Easy White Chocolate Chip Cookies
If you’re looking for an amazing White Chocolate Chip Cookie recipe, I’m taking soft, buttery and chewy, perfectly sweet and littered with all the white chocolate chips, you’ve found it! I love this recipe because it’s so easy to make and it’s made up of basic ingredients. No fancy steps involved but you still get an amazing tasting cookie with those iconic cookie ripples. I love those!
I also love how soft these are. The secret is slightly underbaking. And if you’ve ever wondered how bakers like me get perfectly round cookies, head down to the step-by-step photos to see my simple trick! Lastly, I love these cookies because you can make them ahead of time and even freeze the cookie dough balls so that you can have freshly baked cookies on demand!
These cookies are amazing for white chocolate lovers, but if you’re looking for more amazing cookie recipes some of my favorites are my Chewy Chocolate Chip Cookies, Brownie Cookies and my Chewy Chocolate Cookies!
Table of Contents
This is the ONLY White Chocolate Chip cookie you’ll need from now on and here’s why!
- Soft and chewy – crispy on the edges and chewy in the middle. The secret is slightly underbaking!
- Super easy to make! – this recipe uses simple ingredients and steps. The result is deliciously rich white chocolate chip cookie that’s perfect for any occasion!
- Perfectly balanced sweetness – not overpowering or overly sweet!
- Customize them to your taste! – you can add nuts, fruits or even sprinkle sea salt for added flavor!
- Make ahead of time for cookies on demand – by chilling the dough or freezing it. That way you can have fresh cookie son demand.
Ingredients You Need To Make White Chocolate Chip Cookies
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
- Flour – I used all-purpose flour also known as plain flour. Make sure you sift it.
- Baking powder – will help the cookies rise slightly.
- Salt – I used fine salt.
- White Chocolate Chips – these are chocolate chips for baking and can be found in the baking isle of your supermarket.
- Butter – make sure you use soften butter for best results.
- Granulated sugar – you can also use caster sugar also known as superfine sugar.
- Brown sugar – I used regular brown sugar. Not dark.
- Eggs – I used large eggs. The addition of an egg yolk helps make these cookies richer and slightly chewier.
- Vanilla essence – I use imitation vanilla essence and not vanilla extract because it gives these a classic vanilla cake flavor. You can use real vanilla extract if you like.
How to make White Chocolate Chip Cookies!
- Mix the dry ingredients together.
- Cream the butter and sugars together.
- Add the dry ingredients and mix using a spatula until combined.
- Use an ice cream scoop to scoop out 12 cookie dough balls.
- Chill in the fridge for 2 hours or overnight.
- Once baked, use a round cookie cutter to shuffle around the cookie to make them round (optional).
- Add more white chocolate chips on top.
- Allow to cool completely before picking up.
Tips and Tricks For Recipe Success!
- Measure out using kitchen scales – measuring ingredients out by weight and not cups is the best way to get consistent results every time! I wrote more about it here!
- Don’t skip the chill time! – it will stop your cookies from spreading too much and coming out super flat.
- Using a cookie scoop is the easiest way to get even sized cookies which means they’ll bake at the same time and look uniform too.
- Add more chocolate chips on top after baking.
- Make sure your butter is softened so that it creams nicely with the sugars.
- Space the cookies apart when baking so they have enough time to spread. I use half sheet baking trays and bake them 6 cookies at a time.
- Let the cookies cool completely before taking off the baking tray.
Frequently Asked Questions about White Chocolate Chip Cookies
How To Store These Cookies.
Baked cookies: Store them in an airtight container for up to 3 days.
To freeze: freeze your cookie dough balls (unbaked) on a flat baking tray and then place in a zip lock bag. Allow frozen cookie balls to thaw for 10 minutes at room temperature before baking for fresh cookies on demand!
What type of chocolate chips should you use?
I used nestle chocolate chips that you can find in the baking isle of your supermarket. Anything that is designed for baking will work. Regular white chocolate for eating is likely to seize or burn.
What other things can I add to the cookies?
So many things! Couple of my faviorite additions are:
- Dried cranberries
- Macadamia nuts
- Chocolate or dark chocolate chips
Why this recipe is in grams and not cups?
The short answer is accuracy! It is far easier, more accurate and you get more consistent results when you measure ingredients by weight, especially in dessert and bread baking! To learn more about using digital kitchen scales, check out this post!
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
White Chocolate Chip Cookies
White Chocolate Chip Cookies
- 250 g all-purpose flour sifted
- 3/4 tsp baking powder
- 1/2 tsp salt
- 200 g white chocolate chips plus extra to sprinkle
- 190 g unsalted butter softened
- 160 g granulated sugar
- 100 g brown sugar
- 1 53g large egg
- 1 12g egg yolk
- 1 tbsp 20ml imitation vanilla essence
White Chocolate Chip Cookies
- Into a medium bowl, sift the flour baking powder and salt. Use a whisk to combine. Set aside.
- Add the softened butter and both sugars into a large bowl and use an electric hand beater to cream until pale and fluffy, about 2-3 minutes.
- Add the egg and egg yolk and beat until combined. Scrape down the bowl and add the dry ingredients and white chocolate chips. Use a spatula to mix until a dough forms. Take care not to overwork otherwise you’ll end up with tough cookies.
- Use a medium scoop (about 2 tbsp) to scoop out 15 cookie dough balls. Place on a large baking tray lined with baking paper and chill in the fridge for 2 hours, overnight for a truly delicious and fudgy cookie experience!
- Preheat a fan-forced oven to 150C/300F (175C/350F with no fan). Space the cookies out onto two baking trays lined with baking paper. Bake one tray at a time in the middle rack for 10 minutes or until golden around the edges.
- Allow to cool for 15 minutes before transferring to cooling rack.