These white chocolate chip cookies are totally delicious and packed with white chocolate chunks! Super easy recipe and no need to chill the dough!
These white chocolate chip cookies are simply divine. The recipe is based on our equally delicious chocolate chip cookies.
They’re so simple to make and the dough doesn’t need to spend any time chilling in the fridge.
So picture this, you decide to make the cookies, you make the cookies and 30 minutes later you’re eating a cookie with a cup of tea. Lovely stuff! I’m a big fan of quick and easy.
If you love white chocolate then also check out our white hot chocolate recipe and our delicious blondies recipe.
How To Make White Chocolate Chip Cookies
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add softened butter to the mixing bowl along with white sugar and cream them together with an electric mixer until smooth.
- Add some vanilla extract and an egg and mix in.
- Add all purpose flour, baking soda, baking powder, cornstarch and salt and mix in by hand (don’t use your electric mixer for this part) into a thick cookie dough.
- Add in a little milk and mix in.
- Add white chocolate chips or chunks and mix into the dough.
- Roll into balls and place them evenly on a parchment lined baking tray. Aim to get 20 large cookies from your dough.
- Bake in the oven at 350°F for 12 minutes.
- When the cookies come out of the oven, press more chocolate chips or chunks directly into the top of the cookies.
Recipe Tips
Chilling the Dough: It’s usually not necessary to chill the dough, except if the weather is very warm or if your butter was super soft before you creamed it with the sugar and the cookie dough feels very soft (as opposed to fairly firm). In this case you may want to just put the whole baking tray with your rolled cookies in the freezer for 10 minutes before baking. This is to avoid over-spreading while they bake. Usually it’s not necessary, but just go by feel with the dough, you should be able to roll nice firm balls of cookie dough. If they’re super soft, a quick chill might be in order.
Cornstarch: We use a little cornstarch in these cookies and this is to create a really soft cookie. If you prefer your cookies a little more crunchy then you can omit the cornstarch without any other changes.
Chocolate Chips or Chocolate Chunks
You can really use either chocolate chips or chocolate chunks in this recipe. Chocolate chunks is just a chopped up bar (or two) of white chocolate. Of course using chocolate chips is easier, but sometimes a really good tasting bar of white chocolate chopped up provides the best taste results.
Storing and Freezing
Keep your cookies stored in an airtight container at room temperature where they will stay good for up to a week.
Baked cookies are also freezer friendly for up to 3 months.
More Cookie Recipes
- Peanut Butter Cookies
- Almond Butter Cookies
- Coconut Cookies
- Shortbread Cookies
- Oatmeal Cookies
- Double Chocolate Cookies
White Chocolate Chip Cookies
Ingredients
- ½ cup Butter Lightly Salted, Softened
- 1 cup White Granulated Sugar
- 1 Tbsp Vanilla Extract
- 1 Large Egg
- 2 cups All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 2 tsp Cornstarch
- ½ tsp Salt
- 1 Tbsp Milk
- 1 cup White Chocolate Chips or Chunks plus more to place into the tops of the freshly baked cookies.
Instructions
- Preheat the oven to 350°F (180°C).
- Add softened butter to the mixing bowl along with the white sugar and cream them together with an electric mixer until smooth.
- Add the vanilla extract and egg and mix in.
- Sift the all purpose flour into the mixing bowl and add baking soda, baking powder, cornstarch and salt. Mix in by hand (don't use your electric mixer for this part) into a thick cookie dough.
- Add the milk and mix in.
- Add the white chocolate chips or chunks and mix into the dough.
- Break off pieces of the cookie dough and roll them into balls. Place them evenly on a parchment lined baking tray. Aim to get 20 large cookies from your cookie dough.
- Bake in the oven for 12 minutes.
- When the cookies come out of the oven, press more chocolate chips or chunks directly into the top of the cookies.
- Leave them on the tray to cool down.
Video
Notes
- We used lightly salted butter but unsalted butter is also fine to use without any other changes to the recipe.
- It’s ideal if you let your butter soften first, but if you forget to do this or don’t have time to spare, then just chop your butter into cubes and beat it in the electric mixer for a couple of minutes to soften before you add in the sugar and cream them together. This also works just fine.
- You can use either white chocolate chips or a chopped up bar of white chocolate.
- It’s usually not necessary to chill the dough, HOWEVER, if the weather is very warm or the butter was super soft and the cookie dough feels very soft (as opposed to fairly firm) then you may want to just put the whole tray in the freezer for 10 minutes before baking. This is to avoid over-spreading while they bake. Usually it’s not necessary, but just go by feel with the dough, you should be able to roll nice firm balls of cookie dough. If they’re super soft, a quick chill might be in order.
- Keep your leftover cookies stored in an airtight container at room temperature for up to a week.
They are so soft and delicious. I think this is my favorite cookie recipe ever.
Thanks so much Megan!