If you’re anything like me, a fresh batch of white chocolate chip cookies feels like pure comfort. These cookies strike the perfect balance between sweet and creamy, soft and chewy. Whether you’re baking for a cozy night in, a school bake sale, or just because you’ve got a craving, white chocolate chip cookies are always a crowd-pleaser. In this article, I’ll walk you through everything you need to know—from the best ingredients and mixing methods to chewy cookie secrets and easy storage tips. If you’ve ever wondered how to get that perfect cookie texture or how white chocolate changes the flavor game, you’re in the right place.
For More Recipes Follow Me in Facebook & Pinterest
Table of Contents
Table of Contents
My Favorite White Chocolate Chip Cookies
Making memories, one cookie at a time
White chocolate chip cookies take me back to my grandmother’s kitchen. I still remember the scent of vanilla and warm sugar as we scooped dough onto baking sheets, sneaking bites between spoonfuls. While most kids went for classic chocolate chips, I was always drawn to the buttery sweetness of white chocolate. There was something extra cozy about them—like a little secret treat you didn’t have to share. These days, when I bake a batch of white chocolate chip cookies, it’s like revisiting that kitchen again, apron tied too loose, and heart full.
White chocolate chip cookies aren’t just a twist on a classic—they’re a flavor all their own. The creamy, vanilla-forward richness of white chocolate blends beautifully with buttery dough, creating a soft cookie that’s sweet without being overwhelming. Every bite melts just a little, and the texture—chewy in the center, lightly crisp on the edges—is everything you want in a homemade cookie.
This recipe has become one of the most-loved on Easy Dishes To Do, right alongside comforting favorites like our small batch chocolate chip cookies . It’s easy, reliable, and lets that white chocolate shine through with every bite.
So whether you’re new to baking or already a cookie pro, these white chocolate chip cookies are your new go-to. No chilling, no fancy tricks—just simple ingredients and joyful baking.
Print
White Chocolate Chip Cookies – Soft, Chewy & Easy to Bake
- Total Time: 20 mins
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These white chocolate chip cookies are soft, chewy, and full of creamy white chocolate flavor. Quick to make and perfect for any occasion.
Ingredients
1 cup unsalted butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp cornstarch
2 cups white chocolate chips
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream butter, brown sugar, and granulated sugar together until fluffy.
3. Add eggs and vanilla. Mix until combined.
4. In another bowl, whisk together flour, baking soda, salt, and cornstarch.
5. Gradually mix dry ingredients into wet mixture.
6. Fold in white chocolate chips.
7. Scoop dough onto baking sheet, spacing 2 inches apart.
8. Bake 9–11 minutes until edges are golden and centers are soft.
9. Cool on sheet 5 minutes, then transfer to wire rack.
Notes
To keep cookies soft, store with a slice of bread in an airtight container. You can also freeze dough balls for easy future baking.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg
Keywords: white chocolate chip cookies, easy cookie recipe, chewy cookies
Key Ingredients & Chewy Cookie Secrets
What makes white chocolate chip cookies chewy instead of crunchy?
Getting that perfect chewy bite isn’t luck—it’s all about balance. If your white chocolate chip cookies have ever come out too crispy or flat, the issue is likely in your ingredient ratios or baking time. For a soft, chewy center, brown sugar is your best friend. Unlike white sugar, it adds moisture and depth thanks to the molasses. A higher ratio of brown sugar to white sugar locks in that chewy texture while still giving you a touch of caramel-like flavor.
Butter also plays a huge role. Use real, unsalted butter, and don’t melt it—room temperature is key. Creaming the butter with sugar helps add air to the dough, giving your cookies lift without drying them out. Another tip? Don’t skip the egg yolk. Including an extra yolk adds richness and helps the cookies stay soft for days.
Baking time matters too. Pull the cookies out when the edges are set, but the centers still look slightly underbaked. They’ll finish cooking on the baking sheet. Overbaking is the quickest way to lose that chewiness. If you’re new to this method, check out our chocolate chip cookie cake for step-by-step help.
Are white chocolate chips the same as white baking chips?
Not quite. While they look similar, there’s a small but important difference. Real white chocolate must contain cocoa butter. Many white baking chips, on the other hand, skip the cocoa butter and use vegetable oils instead. The result? A sweeter, sometimes waxier chip that won’t melt the same way.
For this recipe, look for white chocolate chips that list cocoa butter as one of the first ingredients. Brands like Ghirardelli or Guittard offer high-quality chips that melt smoothly and taste rich.
Step-by-Step Baking Instructions
Mixing & Measuring for Success
Start by setting out your butter and eggs about 30 minutes before baking. Softened butter makes a big difference in how well your ingredients cream together. In a large bowl, beat the butter, brown sugar, and white sugar until the mixture is fluffy and light—this usually takes about 2 to 3 minutes with a hand mixer.
