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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!
These chewy white chocolate chip cookies have crisp edges, soft centers, and zero chill time. Since my chewy chocolate chip cookies are super popular and always get rave reviews, I had to give you a white chocolate version.
This recipe started as a straight swap on my chocolate chip cookies, the same one with hundreds of five-star reviews. I wanted a white chocolate version that baked up exactly the same way, thick with crisp edges and a chewy center, so I didn’t just drop in a different bag of chips and call it done.
White chocolate melts and spreads differently than semi-sweet, and it runs sweeter, so the first test batch spread thinner than I wanted and tasted almost too sweet against the brown sugar.
I pulled back the granulated sugar slightly to let the white chocolate carry the sweetness instead of stacking on top of it, and I kept the cornstarch in the dry mix since that’s what keeps my original recipe thick. Soft, not melted, butter mattered even more here since white chocolate softens faster in the oven than semi-sweet does.
The other fix was pressing extra chips onto the outside of the dough balls before baking. Without that step, the white chocolate stayed mostly hidden inside the cookie once it baked, and these are supposed to look loaded. A few rounds later I had the same thick, chewy texture as the original recipe, just dressed up for white chocolate fans.
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.
Tips for the Best White Chocolate Chip Cookies
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.
How to Store These White Chocolate Chip Cookies
Store baked cookies in an airtight container at room temperature for up to 4–5 days.
How to Freeze White Chocolate Chip Cookies
Allow the cookies to cool completely, then place them in a freezer-safe container or bag. Freeze for up to 2 months. Thaw at room temperature or warm in the microwave for 10–15 seconds to bring back that fresh-baked texture.
How to Freeze White Chocolate Chip Cookie Dough
Scoop the dough into balls and place them on a baking sheet. Freeze until solid, then transfer to a freezer bag. Freeze for up to 2 months. Bake straight from frozen, adding 1–2 extra minutes to the bake time.
FAQ
White chocolate chips work in almost anything that calls for regular chocolate chips. Stir them into muffins, blondies, or scones, or press them onto the outside of cookie dough balls like we do here for that bakery look. They also melt down nicely for dipping strawberries or pretzels.
Bakery style comes down to three things. Use enough dough per cookie so they bake up thick instead of flat, press extra chips onto the outside of each dough ball before baking so they look loaded, and pull the cookies while the centers still look slightly underdone. They finish setting up on the pan.
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 (360g) all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ¼ tsp salt
- 2 cups (340g) white chocolate chocolate chips
- 1 cup (226g) unsalted butter, 2 sticks, room temperature
- 1 ¼ cups (267g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
Video
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.3 cups (360g) all purpose flour, 2 tsp cornstarch, 1 tsp baking soda, ¼ tsp salt, 2 cups (340g) white chocolate chocolate chips
- 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.1 cup (226g) unsalted butter, 1 ¼ cups (267g) packed brown sugar, ¼ cup (50g) granulated sugar
- Add the eggs and vanilla extract, beat for 30 seconds.2 large eggs, 1 tsp vanilla extract
- 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.2 cups (340g) white chocolate chocolate chips
- 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.
Delish! I followed the recipe to the gram and they turned out wonderfully!
Have you tried making the cookie dough ahead of time and put in the fridge … then baked on a later day?
Yes, you can definitely do that.
What brand of white chocolate chips do you use?
Some taste waxy.
I use Nestle’s.