White Chocolate Chip Cookie Recipe

Introduction

These cookies are a delightful twist on the classic, with creamy white chocolate chips providing a sweet and luxurious flavor in every bite. You’ll love how simple they are to whip up, resulting in perfectly soft and chewy treats. They’re ideal for satisfying a sweet craving or impressing guests with minimal effort.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 16 cookies

Ingredients

• ½ cup unsalted butter (, softened )
• ½ cup sugar
• 2 tablespoons brown sugar
• 1 large egg
• 1 ¼ cup flour
• ½ teaspoon baking soda
• ¼ teaspoon coarse kosher salt
• 1 cup white chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened unsalted butter, sugar, and brown sugar until light and fluffy.
3. Beat in the large egg until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, and coarse kosher salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the white chocolate chips.
7. Scoop dough (about 1.5 tablespoons per cookie) onto the prepared baking sheet, leaving about 2 inches of space between each.
8. Bake for 9-11 minutes, or until the edges are lightly golden. The centers will look soft.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Variations

• Chewy Texture: For an extra chewy cookie, slightly underbake them by a minute and let them finish setting on the hot pan.
• Thinner & Crispier: Press the dough balls down slightly with your palm before baking to create a wider, crispier edge.
• Bar Cookie: Press all the dough evenly into a lined 8×8 inch pan and bake for 18-22 minutes for easy cookie bars.
• Salted Finish: Sprinkle a tiny pinch of flaky sea salt on top of each cookie immediately after they come out of the oven.

Tips for Success

• Ensure your butter is truly softened to room temperature for proper creaming and to avoid dense cookies.
• Use a cookie scoop for uniformly sized cookies that bake at the same rate.
• For perfectly round cookies, use a round cookie cutter or large mug to gently swirl around any cookies that spread unevenly as soon as they come out of the oven.

Storage & Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies or portioned dough balls for up to 3 months. To reheat, warm a cookie in the microwave for 10-15 seconds to restore that fresh-from-the-oven softness.

FAQ

Can I use salted butter?

Yes, but omit the added coarse kosher salt to avoid over-salting the dough.

Why are my cookies flat?

This is often due to butter that is too warm or melted. Ensure it is softened but still cool to the touch. Also, check that your baking soda is fresh.

Can I make the dough ahead of time?

Absolutely. You can refrigerate the dough, covered, for up to 48 hours. This can actually deepen the flavor and prevent excess spreading.

My cookies are cakey. What happened?

This usually results from over-measuring the flour. For best results, spoon the flour into your measuring cup and level it off with a knife.

Can I double this recipe?

Yes, this recipe doubles perfectly. Just be sure to mix thoroughly and bake in batches to avoid overcrowding the baking sheet.

What can I use if I don’t have coarse kosher salt?

You can use ⅛ teaspoon of fine table salt as a substitute.