If you love white chocolate, then you’re going to love these all white chocolate chip cookies that are quick to make and require no chilling time!
Soft, perfect, chewy chocolate chip cookies loaded with just white chocolate chips. I mean semi-sweet chocolate chips usually get all the glory. But this time, sorry it’s all about the white chocolate!
I’m guessing you’re a white chocolate fan or otherwise why are you here?! Right?! I know some people don’t like love white chocolate but in our house we most certainly do. My husband gets really excited whenever I’m making ANYTHING with white chocolate. Yes he is a BIG fan.
So when I told him I was making a 100% white chocolate chip cookie for the blog. He was definitely pumped. So I figured the best way to make an amazing white chocolate chip cookie recipe, was to start with a really great chocolate chip cookie recipe. And so when I came across this cookie recipe from Joy Food Sunshine, I knew that a white chocolate chip version would be phenomenal. I played around a little bit with the recipe and landed on this version you see here.
Boy oh boy are those delicious. But today it’s all about the cookie. The glorious cookie. And this one has all the makings for a great cookie. Crisp edges. Gooey, soft centers. A little chewy. Just the way I like them.
And white chocolate. Lots of white chocolate.
What Makes These Cookies Awesome
- No chilling required – I baked these cookies right away, and they were wonderful. Although you can chill the cookie dough overnight if you would like and bake these the next day.
- Dough comes together in minutes. The best part about homemade cookies is that it only takes about 10 minutes to mix up!
- Easy, Pantry Stable Ingredients – You don’t need any extra, fancy ingredients for these cookies.
- White Chocolate Chips – Any kind work, but I love Ghirardelli or if you want an organic variety – Pascha Organic is a good brand.
How To Make These Cookies
Make cookie dough
- Combine dry ingredients. Whisk the flour, baking soda, and salt together in a large bowl. Set aside.
- Cream butter and sugar. In a medium bowl, with an electric mixer cream the softened butter and sugars together until light and fluffy about 2 minutes.
- Add eggs and vanilla. Beat in the eggs and vanilla extract.
- Add in dry ingredients. Add in the flour mixture and mix just until combined. Do NOT overmix at this point or you will end up with tough, chewy cookies.
Baking 101: Measure your flour correctly! Too much flour will result in a tough cakey cookie. I recommend using a kitchen scale. If you only have measuring cups, be sure to spoon your flour into the cup and level off.
Finish cookie dough and bake!
- Add chocolate. Fold in the white chocolate chips with a spatula.
- Scoop cookies and bake. Scoop, using a 1-inch scoop (about 2 tablespoons each) and roll the dough into balls.
- Bake cookies. Bake the cookies for 10-12 minutes until the edges are just set but the middles are still soft. For me, they were perfect at 10 minutes, but every oven is different. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
HEATHER’S BAKING TIP: For that signature soft, chewy center with slightly crispy edges, you can’t bake the cookies too long. The centers should still look slightly soft and puffy when you take them out of the oven. They will continue cooking slightly on the cookie sheet.
Commonly Asked Cookie Questions
Cookies stay fresh covered at room temperature for up to 1 week.
Yes! You can never have too many cookies on hand in the freezer. 😉
To freeze unbaked: Make and scoop the dough onto the prepared baking sheet. Freeze the cookies on the sheet until solid, then store in an air-tight zipper bag or container. Bake straight from frozen, just add 1-3 minutes of extra baking time.
To freeze baked: Cool baked cookies thoroughly, then freeze until solid. Store in an air-tight zipper bag or container. Thaw at room temperature or microwave for a few seconds to re-warm.
For a complete tutorial, be sure to read my post How To Freeze Cookie Dough.
If your cookies spread or got very flat, it is likely due to one of these 8 reasons. Try reading through the list to pinpoint the problem. For this recipe in particular, it is important to start with room temperature butter (not too soft! See the notes in the recipe) and to measure the flour correctly to prevent flat cookies. If they are spreading too much, try chilling the dough for at least 1 hour, up to overnight.
All signs point to you over-measured your flour. For best accuracy, use a kitchen scale. Or if using a measuring cup, do NOT scoop directly from the bag. Instead, spoon the flour into your cup and level it off. And do not pack it down. This will ensure you get the correct amount.
Another culprit could be from over-mixing once you’ve added the flour. Or your oven temperature is off and they overbaked. Try using an oven thermometer to double check it that it’s calibrated correctly.
More Recipes To Try
White Chocolate Chip Cookies
- 3 cups (360 g) all purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks, 227 g) unsalted butter softened to room temperature
- 1 1/4 cups (267 g) packed light brown sugar
- 3/4 cup (150 g) granulated white sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 12 ounces (2 cups) white chocolate chips
- Pre-heat oven to 375oF. Prepare a baking sheet with parchment paper (or silicone baking mat).
- Whisk together flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugar together until very light, about 2-3 minutes.
- Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
- Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add chocolate and stir in, on low speed, just until combined.
- Scoop cookie dough, using a 1-inch cookie scoop, and place on prepared cookie sheet. Bake until golden brown but still soft, 10-12 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
- Tools: Cookies Sheets | Oven Thermometer |Kitchen-Aid Mixer |Cookie Scoop | silicon baking mat | spatula | cooling rack | cookie spatula
- Store cookies at room temperature. Cookies will last 2-3 days at room temperature.
- To freeze unbaked: Scoop the cookies onto a cookie sheet, and freeze solid. Then place into a sealable plastic bag. You can bake frozen, without thawing, but add on a few extra minutes of baking time.
- To freeze baked: Allow the cookies to cool completely. Then when ready to eat, allow to thaw. I like to pop them into the microwave for about 20 seconds to bring them back to ooey gooey life.
- Measure your flours correctly. Use a kitchen scale for best accuracy. After you have spooned the flour in, then use a knife to level off the flour. Don’t tap the sides of the measuring cup, or pack your flour down.
- Soften your butter correctly. The butter needs to be softened to room temperature, which mean you can slightly indent your thumb in the butter but shouldn’t easily smoosh all the way through.
- Cream properly. When you cream the butter and sugars together it’s also important to let this happen for 2-3 minutes, on medium speed, to allow enough air into the batter and helps leavens the cookies.