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White chocolate chip cookies
How to make the very best white chocolate chip cookies! Don't forget to check out my step by step photos and tips above!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 24 cookies
Calories: 248 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 1/4 cups all-purpose flour (270g)
- 1/2 tsp baking soda (3g)
- 1 cup unsalted butter room temperature (230g)
- 1/2 cup granulated sugar (100g)
- 1 cup packed light-brown sugar (200g)
- 3/4 tsp salt (4g)
- 2 tsp pure vanilla extract (10ml)
- 2 large eggs
- 2 cups white chocolate chips (300g) divided
Instructions
- Heat oven to 360F and line baking sheets with silicone mats or parchment paper. Whisk flour, salt and baking soda together then set aside.
- Combine butter and granulated sugar in the bowl of your stand mixer fitted with a paddle attachment or a large bowl if using an electric hand mixer. Beat on high until light and fluffy then add the brown sugar and continue mixing until well-combined.
- Add the vanilla extract then mix in the eggs one at a time and scrape the bowl down one last time.
- Add the flour mixture and mix on low until almost combined then add the white chocolate chips. If you'd like to add white chocolate chips on top then reserve a handful.
- Scoop two-tablespoon-sized portions of dough and place 3 inches apart on your lined cookie sheets. Bake at 360F for about 10 minutes or until the edges are golden. If you're adding chips on top then bake for 8 minutes, add chips on top and continue baking 2-3 minutes.
Cup of Yum
Notes
- Make sure your butter is at room temperature so you don't have a lumpy batter. Cold butter will also affect the look and texture of the cookies.
- Whisk the flour, baking soda, and salt together so everything is evenly distributed.
- Make sure to place the cookies 3 inches apart on the cookie sheet (you'll need more than one) otherwise they'll stick together when they spread in the oven.
- There's no need to chill the cookie dough before baking but if you're prepping in advance you can store it in the fridge until you need it.
- Use baking parchment or a silicone mat so your cookies don't stick to your baking tray or cookie sheet.
- use a 2 tbsp cookie scoop for even sized cookies.
- Let the cookies cool completely on a wire rack before serving.
Nutrition Information
Calories
248kcal
(12%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Cholesterol
37mg
(12%)
Sodium
142mg
(6%)
Potassium
75mg
(2%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
261IU
(5%)
Vitamin C
1mg
(1%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 248
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 37mg | 12% |
| Sodium | 142mg | 6% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 261IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.