Go Back

White Chocolate Chip Cookies

White chocolate chip cookies bake up with lightly golden edges, soft centers, and creamy white chocolate in every bite. Chill the dough for 30 minutes before baking for cookies that hold their shape.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 24 minutes
chilling 30 minutes
Total Time 1 hour 14 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp fine salt
  • 0.75 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large, room temperature
  • 1 egg yolk large, room temperature
  • 2 tsp vanilla extract
  • 1.5 cup white chocolate chips

Equipment

  • 1 large baking sheet
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F.
  2. Line a large baking sheet with parchment paper.
  3. Whisk the flour, baking soda, and salt together in a medium bowl.
  4. In a large bowl, beat the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2 minutes.
  5. Beat in the egg, egg yolk, and vanilla until combined, scraping down the bowl as needed.
  6. Add the flour mixture and mix on low just until no dry flour remains.
  7. Fold in the white chocolate chips.
  8. Cover the dough and chill for 30 minutes.
  9. Scoop rounded 2-tablespoon portions onto the prepared baking sheet, spacing them about 2 inches apart.
  10. Bake for 9–12 minutes, until the edges are lightly golden and the centers still look slightly soft.
  11. Let the cookies cool on the baking sheet for 5 minutes.
  12. Transfer the cookies to a wire rack.
  13. Let the baking sheet cool completely.
  14. Bake the remaining dough in batches at 350°F for 9–12 minutes per batch.
  15. Cool each batch on the sheet for 5 minutes before transferring to a wire rack.

Notes

For soft centers, remove the cookies when the edges are lightly golden and the centers still look slightly soft. Store in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months. For a dairy-free swap, use dairy-free butter and dairy-free white chocolate chips.