White Chocolate Chip Cookies Recipe

These white chocolate chip cookies are pure buttery bliss—soft in the center, lightly golden on the edges, and absolutely loaded with sweet, creamy white chocolate chips. They’re the kind of cookie you whip up when you want something a little extra special but still incredibly easy. Whether you keep them simple or stir in macadamia nuts or dried cranberries for a flavor twist, trust me—these cookies are next-level delicious. Perfect for holiday trays, bake sales, or just a little “treat yourself” moment.

Why You’ll Love This Recipe

• Soft & Chewy Perfection: Baked just until the edges are golden and the centers are barely set for that melt-in-your-mouth texture.
• White Chocolate Heaven: Creamy, sweet chips in every bite—these are a dream for white chocolate lovers.
• Totally Customizable: Add macadamia nuts for crunch or dried cranberries for a tart contrast.
• Simple Pantry Staples: No fancy ingredients—just classic cookie goodness made better.

Ingredients

Here’s everything you’ll need to bake up these irresistible white chocolate chip cookies:

• All-Purpose Flour: The base that gives the cookies structure.
• Baking Soda & Baking Powder: A combo that creates just the right amount of rise.
• Salt: Balances the sweetness and enhances flavor.
• Unsalted Butter: Softened for easy creaming and rich flavor.
• Light Brown Sugar: Adds moisture and a deep, caramelly sweetness.
• Granulated Sugar: For sweetness and crisp edges.
• Egg + Egg Yolk: The yolk adds extra richness and chewiness.
• Vanilla Extract: For warm, comforting flavor in every bite.
• White Chocolate Chips: The star of the show—sweet, melty, and oh-so-creamy.
• Optional Add-ins: Chopped macadamia nuts or dried cranberries bring texture and extra flavor if you want to mix things up.

For full measurements, check out the recipe card right below this article!

How to Make the Recipe

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This ensures your cookies bake evenly and don’t stick.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set it aside while you move on to the wet ingredients.

Step 3: Cream the Butter and Sugars

Using a hand or stand mixer, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light, fluffy, and dreamy—about 2 to 3 minutes.

Step 4: Add the Egg, Yolk, and Vanilla

Mix in the egg, extra yolk, and vanilla extract until everything is smooth and well blended.

Step 5: Combine Wet and Dry

Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined. Don’t overmix—this keeps the cookies tender!

Step 6: Fold in the Goodies

Using a spatula or wooden spoon, gently fold in the white chocolate chips. If you’re feeling fancy, toss in those macadamia nuts or dried cranberries now too.

Step 7: Scoop and Space

Scoop tablespoon-sized portions of dough onto your prepared baking sheets, leaving about 2 inches between each to allow for spreading.

Step 8: Bake to Perfection

Bake for 10–12 minutes. You’re looking for lightly golden edges and centers that still look a little soft—that’s the secret to chewy cookies!

Step 9: Cool and Enjoy

Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. They’ll firm up as they cool… if you can wait that long.

Pro Tips for Making the Recipe

• Room Temp Butter is Key: It creams better with sugar, giving you that light and fluffy base.
• Don’t Skip the Extra Yolk: It adds richness and helps create that chewy center.
• Underbake for the Win: Trust the process—slightly underbaked centers = soft and gooey cookies.
• Chill for Thicker Cookies: If you have time, chill the dough for 30 minutes for even thicker, puffier cookies.

How to Serve

• Classic and Simple: Serve with a tall glass of cold milk (cookie dunking = mandatory).
• Ice Cream Sandwiches: Sandwich a scoop of vanilla bean ice cream between two cookies for a dreamy dessert.
• Holiday Platter Star: Add these to your holiday cookie tray—they’ll disappear first, guaranteed.

Make Ahead and Storage

Storing Leftovers

Keep cookies in an airtight container at room temperature for up to 5 days. Pop a slice of bread in the container to keep them soft!

Freezing

Freeze baked cookies or unbaked dough balls in a freezer-safe bag for up to 3 months. Perfect for cookie emergencies.

Reheating

Warm cookies in the microwave for 8–10 seconds to bring back that fresh-from-the-oven gooeyness.

FAQs

Can I freeze the cookie dough?
Absolutely! Scoop dough balls onto a tray, freeze until solid, then transfer to a freezer bag. Bake straight from frozen—just add a minute or two to the bake time.

Why do I need an extra egg yolk?
That little bit of richness adds extra chewiness and helps create that perfect soft center we all love.

Can I use dark or milk chocolate instead of white?
You sure can! Swap in any kind of chips you love, or mix them up for a fun twist.

How do I know when the cookies are done?
Look for light golden edges and slightly underbaked centers. They’ll finish setting as they cool—don’t worry!