White Chocolate Chip Cookies

White Chocolate Chip Cookies are a soft and buttery twist on the classic chocolate chip cookie. They take on a golden-brown color around the edges and a softer, chewier texture in the center. The white chocolate chips within the cookies may melt slightly, creating pockets of creamy sweetness throughout. These sweet sugar cookies are sure to delight any sweet tooth!

This White Chocolate Chip Cookie recipe creates a tasty, soft cookie loaded with white chocolate chips and vanilla flavor. Cookies are always a welcome treat to have on hand, to serve at parties or to enjoy as an after dinner dessert.

With one daughter who does not like traditional milk chocolate, I always try to have a white chocolate variation of our favorite desserts and candies. For instance, instead of making just chocolate pudding, we also make vanilla pudding from scratch. We make a combination of white chocolate and milk chocolate candies for Christmas, too, so that everyone's sweet tooth is satisfied!

Ingredients

The cookie dough for white chocolate chip cookies is the same basic recipe I se for all of our soft sugar cookies. It uses all-purpose flour, butter, white sugar, eggs, vanilla extract, baking soda, baking powder and salt. A small amount of milk is mixed into the dough to give it a creamy, soft texture when baked. White chocolate chips are folded into the dough to add a sweet and slightly vanilla-flavored element to the cookies.

This recipe for white chocolate chip cookies does not use brown sugar.

Substitutions

• White sugar: use light brown sugar or unrefined coconut sugar to replace the white sugar. Do this as a 1:1 substitution.
• White chocolate chips: white chocolate chunks or a bar of white chocolate cut into small pieces also work.
• Milk: you can use oat milk, almond milk, or other types of non-dairy milks too.

Equipment

Use a stand mixer or electric hand mixer with a dough hook attachment for the best results. Avoid using a hand whisk. You'll also need 2 baking sheets and parchment paper.

Step-By-Step Instructions

STEP 1: Using an electric hand mixer or stand mixer, cream the softened butter and white sugar on medium speed until combined. Add the vanilla extract and egg and beat for another minute, until the mixture is crumbly and well combined.

STEP 2: Add the all-purpose flour, baking powder, baking soda, and salt. Beat for 2-3 minutes until well combined, using a spatula to push down any flour stuck to the sides of the bowl. Add the milk and beat on medium until the dough is smooth.

STEP 3: Mix in 1 cup of white chocolate chips on medium speed until distributed throughout the dough. Chill the bowl of dough for at least 1 hour.

*You can skip chilling the dough, but the resulting cookie will be flatter and more spread. They will taste just as good!

STEP 4: Once chilled, preheat the oven to 400℉ and fill a bowl with about ½ cup white chocolate chips. Roll about 2 tablespoons of dough into a ball and dip into the chips. Place the dough balls 2 inches apart on a parchment-lined baking sheet.

STEP 5: Bake for 7-9 minutes, until the edges just begin to brown. Remove the baking sheet from the oven and let cool for 5 minutes. Then transfer cookies to a cooling rack using a spatula. Let cool for 10-15 minutes more before serving.

How To Store

Store your white chocolate chip cookies at room temperature in a covered container for 2-3 days for optimal freshness. They can be frozen for up to 6 months. They defrost quickly on the counter, in just about an hour.

Recipe Tips

• For thicker, more risen cookies chill the dough for at least one hour, up to 24 hours. For flatter cookies, bake immediately after mixing the dough.
• Dipping the dough balls into extra white chocolate chips before baking is optional. If you don't do this, the chips won't stick out of the cookies as much as they would if you do.
• Don't over bake the cookies or they will become dried out. The bottom edges should have just began to brown when you remove them from the oven.
• For even size cookies, use a cookie scoop or ice cream scoop.

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