Anytime I’m hit with a cookie craving, these white chocolate chip cookies are my go-to cookie. They are soft and full of sweet white chocolate which is my favorite despite it being the least healthy type of chocolate (but who eats chocolate for health benefits anyway?). I use white chocolate in place of dark chocolate or milk chocolate as often as possible – s’mores, ice cream syrup, cookies, etc. Luckily, it’s Brandon’s favorite kind of chocolate too so it’s become a staple ingredient in any baking I do. Outside of the holidays I rarely bake but the other day I had kind of a mini-meltdown (infertility is a bitch) and I found comfort in my kitchen whipping up a few dozen of these white chocolate chip cookies.
I rummaged through my baking cabinet and found that I had just enough of everything necessary to bake them so odds are you already have everything you need too. Cookies are good for the sad soul so I turned on my favorite music and spent the next hour mixing and baking until dozens of these white chocolate chip cookies were in my cookie jar waiting to be devoured. That didn’t take long either, they were gone in just a few days.
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If you prefer milk chocolate, you can easily substitute chocolate chips for the white chocolate chips in this recipe. I know y’all are smart enough to know that but still, I said it just to be sure. In fact, you can sub milk chocolate chips, dark chocolate chips, peanut butter chips, etc. It won’t cause any problems. I often make these with peanut butter chips for my Dad since he’s a peanut butter fan.
To make these you’ll need the following items in your kitchen:
I hope you enjoy!
As a note of warning, be careful not to over-bake them because these white chocolate chip cookies can become tough quickly! It’s ok if they look a little bit under-baked when you first remove them from the oven. You want them to be just barely golden on the edges. Mine usually look a little under-done but as they cool they become soft and perfect.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks unsalted butter, softened
- 1 1/4 cup light brown sugar, loosely packed
- 1/2 cup granulated white sugar, packed
- 2 teaspoons vanilla
- 2 large eggs
- 2 cups white chocolate chips
- Preheat oven to 375 degrees.
- In a medium mixing bowl, whisk flour, baking soda, and salt; set aside.
- In a large mixing bowl, whisk brown sugar, granulated white sugar, vanilla, and butter for about 2 - 3 minutes. The dough should be light and fluffy. This is easiest if you have a stand or handheld mixer. Otherwise, use a strong wooden spoon.
- Add eggs and beat until combined, about 45 - 60 seconds.
- Slowly fold the flour mixture into the large mixing bowl.
- Add the white chocolate chips, and stir until well-mixed.
- Roll cookie dough into balls, then place on the parchment paper lined cookie sheets.
- Bake for 12-15 minutes. Cookies should appear golden at the edges but soft in the middle.
- Remove from oven and cool for 5 - 7 minutes before transferring to a wire wrack.
Give these white chocolate chip cookies a try this weekend! Have a favorite cookie recipe to share? Drop it in the comments below.
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