White Chocolate Chip Cookies

Soft & chewy White Chocolate Chip Cookies whip up in minutes for a perfectly dunk-able treat ideal for sharing.

If you are a fan of white chocolate, you will love these simple and tasty White Chocolate Chip Cookies. Try White Chocolate Snickerdoodles and White Chocolate Crackles for more tasty white chocolate cookies!

A twist on a classic

I love a good chocolate chip cookie – well any cookie really.

Cookies are the perfect sweet treats for whipping up in a flash and sharing with those you love just because or for parties and functions.

I love taking my tried and true cookie base and changing things up. Of course, I would have a version that include white chocolate since it’s one of my favorite flavors!

In fact, I have several variations of white chocolate chip cookies that I love: White Chocolate Butterscotch Chip Cookies, White Chocolate Snickerdoodles, and Triple Chocolate Chip Cookies just to name a few!

These White Chocolate Chip Cookies are so simple to whip up and are loved by the whole family since we all love white chocolate.

how to make white chocolate chip cookies

WET INGREDIENTS. Cream butter, oil and sugars in stand mixer (or with hand mixer in a large bowl). Add eggs and beat until fluffy.

DRY INGREDIENTS. Add baking soda, salt, baking powder, vanilla extract and flour and stir until incorporated.

FOLD + SHAPE. Fold in white chocolate chips. Scoop out cookie dough with medium cookie scoop, roll into balls and place onto lightly greased baking sheet (lining with parchment paper works, too).

BAKE. Bake in the oven at 350 for 8-10 minutes. Place onto wire racks to cool, and add any more chips on top while warm.

Tips + Variations

• For a chewier cookie use ½ cup white sugar and 1 ½ cup brown sugar.
• For a crispier cookie use 1 ½ cup white sugar and ½ cup brown sugar.
• Using room temperature eggs will help them incorporate better.
• Scoop and level when measuring the flour. Too much flour will produce a dense and drier cookie.  
• Use a cookie scoop to help make more uniform cookies. 
• Make them Mini: Use a mini cookie scoop and bake for 5-6 minutes. 

Chilling the dough: This recipe doesn’t call for chilling the dough, but you absolutely can.  Colder dough doesn’t spread as much which will yield a puffier cookie. They will also take on a crisper outside while keeping a soft center. You may need to add 1-2 minutes to the bake time to ensure the center still gets cooked adequate. 

Topping the Cookie: When I bring cookies to an event they look so pretty that many people ask what bakery I bought them from. The trick for picture perfect cookies is super simple:

• Once I place the dough balls on the cookie sheet I like to add 5 white chocolate chips to the tops. As the dough bakes the cookies spread the chips out whole keeping them nestled right on top.

Storing Info

STORE the Dough:

• Make the dough ahead of time and store it covered in the fridge for 3-4 days.
• To freeze the dough, shape the dough into balls and place them on a baking sheet. Stick the sheet in the freezer. Once the dough is solid, transfer them to a freezer safe Ziploc. You can also roll the dough into 1-2 logs. Wrap with plastic wrap and again with foil. Dough can last in the freezer for 3-4 months. 

STORE Baked Cookies:

• Allow cookies to cool before storing them in an airtight container. At room temperature they’ll last for 3-5 days. Placing a piece of white bread into the container will help keep them soft longer.
• Place them together in a Freezer Ziploc for up to 6 months.

For more Cookies, try:

• Nestle Toll House Cookies
• Triple Chocolate Chip Cookies
• White Chocolate Macadamia Nut Cookies
• Oatmeal Chocolate Chip Cookies
• Chewy Chocolate Chip Cookies
• Italian Cookies