Chewy White Chocolate Chip Cookie Recipe

White Chocolate Chip Cookies are soft, buttery, thick, and perfectly sweet. These cookies are easy to make—no chilling required—and offer a delightful alternative to classic chocolate chip cookies. The white chocolate melts gently in the oven, creating a chewy, irresistible treat.

White Chocolate Chip Cookies

White chocolate chips have a unique, creamy flavor that sets these cookies apart. They soften in the oven and create pockets of sweet, mellow chocolate. While white chips are often mixed into other cookie varieties, this recipe celebrates them as the star ingredient. The result is a cookie that’s tender in the middle, lightly golden at the edges, and loaded with flavor.

Ingredients

• Butter – Salted or unsalted. If you use unsalted butter, add 1/2 teaspoon of salt to the dough. Butter should be softened to room temperature.
• Brown sugar – Light or dark brown sugar both work and add chewiness and depth.
• Granulated sugar – Adds sweetness and helps the cookies spread slightly.
• Egg – Binds the dough and adds richness.
• Vanilla extract – Enhances flavor.
• All-purpose flour – The base of the dough.
• Baking soda – Leavens the cookies and helps them rise slightly.
• White chocolate chips – You can substitute chunks of white chocolate or use a different type of chip if you prefer.

Supplies

• Electric mixer (hand or stand mixer)
• Cookie sheets or baking sheets
• Mixing bowls
• Measuring cups and spoons
• Cookie scoop
• Wire rack for cooling
• Optional: parchment paper

Instructions for White Chocolate Chip Cookies

These cookies come together quickly and require no chilling. Follow the steps below for consistently soft, chewy cookies with lightly golden edges.

1. Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper if desired.
2. In a large bowl or the bowl of a stand mixer, place the softened butter, brown sugar, and granulated sugar. Beat on medium speed until the mixture is pale and creamy.
3. Add the egg and vanilla extract to the butter-sugar mixture. Beat until well combined, stopping to scrape down the sides of the bowl as needed.
4. In a separate bowl, whisk together the all-purpose flour and baking soda. Add the dry ingredients to the wet mixture and mix until just combined—do not overmix.
5. Fold in the white chocolate chips until they are evenly distributed throughout the dough.
6. Use a cookie scoop or spoon to portion the dough, then roll each portion into a ball. Place the dough balls onto the prepared baking sheets, leaving space between each cookie for slight spreading.
7. Bake for about 10 minutes, or until the edges are lightly golden and the centers still look soft. The cookies will continue to set after you remove them from the oven.
8. Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.

Tips

• Use a cookie scoop for uniform-sized cookies and consistent baking times.
• Press a few extra white chocolate chips onto the tops of the dough balls just before baking for an attractive finish.
• Don’t worry if the cookies seem soft when they come out of the oven—let them cool and they will firm up while staying tender inside.
• For slightly chewier cookies, use all brown sugar or reduce the oven temperature by 10°F and bake a little longer, watching for golden edges.

More Cookies and Treats To Try Next:

• Chocolate Chip Cookies
• Pumpkin Chocolate Chip Cookies
• Cookie Bars
• Nutella Stuffed Cookies
• Peanut Butter and Jelly Cookie Bars
• Monster Cookie Balls