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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 today, grab a tall glass of milk and enjoy.

stack of white chocolate chip cookies

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 here.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.
labeled picture of white chocolate cookie ingredients

Ingredients Needed

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.

Brown sugar – I prefer light brown sugar for this recipe but you can use dark brown.

White sugar – white granulated sugar or caster sugar is best.

Vanilla extract – I recommend 100% vanilla extract

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 white chocolate chunks. Make sure your white chocolate is at least 20% cocoa butter.

Pantry staples – Baking soda, salt, large eggs.

Looking for more comfort food? Follow LTB on Pinterest!

How to Make White Chocolate Chip Cookies

First: Preheat the oven to 375 degrees. Prepare a cookie sheet with parchment paper.

Second: In a large bowl, cream together the softened butter and sugars with a hand mixer on medium speed for 3 minutes.

You can also use a stand mixer with a paddle attachment. It should be light and fluffy.

Third: Add eggs and vanilla to the bowl and mix on medium-high speed until the dough is smooth.

Fourth: 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.

Fifth: 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.

Sixth: 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.

Seventh: Bake at 375 degrees for 8-10 minutes; until the edges are a golden brown and the center is no longer moist looking.

Eighth: Cool for 3 minutes and then transfer baked cookies to cool on the baking rack.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

cookies on a wire rack

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.

three cookie on a plate with glass of milk

Is white chocolate really chocolate?

Milk, dark, and white chocolate are all made from the cocoa bean. In white chocolate, only cocoa butter and sugar is used which gives it its buttery, vanilla flavor.

Milk and dark chocolate are made from cocoa butter, sugar and the cacao nibs or solids which gives it the “chocolatey” flavor and brown color.

Quality is everything when looking for white chocolate – you will want to make sure the chocolate you are purchasing is at least 20% cocoa butter. Otherwise it will simply be white chocolate flavored.

purple banner with gold text

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).

Cookies for Kids’ Cancer is in a matching window with their friends at OXO, who will be matching every dollar raised through the end of 2022, up to $100,000.

Whatever money we raise will automatically double on our fundraising page

Tips For No Leftovers

  • 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.

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!

stack of white chocolate chip cookies on blue napkin with white banner and text

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.

stack of cookies on white board

White Chocolate Chip Cookies

Yield: 2 dozen cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

These White Chocolate Chip Cookies are soft, buttery and the perfect sweet treat.

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

  1. Preheat the oven to 375 degrees. Prepare a baking sheet with parchment paper and set aside.
  2. In a large bowl, cream together shortening, brown sugar, and granulated sugar for 3 minutes until light and fluffy.
  3. Add eggs one at at time and vanilla to the bowl and mix, incorporating into the dough comest together.
  4. In a medium bowl, whisk together flour, baking soda and salt.
  5. Gently add the dry ingredients into the sugar mixture in a couple increments, combining until dough comes together. Do not over mix.
  6. Stir or fold in white chocolate chips.
  7. 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.
  8. Bake at 375 for 9-10 minutes; until the edges are a golden brown and the center is no longer wet looking.
  9. 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.

Recommended Products

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 185Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 167mgCarbohydrates: 23gFiber: 0gSugar: 15gProtein: 2g

This nutrition information was generated via a third party, Nutritionix, and we can not be held liable for any discrepancies in the information provided.

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