easy and simple. Thank you.
So happy to hear that!!
The cookies tasted amazing however they were much flatter than yours when they came out – any tips?
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Hi Liz! So glad you enjoyed them! Yes that can happen for a number of reasons, such as your butter being too soft (it shouldn’t be too squishy or melted), not adding enough flour (if you didn’t, try measuring the flour with a kitchen scale), putting your cookie dough on a hot baking tray or using all white sugar (instead of a mix of caster and brown). Next time, do one tester. If it’s too flat, pop your cookie dough in the fridge for 30 minutes and try again. Hope that helps a little!
Hi .i was wondering if we can skip the brown sugar and not add it to the mix. Will that make the cookies any different?
Hi, yes brown sugar adds taste, colour and texture. If you don’t want to add it, I recommend replacing it with caster or granulated sugar.
I loved this recipe and it was good to make during quarantine. They tasted and looked amazing. Thank you for the recipe.
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Aw so glad you enjoyed them Anna!!
Hi Jess, fab recipe, go down a storm every time i bake these cookies! Just wondering, can I freeze the cookies once baked and cooled? Assuming I can but, just checking in case you don’t think this wise.
I generally batch bake and freeze a lot of another time (saves having to bake each time 🤭).
Thank you,
A
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Hi Anna! Glad you like them! You can but it can be ever better to freeze the cookie dough and then bake them fresh when needed? Nothing like a fresh out of the oven cookie!
Such a good recipe! Cookies look at taste amazing!
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Aw so glad you enjoyed them Laura!
I just made these but they do not look anything like the photo. Should the balls of dough not be flattened with a fork first? They do taste lovely, just don’t look like yours.
I just realised I missed an ingredient! I was putting all the ingredients away and then I saw the …brown sugar! Oops! That might be where we went wrong.
Hi Lynsey, the cookies should spread out naturally in the oven when baked. Definitely missing out on the sugar can have an effect so add that in next time. The main reason cookies don’t spread in the oven is adding too much flour – if you didn’t this time, try measuring the flour by weight to ensure accuracy. If your butter wasn’t softened or you chilled the dough at all, this can also effect the cookies ability to spread. Hope that helps!
Are these cookies more gooey or would you say they’re chewy?
Hi Lucy, I’d say chewy!
They look soooo good! No need for store-bough cookies anymore!
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So glad you like them!
hi there. I don’t have plain flour can I use selfraising please
Hi Jo, I haven’t tried myself so I’m not sure! If you do try it, let me know how it goes!
I have self-raising flour as well, did it work fine?
Never made biscuits before..Will definitely make them again. Delicious!
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So glad you enjoyed them June!
Fantastic easy recipe to make with the kids or in a hurry. Delicious cookies after baking too! Many thanks
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Love that, so glad you enjoyed them Zoe!