We may earn a commission when you click on the affiliate links in this post.
These White Chocolate Chip Cookies take everything you love about classic chocolate chip cookies and kick it up a notch with rich vanilla flavor and silky-smooth white chocolate in every bite. They bake up thick, soft, and irresistibly chewy. Trust me – once you try them, they’ll become the cookies everyone asks you to make again!
Confessions of a Cookie Snob
I’ll be honest…I’m a total cookie snob. I breeze right past store-bought cookies, and if a homemade cookie looks even slightly overbaked, I’m already out. It might sound dramatic, but it’s also the reason I’ve spent years tinkering with my recipes until they’re just right.
These white chocolate chip cookies are the result of all that “research,” and truly – they’re as close to perfect as I’ve ever baked. They are soft, chewy, and generously packed with creamy white chocolate that melts right into the dough. They’re a fun little twist on the classic chocolate chip cookie, but with a sweet vanilla flavor that makes them feel just a bit extra special. I’m so excited for you to try them!
🩷 Echo
Table of Contents
- Confessions of a Cookie Snob
- Ingredients in White Chocolate Chip Cookies
- Cookie Additions
- How to Make White Chocolate Chip Cookies
- Tips for Perfect Cookie Dough
- Baking Suggestions
- Frequently Asked Questions
- How to Store White Chocolate Chip Cookies
- More Favorite Cookie Recipes
- White Chocolate Chip Cookies Recipe
Ingredients in White Chocolate Chip Cookies
- Butter – Use real, unsalted butter and make sure it’s properly softened (soft enough to dent easily with a finger, but not melted). This gives the cookies their rich flavor and soft, chewy texture.
- Sugar
- Brown Sugar – Light brown sugar works perfectly, but dark brown sugar will give you an even deeper caramel flavor.
- Almond Extract – Adds a slightly, nutty, rich flavor. If you’re not an almond fan, you can leave it out or replace it with a little extra vanilla.
- Vanilla – Use pure vanilla extract for the best flavor.
- Eggs – Two large eggs (or three small to medium eggs, if needed).
- All-Purpose Flour – Measure it correctly by spooning and leveling (or use a kitchen scale). Too much flour = dry cookies.
- Salt – One teaspoon of kosher or table salt.
- Baking Soda – Helps the cookies rise perfectly. For the best results, use fresh baking soda.
- White Chocolate Chips – Use high-quality white chocolate chips so they melt smoothly into the dough. You can also chop up a white chocolate bar if you prefer bigger, creamy pockets.
Cookie Additions
This is a basic cookie dough that can be changed up a million different ways. Here are some additions that complement these cookies well:
- Nuts: Chopped macadamia nuts, pecans, or almonds add extra crunch.
- Dried Fruit: Cranberries or dried cherries pair beautifully with white chocolate.
- Double Chocolate: Add milk or dark chocolate chips for extra indulgence.
How to Make White Chocolate Chip Cookies
- Prep & Cream the Butter
Preheat your oven to 350°F. In a large bowl or stand mixer, beat the butter, sugar, and brown sugar together until light and fluffy.
- Add the Wet Ingredients
Mix in the almond extract, vanilla, and eggs until fully combined.
- Add the Dry Ingredients
Gradually add the flour, baking soda, and salt, mixing just until the dough comes together.
- Add the White Chocolate Chips
Stir in the white chocolate chips until evenly distributed.
- Scoop the Dough
Roll the dough into walnut-sized balls (or use a cookie scoop) and place them on an ungreased cookie sheet, leaving space for spreading.
- Bake
Bake for 9-11 minutes, or until the tops are just barely turning golden.
Makes about 5 dozen cookies.
Tips for Perfect Cookie Dough
- Use room temperature butter. You should be able to press your finger into the butter slightly. This makes a huge difference in how your cookies bake!
- Cream butter and sugars well. Use a paddle attachment on a stand mixer to beat the butter and sugars together until light and fluffy.
- Mix dry ingredients separately first. This helps distribute the salt and baking soda evenly before adding to the wet ingredients.
- Chill the dough if needed. You can bake these cookies right away or chill them in the fridge to bake later.
Baking Suggestions
- Line your baking sheets. Use parchment paper or a silicone baking mat to prevent sticking.
- Use a cookie scoop. This helps ensure are the cookies are the same size and bake evenly.
- Don’t overbake! One of the biggest secrets to soft and chewy cookies is the baking time. I always bake my cookies for about 9-11 minutes, just until the edges are slight golden.
- Let them rest. Leave the cookies on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. I admit I eat a few while they’re still warm and gooey!
Frequently Asked Questions
Yes. If you only have salted butter, just reduce the added salt in the recipe to a small pinch. The cookies will still turn out delicious.
Store the cooled cookies in an airtight container with a slice of bread or a marshmallow. They help maintain moisture and keep the cookies soft for days.
Definitely. Chopped almonds, macadamia nuts, dried cranberries, or sprinkles are all fun options. Just keep total mix-ins to about 1½–2 cups.
This usually happens if the butter is too soft or the dough is warm. Chilling the dough and making sure the baking sheet is cool will help keep the cookies thick.
How to Store White Chocolate Chip Cookies
- At room temperature. Store fresh cookies in an air tight container for up to a week.
- In the freezer: These cookies freeze well for several weeks. Let them thaw for a few minutes before enjoying.
- Freezing cookie dough: Scoop dough onto a baking sheet and freeze until firm. Transfer the frozen dough balls to a freezer bag and bake fresh cookies anytime!
More Favorite Cookie Recipes
Here are a few more of our favorite cookie recipes:
- Chewy Pecan Cookies
- Reese’s Pieces Cookies
- Coconut Butterscotch Chocolate Chip Cookies
- Molasses Cookies
- S’mores Cookies
- Butterfinger Cookies
- Homemade Oreo Cookies
Thanks for stopping by and baking with me! I can’t wait for you to taste just how soft, chewy, and delicious these cookies are. When you make them, don’t forget to drop a comment or a star rating so others can see how they turned out for you! 🍪
White Chocolate Chip Cookies
Video
Ingredients
- 1 cup butter, (2 cubes)
- 1 cup sugar
- 1 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 eggs
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 12 ounces vanilla chips, (white chocolate chips)
Instructions
- Preheat oven to 350 degrees. Beat the butter and sugars together in a large bowl or electric mixer.
- Add almond extract, vanilla and eggs. Mix well.
- Gradually mix in flour, baking soda, and salt.
- Slowly stir in vanilla chips.
- Roll dough into walnut-sized balls or use a cookie scoop and place on an ungreased cookie sheet.
- Bake for 9-11 minutes or until just starting to lightly brown on top.
- Makes approximately 5 dozen cookies.
Notes
-
- Grease baking sheets with cooking spray or line the sheets with parchment paper so the cookies don’t stick.
-
- Use a cookie scoop to make sure the cookies are all the same size. That way they’ll all bake up evenly.
-
- One of the biggest secrets to soft and chewy cookies is the baking time. I always bake my cookies for about nine to eleven minutes, just until the bottom of the cookie is ever so slightly golden.
-
- Then I take them out and let them cook on the cookie sheet on top of the stove for another two minutes or so.
-
- Once they’re cooled slightly, I put them on a wire rack to finish cooling to room temperature (or I eat a few while they’re still warm and gooey!).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe?
We want to hear from you! Please leave a review.
