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Frosting & Fettuccine

Home » Recipe Search » Cookies

Aug 31, 2021(last updated October 24, 2022)

Soft and Chewy White Chocolate Chip Cookies

5 from 1 vote
BySam Adler
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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. 

White chocolate chip cookies in a bowl that is layered with parchment paper on a gray textured surface

Whenever I use white chocolate chips I feel kinda fancy.

Even though I am a trained pastry chef, I’m not a fancy person at all! I love making super easy desserts which is why I love these delicious cookies.

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!

Make these cookies (or really any of my other homemade cookie recipes) when you’re feeling like you need to change up your usual cookie rotation- these chocolate chunk coffee cookies, ginger snap cookies and lemon shortbread cookies are faves!

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. 
Ingredients for white chocolate chip cookies on a sheet tray

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

  1. Line 2 baking sheets with parchment paper and gather the ingredients. Make sure your butter and eggs are at room temperature before mixing. 
  2. 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.
  3. 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.
  4. 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.
  5. Scoop out evenly sized balls and place them on the baking sheet. Chill the dough for an hour or up to overnight. 
  6. 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.
  7. Bake for 18-20 minutes until golden brown and crispy.
White chocolate chip cookie dough in a glass bowl on a gray surface.
Cookie dough in a bowl
Lots of cookie dough balls on a parchment paper lined sheet tray ready for the fridge.
Cookie dough balls waiting to chill in the freezer
Cookie dough balls staggered on a parchment paper lined cookie sheet
Cookie dough balls prepped to bake

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.
White Chocolate chip cookies in a parchment paper lined bowl next to 3 cups of milk on a textured gray surface.

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

  • Quick Red Velvet Cake Mix Cookies
  • Thin & Crispy Gingersnap Cookies
  • Crispy and Chewy Orange Cookies
  • Crispy and Chewy Coconut Cookies
White chocolate chip cookies in a bowl that is layered with parchment paper on a gray textured surface

Soft and Chewy White Chocolate Chip Cookies

These white chocolate chip cookies are so soft and chewy you will totally fall in love with them! They are also easy to make and freeze well too!
5 from 1 vote
Print Pin SaveSaved! Rate
Course: Cookies
Cuisine: American
Diet: Kosher
Keyword: white chocolate chip cookies, white chocolate cookies, white chocolate recipes
Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 16 cookies
Calories: 348kcal
Author: Sam Adler

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
US Customary – Metric

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!

Video

https://youtu.be/g10EJPkXjOw

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.

Nutrition

Nutrition Facts
Soft and Chewy White Chocolate Chip Cookies
Amount Per Serving (1 cookie)
Calories 348 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Trans Fat 1g
Cholesterol 57mg19%
Sodium 75mg3%
Potassium 100mg3%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 31g34%
Protein 3g6%
Vitamin A 391IU8%
Vitamin C 1mg1%
Calcium 66mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

I love when you share my recipes!!

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Filed Under: Cookies Tagged With: White Chocolate

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

Reader Interactions

Comments

  1. Jamie says

    September 03, 2021 at 4:35 pm

    5 stars
    These cookies could not look more delicious! Pinning for later!

    Reply

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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Saveur Blog award winner for best food Instagram

samadlerphotography

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1. “Like a rainbow with all of the colors” sprinkle cookies 
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#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
Happy birthday @taylorswift 👸🏼 hope it feels Happy birthday @taylorswift 👸🏼 hope it feels like a perfect night and you’re not weepin in a party bathroom. IYKYK
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