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These white chocolate chip cookies are made from the base of my popular chocolate chip cookies (which have tons of five-star reviews). They stay thick and chewy AND you don’t have to chill the dough!
These are the Best White Chocolate Chip Cookies!
Perfectly soft and chewy cookies, packed with white chocolate chips? Yes, please! Since my chewy chocolate chip cookies are super popular and always get rave reviews, I had to give you a white chocolate version.
These cookies are chewy with crisp edges and soft insides. If you are a white chocolate fan, meet your new favorite cookies!
As a professional baker, I have encountered all of the many reasons why chocolate chip cookies spread too thin. You name it I’ve been there, done that, and found a way to fix it. I account for all of those potential issues in every recipe I create, and this one is no exception.
A lot of times, people run into issues with improper ratios of flour to butter and sugar. In this recipe, we make sure to properly measure the flour and use just the right amount of each ingredient. It’s all about finding the perfect balance.
You can also run into issues if you use melted butter, or skip chilling the dough. Our recipe doesn’t need to be chilled, and we use soft, not melted, butter.
Keep reading for all my best tips, including how to make these look like bakery-style cookies with white chocolate chips on the tops of the cookies after they bake!
White Chocolate Chip Cookie Ingredients
This white chocolate spin on a classic chocolate chip cookie may just convert you to white chocolate for life! Get the full recipe with measurements and instructions in the recipe card at the bottom of this post. Here’s what you’ll need:
- All-purpose flour
- Cornstarch
- Baking soda
- Salt
- White chocolate chocolate chips
- Unsalted butter, room temperature
- Brown sugar
- Granulated sugar
- Eggs, room temperature
- Vanilla extract
How to Make White Chocolate Chip Cookies
White chocolate lovers, it’s time to get excited! With just 5 minutes of prep, these white chip cookies are ready in 20 minutes tops! Keep reading for all my best tips and get the full recipe in the recipe card below. Here are the easy steps to this simple recipe:
- Prep oven and baking sheet. Preheat the oven to 350ºF and line a baking sheet with a silicone mat or parchment paper.
- Mix dry ingredients. In a medium bowl, whisk together the flour, cornstarch, baking soda, salt, and 1 cup of white chocolate chips. Set aside.
- Beat butter and sugars. In the bowl of a stand mixer or using a hand mixer, beat the butter, brown sugar, and granulated sugar on medium speed for 2 minutes, until light and fluffy.
- Add wet ingredients. Add the eggs and vanilla extract, beat for 30 seconds.
- Combine wet and dry ingredients. With the mixer on low speed, gradually add the flour mixture and mix until fully combined. The dough will be thick.
- Make cookie dough balls. Using a medium cookie scoop, form 2-tablespoon-sized dough balls and roll them between your hands to smooth. Press the remaining 1 cup of white chocolate chips onto the outside of the dough balls.
- Bake and cool. Place about 8 cookies on the prepared baking sheet, spaced apart. Bake for 10-13 minutes in the preheated oven, or until the edges are golden brown. Let the cookies cool on the baking sheet for 15 minutes before transferring them.
White Chocolate Chip Cookie Recipe Tips
For best results, follow my tried-and-true tips:
- Measuring flour correctly is key: Properly measure the all-purpose flour using the spoon and sweep method. Sticking the measuring cup straight into the bag of flour will result in too much flour to be packed into the cup, which can result in dry cookies.
- Room temperature butter: Since our recipe doesn’t call for refrigerating the cookie dough before baking it’s crucial to use soft, not melted butter. You’ll need it room temp for easier creaming of the butter and sugar.
- Make uniform dough balls for even cooking: Use a cookie scoop to form uniform balls.
- Bakery-style presentation: Press chocolate chips on the outside of the dough balls before baking for a loaded cookie presentation like the photos!
- Do not grease your cookie sheets: Use parchment paper or silicone baking mats. Greased cookie sheets encourage cookies to spread.
- Rotate cookie sheets so you don’t use a warm one: Ideally, I like to use 2 cookie sheets, so one can cool with cookies on it while the other one is in the oven. If I am using the same cookie sheet to bake all my cookies, I place it in the fridge for 2 minutes between batches.
- Keep them fresh when storing: Store these cookies in an airtight container on the counter for up to 5 days. To ensure that cookies stay soft for days, place a piece of bread in the container. The moisture from the bread will be absorbed by the cookies.
- Gluten-Free White Chocolate Chip Cookies: I have made these cookies multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success.
More White Chocolate Recipes
- White Chocolate Raspberry Muffins
- Simple Scone Recipe
- White Chocolate Peppermint Bark
- New Year’s Even White Chocolate Puppy Chow
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Best White Chocolate Chip Cookies Recipe
Ingredients
- 3 cups all purpose flour, 360 grams
- 2 tsp cornstarch
- 1 tsp baking soda
- ¼ tsp salt
- 2 cups white chocolate chocolate chips
- 1 cup unsalted butter, room temperature, 226 grams
- 1 ¼ cups packed brown sugar, 267 grams
- ¼ cup granulated sugar, 50 grams
- 2 large eggs, room temperature
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350ºF and line a baking sheet with a silicone mat or parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, salt, and 1 cup of white chocolate chips. Set aside.
- In the bowl of a stand mixer or using a hand mixer, beat the butter, brown sugar, and granulated sugar on medium speed for 2 minutes, until light and fluffy.
- Add the eggs and vanilla extract, beat for 30 seconds.
- With the mixer on low speed, gradually add the dry ingredients and mix until fully combined. The dough will be thick.
- Using a medium cookie scoop, form 2-tablespoon-sized dough balls and roll them between your hands to smooth. Press the remaining 1 cup of white chocolate chips onto the outside of the dough balls.
- Place about 8 cookies on the baking sheet, spaced apart. Bake for 10-13 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for 15 minutes before transferring them.
