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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PinDescription
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 the oven to 180 C (360 F). 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
Is plain flour a must or am i able to substitute it for self raising flour? If its not recommended what about all purpose flour.
Hi Elle, all purpose flour is the same as plain flour so that will work perfectly!
And still use the baking powder also?
Yes that’s right
How much baking powder?how much baking powder?
Hi Jenna, this recipe called for 1/2 teaspoon of baking soda, not powder.
Hi, Jessica. Thanks for the recipe! My cookies didn’t flatten out like yours…they stayed in mounds. Any ideas? They are absolutely delicious, though.
Hi Shirley, so glad you enjoyed the cookies! The most common reason for cookies not flattening when baking is adding too much flour (I always recommend using a weight scale to get the exact measurements). The temperature of your butter may also have been a bit cold- which can happen if you refrigerated the dough at any point. Any baking substitutions (such as using margarine instead of butter) can also affect the results. Hope that helps a little! Feel free to email me at hello@sweetestmenu.com if you want to trouble shoot further.
These are amazing. Followed the recipe as written and they were perfect. The family all loved them. Definitely will make them again.
★★★★★
Aw love hearing that! Thanks for trying one of my recipes Madeleine!
They came out perfect and my brother adored them, already saved the recipe and definitely making them again. Thanks for the recipe!
★★★★★
Yesss!! Love hearing that Nick!
Not sure yet how they’ll turn out… the batter seems really thin/ watery?
Hi Melissa, that doesn’t sound right. I don’t know why the batter would be thin and watery as there are no liquid ingredients in the recipe. Did you make any changes to the recipe?
Just made them and they look amazing ! I just need to wait for them to cool.. did I mention patience isn’t one of my virtues lol.
★★★★★
Yaay! So glad you liked them Margaret! And I think you have to enjoy at least one while they are still warm 😉
I’m making it right now. Is it ok that I melted my butter. It smells soo good
Hi Cyrisse, if you melted your butter, it’s likely you will need to chill the dough before baking because they will spread more in the oven.
Cookies turned out absolutely perfect!
★★★★★
Yay! Thanks for the lovely feedback Heather!
Fun to make with my daughter! Will be making again
★★★★★
Yay! So glad you liked them Madelyne!
This recipe is perfect. Quick and delicious little cookies
★★★★★
Yaaay! Thanks Ren!
I have a question, is the sea salt optional, or required?
Definitely optional Hannah!
I made these today for a birthday treat for my husband and they are absolutely delicious! Best cookie recipe I have used, thanks! 🙂
I love hearing that! Thanks Charlotte!
Made them today with the kiddies and they lasted a whole 15 mins until they were all gone! Love them 😊
Yaaay! Love hearing that! 🙌🏻
I doubled the recipe, added coconut and walnuts, and omg, everyone loved them! Great start off cookie recipe that can be added to.
★★★★★
So glad you enjoyed them Liberty! I love the idea of adding coconuts and walnuts! 💕
Just curious about temperature. Most cookie recipes say 350 degrees. Does 360 cook them faster?
Hi Laurel, here in Australia we use Celsius temperature so most cookies are baked at 180C which translates to 356F. Which is why I’ve specified 360F. You’re welcome to use the temperature you’re most familiar with though. You’ll be able to tell when the cookies are ready by their golden colour and crispy edges. Hope that helps!
I love white chocolate chip cookies! These look so delicious!
★★★★★
Thanks Natalie!