Move over, classic chocolate chip cookies! These White Chocolate Chip Cookies are here to steal the show! With the same chewy, brown sugar base you love from the OG, but with the buttery creaminess of white chocolate for a sweet twist.
You guys loved my recipe for Chocolate Cookies with White Chocolate Chips, so I thought: let’s make another cookie with white chocolate, and this time, keep it super simple.
Just 8 ingredients, 20 minutes, and one bowl! As a mom-on-the-go who loves a sweet treat, these ultra-easy and uber-delicious cookies tick all my boxes! Because the best bakes don’t overcomplicate things, and this recipe proves it.
Homemade White Chocolate Cookies Ingredient Highlights
I always prefer baking with unsalted butter and adding my own salt to give myself a little more control over the contents. That being said, you can absolutely use salted butter and just omit the added salt.
What’s more important is that the butter is softened. Not melted, not too solid, just perfectly softened. For help, see How to Quickly and Easily Soften Butter.
Any white chocolate chips or even a bar of white chocolate chopped up will work. In the cookies pictured, I used Nestle White Chocolate Chips.
Light brown sugar is my preference, but you can also use dark brown sugar here. Make sure it’s tightly packed.
Tips and Tricks for Cookies with White Chocolate Chips
How I Make Cookie Dough in One Bowl
Pretty much all my cookie recipes require just one bowl for quicker baking and easier clean up. This just means you have to pay a little more attention to when your adding each ingredient.
Start with just the butter and sugar. Use a hand mixer on high to beat it together until it’s creamed. Don’t move on until its well-combined. This will give you a light and airy base for an overall chewier outcome for your cookie.
Next, in goes the vanilla extract and egg. Mix until just combined before adding the flour, baking soda, and salt. You’ll have a thick dough that’s just shy of crumbly. Fold in the white chocolate chips last.
I typically advise you to keep a handful of chips aside to push into the top of the cookies before adding them to the oven, but there’s no need here.
These are absolutely packed with white chocolate, deeming that extra step unnecessary. Plus, keeping the chips ensconced in the dough will keep the white chocolate from burning in the oven.
How I Store Leftover White Chocolate Chip Cookies and Dough
I usually bake only as many cookies as I need at one time and save and freeze the rest of the dough. That way, I can bake fresh cookies whenever I want them!
Simply shape the dough into cookies and store them in a freezer-safe bag for up to 3 months.
You can bake them straight out of the freezer, adding a few extra minutes to the baking time if need be.
As for leftover baked cookies, I store them in an airtight container for about a week.
Pro tip: To keep homemade cookies nice and chewy, you can store a piece of bread with them (perfect use for the end piece!). The bread creates a humid environment and keeps your cookies moist.
You can extend that time by a few days by storing them in the fridge. Baked cookies can also be frozen for up to a year!
Chewy White Chocolate Chip Cookies
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Large Cookie Scoop optional
- Reusable Baking Mat optional
Ingredients
- ½ cup unsalted butter, softened (½ cup = 1 stick)
- 1 cup light brown sugar (tightly packed)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F and line a large 18×26-inch baking sheet with parchment paper or a silicone baking mat.
- To a large mixing bowl, add the butter and sugar and use a hand mixer to cream together until well-combined and airy.1 cup light brown sugar, ½ cup unsalted butter, softened
- Add the vanilla extract and egg and mix to combine.1 teaspoon vanilla extract, 1 large egg
- Combine the flour, baking soda, and salt. Use a rubber spatula to scrape any dry ingredients stuck to the sides of the bowl and integrate it into the dough.1 ¾ cup all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt
- Use the spatula to fold in the white chocolate chips.1 cup white chocolate chips
- Use a large cookie scoop or 4 tablespoons of dough to form your cookies, adding them to your prepared baking sheet. Leave room for some minor spreading. I usually just bake 6 at a time.
- Bake for 10-12 minutes on the top rack. They will continue to bake as they cool. I like to leave them slightly underbaked so they are a little doughy in the center when they cool and solidify. Enjoy!
Pro Tips
- You can freeze excess cookie dough before baking it to give you fresh baked cookies every time when the craving hits! Just bake them straight out of the freezer (you may need to add a few minutes).
Video
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