Thick, chewy White Chocolate Chip Cookies are distinctly vanilla thanks to a generous serving of creamy white chocolate chips. Just the right amount of salt keeps these cookies from being cloyingly sweet, promising a blissful balance of flavors no man, woman, or child could possibly deny.
Buttery and soft, White Chocolate Chip Cookies are not only the perfect treat for vanilla lovers, they’re also easy to make and come together fast. Only 10 minutes of prep and 13 minutes in the oven!
WHITE CHOCOLATE CHIP COOKIES INGREDIENTS
- All-Purpose Flour
- Baking Soda
- Unsalted Butter
- Granulated Sugar
- Light Brown Sugar
- Vanilla Extract
- White Chocolate Chips
WHAT ARE WHITE CHOCOLATE CHIPS?
Is white chocolate really chocolate? Real white chocolate does not contain dry cocoa solids (hence the white color), however, in order to call something white chocolate, it must contain at least 20% cocoa butter. As it turns out, white chocolate chips…do not. This is why the packaging labels them as “morsels” rather than chocolate chips.
With no cocoa solids or cocoa butter, most white chocolate chips aren’t really chocolate at all. In fact, they’re mostly made of milk, oil, and sugar; making these White Chocolate Chip Cookies about as vanilla as they come. The perfect treat for anyone with an aversion to chocolate!
HOW TO MAKE WHITE CHOCOLATE CHIP COOKIES
- Mix the Dry Ingredients – To kick off your White Chocolate Chip Cookies, you’ll first mix together the dry ingredients. Whisk together the flour, baking soda, and salt and set aside.
- Mix Butter and Sugar – On to the wet ingredients: Melt the butter and allow it to cool down. Do not mix in hot butter! It could make your dough particularly sticky and potentially difficult to work with. Once the butter is lukewarm or cooler, add it, the granulated sugar, and the brown sugar to a large mixing bowl and mix on medium-high speed until the mixture starts to resemble a paste. This should take about 3 minutes.
- Add Eggs and Vanilla – Once your mixture looks like a paste, it’s time to add your eggs. Add the eggs one at a time, mixing well and scraping down the sides and bottom of the bowl after each addition. Then, add the vanilla and mix to combine.
- Add Dry Ingredients to Wet Ingredients – Time to bring this White Chocolate Chip Cookie dough together! Add the dry ingredients and mix on low until they’re evenly incorporated. Take care not to overmix so your cookies don’t end up tough. Scrape down the sides and bottom of the bowl again and mix. Then, add the white chocolate chips and mix once more!
- Scoop Cookie Dough – These are great big fluffy cookies, and the size of your dough balls will affect the outcome of your cookies! Drop large mounds of rounded dough (about 3 tablespoons-worth, which is just under a 1/4 cup) onto the baking sheet. Make sure you space the cookies about 1 1/2 – 2″ apart so they don’t bake together! Then, gently press each dough round slightly to flatten.
- Bake – Bake your White Chocolate Chip Cookies for 13 minutes, or until the bottom edges are tinging with a golden-brown hue. Lastly, remove from the oven and allow to cool on the baking sheet for about 10 minutes before serving.
5 MORE COOKIE RECIPES YOU’LL LOVE
- Chocolate Chip Cookies bake up beautifully every single time, just like the ones you see at bakeries and specialty shops.
- Chocolate Chocolate Chip Cookies are full of chocolate, soft and gooey, and easy to make!
- Peanut Butter Chocolate Chip Cookies features everything you know and love about classic peanut butter cookies, only made even better thanks to the addition of melty chocolate chips. Yes, please.
- Chocolate Chip Cookies with Pudding and Oats are made with old-fashioned oats, semi-sweet chocolate chips, and instant vanilla pudding to keep them soft and chewy!
- Peanut Butter Oatmeal Chocolate Chip Cookies are a 3-for-1 cookie recipe with a winning combination of creamy peanut butter, old-fashioned oats, and chocolate chips!
White Chocolate Chip Cookies are perfectly soft, chewy, and full of creamy white chocolate chips!
- 2 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 1/4 teaspoon fine sea salt
- 1 cup unsalted butter, melted and cooled (do not add hot butter to the dough)
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups white chocolate chips (a.k.a. white morsels or white chips)
Preheat the oven to 350° and have ready a baking sheet lined with either parchment paper or a silicone baking mat.
In a medium-sized mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
Add the melted butter, granulated sugar, and brown sugar to a large mixing bowl and mix on medium-high speed for no less than 2 minutes, until it begins to look like a paste.
Add the eggs one at a time, mixing well and scraping down the sides and bottom of the bowl after each addition. Then, add the vanilla and mix to combine.
Add the dry ingredient and mix on low until evenly incorporated. Scrape down the sides and bottom of the bowl again and mix. Add the white chocolate chips and mix once more.
Drop large mounds of rounded dough balls (just under a 1/4 cup of dough -- these are big cookies) on the baking sheet, spacing each cookie about 1 1/2 - 2" apart. Gently press each dough round slightly to flatten.
Bake for 13 minutes. Remove from the oven and allow to cool on the baking sheet at least 10 minutes before serving.