White Chocolate Chip Cookies
These white chocolate chip cookies are soft, chewy, and golden on the edges. Made with butter, brown sugar, and vanilla, this small batch cookie recipe is perfect for satisfying sweet cravings without overbaking.
15 Servings
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
To prepare this recipe gluten-free:
- 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.