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5 from 16 votes

White Chocolate Chip Cookies

The best white chocolate chip cookie with perfect crispy edges and soft ooey gooey middle!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: chocolate
Servings: 30 cookies
Calories: 220kcal


  • 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. 


Calories: 220kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 132mg | Potassium: 65mg | Fiber: 1g | Sugar: 21g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg