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White chocolate chip cookies are the lesser known cookie to the famous chocolate chip cookie, but they’re equally delicious and need to be given a chance! They’re soft, chewy, buttery, and incredibly easy to make.
Chocolate chip cookies are a classic and no one can argue with that. They’re the go-to cookie and easily always at the top of the cookie list. Well, I’m about to interrupt chocolate chip cookies’ party with white chocolate chip cookies. These soft and buttery cookies are crispy on the edges and oh-so-soft in the center. Dotted with white chocolate chips, these may be a fierce contender for the top cookie spot!
Ingredients for White Chocolate Chip Cookies
- All-purpose flour – good ole all purpose is perfect in this.
- Baking soda – gotta have some leavening agent to give these cookie that pillowy soft lift.
- Kosher salt – a little salt always helps to balance out sweet, sugary desserts!
- Unsalted butter – set this out on the counter so it’s at room temperature before you start working with it. It helps cream the sugars together a lot easier.
- Granulated sugar – adds sweetness and structure.
- Light brown sugar – adds light color, sweetness, and a caramelized flavor.
- Eggs – this will help bind the cookie dough.
- Vanilla extract – a splash of vanilla enhances the base of the cookie.
- Almond extract – I love using a little bit of almond extract in my cookies. It gives a nice subtle nutty flavor but it also accentuates the flavors of the cookie. In this case, it helps bring out the white chocolate chip flavor even more and makes it a bit more tolerable (for those who claim they don’t love white chocolate!)
- White chocolate chips – I personally like using a higher quality brand for chocolate chips. They’re higher quality for a reason (real ingredients, especially the cocoa butter) and I do think it yields a tastier, richer cookie. The white chocolate chips will be more buttery and smooth instead of some white chocolate chips I’ve had that are a bit gritty and chalky.
White Chocolate Chip Cookie Variations and Tips
- Mix in some favorite toppings. Add some dried fruit, nuts, or a variety of chocolate chips to make this cookie even more unique. If you need ideas, my Peppermint White Chocolate Cookies are perfect for the holidays, White Chocolate Chip Raspberry Oatmeal Cookies are perfect for Valentine’s Day, these Cranberry White Chocolate Cookies are always at the top of my baking list, and White Chocolate Macadamia Nut Cookies remind me of the ones you get at Costco!
- Make sure your butter is at room temperature. This makes it so when you cream the butter and sugars together, you get a fluffy and light texture vs. a chunky mixture. It also helps with the baking process.
- Use a cookie scoop for evenly sized cookies. I can’t stress this enough – get yourself a cookie scoop! I have these OXO ones and I use them for cookies and meatballs (of course, not together – I have designated one for cookies and one for meats). They make it so every cookie is the same size so it’s even baking. You don’t want one large and one small cookie – one would be underbaked while the other overbaked!
- Take out the cookie 1 minute early. Baked goods continue cooking well after you take them out of the oven. I like to take my cookies out 1 minute before they’re done baking so they don’t overbake and so they have that soft, bakery-like center.
- Use chopped white chocolate. Here’s a fun variation – instead of using white chocolate chips, use a bar of white chocolate and chop it up into various sizes. This allows the cookie to have white chocolate in every bite and a bit of variation of chip size!
FAQs
My favorite is Guittard chocolate. They’re high-quality and made with real cocoa butter. Ghiradelli is also another high-quality choice.
You can! Make the dough, scoop into balls onto a baking sheet then freeze. Once frozen, you can remove the dough and put them into a freezer-safe bag. Bake them straight from the freezer and allow a little bit longer of a baking time. Or, my favorite way is to use Souper Cubes cookie dough trays for even easier storage.
You do not need to chill this cookie dough!
No, you don’t need to flatten these cookies prior to baking. They will naturally flatten themselves.
Storage Instructions
Store extra cookies in an airtight container on the countertop with a slice of white bread to keep the cookies soft for an extended period of time. They will be good on the counter at room temperature for up to one week.
You can also freeze the baked cookies by allowing them to cool completely before putting them in a freezer-safe bag and freezing for up to 3 months. Allow to thaw at room temperature before enjoying. You can pop them in the oven for a little bit to warm up as well.
Serving Suggestions
Cookies are wonderful on their own, but if you’re feeling indulgent, here are some other pairings to go with your cookies.
- Ice cream. Enjoy white chocolate chip cookies sandwiched with a scoop of Strawberry Ice Cream for that strawberries and cream flavor!
- Milk. There’s nothing quite like the classic milk and cookies. I encourage you to dunk these white chocolate chip cookies in an icy glass of whole milk.
- Coffee. You know how people love biscotti and coffee? Well, what about cookies and coffee? These would pair well with Spicy Gingerbread Lattes or Iced Sugar Cookie Latte.
More White Chocolate Cookie Recipes
- Peppermint White Chocolate Cookies
- White Chocolate Macadamia Nut Cookies
- White Chocolate Chip Raspberry Oatmeal Cookies
- Cranberry White Chocolate Cookies
White Chocolate Chip Cookies
Ingredients
- 2 ¾ cups (344 g) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup (180 g) white chocolate chips
Instructions
- Preheat oven to 350 °F (177 °C) and line baking sheets with parchment paper or silicone baking mats. Set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.2 3/4 cups (344 g) all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy. Add in the eggs one at a time, beating well after each addition.1 cup (227 g) unsalted butter, 3/4 cup (150 g) granulated sugar, 3/4 cup (165 g) light brown sugar, 2 large eggs
- Add the vanilla and almond extracts and mix until smooth.1 teaspoon vanilla extract, ½ teaspoon almond extract
- Slowly add the dry ingredients to the wet ingredients and mix until just combined. Stir in white chocolate chips with a spatula.1 cup (180 g) white chocolate chips
- Scoop cookie dough onto prepared baking sheets with a medium sized cookie scoop, placing them about 2 inches apart.
- Bake for 10-12 minutes or until cookies are golden brown on the outside.
- Let cool on baking sheet for 5 minutes then transfer to wire cooling rack to cool completely.
Hi! Came across this recipe on Pinterest. Just made them and holy cow!! They are amazing! I added about a 1/2 cup of chopped almonds to it. So good!
So glad you enjoyed them and added your own little spin on it, Larissa!
Stop! I can’t handle these. No willpower I tell ya!
Have a great trip! I could use a vacation, especially one on the beach! The cookies sound great, love the changes you made too!