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 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.
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
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. 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.
Elle Booth says
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.
Jessica Holmes says
Hi Elle, all purpose flour is the same as plain flour so that will work perfectly!
Elle Booth says
And still use the baking powder also?
Jessica Holmes says
The baking soda? Yes that’s right
Jenna Koyukuk says
How much baking powder?how much baking powder?
Jessica Holmes says
Hi Jenna, this recipe called for 1/2 teaspoon of baking soda, not powder.
Shirley says
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.
Jessica Holmes says
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.
Madeleine says
These are amazing. Followed the recipe as written and they were perfect. The family all loved them. Definitely will make them again.
Jessica Holmes says
Aw love hearing that! Thanks for trying one of my recipes Madeleine!
Nick Giraldo says
They came out perfect and my brother adored them, already saved the recipe and definitely making them again. Thanks for the recipe!
Jessica Holmes says
Yesss!! Love hearing that Nick!
Melissa says
Not sure yet how they’ll turn out… the batter seems really thin/ watery?
Jessica Holmes says
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?
Margaret says
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.
Jessica Holmes says
Yaay! So glad you liked them Margaret! And I think you have to enjoy at least one while they are still warm 😉
Cyrisse Owusu says
I’m making it right now. Is it ok that I melted my butter. It smells soo good
Jessica Holmes says
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.
Heather says
Cookies turned out absolutely perfect!
Jessica Holmes says
Yay! Thanks for the lovely feedback Heather!
Madelyne Morrissey says
Fun to make with my daughter! Will be making again
Jessica Holmes says
Yay! So glad you liked them Madelyne!
Ren says
This recipe is perfect. Quick and delicious little cookies
Jessica Holmes says
Yaaay! Thanks Ren!
Hannah says
I have a question, is the sea salt optional, or required?
Jessica Holmes says
Definitely optional Hannah!
Charlotte says
I made these today for a birthday treat for my husband and they are absolutely delicious! Best cookie recipe I have used, thanks! 🙂
Jessica Holmes says
I love hearing that! Thanks Charlotte!
Char says
Made them today with the kiddies and they lasted a whole 15 mins until they were all gone! Love them 😊
Jessica Holmes says
Yaaay! Love hearing that! 🙌🏻
Liberty Kondik says
I doubled the recipe, added coconut and walnuts, and omg, everyone loved them! Great start off cookie recipe that can be added to.
Jessica Holmes says
So glad you enjoyed them Liberty! I love the idea of adding coconuts and walnuts! 💕
Laurel says
Just curious about temperature. Most cookie recipes say 350 degrees. Does 360 cook them faster?
Jessica Holmes says
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!
Natalie says
I love white chocolate chip cookies! These look so delicious!
Jessica Holmes says
Thanks Natalie!