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 crisp 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
- Soft and chewy: Expect buttery cookies that are soft and chewy with crispy edges.
- White chocolate: They’re bursting with white chocolate chips.
- Quick and easy: There’s no need to chill the dough, so these cookies are ready to eat in just 30 minutes.
- Make-ahead: 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 most recently, a Tiramisu Cookie.
And while I’m seriously partial to a good Chocolate Chip Cookie and a Rye 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.
For something even more indulgent, try my White Chocolate Macadamia Nut Cookies.
Ingredients
You only need a handful of pantry staples to make these chewy White Chocolate Chip Cookies. Here are all the ingredients you’ll need to make a batch:
- Unsalted butter: If you choose to use salted butter, skip the salt added to the cookie dough. And make sure your butter is at room temperature.
- Brown sugar: Brown sugar adds flavour and moisture. You can use light or dark brown sugar.
- Caster sugar: Or granulated sugar.
- Vanilla extract: For flavour.
- Egg: To help bind the cookie dough and give it the perfect chewiness.
- Plain flour: Or all purpose flour.
- Baking soda: For lift.
- 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. Or you could use white chocolate chunks if you prefer more gooey chocolate pockets!
- Sea salt
How to make White Chocolate Chip Cookies
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Here’s a brief overview of how to make White Chocolate Cookies at home. For ease, it is recommended that you use a stand mixer fitted with a paddle attachment or a hand 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: For best results, use both sugars. Caster sugar (or you can use granulated sugar) adds sweetness and helps form crispy edges, while brown sugar gives a more caramel-like flavour and extra chewiness.
- Try not to overbake your cookies: Watch the bake time. 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.
- Add a few extra chocolate chips: While the cookies are warm, add a few extra white chocolate chips on the tops of the cookies.
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 balls and then freeze them. Let them thaw at room temperature for 30 minutes before baking as per the recipe.
Frequently asked questions
No. These cookies will naturally flatten out in the oven when baking. Keep them in balls and leave room on your baking tray for them to spread out.
No. You do not need to chill this cookie dough. You can roll the cookie dough and bake them straight away. However, you can chill the dough in the fridge if you want to bake them at a later time.
Absolutely! You can use chopped chocolate, chocolate chunks, pieces or chips – whatever you prefer.
More white chocolate recipes
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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 vanilla and egg and beat until combined, scraping down the sides of the bowl. Add flour and baking soda and beat again on low speed 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. Bake cookies for 10-12 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.
Nutrition Information
Rebecca Bridgeman says
How long do I need to bake these white chocolate chip cookies in the oven for?.
Jessica Holmes says
Hi Rebecca, see step 4 of the recipe card. I recommend a 10-12 minute bake time. Hope you enjoy them!
Tammy says
Delicious, turned out perfect at 10 minutes bake time, very easy to make!
Jessica Holmes says
Love that Tammy!
Perleen says
Is it okay if I dint have an electric mixer?
Jessica Holmes says
Yes! You can try and mix the butter and sugar by hand if you like. It won’t be too hard since you are starting with softened butter.
Sinead says
So easy. Thank you. However, where did I go wrong, these didn’t flatten out, stayed in the balls and were quite dry?
Jessica Holmes says
Hi Sinead, if the cookie dough balls didn’t spread (and especially if the cookies were a little dry) it would suggest that you added too much flour. Were you able to use a kitchen scale to measure the flour? It is so easy to over-measure flour when using cup measurements. Even just a tablespoon or two extra flour will make the cookies not spread and have a dry, crumbly texture. It can also indicate that your butter wasn’t sufficiently soft enough.
Sinead says
Thanks so much Jessica. Will try again and double check the flour. Good possibility the butter was the issue. Thank you
Jt Michaels says
Excellent! Because I wanted these cookies for the Winter Holidays, subbed chopped white chocolate peppermint squares. A keeper.
Jessica Holmes says
Oh gosh, that sounds amazing!
Annamarie says
Made these but had to adapt by adding more flour as mixture too sloppy. Very delicious though. Mad with chocolate chips the first time then chocolate chunks next time. Very moreish.
Jessica Holmes says
Hi Annamarie, I’m glad you enjoyed these cookies! The mixture shouldn’t be sloppy. It may just mean your butter was too warm or you over-mixed the butter and sugar. Hope that helps!
Anna says
Can I use self-raising flour instead of the all purpose flour and baking soda?
