Do I need to flatten the cookies before baking?

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.

Do I need to chill the cookie dough?

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.

Can I use chocolate chunks instead of chocolate chips?

Absolutely! You can use chopped chocolate, chocolate chunks, pieces or chips - whatever you prefer.

White Chocolate Chip Cookie Recipe (Quick and Easy)

Name: White Chocolate Chip Cookie recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
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

Prep: 20 minutesCook: 12 minutesTotal: 32 minutes

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

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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.

Watch How To Make It

Nutrition Information

Serving Size: 1 cookie Calories: 216 Sugar: 16.3 g Sodium: 228.9 mg Fat: 10.6 g Carbohydrates: 27.8 g Protein: 2.7 g Cholesterol: 33.2 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: DessertCuisine: American