White Chocolate Chip Cookies

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!

Course cookie, Cookies, Dessert

Cuisine American

Prep Time 15

Cook Time 11

Total Time 26

Servings cookies

Calories 203kcal

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.

Store in an airtight container at room temperature for up to 5 days.