White Chocolate Chip Cookies
Of all varieties of cookies, white chocolate chip cookies are one of the ever-popular cookies.
You can see it in most good bakeries or stores. Because we can never get enough of them.
A soft and slightly chewy texture, with a sweet and buttery taste, is what we look for in a good cookie.
And this easy white chocolate chip cookie recipe will help you achieve those.
Not only the method is simple and easy to follow, but the required ingredients are also pretty basic.
If you love white chocolate, you may want to try One Layer White Forest Cake too.
There are eight items you need to prepare to bake this white chocolate chip cookie.
They are salted butter, caster sugar, light soft brown sugar, vanilla extract, egg, all-purpose flour, baking soda, and white chocolate chips.
Most of the ingredients are quite self-explanatory. However, I would like to note a few things.
You may wonder why I use salted butter. Because most recipes alike usually call for unsalted butter, right?
The reason is that a little salt in your cookies will enhance the flavor and taste of your baked goods.
And to make things easier, I almost always use salted butter in my cakes and cookies. To guarantee that I will not miss that extra flavor.
As for light soft brown sugar, feel free to swap it with light muscovado sugar if that is available to you.
- Mixing bowl.
- Measuring cups.
- Measuring spoons.
- Baking tray.
- Parchment paper/ greaseproof paper.
- Cooling rack.
How To Make White Chocolate Chip Cookies In An Easy Way
The first step you need to do is, mix the butter and sugars until it’s creamy and pale in color.
You can do so by using a spatula, a hand whisk, or an electric hand mixer.
I don’t recommend you use a stand mixer due to the portion of the ingredients. Unless you make multiple quantities of the recipe, of course.
I usually start with a spatula followed by a hand mixer. But you do you.
Once the butter and sugars are well combined, add in the lightly beaten egg and vanilla extract.
Again, you beat and whisk until all is mixed and you get a smooth mixture.
Then, sieve the all-purpose flour into the butter mixture and mix until you get a smooth dough. Try your best not to knead the dough.
Lastly, fold in the white chocolate chips and mix quickly.
Once everything is mixed well, leave the dough in the mixing bowl and cover the bowl with plastic wrap.
Refrigerate the dough for at least an hour.
If you are busy, you can leave the dough in the refrigerator for up to 72 hours. Longer than that, it’s best just to freeze the dough and take it out when you need it.
So, when you are ready to bake, preheat the oven to 180℃/ 356℉ at gas mark 4.
Then, line your baking sheets with parchment paper.
Divide and shape the dough into small balls. I did mine to cherry tomato-sized balls.
And place the dough balls onto lined baking trays well spaced apart. Then, bake the cookies for about 15 minutes until golden.
The Best Way To Store Your Cookies
Once your white chocolate chip cookies are completely cooled down, you should put them in a tight-lid cookie jar and keep the jar in a cool temperature room.
Your cookies will keep well for up to 2 weeks.
Should you need the cookies longer than 2 weeks later, I’d say you freeze the cookie dough and take it out a few days before you bake them.
Leave the frozen cookie dough in the refrigerator the night before you plan to bake to let it thaw.
Once the dough thaws, you must not refreeze it. Ensure you use the thawed dough within a few days.
More Cookie Recipes
Thank you for stopping by this Easy White Chocolate Chip Cookies Recipe. I hope you now want to try it.
When you try this recipe, can you share what you think about it in the comments below? I really appreciate it.
Before you go, how about checking my other cookie recipes that you may like?
- Chocolate chip cookies with no butter.
- Snickerdoodles without cream of tartar.
- Lemon shortbread cookies.
- Soft and chewy chocolate chip cookies.
- Chocolate Smarties cookies.
Take care and all the best.
Easy White Chocolate Chip Cookies
- Mixing bowls.
- Measuring cups
- Measuring spoons.
- Baking trays
- Parchment paper
- Cooling rack
- 1/2 cup salted butter
- 1/3 cup caster sugar
- 1/3 cup light soft brown sugar
- 1 egg lightly beaten
- 1/2 teaspoon vanilla extract
- 1 3/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup white chocolate chips
- Place the butter, caster sugar and light soft brown sugar in a mixing bowl. Then use a spatula or a handheld mixer to mix, until all is combined. I usually start with using the spatula first to make sure the sugars do not go everywhere then continue mixing with a handheld mixer.
- Add in the lightly beaten egg and beat the mixture using a handheld mixer until it looks creamy and pale in color.
- Sieve the flour and baking soda into the butter mixture. Use the spatula to fold the flour mixture until all comes together into a soft dough.
- Then stir the white chocolate chips into the dough. Mix quickly and try your best not to knead the dough.
- Cover the dough with a plastic wrap and let it rest in the refrigerator for at least an hour or 72 hours max.
- When you are ready to bake the cookies, preheat the oven to 180°C/ 356°F at gas mark 4. And line a few baking trays/ sheets with parchment paper.
- Divide the dough into small pieces and roll them into golf ball-sized balls. Place the dough balls on the baking tray well spaced apart. I make 12 dough balls with this recipe. And the dough spread into quite large size cookie.
- Bake the cookies for about 15 minutes until they are golden color.
- Once the cookies are done, leave them on the baking tray for a few minutes before transferring them onto a cooling rack.
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.