These white chocolate chip cookies are soft and chewy, crispy on the edges, buttery, rich, and loaded with white chocolate chips!
These cookies are perfect for you if you are a fan of chocolate chip cookies and white chocolate! These cookies are going to be your new favorite cookie to make!
I used dark brown sugar for this recipe to make them extra chewy (with the help of extra molasses in the brown sugar), but you can make them with light brown sugar as well!
Also, I like topping these with extra white chocolate chips and flakey salt for a delicious contrast of sweetness and saltiness.
This recipe is inspired by our favorite classic chocolate chip cookies that we make so often, but with a fun and delicious twist!
We love making chocolate chip cookies with different flavors, you should try our smores cookies, brown butter pecan cookies, biscoff butter cookies, brookies cookies, chewy chocolate cookies, and our brown butter chocolate chunk cookies.
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Why this recipe works
- These cookies are loaded with white chocolate chips!
- They are chewy and soft on the inside and crispy on the outside!
- These cookies are made with simple ingredients.
- This recipe easily doubles or triples if needed!
- They can be made dairy-free or gluten-free! Check out the tips we have below!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking soda and baking powder – baking soda and baking powder help the cookies rise and spread. Make sure that your levelers aren't expired.
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Brown sugar- I like using dark brown sugar but light brown sugar works as well. The brown sugar adds a caramelly flavor and chewy texture to the cookies.
Eggs- you will need 1 large egg for this recipe. Make sure that your egg is at room temperature.
Egg yolk- egg yolk gives this cookie a chewier texture.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
White chocolate chips- use your favorite brand of white chocolate chips!
Instructions
Into a big mixing bowl, add the room temperature butter, sugar, brown sugar, kosher salt, and vanilla extract, and cream it with an electric hand mixer for 2-3 minutes or until it's creamy and light in color.
Add the eggs and the egg yolk, and mix until combined and creamy.
Then, add the flour, baking powder, and baking soda, and mix with the hand mixer until almost combined.
Add the white chocolate chips, and fold with a spatula until the mixture is just combined.
Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
Use a large cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 3 tablespoons at a time.
Place the cookie dough balls onto a parchment paper-lined baking sheet and bake in a 180c (350f) preheated oven for 10-12 minutes. Immediately top them with more white chocolate chips.
Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Chill the dough! This step is crucial and prevents the cookies from spreading out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up.
- We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Faq's
Yes! We love using chocolate bars, chopping them, and adding them to the cookie dough. Use your favorite type of chocolate for these.
These cookies will last for up to 4 days stored at room temperature in an airtight container.
We use all-purpose flour for this recipe, and cake flour will work great as well.
Yes! You can make the cookie dough and store it in the fridge for up to 3 days. When you are ready to bake, follow the instructions as written.
Storing
It’s okay to store these cookies at room temperature. Make sure that you store them in an airtight container so they won't dry out.
Freezing
Follow the instructions as written and make the dough balls, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 3 months.
When ready to bake the cookies, bake them right away, no need to thaw them. Add an extra minute or so for the baking time.
Substitutions
Dairy-free- it’s easy to make this recipe dairy-free. Simply replace the butter with vegan butter and the white chocolate chips with dairy-free white chocolate chips.
Gluten-free- you can swap the flour with gluten-free flour to make these gluten-free. I never tested this recipe with gluten-free flour, but it should work.
Variations
Cinnamon- add ½ teaspoon of cinnamon to the cookie dough to add a delicious cinnamon flavor.
Add-ins- add your favorite add-ins for these like macadamia nuts, mini marshmallows, etc.
More cookie recipes
Lemon shortbread cookies- These lemon shortbread cookies are made with a buttery dough filled with both lemon zest and lemon juice, baked and topped with a zesty lemon glaze.
Chocolate chip cookies without brown sugar- If you ever wanted to make chocolate chip cookies but ran out of brown sugar, make these! They are super delish and use simple ingredients.
Chewy monster cookies- These chewy monster cookies are filled with chocolate chips and M&M's, oats, and peanut butter. They are soft on the inside and crispy on the edges and full of peanut butter flavor.
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📖 Recipe
Chewy White Chocolate Chip Cookies
Ingredients
- 115 g Butter
- ⅓ cup Granulated sugar
- ⅔ cup Dark brown sugar or light brown sugar
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 1 Egg
- 1 Egg yolk
- 2 cups Flour
- ⅓ teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 cup White chocolate chips plus more for the top
Instructions
- Into a big mixing bowl, add the room temperature butter, sugar, brown sugar, kosher salt, and vanilla extract, and cream it with an electric hand mixer for 2-3 minutes or until it's creamy and light in color.
- Add the eggs and the egg yolk, and mix until combined and creamy.
- Then, add the flour, baking powder, and baking soda, and mix with the hand mixer until almost combined.
- Add the white chocolate chips, and fold with a spatula until the mixture is just combined.
- Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
- Use a large cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 3 tablespoons at a time.
- Place the cookie dough balls onto a parchment paper-lined baking sheet and bake in a 180c (350f) preheated oven for 10-12 minutes. Immediately top them with more white chocolate chips.
- Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Chill the dough! This step is crucial and prevents the cookies from spreading out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up.
- We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
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