These white chocolate chip cookies are so easy to make with NO chilling required! They are incredibly soft, chewy, and buttery. Recipe includes a how-to video!
My Favorite White Chocolate Cookies
It seems like we all have a soft spot for chocolate chip cookies around here. Whether they are made with browned butter, potato chips, or sourdough–we love them all. Today’s white chocolate chip cookies are a bit different from the norm, but in the best way.
White chocolate lovers, this one’s for you!
This recipe makes buttery, soft, and chewy cookies studded with white chocolate chips. We’ll use mostly brown sugar for a slightly caramelized flavor and color (which complements the white chocolate SO well!). Adding an extra egg yolk and some cornstarch makes for a tender texture that is simply irresistible.
If you’ve been following me for a bit, you may remember that my previous version of this recipe actually used a chocolate cookie dough base. I’ve since renamed that recipe to inside out chocolate chip cookies, so if you’re looking for that recipe, head over there!
Why make my recipe:
- Simple: just 10 ingredients.
- Quick: no chilling required!
- Can be made in advance: and tastes even better that way!
- Versatile: add nuts, dried cranberries, sprinkles, etc.
What You Need
Don’t you love simple cookie recipes? These cookies require just 10 ingredients. Here are the most important ones you will need.
- Softened butter. Don’t let your butter get too warm, or you might end up with cookies that spread too much in the oven. I like to use unsalted butter and add salt myself, but you can use salted butter and reduce the salt in the recipe to ¼ teaspoon.
- Brown sugar. We’ll use a higher ratio of brown sugar to granulated sugar. Because of this, our cookies will have a richer flavor and soft texture. I don’t recommend using dark brown sugar here; it will make the cookies very sweet and rich.
- Egg + egg yolk. An extra egg yolk makes these cookies super soft and tender. Feel free to use your leftover egg white to make some candied pecans!
- Cornstarch. Similar to the extra egg yolk, cornstarch encourages these cookies to be soft and tender. It also prevents them from spreading too much on the baking sheet. I use this ingredient in my mint chocolate chip cookies too!
- White chocolate chips. I recommend using good quality white chocolate chips, but really any kind will work.
SAM’S TIP: One of my favorite tricks for giving my cookies a bakery-style appearance is adding chocolate chips on top just after they come out of the oven. Of course, this is completely optional, but it really does elevate the look! I typically reserve about ½ cup of the chocolate chips for this.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Them
- Cream the butter and sugars until light and fluffy.
- Add the eggs and vanilla and stir well to combine.
- Whisk together the dry ingredients in a separate bowl before gradually adding them to the wet ingredients until combined.
- Fold in the white chocolate chips until incorporated, then drop 1 ½ tablespoon scoops onto a parchment lined baking sheet. Bake for 10-12 minutes (the centers may still look a bit underdone!), gently press additional chocolate chips on top if desired, and let the cookies cool completely on their baking sheets before enjoying.
SAM’S TIP: Don’t over-bake your cookies! Pull them out when the centers are still a bit underdone (they will continue cooking on the baking sheet as they cool). As a result, the finished cookies will be perfectly soft and chewy, as opposed to hard and crunchy. Side note: if you do like crunchy cookies, try my butter crunch cookies!
Frequently Asked Questions
Yes! If you do, I’d recommend cutting back on the white chocolate chips though. I also have recipes for white chocolate macadamia nut cookies and white chocolate cranberry oatmeal cookies, if you’d rather just make those.
Sure! I designed this recipe to be easy with no chilling required, but you can certainly chill the dough if you’d like. The cookies will be thicker and a bit more flavorful this way too! I recommend chilling anywhere from 30 minutes to 3 days; just make sure to keep the dough tightly covered while it chills.
Note that if you chill the dough longer than an hour, it may become difficult to scoop. If this happens to you, let the dough sit at room temperature for a bit to soften.
Yes! You can either freeze the baked cookies or the dough. If you’d like to freeze baked white chocolate chip cookies, simply place the cooled cookies in an airtight freezer-safe container. They’ll keep this way for a few months.
If you want to freeze the unbaked cookie dough, check out my how to freeze cookie dough post!
Love white chocolate? Try my white chocolate brownies next!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
White Chocolate Chip Cookies
Ingredients
- 1 cup (226 g) unsalted butter softened
- 1 ¼ cup (250 g) light brown sugar firmly packed
- ½ cup (100 g) granulated sugar
- 1 large egg + 1 large egg yolk room temperature preferred
- 1 teaspoon vanilla extract
- 2 ¾ cups (350 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ¾ cups (300 g) white chocolate chips plus additional for topping (optional)
Recommended Equipment
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), combine the butter and sugars using an electric mixer until light and creamy (about 1 minutes on high speed).1 cup (226 g) unsalted butter, 1 ¼ cup (250 g) light brown sugar, ½ cup (100 g) granulated sugar
- Add egg, egg yolk, and vanilla extract and stir until well-combined.1 large egg + 1 large egg yolk, 1 teaspoon vanilla extract
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt until well-combined.2 ¾ cups (350 g) all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, ¾ teaspoon salt
- With mixer on low-speed, gradually add dry ingredients to wet, stirring until completely combined.
- Fold in white chocolate chips until evenly distributed.1 ¾ cups (300 g) white chocolate chips
- Drop cookies by 1 ½ tablespoon-sized scoops onto prepared baking sheet, spacing cookies at least 2” (5cm) apart.
- Bake in center rack of 350F (175C) oven for 10-12 minutes, edges should be beginning to turn light golden brown, centers may appear slightly underdone, this is fine! Allow cookies to cool completely on baking sheet before enjoying – they’ll be fragile when warm. If desired, gently press additional chocolate chips into the surface of the cookies within 1 minute of removing from the oven.
Notes
Storing
Store in an airtight container at room temperature for up to 5 days.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Fiona
These were incredible! Followed the recipe exactly and the cookies came out just like the pictures. The “worst ever chocolate chip cookies” are a staple in our household, but they have some serious competition now!
Sam
I’m so glad you enjoyed them so much, Fiona! It’s always so hard to pick a favorite. 🙂
Anna
These came out perfect. I didn’t have brown sugar so I used all white sugar and they still very tasty.
Sam
I’m so happy to hear you enjoyed, Anna! Thank you so much for commenting! 🙂