White Chocolate Chip Cookies baked to perfection. No chilling, freezer-friendly, and can easily be made dairy-free, nut-free, and vegan with swaps.
We love cookies! Who doesn’t love chocolate chip cookies? So what could be better or just as good? White Chocolate Chip Cookies!! You could even turn them into mini white chocolate chip cookies as we do with our mini chocolate chip cookie recipe. Just make sure to use mini white chocolate chips.
The white chocolate chips in cookies give them a delicious flavor, and it’s a great option for those who don’t like regular chocolate or can’t have regular chocolate.
Recipe ingredients and notes
- Salted Butter – I’m dairy-free, and our son is allergic to dairy, so we use earth balance butter or country crock plant-based butter. We find that this recipe works well with both regular and dairy-free butter. If you use unsalted butter, you’ll need to add about 1 teaspoon of salt. You should always use softened butter.
- Sugar – We recommend only using granulated sugar.
- Light brown sugar – Make sure you’re using light and not dark brown sugar. Dark brown sugar has more molasses and a stronger flavor.
- Vanilla – We recommend using a good quality vanilla extract, no imitation extracts.
- Eggs – We use large eggs and take them out of the refrigerator 30 minutes before making the chocolate chip cookie dough. If you cannot have eggs, you can also use a 1/2 cup of unsweetened applesauce.
- All-Purpose Flour – We use King Arthur Flour as they’re the safest brand for our food allergies.
- Cornstarch – Using cornstarch in cookies helps give the cookies a softer consistency.
- Baking soda and baking powder – Both baking agents are a must for chocolate chip cookies and help the cookies rise.
- White Chocolate Chips – If you want regular size and you’re dairy-free or can’t have regular ones due to cross-contamination, we like Walmart’s brand of organic white chocolate chips, which are free of the top 8 allergens. Another delicious option is Enjoy Life’s mini white chocolate chips.
Step-by-step instructions
For the full ingredient amount and full instructions on how to make white chocolate chip cookies see the recipe card below.
- Preheat your oven to 375 degrees F.
- Cream the sugar and butter together in a stand mixer.
- Combine the dry ingredients in a bowl.
- Then you’ll add the eggs and vanilla into the butter and sugar mixture.
- Once that is combined, you’ll combine the wet and dry mix (do not overmix) and then add in the chocolate chips.
- Use a cookie scoop to ensure consistently sized and baked cookies and place onto a nonstick baking mat or parchment-lined baking sheet.
- Add extra chocolate chips to the top to make your cookies look more appealing.
- Bake the cookies for 9-10 minutes and then cool on a wire rack. You can stack them once the chocolate chips are cooled.
We also suggest banging the cookies for more ripples and texture.
Recipe tips and variations
- My ideal bake time for cookies is around 9 minutes, whereas my husband likes 10 minutes. Cooking for 9 minutes will give you more of a soft and chewy cookie, and you’ll get more of a crispy cookie if you do 10 minutes.
- Carefully dropping the cookie sheet onto a towel-lined counter after baking is our best cookie trick! After that, you can let the cookies sit on the baking sheet for 2 minutes, then transfer them to a cooling rack. This step is optional, but we find it gives the cookies the best texture. Be cautious doing this on a fragile counter. You can also allow the cookies to sink naturally on their own as they cool.
- Wait until the oven is preheated. To ensure your oven is cooking at the correct temperature, we suggest using an oven thermometer to check.
- Don’t worry you won’t overbake the cookies. They will continue to cook after you remove them from the oven. Don’t take longer than 12 minutes if your oven temperature is correct.
- Add a few chocolate chips or chunks to the tops of the cookie dough balls before baking. This will make your cookies pretty when they come out and look full of chocolate chips on the top, not just inside.
Frequently asked questions
If you want an ooey-gooey cookie, 375 degrees F is the sweet spot for cookies. Read more about the perfect cookie temperatures over at Food Network.
Cookie dough should last 8-12 months in a freezer-safe container or freezer-safe bag.
You’ll start to see a slightly golden brown edge to the cookies, and the cookies will appear fluffy and look almost done. If you want, until they look completely cooked and edges are darker brown, they will be overcooked.
Homemade cookies should last about 5 days at room temperature in a cookie jar.
I take my butter out about 30 minutes to an hour before baking this ensures the butter is the right consistency. If it’s too soft, it can cause the cookies to spread too much.
We like to add a piece of bread into the cookie container to keep the cookies soft. The moisture from the bread will keep the cookies from becoming hard, just like it softens brown sugar.
Pan banging or dropping cookies isn’t a new technique; many bakers have been doing it forever. When you bang the baking sheet, the cookies will deflate immediately and release air that caused them to be puffy. Now you will have a gooey center and more ripples on your cookies.
Baker’s secret, add chocolate chips to the tops of the cookies in addition to adding them into the cooking dough.
Use vegan butter, and instead of 2 eggs, you’ll use a 1/2 cup of applesauce.
more chocolate chip cookie recipes
White Chocolate Chip Cookies
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Print Pin RecipeIngredients
- 2 sticks salted butter we use dairy free, but you can use regular
- 1 1/4 cup light brown sugar
- 3/4 cup white sugar
- 2 teaspoons vanilla extract
- 2 large eggs sub with 1/2 cup applesauce for vegan
- 3 cups all purpose flour
- 1 1/2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups white chocolate chips
Instructions
- Preheat your oven to 375 degrees F.
- Line a baking sheet with a nonstick baking mat or parchment paper and set aside.
- In a stand mixer cream the butter, light brown sugar, and sugar together until creamy. Then add in the eggs and vanilla and beat for another 20 or so seconds until combined. Set aside.
- In a large bowl mix the flour, cornstarch, baking soda, and baking powder. Set aside.
- Add the dry ingredients to the butter mixture and mix until just combined, do not overmix.
- Fold in the white chocolate chips using a rubber spatula.
- Use a small cookie scoop and place 8-10 cookies on the baking sheet and bake for 9-10 minutes. We like to add extra chocolate chips to the top before baking.
- Place a towel on the counter and then remove the baking sheet from the oven. Carefully drop the cookie sheet onto the towel. Let the cookies sit on the baking sheet for 2 minutes and then you can transfer to a cooling rack. This step is optional but we find it gives the cookies the best texture.
- Remove cookies from the baking sheet and cool on a wire rack.
- Enjoy once cooled.
Video
Notes
- 9 minutes will give you more of a soft and chewy cookie, 11 minutes and after you’ll get more of a crispy cookie.
- Carefully dropping the cookie sheet onto a towel-lined counter after baking is our best cookie trick! After that, you can let the cookies sit on the baking sheet for 2 minutes, then transfer them to a cooling rack. This step is optional, but we find it gives the cookies the best texture. Be cautious doing this on a fragile counter. You can also allow the cookies to sink naturally on their own as they cool.
- To ensure your oven is cooking at the correct temperature, we suggest using an oven thermometer to check.
- Add a few chocolate chips to the tops of the cookie dough balls before baking. This will make your cookies pretty when they come out and look full of chocolate chips on the top, not just inside.
- Recipe adapted from Allrecipes.com
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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