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.
Julie Beal says
My first attempt and they were delicious, thank you for the yummy recipe
Jessica Holmes says
So glad you enjoyed them Julie!
Anna says
Love these. Can they be frozen?
Jessica Holmes says
Hi Anna, yes you can freeze the cookie dough and bake on demand.
Jordin Jamison says
Amazing! Love the Sea Salt touch!
Jessica Holmes says
Yay! Glad you enjoyed them!
Anne says
Made these tonight they’re delicious and turned out perfect! Usually dread making cookies but these turned out so good, thank you ☺️
Jessica Holmes says
Aw love hearing that Anne!
Abbey says
This is so amazing 😉
Dave D Harsh says
i think i did everything right and it did not taste good,but i will do it again.
Jessica Holmes says
Sorry to hear you didn’t enjoy them Dave.
Rutuja says
The recipe looks super!! Can’t wait to try it out.
Planning to bake these for my grandma but she’s turned vegetarian. Can I skip the egg, or is there a substitute I can use?
Jessica Holmes says
Hi, excited you are going to try these! I’m sorry but I haven’t tested the recipe without eggs so I can’t say.
Vella says
I also used a frosting recipe made from scratch:Reddiwhip,powdered sugar and chocolate chips.(white🙂)
Jessica Holmes says
Glad you enjoyed them Vella!
Maneka says
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 ?
Jessica Holmes says
Hi Maneka, you could reduce the sugar by 1/4 cup if you like .
Vella says
First time making this recipie-definitely making it again!
Jessica Holmes says
Awesome! Glad you enjoyed them Vella!
Celeste says
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!
Jessica Holmes says
Hi Celeste, yes I recommend using baking soda.
Sophie says
Will the dough be okay to chill on the fridge for a few days before baking? Or will this effect the final product badly?
Jessica Holmes says
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.
Sharon says
Lovely recipe! Made this for my son’s birthday. Went down a storm! Thank you x
Jessica Holmes says
Love hearing that! Thanks Sharon!
Deniz Ahmed says
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
Jessica Holmes says
Aw love that Deniz! Thank you for the kind feedback!
Azeb says
The best Chcolet cookie we made it today with my two boys and we love it. Very easy and simple. Thank you.
Jessica Holmes says
So happy to hear that!!