White Chocolate Chip Cookies
These bakery style white chocolate chip cookies are soft, sweet, and full of rich, warm flavor. The perfect go-to cookie recipe for any occasion.
At the end of a busy day there are few things better than an easy chocolate chip cookie, but I’m going to argue these cookies might beat it.
These White Chocolate Chip Cookies are soft, chewy, and perfectly sweet with a subtle hint of warmth from cinnamon. With crisp edges, tender centers, and creamy white chocolate in every bite, this easy white chocolate chip cookie recipe is a must-have for any cookie lover.
Of course the star of the show is the white chocolate chips and if you are a fan of white chocolate I might also suggest trying Mama Kelce’s Chocolate Chip Cookies or my Lucky Charm Cookies.
Today’s recipe features simple ingredients and classic techniques that come together to create cookies that taste like they came straight from a bakery–only better, because they’re homemade.
The Secrets to My Perfect Cookie:
Step into my brain for a second… Here’s what sets this cookie recipe apart!
- Soft Centers with Crisp Edges: These cookies strike the perfect balance between chewy and lightly crisp, making them irresistible fresh from the oven. This recipe is baked at a lower temperature than most other cookie recipes (325 instead of 350), which is an intentional choice that allows the cookies to spread a little bit more without the white chocolate scorching!
- That Tiny Bit of Cinnamon: I wanted to add some warmth and depth to balance the sweetness of the white chocolate, and the small amount of cinnamon in this recipe is the perfect way to do that. It’s not enough to make the cookies taste like a snickerdoodle, but just a touch makes the flavor a little more exciting.
- No Chill Time: There is nothing worse than wanting – no, NEEDING – a cookie right now, but you have to prep the dough and then wait 1-3 hours for it to chill in the fridge. This recipe can be whipped up, baked, cleaned up, and devoured all within 30 minutes!
Key Ingredients for White Chocolate Chip Cookies
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Unsalted butter: Butter provides rich flavor and a soft, tender texture.
- Brown sugar & granulated sugar: A combination of both creates chewy cookies with crisp edges. This recipe has a large ratio of brown sugar to granulated sugar, which creates a softer cookie with a chewier texture.
- Vanilla extract: Enhances the overall flavor. This cookie is pretty heavy in the vanilla department, because I like a vanilla-forward cookie. But still feel free to measure with your heart 😉
- Cinnamon: Adds a subtle warmth that complements the white chocolate.
- White chocolate chips: The star ingredient, bringing creamy sweetness to every bite. Choose a high quality white chocolate, or you experiment with adding white chocolate chunks instead!
How to Make White Chocolate Chip Cookies
Step 1: Cream the butter and sugars together until light and fluffy.
Step 2: Mix in the egg and vanilla extract until just combined.
Step 3: Add the flour, baking soda, cinnamon, and salt. Mix until just combined. Be careful not to overmix.
Step 4: Fold in the white chocolate chips with a spatula.
Step 5: Scoop onto a cookie sheet and bake. Cool and Enjoy!
Expert Tips for the Best White Chocolate Chip Cookies
- Do not overmix the dough. Overmixing can make the cookies tough instead of soft. It’s the easiest mistake to make!
- Pull them out slightly underbaked. The centers will continue to set as they cool, keeping them soft and chewy.
- Use room temperature butter for easier creaming and better texture.
- Add extra white chocolate chips on top after baking (right when the cookies come out of the oven so that the chocolate melts on top) for a more bakery-style look.
- Measure flour carefully. Too much flour can make the cookies dry. Too little will make them fall flat. Make sure to use the Spoon and Level method for the right measurements!
Recipe FAQs
Chilling the dough is not necessary for this recipe, but you can do so! Keep in mind that it will change the way that your dough behaves in the oven, leading to less spreading and a thicker cookie.
Store in an airtight container at room temperature for up to 4 days.
Absolutely. Scoop the dough into balls and place the balls on a wax paper lined baking sheet. Freeze the cookie dough balls, then once they are set up, remove them from the sheet and place them in a large ziplock bag. You can keep them in the freezer for up to 2 months. Bake straight from frozen, adding 1–2 minutes to the baking time.
Yes! Macadamia nuts, dried cranberries, or even dark chocolate chips pair beautifully with white chocolate.
Did you enjoy this recipe for White Chocolate Chip Cookies? If so, check out these other recipes I’ve selected just for you:
If you tried this White Chocolate Chip Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
White Chocolate Chip Cookies
Ingredients
- ½ cup (1 stick) unsalted butter, softened
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅛ tsp cinnamon
- ¾ cup white chocolate chips
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- In a large mixing bowl or in the bowl of a stand mixer, cream together the softened ½ cup (1 stick) unsalted butter, ½ cup packed light brown sugar, and ¼ cup granulated sugar until light and creamy.
- Add 1 large egg and 2 teaspoons vanilla extract into the cookie dough and beat again until just combined.
- Add the 1 ½ cups all-purpose flour, ½ teaspoon baking soda, ⅛ tsp cinnamon, and ¼ teaspoon salt and beat until just combined. Do not overmix.
- Use a wooden spoon or rubber spatula to mix in ¾ cup white chocolate chips until evenly distributed.
- Scoop the cookie dough onto an ungreased cookie sheet using a #24 cookie scoop (about 2 ½ Tablespoons each).
- Bake in the preheated oven for 12–15 minutes or until the edges turn brown but the centers are still soft.
- Allow the cookies to cool on the baking sheet for a few minutes. After 5 minutes, transfer the cookies to a wire rack to cool the rest of the way.
- Serve and enjoy!
Notes
- Do not overmix the dough. Overmixing can make the cookies tough instead of soft. It’s the easiest mistake to make!
- Pull them out slightly underbaked. The centers will continue to set as they cool, keeping them soft and chewy.
- Use room temperature butter for easier creaming and better texture.
- Add extra white chocolate chips on top after baking (right when the cookies come out of the oven so that the chocolate melts on top) for a more bakery-style look.
- Measure flour carefully. Too much flour can make the cookies dry. Too little will make them fall flat. Make sure to use the Spoon and Level method for the right measurements!