Jessica Holmes says
Hi Anna, you can! The result will be slightly different, as self raising flour has baking powder in it. It will typically make a more cakey or puffy cookie – still delicious though!
justin hoo says
family and friends can’t get enough of these cookies! They have the perfect taste and texture, and the recipe is quick and easy to follow! I literally named it as a dish because I make it every week or so!
Jessica Holmes says
Yay! I love hearing that Justin.
Katie says
Absolutely top notch! I’ve eaten 3 already!! I used white and dark chocolate and walnut pieces. Didn’t use fan-forced and used a small ice cream-type scoop. 75cm across and slightly domed. Don’t over-bake and they’re still chewy inside. Yum!!
Jessica Holmes says
Yay! So pleased you enjoyed them Katie!
Esther says
These came out so delicious 😋 thank you
Jessica Holmes says
So welcome Esther!
Chiara says
Hi Jessica! I have a couple of questions, hope you can help 🙂
If I want to double the recipe, do you suggest using 2 eggs or 1 egg and 1 yolk (since I have read the additional yolk help with chewiness)?
If I want to add some cornstarch for softness, can I do it? In case in which quantity do you suggest to replace flour with cornstarch?
If I want to marinate the dough overnight, can I let the entire dough in the fridge for a couple of hours, then form the balls and let them again in the fridge overnight? Should I then bake them straight from the fridge? And how do I proceed with freezing the dough in this case?
If wanting to experiment with add-ins, can I simply use whatever I want but keeping the total weight the same as the chocolate chips?
Thanks a lot!!
Chiara
Jessica Holmes says
Hi Chiara, I would add two eggs but if you are willing to experiment, you may find adding just an extra egg yolk works well. You can definitely add some cornstarch – even just 1 tablespoon. You won’t need to alter the flour content. You’ll be able to roll this dough into balls straight away, you don’t need to chill. So you can roll, then chill the cookie dough in the fridge until you are ready to bake. I would let the dough come back to room temperature before baking or you’ll notice that the cookies won’t spread. Some goes for freezing – roll the dough into balls and freeze. Then bring them back to room temperature to bake. And yes, you can absolutely mix-up the add-in’s! Go for it!
Chiara says
Thank you so so much for your reply! I really appreciate it! 🙂
Adding the cornstarch without reducing the flour will not make the dough too dry? Also, do you know the exact grams equivalent to 1T of cornstarch? I like to be super precise not to mess up the recipes with wrong quantities, ahah!
And if I want to add some cocoa powder in order to make the dough chocolate, how much flour/cornstarch should I swap? And should I also add some liquid/milk?
Regarding the add-ins, how can I understand the max/correct weight to add? E.g. in this recipe the is a total of 150g, in the white choc and macadamia is 150g + 70g nuts, then in rhe Smarties one is 150g + 200g Smarties, or the cranberries with 150g + 55g berries and so on 🙂
Sorry for all these questions, just trying to understand how to modify the flavours starting from your amazing base!
Thanks!!!!
Jessica Holmes says
This cookie recipe is more forgiving than say a cake recipe, so don’t worry too much. Adding an extra 10 grams of cornflour won’t make the dough dry. Creating a chocolate cookie dough requires a few more tweaks, so I’d use another of my chocolate cookie recipes as a base, like my Triple Chocolate Cookies. As for add-in’s, I’d say around 1 cup of mix-in’s is about right. Different ingredients weigh differently, so I can’t give you a weight amount there. Hope that helps!
Chiara says
Thanks so so much Jessica!! I was wondering if this recipe can be used as a base (using 210g flour + 10g cornstarch as you seggested) to make different flavours. For example, if I want a coffee base cookie, should I add some espresso powder? Or substitute some dry ingredients?
And also, if I do let’s say a cinnamon cookie, that doesn’t have mix-ins, can I just leave the mix-ins out and use the rest of the ingredients as they are? Or this would miss consistency and therefore I need to add some dry ingredients?
Thanks!!!
Jessica Holmes says
Hi Chiara, you can use this recipe as a base but you might just have to experiment with your flavour combinations. Changing the ingredients will always change the result, so you’ll just have to tinker with it to find what you like. And yes you can leave out the mix-in’s if you like but the cookies may spread a bit more.
Chiara says
Great, thanks so so much! So in that case I should add more flour to compensate the missed mix-ins?
Jessica Holmes says
No, not necessarily. More flour can result in a dry or tough cookie.