Quick and easy cookies with crisp edges and a soft center. It's a one-bowl recipe with simple ingredients that needs no chilling time before baking. Make them ahead and freeze the scooped cookie dough for a month to have freshly baked cookies every time you crave them!
White chips are the underdog of chocolate chips, but you'll fall in love with the deep sweet vanilla flavor and chewy texture of these cookies, perfect for white chocolate fans.
Cookie baking has officially started, and I'm sharing a simple recipe to add to our holiday recipes and your gift list or celebration table.
Or just because. There doesn't have to be a reason. I strongly advocate for a year-long cookie season and bake them regularly for potlucks, during the back-to-school season or chilly nights, when a few warm cookies make the best dessert.
About this recipe
- Easy and quick: these are simple white chocolate chip cookies with a dough that uses everyday ingredients and comes together quickly. It's very straightforward and can be done with an electric or stand mixer.
- No chilling time: you can bake this recipe right after you mix the dough. But, though it's not a requirement, you can chill it if you have leftovers or because you like the texture better after a stay in the refrigerator. You'll get chewy cookies in both cases, but they'll be softer if baked immediately.
- Large batch: you can easily double or triple this recipe, something very understandable towards the end of the year.
- Make ahead: you can freeze scoops of unbaked cookie dough ready to be baked. This will save time if you plan to make lots of holiday cookies. A Freezer Baking guide is posted in this blog that you might find useful.
- White chocolate: use white chocolate chips or chunks. Sometimes I like to use Valrhona caramelized chocolate Dulcey, Callebaut white chocolate chunks, or a white chocolate baking bar, coarsely chopped.
- Unsalted butter.
- Sugar: a mix of white and brown sugar is used for that unique sweet flavor these types of cookies have. I favor light brown sugar (not dark) so the cookies are lighter in color. But either can be used.
- Egg: fresh, large.
- Flour: all-purpose flour is the first choice, but cake flour will also work if that's all you have.
- Baking soda and baking powder: make sure they're not expired.
- Salt: I like to use kosher salt when baking. But regular table salt works just fine.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.
- Almond extract: I always add it and highly recommend it, but since it's not a common ingredient to have at home, know that with just vanilla, the cookies will also be amazing.
See the recipe card towards the end of this post for quantities.
Variations & substitutions
- White chocolate chunks: coarsely chop a white chocolate bar and use instead of the chips. You'll get gooey cookies with larger chocolate pools.
- Sugar: use all white sugar and the cookies will be sweeter and not as soft. Use all brown sugar, and they'll be chewier with a caramel undertone.
- Liquor: if you want a different flavor profile, add a tablespoon of Frangelico (hazelnut), Amaretto (almond), or orange liquor like Grand Marnier or Cointreau.
- White chocolate macadamia nut cookies: this is a classic pairing, and you can substitute half the chips for chopped macadamias.
This traditional, easy, one-bowl cookie recipe can be made with an electric beater or stand mixer. Depending on how much I want to wash my stand mixer afterward, I alternate between both.
Mixing the dough
- Creaming: the soft (but not melted) butter is well beaten with the sugars (image 1). This creates a fluffy mixture and incorporates some air into the batter.
- Wet ingredients: they include egg and vanilla and are added before the flour (image 2). Incorporate everything well, with no spots of egg whites left behind.
- Dry ingredients: they include flour, salt, baking soda, and baking powder (image 3). At this point, mix to incorporate, don't overbeat the dough.
- Chocolate chips: the white chips are added at the end and I like to mix them with a spatula and not the mixer (image 4).
Baking the cookies
- How to prepare the pan: I tried several ways of doing this and for me what works best is simply buttering the pan. But you can use parchment paper. Beware that, depending on the type of paper you use, the cookies might spread too much. So do a test run with a few cookies first if in doubt.
- Chocolate chips: there are two ways you can incorporate the chips in this recipe and that is mixing all of them into the dough or adding some of them on top after you scooped the portions (image below). This way, you will have a nicer-looking cookie which is always a good idea. The amount of chocolate in both cases is the same.
- To chill or not to chill the dough: as mentioned before, both work. The difference is in texture since the chilled dough will be firmer, and the sugar will have dissolved more. I recommend trying both and seeing which one is more up your alley.
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Same-sized cookies: the easiest way to get uniform cookies is to use a cookie scoop (or a small ice cream scoop) to portion the dough.
- Make ahead and freeze: this is great to get ahead with your end-of-year baking. Make the cookie dough and scoop portions on a baking sheet. You don't need to leave space between them; make sure they're not touching. Freeze them until they're rock solid, and then transfer them to an airtight container or plastic bag so you can recover the cookie sheet and use less space in the freezer. Bake the frozen scoops directly in a preheated oven; no need to thaw them.
- Variations: with the same dough, you can slightly vary the flavor. White chocolate goes well with orange zest, ground cinnamon, and a liqueur such as Amaretto (almond) or Frangelico (hazelnut).
Related recipes you might like:
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- ½ cup unsalted butter, at room temperature
- ½ cup granulated white sugar
- ½ cup brown sugar (light or dark)
- 1 egg, at room temperature
- 2 teaspoons vanilla extract
- 1 ⅔ cups all-purpose flour
- ½ teaspoon baking soda
- Pinch of baking powder
- ¼ teaspoon salt
- 1 cup white chocolate chips
- Optional: ¼ teaspoon almond extract
- Preheat oven to 350ºF / 180ºC.
- Butter baking sheets or line them with parchment paper.
- Beat the softened butter with both sugars in a large bowl until creamy. You can use the stand mixer with the paddle attachment or a hand-held electric beater.
- Add egg, vanilla and almond extract (if using) and mix well.
- Add the dry ingredients (flour, baking powder, baking soda, and salt) and mix at low speed until a few dry spots remain. Don’t overbeat at this point, and scrape the sides of the bowl and bottom with a rubber spatula to integrate well.
- Add the white chocolate chips and mix with a spatula until no dry spots remain.
- Scoop portions of cookie dough and place them on the prepared sheets, spacing them two inches apart. Or drop by tablespoons if you don't have a cookie scoop. You can add extra chips on top of the cookies before baking.
- Bake for 10 to 12 minutes, until edges are firm and cookies are slightly golden brown but still soft in the center.
- Let cool completely on cooling racks or a wire rack.
- Keep in tins or cookie jars.
- Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- No chilling time: you can bake these cookies directly after you mix the dough. But, though it's not a requirement, you can chill it if you have leftovers or because you like the texture better after a stay in the refrigerator.
- Same sized cookies: the easiest way to get uniform cookies is to use a cookie scoop (or a small ice cream scoop) to portion the dough.
- Make ahead and freeze: this is great to get ahead with your end-of-year baking. Make the cookie dough and scoop portions on a baking sheet. You don't need to leave space between them, just make sure they're not touching. Freeze them until they're rock solid and then transfer to an airtight container or plastic bag so you can recover the cookie sheet and use less space in the freezer. Bake the frozen scoops directly in a preheated oven, no need to thaw them.
- Variations: with the same dough you can vary the flavor slightly. White chocolate goes well with some orange zest, ground cinnamon, or even a liqueur such as Amaretto (almond) or Frangelico (hazelnut).
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Serving Size: 1/15
- Calories: 219
- Sugar: 19.9 g
- Sodium: 98.7 mg
- Fat: 10.2 g
- Carbohydrates: 29.6 g
- Protein: 2.4 g
- Cholesterol: 31 mg
Keywords: white chocolate chip cookies