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These decadent white chocolate chip cookies are SO soft and chewy! They also have crispy edges and gooey insides which makes them the most perfect cookie! You’ll love making them for parties, friends & family or even as an at home treat with a glass of your favorite milk or hot chocolate.
Use regular sized or mini white chocolate chips. Ghirardelli is my favorite.
As a trained pastry chef, it’s important to have a a few good cookie recipes up your sleeve. These white chocolate chip cookies are crispy on the outside and chewy on the inside. The warm buttery taste pairs perfectly with the sweetness of the white chocolate chips.
These cookies also rival the famous version by Mrs. Fields because they are made with simple ingredients from scratch and have that home baked taste!
White chocolate is different from milk, dark, or semisweet chocolate because it does not actually have any cocoa solids or cocoa powder in it. Instead it’s made of mostly sugar, cocoa butter, and milk. It’s what I also use in my white chocolate brownies.
These cookies are crispy on the outside but chewy on the inside, much like my bite size mini chocolate chip cookies or my popular small batch chocolate chip cookies. . You will love the way these buttery cookies will just melt in your mouth!
If your’e out of butter or want to make these dairy free you can swap the dark chocolate for white chocolate in these dairy free chocolate chip cookies.
Why You’ll Love These Cookies
- White chocolate chips have such a smooth texture and flavor and will melt in your mouth as you bite into these cookies.
- These cookies never go out of season! You can make them for Christmas, Valentines Day, Easter or for birthdays or any celebration that needs a sweet treat.
- You can add macadamia nuts to the batter for a macadamia nut cookie.
- These freeze really well. You can make a large batch and freeze baked cookies or the cookie dough itself for later.
Ingredients You’ll Need
- Unsalted Butter – This gives the cookie a dense texture and wonderfully buttery taste.
- Brown & White Sugar – A mix of these two sugars is the perfect balance of sweet for this cookie dough.
- Whole Egg & Yolk – One of the best ways to get a great cookie texture is by adding an egg yolk to the cookies dough along with a whole egg. This increases the density and thickness of the cookie batter making it soft and dense on the inside when baked.
- Vanilla Extract – Vanilla and white chocolate pair perfectly together.
- All Purpose Flour – This dry ingredient base brings the cookie dough together.
- Baking Powder & Baking Soda – Helps the cookies rise slightly.
- Kosher Salt – Balances the sweet flavors in the cookies.
- White Chocolate Chips – These sweet creamy gems are the perfect addition to an already great tasting cookie. My favorite white chocolate chips to use are the Ghirardelli brand.
Equipment
Depending on the size of your cookies, you’ll need either a large or small cookie scoop. This makes sure all the cookies come out the same size and bake up evenly.
- Large Cookie Scoop (3 tbsp) – makes 16 cookies.
- Small Cookie Scoop (1 tbsp) – makes 30 cookies.
How To Make white chocolate chip cookies
- Line 2 baking sheets with parchment paper and gather the ingredients. Make sure your butter and eggs are at room temperature before mixing.
- In the bowl of an electric mixer fitted with the paddle attachment, add the 1 cup butter, 1 cup brown sugar, and ½ cup white sugar and mix on low-medium until smooth, about 1 minute. Next, add in the whole egg, the yolk, and the 1 tsp vanilla, and mix until combined.
- Turn the mixer off and add in the 2 cups flour, ½ tsp baking powder, ½ tsp baking soda and 1/4tsp salt. With the mixer on low moving up to medium speed as the dry ingredients incorporate into the wet.
- When an evenly mixed dough forms, stir in the white chocolate chunks in by hand so you don’t break them up. Save a handful to add to the tops of the cookies before baking.
- Scoop out evenly sized balls and place them on the baking sheet. Chill the dough for an hour or up to overnight.
- Preheat your oven to 350° F and separate the dough balls on two different baking sheets lined with parchment paper. Make sure they are 1-2 inches apart to allow for spreading. You can bake about 8 per tray.
- Bake for 18-20 minutes until golden brown and crispy.
Recipe Tips
- Stir in white chocolate chips by hand. You’ll want to make sure you don’t use the mixer to stir in the white chocolate chips into the cookie dough to prevent them from breaking.
- Save some for topping. It’s always a good idea to save some chocolate chips or whatever mix-ins you have to place on top before baking to make a great presentation.
- Make them taller instead of wider. These cookies bake up best when the scooped cookie dough is taller rather than wide.
- Don’t have a cookie scoop? Use a large spoon or small ice cream scoop to try and keep them the same size.