Add in your eggs and vanilla extract, mixing until just combined. Overmixing at this stage can lead to tough cookies, so go easy. In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Slowly add the dry mixture to the wet ingredients, folding everything together gently. Your dough should be thick but not crumbly. Fold in the white chocolate chips last, reserving a few to press on top before baking.
For best results, use a cookie scoop or tablespoon to drop dough onto a parchment-lined baking sheet. Space them about 2 inches apart to allow for spreading. If you want those perfect bakery-style tops, press a few extra chips into the top of each dough ball before they go into the oven.
Baking & Cooling Tips for Perfect Texture
Bake the cookies in a preheated 350°F oven for 9 to 11 minutes. You’re looking for light golden edges and soft centers. Don’t worry if the middle looks a little underdone—they’ll firm up as they cool. Let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack. This step helps finish the bake without drying them out.
Want to bake ahead? You can freeze the unbaked cookie dough balls on a tray, then store them in a zip-top bag. When you’re ready to bake, just pop them into the oven frozen—add a minute or two to the baking time.
Variations & Storage Tips
Add-ins and Flavor Swaps
Once you’ve mastered the basic white chocolate chip cookies, the possibilities are endless. One of my favorite variations is folding in freeze-dried raspberries. The tart flavor balances beautifully with the creamy sweetness of white chocolate chips, adding an unexpected twist to your batch of white chocolate chip cookies.
Want something a bit heartier? Stir in old-fashioned oats to create chewy white chocolate oatmeal cookies that feel extra cozy and rustic. Macadamia nuts are another classic combo—when toasted and chopped, they deliver a buttery crunch that complements the soft texture of white chocolate chip cookies perfectly.
For even more variety, try swapping vanilla extract with almond extract, or sprinkle in a pinch of cinnamon for a warm, aromatic flavor. During the holidays, dried cranberries or crushed peppermint candies can make your white chocolate chip cookies feel festive and fun.
All of these mix-ins and swaps give you freedom to personalize your cookies while keeping that signature sweet and chewy bite.
How to Store and Freeze White Chocolate Chip Cookies
Homemade white chocolate chip cookies are best fresh from the oven, but they store well too. To keep them soft for days, place the cooled cookies in an airtight container with a slice of bread or even a tortilla. The moisture keeps your white chocolate chip cookies tender without changing their flavor.
Want to prep ahead? Let the cookies cool fully, then layer them with parchment paper in a freezer-safe container. They’ll stay good for up to three months. When you’re ready to enjoy, let them thaw at room temp or warm them for a few minutes in a 300°F oven for that just-baked feel.
Even better—you can freeze the dough. Scoop the dough into balls, flash-freeze them, and store them in a bag. This way, you can have fresh white chocolate chip cookies on demand any time the craving hits.
What can I bake with white chocolate?
White chocolate is incredibly versatile. Besides white chocolate chip cookies, you can bake white chocolate blondies, swirl it into cheesecake bars, or pair it with tart flavors like raspberry or lemon. It also works beautifully in red velvet or matcha cookies. Try mixing it into scones or muffins for a creamy pop of sweetness.
How do I make my cookies chewy instead of crunchy?
The secret to chewy white chocolate chip cookies lies in your ingredient ratios. Use more brown sugar than white sugar, as it holds moisture better. Also, don’t overbake—remove cookies from the oven when the edges are set but the centers are still soft. Let them finish baking on the hot tray for a chewy, gooey middle.
Are white chocolate chips the same as white baking chips?
Not exactly. True white chocolate chips contain cocoa butter, which gives them that creamy melt-in-your-mouth feel. Many white baking chips don’t include cocoa butter and rely on oils instead. For the best flavor and texture in white chocolate chip cookies, always check the label and go for quality chips that list cocoa butter as a main ingredient.
What is the secret ingredient to keep cookies soft?
Cornstarch is a secret weapon in soft cookies. Just a small amount in the dry ingredients helps create that melt-in-your-mouth texture. Another trick? Add an extra egg yolk. It boosts richness and moisture in white chocolate chip cookies, keeping them soft even days after baking.
Conclusion
If you’re looking for an easy, go-to recipe that always impresses, these white chocolate chip cookies are it. They’re soft, chewy, and packed with creamy, rich flavor in every bite. Whether you enjoy them classic or customize with fun add-ins, they’re sure to become a family favorite. Plus, they store and freeze beautifully, making them perfect for busy weeks or last-minute guests.
From one home baker to another, I hope these white chocolate chip cookies bring a little comfort and a lot of joy to your kitchen.