White Chocolate Chip Cookies

These White Chocolate Chip Cookies are a delectable variation of a classic chocolate chip cookie. In this recipe, creamy white chocolate chips replace the more traditional semisweet, milk chocolate or dark chocolate chips. These cookies have a soft and chewy texture with a slightly caramelized exterior and a rich and buttery flavor.

Ingredients to Make White Chocolate Chip Cookies Recipe

There’s no wrong occasion or time of year to bake a batch of chocolate chip cookies. The addition of white chocolate chips to the cookie dough in this recipe provides a contrast to the sweetness of the cookie dough. Vanilla extract and light brown sugar enhances the flavor profile even further making the taste impossible to resist. Serve them as a treat on their own, with a cup of coffee or tea or paired with a glass of cold milk for a comfort-filled snack. Ingredients to make simple White Chocolate Chip Cookie Recipe: (Scroll down for full printable recipe card.)

• Flour – All purpose flour forms the base of the cookie dough.
• Leavening – Baking soda, baking powder and salt give lift to the dough.
• Sugar – A combination of granulated sugar and light brown sugar for sweetness.
• Butter – Salted butter for richness.
• Flavorings – Vanilla extract and almond extract adds floral notes to the dough.
• Whole Eggs – Large eggs bind the ingredients together.
• Chocolate Chips – White chocolate baking chips.

How to Make the BEST White Chocolate Chip Cookies Recipe

• Heat Oven and Prepare Pans – Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
• Creamed Ingredients – Use a mixer to cream together the butter, brown sugar, granulated sugar, vanilla and almond extracts. Beat on medium high speed until creamy.
• Eggs – Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl periodically.
• Sift Dry Ingredients – Use a whisk to combine flour, baking soda, baking powder and salt.
• Combine – With the mixer on low speed, gradually add the sifted dry ingredients to the creamed mixture stopping to scrape the sides of the bowl as needed.
• Baking Chips – By hand stir in 2 cups white chocolate chips until evenly distributed. The dough will be stiff.
• Divide the Dough – Use a ice cream scoop to divide the dough placing at least 2-3 inches apart on the pans. Gently press the remaining 1/2 cup white chocolate chips onto the tops.
• Transfer to Oven – Bake for 10-12 minutes until lightly golden. Cool on the pan for 5 minutes then move to a cooling rack to cool completely.

Tips for Making White Chocolate Chip Cookies

• Kitchen Tools You’ll Need: Stand mixer or hand mixer, large bowl, medium bowl, whisk, measuring cups and spoons, rubber spatula, sheet pans, parchment paper, medium ice cream scoop or cookie scoop and wire rack.
• Leave Space for the Cookies to Spread: When dividing the cookie dough leave at least 2-3 inches between to allow for spreading.
• Add Extra White Chocolate Chips: I like to press additional white chocolate chips into the cookie dough balls prior to baking. This ensures the chocolate chips are evenly arranged. This is optional, you could omit this step and the extra 1/2 cup white chocolate chips, if desired.
• Use Quality Butter and White Chocolate Chips: All butter isn’t created equal so use a good one. The same rule applies to white chocolate chips. Some will melt completely into the dough and make it greasy. Use a good brand i.e. Ghiradelli or similar for the best result.
• When to Serve: Serve these cookies for dessert any time of year. Pack them up for picnics, cookouts, potluck parties or add them to your Christmas trays.

Recipe Variations

• Nuts: You could add 1 cup of chopped pecans, walnuts or macadamia nuts.
• Coconut: You could also add one cup of shredded flaked coconut to the mix to change the flavor profile.
• Flavorings: You experiment using different extracts in place of almond extract. You may prefer using lemon, orange, rum or even peppermint for the holidays. You can also replace it using more vanilla extract, instead.
• Thick Cookies: These cookies are crisp around the edges with slightly chewy centers. If you want thick cookies, you can chill the cookie dough in the fridge for 30 minutes prior to baking for a thicker cookie.
• Butter: You can use unsalted butter. When doing so, add 1/4 teaspoon salt to the dry ingredients.
• White Chocolate Cranberry Cookies: You may also like to try my recipe for Cranberry Orange White Chocolate Chip Cookies.

Storage and Leftovers

• Leftovers: Store baked White Chocolate Chips Cookies in an airtight container at room temperature for up to 5 days.
• Freezer: You can freeze the cookie dough for up to 3 months. I recommend using a cookie scoop to divide the dough into portions for baking. Place the cookie dough balls onto a sheet pan covered with wax paper or parchment paper. Freeze separately, then pop them into a container or freezer bag. Doing it this way, you can bake just a few cookies at a time. Bake from frozen adding more baking time as needed.
• Freezing Baked Cookies: Baked cookies can be frozen for up to 2 months. Thaw on the counter and enjoy!

More Cookie Recipes to Make

• My recipe for Peanut Butter Cowboy Cookies is a fan favorite.
• Butter Pecan Cookies with toffee bits.
• Samoa Cookie Bars with a buttery shortbread crust.
• Top these Fruit Pizza Sugar Cookies with your favorite fresh fruit and berries.
• Reese’s Peanut Butter Chocolate Chip Cookies are like a party in your mouth.
• Loaded Butterscotch Toffee Pecan Cookies are addictive.
• Chocolate Crinkle Cookies are a holiday must-make. Why wait? Make a trial batch now!
• Cake Mix Cookies from Lauren’s Latest.

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Helpful Kitchen Items:

• Baking Pans
• Cookie Scoops
• Mixer
• Measuring Set