White Chocolate Chip Cookies
There’s nothing better than a freshly baked homemade cookie. These white chocolate chip cookies are soft, buttery and the perfect sweet treat. Bake these cookies, grab a tall glass of milk, and enjoy.
Chewy White Chocolate Chip Cookies
These delicious cookies will please all the white chocolate fans out there. This simple recipe will take you less than an hour before you have a warm, homemade cookie in your hand.
This is the perfect cookie for your next bake sale, cookie exchange or any day of the week. With sweet white chocolate chips, crisp edges and a chewy soft center, it will be hard to eat just one.
Try these Chewy Chocolate Chip Cookies and my Chocolate Dipped Peanut Butter Cookies. They are family favorites in my house.
See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Butter flavored shortening – Butter can be used as a substitute for the shortening. I recommend unsalted butter, but if using salted butter, reduce salt by ¼ teaspoon.
- Flour – This recipe calls for all-purpose flour but you could also use bread flour which will result in a chewier cookie.
- White chocolate chips – You can also use chunks of white chocolate or almond bark. Make sure your white chocolate is at least 20% cocoa butter.
Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!
How to Make White Chocolate Chip Cookies
- Preheat the oven to 375 degrees. Prepare a cookie sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugars with a hand mixer on medium speed for 3 minutes or until light and fluffy.
- Add eggs and vanilla to the bowl and mix on medium-high speed until the dough is smooth.
- In a medium bowl, whisk together the dry ingredients: flour, baking soda and salt. Stir flour mixture into wet ingredients in a couple increments, combining until dough comes together.
- Using a wooden spoon or spatula, stir in white chocolate chips. If your kitchen is warm, place your dough in the fridge for 20 minutes before scooping to keep your cookies from spreading while baking.
- Using a 2-inch cookie scoop or a spoon, scoop 2 tablespoons of dough and roll into balls. Place cookie dough balls on a prepared baking sheet about 2 inches apart.
- Bake at 375 degrees for 8-10 minutes; until the edges are a golden brown and the center is no longer moist looking.
- Cool for 3 minutes and then transfer baked cookies to cool on the baking rack.
For the full recipe and detailed instructions, please see the recipe card at the end of this post.
How long do they last?
Store any leftovers in an airtight container, at room temperature, for up to 1 week.
You can also freeze them for up to 3 months to get ahead on your holiday baking. Cookie dough also makes a delicious edible gift. Prepare the dough, form into a log, wrap in parchment paper, and freeze.
Then slice and bake when you have a cookie craving.
What makes cookies chewy vs crispy?
There are many factors that determine if a cookie comes out chewy or crisp; sugar, butter, eggs and flour.
Brown sugar tends to yield a chewier, softer cookie, while white sugar results in a crispier cookie.
Whipping your butter at room temperature will incorporate the most air into your batter when creamed with the sugar.
Melted butter will give you a more crispy cookie. Egg yolks will add more fat and richness to give your cookies a chewy center.
If you want a chewier cookie, you can omit the white of each egg and replace it with an additional yolk. Flour can also make a difference in the texture of your cookie.
All-purpose flour is always a good choice, but bread flour will yield a chewier cookie.
Tips For No Leftovers
- For best results, use a cool baking sheet between batches. I use 2 sheet pans and wait to scoop another batch until the last pan is done baking.
- Room temperature butter mixes better with the sugar so set it out about 30 minutes before using.
- You can also use a stand mixer with a paddle attachment. It should be light and fluffy.
- Cool completely on a wire rack before storing.
- If your kitchen is warm, place your dough in the fridge for 20 minutes before scooping to keep your cookies from spreading while baking.
- You could also use this recipe to make regular chocolate chip cookies by substituting semi-sweet or milk chocolate chips. Butterscotch chips are great too. Don’t forget some toasted macadamia nuts!
- A sprinkle of sea salt over these cookies after they come out of the oven would be so tasty.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
These are the best cookies! Make a batch of this delightful white chocolate chip cookies recipe and everyone will be happy. After all, a homemade cookie makes every day better.
White Chocolate Chip Cookies
Ingredients
- ¾ cup butter flavored shortening
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs beaten
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour spooned, leveled
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 ¼ cups white chocolate chips
Instructions
- Preheat the oven to 375 degrees. Prepare a baking sheet with parchment paper and set aside.
- In a large bowl, cream together shortening, brown sugar, and granulated sugar for 3 minutes until light and fluffy.
- Add eggs one at at time and vanilla to the bowl and mix, incorporating into the dough comest together.
- In a medium bowl, whisk together flour, baking soda and salt.
- Gently add the dry ingredients into the sugar mixture in a couple increments, combining until dough comes together. Do not over mix.
- Stir or fold in white chocolate chips.
- Using a 2 inch cookie scoop or a spoon, scoop 2 tablespoons of dough, roll into balls and place on a prepared cookie sheet about 2 inches apart.
- Bake at 375 for 9-10 minutes; until the edges are a golden brown and the center is no longer wet looking.
- Cool for 3 minutes before transferring to a cooling rack.
Notes
- For best results, use a cool(ed) baking sheet between batches. I use 2 sheet pans and wait to scoop another batch until the last pan is done baking.
- Room temperature butter will incorporate the most air into your dough when whipped with the sugar.
- Cool completely on a wire rack before storing.
- If your kitchen is warm, place your dough in the fridge for 20 minutes before scooping to keep your cookies from spreading while baking.
- In an airtight container, store cookies at room temperature for 7-10 days and in the refrigerator for 3-4 weeks. Cookies can be stored in a freezer container for 6 months.
- You could also use this recipe to make regular chocolate chip cookies by substituting semi-sweet or milk chocolate chips. Butterscotch chips would also be so good.
- Another amazing addition would be a cup of macadamia nuts!
- A sprinkle of sea salt over these cookies after they come out of the oven would be so tasty.
Nutrition
The Sweetest Season
Check out this annual celebration to all things cookies. Follow along as I join a multitude of other bloggers making cookies for a great cause and make this the sweetest season!
Join me and a bunch of other bloggers baking cookies for childhood cancer research. Earlier this week I made No Bake Butterscotch Cookies, and Butter Pecan Cookies. Which one was your favorite?
Want to see all the other delicious cookie recipes? Click the link (Sweetest Season Cookie Recipes).
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