These white chocolate chip cookies are soft, chewy, and full of creamy chips, made with butter, brown sugar, and a whole lotta love.
You ever eat something that makes you stop mid-bite and reevaluate your entire stance on life? That was me with these white chocolate chip cookies. I mean, I’d always been a dark chocolate kinda girl. Bitter, bold, no nonsense. White chocolate? It felt like the overly sweet backup singer that nobody asked for. I’d pick it out of trail mix. I used to swap it for literally anything else in baked goods. So yeah, I was… skeptical.
But one night, I was craving cookies. Not just “any cookie” craving. You know the one—you want a warm, chewy, fresh-out-of-the-oven kind of cookie that makes you feel like everything is okay, even if your inbox has 87 unread emails and your laundry’s been in the washer for two days. That kind.
Anyway, I was low on supplies. I had exactly one egg, no dark chocolate, and about ¾ cup of white chocolate chips from a baking project I gave up on weeks ago. So I did what any stubborn person would do—I baked with what I had and fully expected to hate them.
Spoiler: I didn’t hate them. I may or may not have eaten four in a row while standing barefoot in the kitchen at 10:30pm. And then I texted my friend Sarah something like “okay WHY did no one tell me white chocolate chip cookies are elite???”
Now, they’re one of my absolute favorite cookie recipes—especially when I want to make a smaller batch that doesn’t leave me with five dozen leftovers and a sugar crash. (Unless you double it. Which, I mean, you might. Just saying.)
Why You’ll Love This White Chocolate Chip Cookies Recipe?
There’s something about the way the dark brown sugar melts into the butter and gives these cookies that soft, caramel-like chew. And the way the white chocolate chips sort of get toasty around the edges and creamy in the middle? Unfair. They’re sweet, yes—but not in an overwhelming, sugar-rush way. There’s balance. There’s soul.
And here’s the best part: they take less than 30 minutes start to finish. No chilling. No fuss. No waiting hours while your dough “sets”—just warm cookies in your hand, fast.
Also, if I’m being honest, these have now become the cookies I make when I need to look like I’ve got it together. Like, oh you brought a bottle of wine to game night? Cute. I brought fresh white chocolate chip cookies. (Which I totally baked in 20 minutes between meetings, but who’s asking?)
Ingredient Notes:
This recipe is simple. Like, lazy Sunday in sweatpants simple. But a few little details really make it pop:
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Unsalted Butter (6 tablespoons) – Softened is key here. Not melted, not cold. Think “sat on the counter for an hour but you forgot it was there” soft. It helps the dough whip up fluffy and gives you that melt-in-your-mouth texture.
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Dark Brown Sugar (¼ cup) – This gives the cookies that caramel depth and makes them chewy. I’ve tried it with light brown sugar too, and it’s fine—but not as moody and delicious.
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Granulated Sugar (3 tbsp) – Just enough to lighten up the brown sugar and give you that slightly crisp edge.
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Egg Yolk (just one) – The yolk makes the dough rich without being cakey. It also means you don’t need a whole egg, which is great when you’re down to your last egg and really don’t want to go to the store.
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Vanilla (¾ tsp) – Don’t skip it. It rounds everything out and makes the cookies smell like actual heaven.
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Flour (½ cup + 2 tbsp) – All-purpose, scooped and leveled. If your cookies come out cakey or dry, you probably packed the flour too much. It happens. Been there.
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Salt, Baking Soda, Baking Powder – These three do the balancing act: structure, flavor, lift. They work quietly in the background like the backstage crew at a school play.
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White Chocolate Chips (⅓ cup) – These are the diva of this cookie. They’re rich and creamy and kinda dramatic—but in the best way. I’ve also done this recipe with chopped chunks from a white chocolate bar and… wow.
How To Make White Chocolate Chip Cookies?
Step 1: Preheat Your Oven
375°F. And line your baking sheet with parchment or a silicone mat. Because you don’t want these beauties sticking, and we are not here for scrubbing pans.
Step 2: Cream the Butter and Sugars
Beat the softened butter until it looks fluffy. It’ll take a couple of minutes. Then add both sugars and mix again until it’s light and creamy. If your butter isn’t soft enough, this part will be annoying. But hey, your arms will get a mini workout.
Step 3: Add the Yolky Goodness
Toss in your egg yolk and vanilla. Mix until smooth. Take a second to smell it—it’s already giving cozy, cookie-scented candle energy.
