White Chocolate Chip Cookies
White Chocolate Chip Cookies are a soft and buttery twist on the classic chocolate chip cookie. They're an easy sweet sugar cookie for white chocolate lovers! My cookies come out chewy and soft, with just the right amount of melted chocolate flavor!
Servings: 18
Calories: 196kcal
Equipment
- stand mixer or electric hand mixer
- parchment paper
Ingredients
- ½ cup unsalted butter softened
- ¾ cup white sugar
- 2 teaspoon vanilla extract
- 1 large egg
- 1 ¼ cups all-purpose flour
- ⅛ teaspoon salt
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ tablespoon milk
- 1 ½ cups white chocolate chips divided
Instructions
- Using an electric hand mixer or stand mixer, cream the softened butter and white sugar on medium speed until combined. Add the vanilla extract and egg and beat for another minute, until the mixture is crumbly and well combined.
- Add the all-purpose flour, baking powder, baking soda, and salt. Beat for 2-3 minutes until well combined, using a spatula to push down any flour stuck to the sides of the bowl. Add the milk and beat on medium until the dough is smooth.
- Mix in 1 cup of white chocolate chips on medium speed until distributed throughout the dough. Chill the bowl of dough for at least 1 hour. *You can skip chilling the dough, but the resulting cookie will be flatter and more spread. They will taste just as good!
- Once chilled, preheat the oven to 400℉ and fill a bowl with about ½ cup white chocolate chips. Roll about 2 tablespoons of dough into a ball and dip into the chips. Place the dough balls 2 inches apart on a baking sheet.
- Bake for 7-9 minutes, until the edges just begin to brown. Remove the baking sheet from the oven and let cool for 5 minutes. Then transfer cookies to a cooling rack using a spatula. Let cool for 10-15 minutes more before serving.
Notes
Store your white chocolate chip cookies at room temperature in a covered container for 2-3 days for optimal freshness. They can be frozen for up to 6 months. They defrost quickly on the counter, in just about an hour.
Tip 1: For thicker, more risen cookies chill the dough for at least one hour, up to 24 hours. For flatter cookies, bake immediately after mixing the dough.
Tip 2: Dipping the dough balls into extra white chocolate chips is optional. If you don't do this, the chips won't stick out of the cookies as much as they would if you do.
Tip 3: Don't over bake the cookies or they will become dried out. The bottom edges should have just began to brown when you remove them from the oven.
Nutrition
Serving: 1oz | Calories: 196kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 68mg | Potassium: 60mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 179IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 1mg
