These white chocolate chip cookies are a dreamy blend of buttery richness and creamy sweetness, perfect for any occasion. With a golden, slightly crisp exterior and a soft, chewy center, each bite delivers a delightful contrast of textures. The melty white chocolate chips add a luxurious touch, making them irresistible for both kids and adults alike. Ready in just 26 minutes, they’re a quick treat to satisfy your sweet tooth without spending hours in the kitchen.
Packed with decadent flavors and a hint of vanilla, these cookies are a crowd-pleaser that’s easy to whip up. Whether you’re baking for a party or just a cozy night in, their warm, gooey goodness will fill your home with an inviting aroma. Plus, with 30 servings, there’s plenty to share—or keep all to yourself! Perfectly balanced and utterly indulgent, these cookies are sure to become a new favorite in your recipe collection.
Ingredients for White Chocolate Chip Cookies
- 1 cup (226 g) unsalted butter, softened (room temperature preferred)
- 1 ¼ cup (250 g) light brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- 1 large egg + 1 large egg yolk, room temperature (for better mixing)
- 1 teaspoon vanilla extract
- 2 ¾ cups (350 g) all-purpose flour
- 2 teaspoons cornstarch (for soft, chewy texture)
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ¾ cups (300 g) white chocolate chips (plus additional for topping, optional)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), combine butter and sugars. Use an electric mixer on high speed until light and creamy (about 1 minute).
- Add egg, egg yolk, and vanilla extract to the butter mixture. Stir until well-combined.
- In a separate medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt until well-combined.
- With the mixer on low speed, gradually add dry ingredients to the wet ingredients. Stir until completely combined.
- Fold in white chocolate chips until evenly distributed throughout the dough.
- Drop cookie dough by 1 ½ tablespoon-sized scoops onto the prepared baking sheet, spacing cookies at least 2” (5 cm) apart.
- Bake on the center rack of the preheated oven for 10-12 minutes. The edges should be light golden brown, and the centers may appear slightly underdone (this is fine!).
- Allow cookies to cool completely on the baking sheet before enjoying (they’ll be fragile when warm). If desired, gently press additional chocolate chips into the surface of the cookies within 1 minute of removing from the oven.
Storage and Reheating Tips
Store your white chocolate chip cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes for that fresh-baked taste.
Recipe Variations to Try
Switch things up by adding ½ cup of chopped macadamia nuts or dried cranberries for a delightful twist. For a richer flavor, substitute dark or milk chocolate chips for the white chocolate. If you’re feeling adventurous, sprinkle a pinch of sea salt on top before baking for a sweet-and-salty combo.
Time-Saving Hacks
Prep your cookie dough ahead of time! Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a zip-top bag. When you’re ready to bake, simply place the frozen dough balls on a baking sheet and add 1-2 minutes to the baking time. No need to thaw!
Perfect Pairings
These cookies pair wonderfully with a cold glass of milk or a hot cup of coffee. For a dessert platter, serve them alongside vanilla ice cream or a drizzle of caramel sauce. They’re also a great addition to holiday cookie boxes or as a sweet treat for afternoon tea.
Equipment Guidance
For best results, use a stand mixer or hand mixer to cream the butter and sugars until light and fluffy. A cookie scoop ensures evenly sized cookies, and parchment paper prevents sticking while making cleanup a breeze. Don’t forget a wire rack for cooling to keep your cookies crisp!
White Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 ¼ cup light brown sugar firmly packed
- ½ cup granulated sugar
- 1 large egg + 1 large egg yolk room temperature preferred
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ¾ cups white chocolate chips plus additional for topping (optional)
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), combine the butter and sugars using an electric mixer until light and creamy (about 1 minutes on high speed).
- Add egg, egg yolk, and vanilla extract and stir until well-combined.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt until well-combined.
- With mixer on low-speed, gradually add dry ingredients to wet, stirring until completely combined.
- Fold in white chocolate chips until evenly distributed.
- Drop cookies by 1 ½ tablespoon-sized scoops onto prepared baking sheet, spacing cookies at least 2” (5cm) apart.
- Bake in center rack of 350F (175C) oven for 10-12 minutes, edges should be beginning to turn light golden brown, centers may appear slightly underdone, this is fine! Allow cookies to cool completely on baking sheet before enjoying – they’ll be fragile when warm. If desired, gently press additional chocolate chips into the surface of the cookies within 1 minute of removing from the oven.