White Chocolate Chip Cookies

5 from 2 votes

These white chocolate chip cookies are totally delicious and packed with white chocolate chunks! Super easy recipe and no need to chill the dough!

Prep Time15

Cook Time12

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 187kcal

Author: Alison

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.

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.

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.