I don’t know whether it’s the sweet vanilla dough or the delicious white chocolate chips making the whole cookie a creamy, dreamy bundle of flavor but I love, love, love these White Chocolate Chip Cookies.
Do you love a white cookie as much as I do? Then you’ll love these buttery cookies. They’re crispy, chewy, velvety, sweet concoctions with just a hint of salt that makes the flavors jump up and come alive!
These cookies taste like light, airy cookies from heaven. They’re my favorite snack when I need a sweet pick-me-up to send my energy soaring.
How do I make the best white chocolate-chip cookies?
To make the best White Chocolate Chip Cookies, give each cookie a lot of space and your complete attention as you prepare and bake them.
These cookies brown easily because of the sweetness of the dough-and-chip combination. So I make sure I have my rack exactly in the center of the oven. I also bake only one sheet of cookies at a time so that I can turn that cookie sheet halfway through and ensure they’re cooked evenly on all sides. The second you see a rim of brown appearing on the cookie, take the cookie sheet out and let their residual heat finish them off outside the oven. It’s better to remove your cookies a minute early than a minute late because all it takes is one minute to make or break your cookie–no pun intended.
How do I prep and store these cookies?
You can make White Chocolate Chip Cookie dough ahead and freeze it up to three months. Simply thaw your dough and slice it into cookies! Voila! Baked cookies will keep three to four days in an airtight container.
Serving Suggestions
Serve with my Delicious Vanilla Milkshake or my Seattle’s Best Iced Mocha Recipe.
White Chocolate Chip Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 3/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups white chocolate chips divided
Instructions
- Preheat your oven to 360°F and prepare your baking sheets by lining them with silicone mats or parchment paper.
- In a mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
- Using a stand mixer with a paddle attachment or a hand mixer, cream the room temperature unsalted butter and granulated sugar until the mixture is light and fluffy.
- Add the packed light-brown sugar to the creamed butter and sugar then continue to mix until well combined and smooth.
- Stir in the pure vanilla extract, then add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet mixture on a low speed until just combined. Avoid overmixing to ensure your cookies stay tender.
- Fold in most of the white chocolate chips, reserving a handful if you wish to press them onto the tops of the cookies later.
- Scoop the cookie dough using a two-tablespoon measure and place the dough balls 3 inches apart on the prepared baking sheets.
- Bake in the preheated oven for about 10 minutes, or until the edges are just turning golden. If you’re adding extra chips on top, do so after 8 minutes and then finish baking.
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