White Chocolate Chip Cookies

Calling all white chocolate fans 💕 If you love buttery golden cookies and creamy 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. They taste reminiscent of sweet Subway Cookies. The kids will love to make them and it’s a really versatile base recipe so you can make it your own.

Why you will love these cookies

• Soft and chewy: Expect buttery cookies that are soft and chewy with crispy edges.
• Easy mix-in’s: Use white chocolate chips or any chocolate chips you like! You can also use this recipe as a base cookie dough for any of your favourite mix-ins.
• 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. See the freezer instructions below.

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. I adore my White Chocolate Rocky Road and my White Chocolate Mud Cake.

While my Classic Chocolate Chip Cookies use melted butter, these White Chocolate Chip Cookies come together quickly by creaming the butter and sugar. It makes the cookies have delightfully crispy edges and it also means there is no need to chill the dough.

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.

You only need a handful of pantry staples to make these chewy White Chocolate Chip Cookies. Here are the key ingredients you need to make a batch, including any substitutions you can make.

• Unsalted butter: This recipe calls for softened butter. If you are in a pinch, you can microwave the butter until softened but not melty (otherwise the cookies will spread too much as they bake). If you choose to use salted butter, skip the salt added to the cookie dough.
• Brown sugar: Brown sugar adds flavour and moisture. You can use light or dark brown sugar.
• Caster sugar: I love the combination of both white sugar and brown sugar in my cookies. Caster sugar or granulated sugar helps to create those crispier edges and also helps the cookie dough spread in the oven as it bakes.
• Plain flour: You will need plain flour or all purpose flour for this recipe.
• Baking soda: Baking soda, also know as bicarbonate of soda, is what will give these cookies lift. I find it helps create a more crispy (but still soft) cookie, whereas baking powder results in a more cakey cookie.
• 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

Jess’s expert recipe tips

1. 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.
2. 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.
3. 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.
4. Add a few extra chocolate chips: While the cookies are warm, add a few extra white chocolate chips on the tops of the cookies. 

Storage and make-ahead instructions

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 and freeze it. Roll the cookie dough into balls and then place them in a ziplock bag and pop them in the freezer. Let them thaw at room temperature for 30 minutes (or overnight in the fridge) before baking as per the recipe.

More white chocolate recipes

• White Chocolate Cheesecake
• White Chocolate Mud Cake
• White Choc Raspberry Muffins
• Blueberry Cookies