- Tap on the counter. The best way to get a more flat and crispy cookies is to tap them on the counter while they are still soft to settle any trapped air thats inside.
Fun Mix-Ins
There are so many ways to change up the flavor of white chocolate chip cookies. Try adding in:
- Chopped nuts: macadamia nuts, pecans, walnuts or cashews.
- Dried fruit: strawberries, blueberries, cranberries.
- Citrus Zest: from oranges, lemons or even limes.
- Flavor Extracts: use your favorite flavor extract in place of vanilla such as almond extract.
Storing & Freezing
- Storing: These cookies can be stored in an airtight container on the counter for up to 5 days.
- Freezing: You can freeze either the dough or baked cookies by wrapping either or in plastic wrap and adding to a freezer safe bag or container for up to 3 months. Thaw cookie dough in the fridge overnight before baking.
Recipe FAQ
How do you make a crispy cookie that’s soft and chewy on the inside? The secret to a soft and chewy cookie is using a mix of brown sugar and butter! These 2 ingredients add a smooth sweet texture that locks in a soft texture on the inside by creating a crust on the outside. Tapping them on the counter also helps them flatten and become more crispy.
What size cookie scoop is best for white chocolate chip cookies? This all depends on what you’re using them for. Bite sized cookies will use the small scoop while traditional cookies use the bigger scoop.
What’s the difference between white baking chocolate and white chocolate chips? Baking chocolate is a different texture and structure and is used for making chocolates. Using them in a cookie may cause the chocolate to burn or create a sticky texture. It’s best to stick with white chocolate chips. Ghiradelli is a great brand to use for any cookie.
Can I use regular chocolate chips? Yes! The cookie base of this recipe is great for any chocolate chip so feel free to use dark, semi sweet or milk chocolate chips in this recipe.
More Cookie Recipes You’ll Love
Soft and Chewy White Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter (2 sticks) room temperature
- 1 cup brown sugar
- ½ cup white sugar
- 1 egg large, room temperature
- 1 egg yolk room temperature
- 1 tsp vanilla extract
- 2 cups flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ kosher salt
- 11 oz. white chocolate chips Ghirardelli
Instructions
- Line 2 baking sheets with parchment paper and gather the ingredients.
- In the bowl of an electric mixer fitted with the paddle attachment, add the 1 cup butter, 1 cup brown sugar, and ½ cup white sugar and mix on low-medium until smooth, about 1 minute. Add in the whole egg, the yolk, and the 1 tsp vanilla, and mix.
- Turn the mixer off and add in the 2 cups flour, ½ tsp baking powder, ½ tsp baking soda and 1/4tsp salt. Turn the mixer on low moving up to medium speed as the dry ingredients incorporate into the wet.
- When an evenly mixed dough forms, stop the mixer and stir in the white chocolate chunks in by hand so as not to break them up. Save a handful to add to the tops of the cookies before baking.
- Using an ice cream scoop or a large spoon, scoop out evenly sized balls and place them on the baking sheet. You want them to be taller rather than wider. They can also be close to each other here because they are just going in the freezer to chill before baking. Add a couple of the reserved white chocolate chips to the tops of each piece.
- Chill the dough for an hour or up to overnight.
- Preheat your oven to 350° F and separate the dough balls on two different baking sheets lined with parchment paper. Make sure they are 1-2 inches apart to allow for spreading. You can bake about 8 per tray.
- Bake for 18-20 minutes until golden brown and crispy. I like to tap the cookies on my counter when I take them out of the oven to flatten them out a bit to make them even crispier!
Notes
- Stir in white chocolate chips by hand. You’ll want to make sure you don’t use the mixer to stir in the white chocolate chips into the cookie dough to prevent them from breaking.
- Save some for topping. It’s always a good idea to save some chocolate chips or whatever mix-ins you have to place on top before baking to make a great presentation.
- Make them taller instead of wider. These cookies bake up best when the scooped cookie dough is taller rather than wide.
- Don’t have a cookie scoop? Use a large spoon or small ice cream scoop to try and keep them the same size.
- Tap on the counter. The best way to get a more flat and crispy cookies is to tap them on the counter while they are still soft to settle any trapped air thats inside.
These cookies could not look more delicious! Pinning for later!
Best white chocolate cookies I’ve ever made. 10/10
I bake so much and the flavour of these. Man oh man!
Ahh thanks Raquel!! So glad you loved these cookies! I so appreciate you writing these comment and 5 star review, yay!