Step 4: Mix the Dry Stuff
In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. Then add it to the wet ingredients and mix until just combined. No overbeating. This is dough, not a boxing match.
Step 5: Add Those Chips
Want To Save This Recipe?
Stir in the white chocolate chips. I usually leave a few out to press on top so the cookies look extra cute. That’s totally optional, but highly recommended if you’re baking for Instagram (or your in-laws).
Step 6: Scoop & Bake
Use a cookie scoop or tablespoon to form 12–15 cookies. Leave space—they spread a little. Bake for 8–10 minutes. Watch the edges. They should be just barely golden. The centers will still look soft. That’s your sweet spot.
Step 7: Cool (Or Don’t)
Let them sit on the pan for 3 minutes before moving them to a rack. Or eat one warm because you’re human and you deserve happiness.
Storage Options:
Once they cool, store them in an airtight container on the counter. They’ll stay soft for a few days. You can also freeze them—either baked or as dough balls. The dough freezes beautifully, and you can bake straight from frozen. Just add a minute or two to the bake time.
Variations and Substitutions:
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Add macadamia nuts – If you’re feeling like a beachy coffee shop cookie vibe.
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Brown your butter first – It’ll give a deeper, nutty flavor that tastes borderline magical.
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Use butterscotch chips – A little risky, but weirdly addictive.
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Chop a white chocolate bar instead of chips – You get bigger pools of chocolate that melt differently. Messier, but kinda amazing.
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A sprinkle of flaky sea salt on top – Trust me.
What to Serve with White Chocolate Chip Cookies?
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Cold milk – Classic for a reason.
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Strong coffee – The sweetness balances out perfectly.
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Ice cream – Sandwich style, if you’re feeling wild.
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Fruit – Strawberries or raspberries go surprisingly well.
Frequently Asked Questions:
Can I double the recipe?
Absolutely. And honestly? You probably should.
Can I use the whole egg instead of just the yolk?
You can, but the cookies will spread more and have a slightly different texture. Still good, just not quite the same.
Do I need to chill the dough?
Nope. That’s the beauty of it. But if you want to, it’ll deepen the flavor and slow the spread.
These white chocolate chip cookies kind of snuck up on me. I didn’t expect to love them, but they won me over—slowly, sweetly, and with a little melted chip stuck to my fingers.
If you try them, I hope they bring you a little joy and maybe a little surprise, too. Because sometimes the thing you didn’t plan for (or didn’t think you’d like) turns out to be exactly what you needed.
Let me know if you bake them. Or if you ate six in one sitting. Or if you’re still convinced white chocolate is a scam. I’m all ears.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
White Chocolate Chip Cookies
Ingredients
- 6 tablespoons unsalted butter softened
- ¼ cup dark brown sugar packed
- 3 tablespoons granulated sugar
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- ½ cup + 2 tablespoons all-purpose flour
- ⅛ teaspoon fine salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅓ cup white chocolate chips
Instructions
Preheat the Oven:
- Preheat the oven to 375°F (190°C). Line a standard baking sheet with parchment paper or a silicone baking mat and set aside.
Cream the Butter and Sugars:
- In a medium-sized mixing bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for 2–3 minutes until light and fluffy. Add both sugars and continue to beat for an additional 2 minutes, or until the mixture is pale and well combined.
Incorporate the Egg Yolk and Vanilla:
- Add the egg yolk and vanilla extract to the butter-sugar mixture. Mix on low speed until fully incorporated, ensuring no streaks remain.
Combine Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder until evenly combined.
Form the Dough:
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined. Do not overmix. Gently fold in the white chocolate chips using a spatula or wooden spoon.
Portion the Dough:
- Using a small cookie scoop or tablespoon, form 12 to 15 evenly sized dough balls. Place them on the prepared baking sheet, spacing each ball 2–3 inches apart to allow for spreading.
Bake:
- Bake for 8 to 10 minutes, or until the edges are lightly golden and the centers appear just set. The cookies may appear slightly underbaked in the center, which is ideal for achieving a soft texture.
Cool:
- Allow the cookies to cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.
Notes
- Replace the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum for structure and binding.
- Always verify that your baking powder, baking soda, and white chocolate chips are labeled gluten-free, as some brands may contain additives or be processed in shared facilities.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
