White chocolate cookie recipe

The perfect Perfect White Chocolate Chip Cookies made entirely from scratch. Crispy on the edges, gooey inside. These chewy cookies are stuffed with white chocolate chips. The dough doesn’t need to be chilled, so these cookies will be ready to be eaten in less than an hour.

You’ll be swooning for these delicious White Chocolate Chip Cookies if you’re a fan of golden buttery cookies and creamy white chocolate. With sharp edges and soft centers, these cookies are a must-have for any dessert lover.

Testing recipes

It’s not difficult to tell that I love cookies. While traveling, I constantly search for the best cookie shops to experiment with different flavors and textures. I’ve recently created Chocolate Peanut Butter Cookies recipes after having similar ones at a restaurant in Paris in the last quarter of the year.

While I’m a massive fan of a delicious chocolate Chip Cookie, I realized I had not shared the White Chocolate Chip Cookie recipe. Being a vast white chocolate enthusiast, I was ready for the test.

Mixing the sugar and butter can make these white chocolate chip cookies in a snap. Since we’re using softened and not melting butter, it is unnecessary to chill the dough. This also means that the cookies are chewy and have delicious edges.

The cookies are stuffed to the max with White chocolate and sea salt. These delicious cookies are sweet and soft. If you’re a fan of chocolate with white, then you’ll eat these tasty cookies throughout the day.

For something a little more indulgent, check out the white chocolate Macadamia Nut Cookies.


All you need is a few items from your pantry for these delicious White Chocolate Chip Cookies. Here are the essential ingredients required to make one batch of these cookies:

Unsalted butter If you decide on salted butter, you can skip the salt added to the dough of cookies. Make sure that your butter is cool to the touch.

Brown sugar Brown sugar provides moisture and flavor. You can choose to use dark or light brown sugar.

Sugar that is cast Or granulated sugar.

Egg Helps bind the dough of cookies and give it that perfect chewiness.

Simple flour All-purpose or plain flour.

Chips of white chocolate: This recipe is very versatile. You can make whatever chocolate chips you want. Switch those white chips in for milk chocolate, peanut butter, or butterscotch chips. Also, you can utilize white chocolate chunks if you like more chocolatey pockets!

is the recipe for white chocolate cookies

Here’s a brief outline of creating White Chocolate Cookies at home. To make it easy, it’s advised to use a stand mixer using a paddle or hand mixer. Detailed instructions are provided in the recipe card that follows.

In a large mixing bowl, mix sugar and butter with an electric mixer at medium speed.

Add eggs and vanilla. Mix until it is all combined.

Add baking soda and flour. Mix until you have a smooth dough for cookies. After that, stir in chocolate chips.

Scoop cookie dough, then form balls with the palms of your hands.

Set the cookies on the prepared tray and bake until the cookies are golden. Sprinkle the warm cookie with sea salt.

Recipe tips

Ensure that the butter you purchase is at room temperature: The fabric shouldn’t get too complicated or wet; it should not be refrigerator-cold. If it’s soft, you’re not getting the right product. Cookies will spread far too widely baking in the oven.

Make use of both sugars, caster, or brown sugar. To get the best result, make sure you utilize both sugars. Caster sugar (or you can also use granulated sugar) provides sweetness and helps to form crisp edges. Brown sugar imparts a caramel-like flavor and adds extra chewiness.

Be careful to avoid baking your cookies too long: Be aware of the baking time. Cookies will firm up when they cool, and it’s okay to remove them from the oven even if they appear slightly underdone, mainly if you prefer a tender and chewy biscuit.

Add a few additional choc chips while you are warming the cookies, sprinkle a few white chocolate chips covering the cookie’s tops.

Reserving leftovers

Reserveookies left over inside an airtight container and store them at room temperature ovfor days.

Prepare the dough beforehand: You can make this dough for cookies in advance. Cover it and store it in the refrigerator, and then bring the dough to ambient temperature beforeolling it out and baking. Alternatively, you can make cookie dough balls and then store them. Allow them to thaw at room temperature for about 30 minutes before baking according to the recipe.


One hundred fifteenAt room temperature,  grams (1 stick or 1/2 cup) unsalted butter.

Ninety grams (1/2 cup) brown sugar.

Fifty grams (1/4 cup) caster sugar or sugar granulated.

2 Tablespoons vanilla extract.

One large egg, room temperature.

The is 210 grams (1 1 and 1/2 cups) plain flour or all-purpose flour.

One teaspoon of baking soda.

One hundred fifty grams (1 cup) of white chocolate chips and extra chocolate to decorate.

Cook Mode: Stop your screen from turning dark.


Bake at 180 degrees Celsius (350 F) average / 160 degrees Celsius (320 F) fan-forced. Prepare two baking trays or cookie sheets with parchment or baking paper.

Add the sugar and butter into a giant mixing bowl and mix with an electric mixer at moderate speed for about an hour or so until the mixture is smooth and soft.

Add egg and vanilla, and beat until well-combined. Scraping from the edges of the bowl. Add baking soda and flour and beat slowly until a soft cookie dough is formed. Add chocolate chips, and mix.

Scoop the cookie dough (roughly 1.5 tablespoons each) into small balls. Place on baking sheets, leaving enough space enough for cookies to expand. Place them in the oven for 10-11 minutes or until golden around the edges.

When the cookies are warm, sprinkle the chocolate chips to the top. Let the cookies cool for 5 minutes before moving them onto a wire rack to completely cool. Sprinkle the cookies with sea salt.


Chips of white chocolate: This recipe is highly adaptable – you can use any chocolate chips you want. Switch those white olate chocolate chips in for milk chocolate chips, peanut butter, or butterscotch chips.

Storage Reserving cookies left in airtight containers sealed at room temperature over five days.

Prepare the dough beforehand: You can make the dough for cookies in advance. Just cover it with a plastic wrap and keep it in the fridge. Then, bring the dough back up to its temperature before rolling it out and baking. You can also form the cookie dough into balls and put them in the freezer. Let them cool at room temperature for about 30 minutes before baking, following the recipe.

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