Home Recipes White Chocolate Chip Cookies

White Chocolate Chip Cookies

What makes a good cookie? Is it the smell? The taste? The toppings? The texture?

I personally love cookies that are a little crisp on the outside, but absolutely soft and gooey on the inside. It’s literally the best combination in the world.

Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
Homemade White Chocolate Chip Cookies

Throw in a generous smattering of subtly sweet white chocolate chips and, oh boy. You’ve got the recipe for pure happiness.

White chocolate chip cookies fit all my requirements for the perfect treat. The combination of sweet, salty, and creamy is just so comforting.

They’re perfect as a snack, a dessert, an occasional treat, a cure for the midnight munchies … really, any occasion you can think of.

You seriously can’t go wrong with white chocolate chip cookies. They’re a universal favorite. Feel free to whip up a batch (or two) of these tasty treats whenever the situation calls for it, and read on for our tips and tricks.

White Chocolate Chip Cookie Ingredients: Flour, Butter, Egg, Cookie Dough and White Chocolate Chips

Tips & Tricks

Want even better cookies? That’s what I’m here for, you overachiever, you. Check out these helpful tips to improve the quality of your white chocolate chip cookies:

Line Your Cookie Sheets with Parchment Paper. This way, the cookies won’t stick to the sheet and there’s less mess for you to worry about post-baking.

Use a Cookie Scoop to Get Uniform Cookies. Yes, you can use tablespoons (as mentioned in the recipe), but they’re not very accurate measuring tools and won’t give you even mounds of cookie dough. A cookie scoop makes for easier—and uniform—glopping.

Periodically Check on Your Cookies When Baking. Cookies are smaller than cakes or pies, so they actually bake pretty fast. I recommend giving them 8-10 minutes when baking at 350 degrees F. But make sure to check in after seven or eight minutes.

Remove Cookies Before They’re Completely Done. This will take a couple of tries, but it’s worth it. Once you’ve figured out how long it takes for your cookies to bake, take them out thirty to sixty seconds before the time is up.

The residual heat will keep them baking, but not at the high, intense temperature. This will make the cookies nice and soft and chewy.

Always Soften Your Butter. Always. Don’t start with it chilled. Don’t start with it melted. I said “room temperature,” and I meant it. The softer your butter, the fluffier your dough, but hot, melted butter can cook your eggs.

Softened butter is also easier to mix with both wet and dry ingredients.

Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!

Add Eggs One at a Time. This might seem like a weird thing to focus on, but trust me, it makes all the difference. Throwing all your eggs in at the same time increases the risk of them not emulsifying properly due to all the fat in the butter. Slow and steady is best.

Never Plop Cookie Dough on Hot Cookie Sheets. If you’re baking in batches, wait for the cookie sheets to cool to room temperature before placing another batch of cookie dough balls on them. Otherwise, your cookies will spread and puddle.

Brown sugar gives the cookies a chewier texture and an almost caramel-like flavor. Caster sugar or granulated sugar, on the other hand, is what gives the cookie its sweet and crispy edge. Use whichever you prefer, but I recommend a mix of both.

Important: you do not need to press the lumps of dough down before baking. In fact, I would advise against that! They will naturally flatten and fall into shape when baked.

Want more flavor? Sprinkle your cookies with a light dusting of sea salt when they’re fresh out of the oven for a fun contrast.

Stacks of White Chocolate Chip Cookies

Can I Freeze White Chocolate Chip Cookies?

An important question.

Say you baked a batch too many of white chocolate chip cookies. How long do they keep, and can you put them in the fridge to keep them fresh until your next snack attack?

Freezing cookies is one of the best ways to preserve these ever so addictive treats!

As long as the cookies are completely cooled, it’s perfectly fine to freeze them. I recommend placing them in an airtight container and arranging them in layers.

Separate the individual layers with some parchment paper and they’ll keep for about three months. When you’re ready to eat them again, reheat them in the oven or microwave for best results.

Or, if you’re like me, I often enjoy them straight out of the freezer. Let your taste buds lead the way!

How to Make White Chocolate Chip Cookies

Technically speaking, the process of baking white chocolate chip cookies is pretty straightforward. Think about it: you take your dough, glop it into cookie-shaped lumps, stick it in the oven, and voilà! Cookies.

So if you’re feeling intimidated, don’t be! As long as you get the dough and the baking time right, you should be able to create something that is sure to impress family and friends. Simply follow the recipe, and they’re sure to turn out delicious.

White Chocolate Chip Cookies



Prep time


Cooking time






  • 1 Cup 1 Brown Sugar (Packed)

  • 1/2 Cup 1/2 Granulated Sugar

  • 1 Cup 1 Butter (Softened)

  • 2 2 Eggs

  • 1 1 Teaspoon Vanilla Extract

  • 2 1/2 Cups 2 1/2 All Purpose Flour

  • 1 1 Teaspoon Baking Soda

  • 1/2 1/2 Teaspoon Baking Powder

  • 1 1 Teaspoon Salt

  • 1/4 1/4 Teaspoon Cinnamon (Optional)

  • 1 Bag 1 11 Ounce White Chocolate Chips


  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the butter, both sugars and vanilla extract to a large bowl. Use a hand mixer or an electric stand mixer (on medium speed) to combine ingredients until well blended. Mix for about 2 minutes until fluffy. Add eggs and mix well.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This will incorporate air into the mixture.
  • Add the dry ingredients to the wet ingredients and beat (on low speed) until just incorporated. Fold in the white chocolate chips.
  • Cover the bowl with plastic wrap and refrigerate the dough for 30 to 45 minutes.
  • Spray a large cookie sheet with non-stick cooking spray. Scoop out one heaping Tablespoon of dough at a time and place each dollop onto the cookie sheet. Be sure to keep each cookie 1 to 1 1/2 inches apart.
  • Bake cookies in the preheated oven for 10 to 12 minutes (or until slightly golden around the edges.
  • Allow cookies to cool for 5 minutes before moving them a wire rack to cool.

Serve with a tall glass of milk and a dash of pure, nostalgic delight, because who doesn’t love cookies?

White Chocolate Chip Cookies

Did you like the recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 2

No votes so far! Be the first to rate this post.


Share on social media:

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?


Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

Leave a Comment