These White Chocolate Chip Cookies are soft, chewy, and absolutely packed with creamy white chocolate. An easy, never fails recipe for delicious choc chip cookies.
I love homemade chocolate chip cookies. A few years ago (a fab lockdown hobby!) I made about a million batches of my chocolate chip cookies, and my oat and raisin cookies, to get the recipes just right.
I always think it’s worth perfecting that basic recipe so that you can easily add different flavours, ingredients, and textures.
I’ve recently done the same thing with my fudge and my shortbread. It’s time-consuming, but when it comes to baking, little differences in quantities and time can make a huge difference, so spending some time experimenting is worth it.
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These homemade white chocolate chip cookies are a variation of my chocolate chip cookies, with just a few small changes – i.e. the colours of the chocolate and the sugar!
They are soft and chewy, but you can bake them for longer if you prefer a crunchy cookie, and they are absolutely packed with creamy white chocolate chips.
Why I Love Soft and Chewy White Chocolate Chip Cookies
I think these white choc chip cookies are perfect, and I hope you do too, because:
- They are soft and chewy, with slightly crunchy edges, the perfect cookie texture IMO!
- Cookies with white chocolate chips are a great alternative to milk chocolate cookies.
- The recipe is super easy.
- This cookie dough is fairly stiff once it’s been in the fridge, so the cookies tend not to spread too much.
- They are absolutely delicious!
Ingredients for White Chocolate Chip Cookies
When I make
Margarine – Unsalted butter is fine too. Probably better, but don’t feel you need to spend a fortune.
Light Brown Soft Sugar
Egg
Golden Syrup
Vanilla Essence or Vanilla Extract
Bicarbonate of Soda
White Chocolate Chips
Can I Use White Baking Chocolate Instead of White Chocolate Chips?
Yes, any white chocolate is fine. I actually sometimes prefer to use a broken-up block for white chocolate chunk cookies.
You can use the same recipe. Just make sure you break them up smaller than the squares they easily break into.
Can I Use Golden Caster Sugar?
When I make milk chocolate or chocolate orange cookies, I typically use half brown sugar and half white granulated sugar.
But when I make this white chocolate chip cookie recipe, I prefer the slightly caramelly flavour of using all soft light brown sugar.
You can, however, use white, a mix, or golden caster sugar, in cookies.
How to Make White Choc Chip Cookies – Step-by-Step
Sometimes I think recipes make cookies sound hard to get right. But they don’t need to be complicated. To an extent, it depends on how you like your cookies.
I like mine quite thin, just a little crunchy on the edges, and soft and chewy in the middle, so this recipe reflects that.
Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.
Step One – Melt the Butter
One of my best white chocolate chip cookie tips is not to over-mix. So, I use melted butter.
This mixes in with the sugar much faster.
First, melt the butter. I do it on the hob, but the microwave is fine, too. Just be careful.
Leave your melted butter to cool for a few minutes so that it’s not boiling hot, but it doesn’t need to be cold, either.
Step Two
In a large mixing bowl, whisk together the butter and sugar. It needs to be smooth, but it’s better to undermix than to overmix, so if you aren’t sure, I’d leave a few lumps instead of trying to get rid of them all.
I use an electric hand whisk.
Step Three
In a small bowl, whisk together the egg, sugar and vanilla. I do this with a fork or hand whisk, usually, not the electric whisk.
Step Four
Tips this egg mixture into the sugar mix and whisk.
I do this with my electric whisk, and it takes 1-2 minutes.
Step Five
Add the flour and bi-carb and whisk until smooth.
Step Six
Add the white chocolate chips and mix through until evenly spread.
The dough is quite stiff at this point, so you might find it easier to do this with a spoon or spatula.
Step Seven
Place the white chocolate cookie dough in the fridge for an hour.
Step Eight
Preheat the oven to 180 degrees C (fan-assisted) and line 2 large baking sheets with baking paper.
Step Nine
Remove the dough from the fridge and roll it into 18-20 balls.
If you have two trays, I’d actually roll them into 12 dough balls (or six if you’ve only got one) and then put the rest back into the fridge until you need it.
The dough is fairly sticky, so you might find it easier to scoop it out with an ice cream scoop.
I tend to do it with my hands, rolling into balls with my palms. I wash my hands with cold water every six or so so they don’t get too sticky or warm the dough too much.
Step Ten
Place six balls of white chocolate cookie dough on each tray, leaving plenty of space between them.
Step Eleven
I never find this recipe spreads much, so I press the cookies down to around 5mm rounds. I do this with my fingers, again, washing them in cold water if they get too sticky. You could also use the back of a spoon.
They will spread a bit, but just a bit.
Step Twelve
Bake for 10-12 minutes until the edges are starting to look crispy and the tops are golden brown.
Step Thirteen
Remove the trays from the oven (the bottom one might need a minute or two longer than the top) and leave them on the tray for 5 minutes to cool.
I find if you try to move them straight away, they stick or fold because the white chocolate has melted. Leaving them for this bit helps them to set and makes them easier to move.
Step Fourteen
Move to a wire rack to cool completely. Leave your baking sheet to cool fully before adding the next batch of cookies.
How to Keep Cookies from Spreading
I don’t even find this recipe spreads too much.
If you are worried, bake six first and see how they go.
Leaving the dough in the fridge for longer, adding a little more flour, and baking from balls, or at least not pressing down as much so that it doesn’t matter if they spread, are all great options. But I don’t recommend adding much more flour unless you like a cakier cookie.
How Do You Stop Cookies Going Flat When They Bake?
If your cookies are flattening completely, try not pressing them down before you bake them. This way, they’ve got further to spread and shouldn’t get that far.
On the other hand, if your cookies don’t spread at all and are too thick when they come out of the oven, you can carefully use the back of a metal spoon to press them down and into place while they are still warm.
How to Store White Chocolate Chip Cookies
Store these easy white chocolate chip cookies in an airtight tub, just like you do biscuits.
How Long Do Cookies Keep?
When cookies start to go stale, they go soft. These white chocolate cookies are already soft. So for me, they are good for 3-4 days. Maybe longer, they don’t last that long in my house!
White Chocolate Chip Cookies
Ingredients
- 150 g Margarine or Butter ((Melted))
- 250 g Light Brown Soft Sugar
- 1 Egg
- 2 tablespoon Golden syrup
- 2 teapsoon Vanilla Essence
- 325 g Plain Flour
- 1.5 teaspoons Bicarbonate of soda
- 250 g White Chocolate Chips
Instructions
- Grease and line 2 baking trays.
- Cream together the butter and sugar until fluffy, this takes less than a minute with an electric whisk.
- In a small bowl whisk together the egg, syrup, and vanilla with a fork.
- Add the egg mix to the butter and sugar and mix for 1-2 minutes until well combined.
- Tip in the flour and bicarbonate of soda and mix for 2-3 minutes until the mixture is smooth.
- Stir in the chocolate chips carefully until evenly distributed.
- Cover the dough and cool in the fridge for 1 hour.
- Preheat the oven to 180 degrees C (fan-assisted) and remove the dough from the fridge.
- Divide into 18-20 equal balls and place on baking trays (I do 6 per tray, and bake in 2 batches, leaving the leftover dough in the fridge until I need it)
- Press down into rounds that are around 5mm thick.
- Bake in the oven for 10-12 minutes.
- Remove from the oven, leave for a few minutes before removing to cool fully on a wire rack.
- If you are baking in batches, leave your tray to cool fully before adding the next lot of cookie dough.
Notes
- Read the post above for more tips and advice.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
