White Chocolate Chip Cookies
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White chocolate lovers, you have got to try these soft and chewy white chocolate chip cookies! Made with 9 simple ingredients, these white chocolate cookies are ready in just 20 minutes. They’re packed with melty white chocolate, and you don’t even have to chill the cookie dough.
I think we all know I love a chocolate chip cookie (like my favorite chocolate chip cookies and mini chocolate chip cookies!) and it was time for a classic with a twist – white chocolate chip cookies!
Just like all my cookie recipes, these white chocolate chips are a breeze to make. They’re made in one bowl, and fewer dishes are always a win for me. Plus, you can easily make these dairy-free or even vegan!
Why You’ll Love These White Chocolate Chip Cookies
- These easy white chocolate chip cookies have soft middles and crispy edges, the perfect cookie!
- They’re made in one bowl, and you only need 9 simple ingredients.
- You can easily make these cookies gluten-free, dairy-free, or vegan.
Ingredients Needed
- Butter: You can use regular butter or vegan butter if you’re dairy-free.
- Egg: If you’re vegan, swap out the egg for a flax egg!
- Flour: I’m using all-purpose flour, but you can swap it out for 1-1 gluten-free all-purpose flour.
- White Chocolate: You can use white chocolate chips or chop up a white chocolate bar!
Step by Step Instructions
Step 1: Preheat your oven to 350°Fahrenheit and line two baking sheets with parchment paper.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment or with a handheld mixer, beat the butter and sugars together until light and fluffy.
Step 3: Add the egg and vanilla and mix together.
Step 4: Add the flour, baking soda, and salt. Mix until just combined, then stir in the white chocolate.
Step 5: Use a medium cookie scoop or a spoon to make 1 ½ tablespoon-sized cookie dough balls and place on the prepared baking sheet 3-4 inches apart. Feel free to add more chocolate chips on top of each cookie dough ball!
Step 6: Bake one sheet at a time for 6-9 minutes. The edges of the cookies will look set, but the middles won’t be golden brown.
Step 7: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack.
Making these cookies dairy-free or vegan!
If you’re like me and need these cookies to be dairy-free, then just make sure you’re using vegan butter and vegan white chocolate.
If you’re vegan, then all you have to do is follow the above, plus swapping out the egg for a flax egg. It’s that easy!
Expert Tips
- I always recommend using a kitchen scale to weigh out your flour! It’s so easy to add too much flour if you’re using measuring cups, which will make your cookies dry.
- Don’t have a kitchen scale? Then make sure to use the scoop and level method to weigh out your flour!
- Want bigger cookies? Scoop out 3 tablespoons instead of 1 ½! This will make 12 larger cookies.
- Make sure to take the cookies out of the oven when the edges have set, but the middles still aren’t golden brown. This is the key to the perfect soft and chewy cookie!
Storage Instructions
Store these cookies in an airtight container at room temperature for 5-6 days.
To freeze, place in a freezer bag and freeze for up to 2 months. Let thaw at room temperature when ready to eat.
More Cookie Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
White Chocolate Chip Cookies
Ingredients
- ¾ cup (158 g) butter, softened , (regular or dairy free)
- ¼ cup (50 g) granulated sugar
- ¾ cup (150 g) light brown sugar
- 1 egg
- 1½ tbsp vanilla extract
- ¾ tsp salt
- ¾ tsp baking soda
- 2¼ cup (281 g) all-purpose flour
- ¾-1 cup white chocolate chips, plus more for topping, (regular or dairy free)
Instructions
- Preheat your oven to 350° Fahrenheit (180 Celcius) and line two baking sheets with parchment paper. Set aside.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes).
- Add in the egg and vanilla extract, and beat until combined.
- Add in flour, baking soda and salt. Mix until a dough forms, then stir in the white chocolate chips.
- Use a medium cookie scoop or spoon to make 1.5 tbsp sized balls and place them on one baking sheet around 3-4 inches apart. Add more chocolate chips on top of each ball of dough if desired.
- Bake the cookies (one sheet at a time for even baking) for 6-9 minutes. The edges of the cookies will look set. The middle will look just set, but not golden brown.
- Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack. Enjoy!
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Kelly at Bake & Bacon
never a miss with your cookies, plus i love a recipe with no chill time!! these were just soo good, theyre classics so i love them!! soo delicious
Thank you for your review Celine!