Perfect White Chocolate Chip Cookies made completely from scratch. Crisp on the edges, gooey in the centre, these chewy cookies are packed with white chocolate chips. There’s no chilling the dough, so these cookies are ready to eat in under an hour.
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.
There’s no need to chill the cookie dough, so these White Chocolate Chip Cookies are ready to eat in just 30 minutes.
why you will love these cookies
- Expect buttery cookies that are soft and chewy
- They’re bursting with white chocolate chips
- There’s no need to chill the dough
- The cookies are ready to eat in just 30 minutes
- You can easily make the cookie dough ahead of time
recipe testing
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 White Chocolate Chip Cookie recipe. 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. It also means the cookies have delightfully chewy edges.
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.
ingredients
You only need a handful of pantry staples to make these White Chocolate Chip Cookies. Here are all the ingredients you’ll need to make a batch:
- Unsalted butter
- Brown sugar
- Caster sugar: Or granulated sugar.
- Vanilla extract
- Egg
- Plain flour: Or all purpose flour
- Baking soda
- White chocolate chips: This recipe is extremely versatile – you can use whatever chocolate chips you fancy. Swap the white chocolate chips for milk chocolate chips, peanut butter or butterscotch chips.
- Sea salt
HOW TO MAKE WHITE CHOCOLATE CHIP COOKIES FROM SCRATCH
Here’s a brief overview of how to make White Chocolate Chip Cookies at home. For ease, it is recommended that you use a stand mixer or hand-held electric mixer. Detailed instructions are included in the recipe card below.
- In a large bowl, use an electric mixer on medium speed to combine butter and sugars.
- Add vanilla and egg and mix just to combine.
- Add flour and baking soda and mix until a soft cookie dough forms. Finally, stir through chocolate chips.
- Scoop cookie dough and roll into balls using the palm of your hands.
- Place on prepared trays and bake until golden. Sprinkle warm cookies with sea salt.
recipe tips
- Make sure your butter is at room temperature: It shouldn’t be too soft or wet, but not fridge cold. If it’s too soft, your cookies will spread too much in the oven.
- Use both caster sugar and brown sugar: Caster sugar (or you can use granulated sugar) add sweetness and helps to form crispy edges, while brown sugar gives a more caramel-like flavour and extra chewiness.
- Try not to overbake your cookies: Cookies firm up as they cool, so it’s ok to take them out of the oven even when they look slightly underdone – especially if you prefer a soft and chewy cookie.
storing leftovers
Keep leftover cookies in an airtight container at room temperature for up to 5 days.
Make ahead: You can make this cookie dough ahead of time. Simply cover and keep in the fridge, then bring the dough back to room temperature before rolling and baking. Alternatively, you can roll the cookie dough into balls and then freeze them. Let them thaw at room temperature for 30 minutes before baking as per the recipe.
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Let’s Bake
White Chocolate Chip Cookie recipe
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 or granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg, room temperature
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 150 grams (1 cup) white chocolate chips, plus extra for decorating
- Sea salt
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays or cookie sheets with baking or parchment paper.
- In a large mixing bowl, add the butter and sugars and beat using an electric beater on medium speed for a minute or two until smooth and creamy.
- Add egg and vanilla and beat until combined, scraping down the sides of the bowl. Add flour and baking soda and beat again just until a soft cookie dough forms. Add chocolate chips and stir.
- Scoop out cookie dough (roughly 1.5 tablespoons each) into small balls and place on baking trays, leaving room for the cookies to spread. Place in oven for 10-11 minutes or until golden brown on the edges.
- While the cookies are still warm, add a few extra chocolate chips on top. Leave cookies to cool for 5 minutes before transferring to a wire rack to cool completely. Sprinkle cookies with sea salt.
Notes
White chocolate chips: This recipe is extremely versatile – you can use whatever chocolate chips you fancy. Swap the white chocolate chips for milk chocolate chips, peanut butter or butterscotch chips.
Storage: Keep leftover cookies in an airtight container at room temperature for up to 5 days.
Make ahead: You can make this cookie dough ahead of time. Simply cover and keep in the fridge, then bring the dough back to room temperature before rolling and baking. Alternatively, you can roll the cookie dough into balls and then freeze them. Let them thaw at room temperature for 30 minutes before baking as per recipe.
nickim says
Made the recipe down to the gram. Turned out great. Thanks for sharing.
★★★★★
Jessica Holmes says
So glad to hear that!
Suneeta says
I made these today, I only added 100 grams of chocolate and when baked I added a sprinkle of crushed cardamom on each instead of sea salt, they were yummy will bake again ❤️
Jessica Holmes says
That sounds magical!
Tania says
I made them and put them in the oven at 350f and put them for 11 minutes they were not done so I put more time but they were delicious
Jessica Holmes says
Thanks for the feedback Tania and so glad you enjoyed them.
Fany says
I rebake this recipe, so simple… And my kids love it.
Jessica Holmes says
Love hearing that!
Debs Davies says
My 11yr old son just made these. Added caramel buttons to them too.
★★★★★
Jessica Holmes says
That sounds amazing!
Bea says
I’ve made this recipe with white chocolate chips and macadamia nuts, rainbow sprinkles, milk chocolate chips etc and they’ve all come out great! Not too sweet and just the perfect balance between crunchy, chewy and soft. My favorite recipe so far!
★★★★★
Jessica Holmes says
That’s amazing Bea! So glad you enjoy these cookies in all forms!
Shannon says
Lovely and soft, very flavoursome! I made 8 large cookies instead of 14 smaller ones and they tasted lovely
★★★★★
Jessica Holmes says
Sounds amazing Shannon!
Anna says
Can I use bicarbonate instead baking powder
Jessica Holmes says
Hi Anna, this recipe calls for baking soda which is the same as bicarbonate of soda.
Nofar says
Made it yesterday, was EPIC!!! probably the best cookies I’ve ever made!
Thank you so much for this great recipe!
★★★★★
Jessica Holmes says
Yay! So glad you enjoyed them!
Barbara says
These sound delicious. Will they freeze ok? I need to make some cookies in advance
Jessica Holmes says
Yes Barbara, or you freeze the cookie dough and bake them fresh as needed.