Go Back
–+ servings
White chocolate chip cookies on a cooling rack.
Print Recipe Pin Recipe Save
5 from 18 votes

Easy White Chocolate Chip Cookies

This easy-to-make white chocolate chip cookies recipe will help you make soft and chewy cookies that taste superior to store-bought ones. And the best thing is you know what you put in the cookies.
Author: Devy Dar
Prep Time15 minutes
Cook Time15 minutes
Course: Dessert
Cuisine: American
Servings: 12 cookies

Equipment

  • Mixing bowls.
  • Measuring cups
  • Measuring spoons.
  • Sieve
  • Baking trays
  • Parchment paper
  • Cooling rack

Ingredients

US Customary - Metric
  • 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

Video

Instructions

  • 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.

Notes

If you like, you can swap the light soft brown sugar with light muscovado sugar.

Nutrition

Calories: 180kcal | Carbohydrates: 18g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 119mg | Potassium: 49mg | Fiber: 1g | Sugar: 5g | Vitamin A: 258IU | Vitamin C: 0.04mg | Calcium: 22mg | Iron: 1mg

Disclaimer

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.