White Choc Chip Cookies

I’m really funny with white chocolate. I’d never buy it. It’s never my first choice. I do occasionally buy a White Chocolate and Raspberry shortbread from sainsburys. But that’s about it. But, if there’s a white chocolate in a multipack, or someone else buys me something that includes white chocolate, I love them. I really enjoy the sweet, creamy taste. White Choc Chip Cookies work really well. The creamy chocolate is perfect in a soft cookie. They’re not as rich as other cookies, so you can eat more of them…that’s how it works, right?

Cookie ingredients

I say I’m funny with white chocolate, but I’ve actually eaten loads of it lately. We started with our white chocolate and raspberry brownies, which were incredible. Then, husband bought me a variety pack of Lindor for valentine’s day which included the white chocolate version. I didn’t think I’d like them as much as the milk or hazelnut, but they were fantastic!

So it’s no surprise really that I wanted to have a go at these White Choc Chip Cookies. We had some white choc chips left in the cupboard, so it would have been rude not to!

White Choc Chip Cookies

I enjoyed my White Choc Chip Cookies with a cup of tea in the afternoon. The perfect afternoon reward after a crazy morning!

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My White Choc Chip Cookies Recipe

White Choc Chip Cookies

White Choc Chip Cookies are a sweet and creamy treat!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Cookies
Cuisine: British
Keyword: chocolate, cookies
Servings: 16 Cookies
Calories: 200kcal
Author: Donna


  • 125 g Melted butter
  • 150 g Soft light brown sugar
  • 50 g Caster sugar
  • 2 Tbsp maple syrup
  • 2 Tsp Vanilla extract
  • 1 Egg
  • 300 g Plain flour
  • 0.5 Tsp Baking powder
  • Pinch salt
  • 100 g White Choc chips


  • Preheat the oven to 180 degrees and lightly grease a baking tray.
  • Cream together the butter and sugars until light and fluffy.
  • Add the egg, syrup and vanilla extract and mix until smooth.
  • Add Half the white choc chips and stir in. 
  • Sift in the flour, baking powder and salt.
  • Stir until it comes together in a dough, kneading with your hands if required.
  • Separate into balls just smaller than a golf ball.
  • Place on a baking tray, leaving plenty of room for spread. I do six per tray.
  • Gently press down with your fingers until round and about 1/2cm thick.
  • Press in the remaining chocolate chips gently.
  • Bake in the oven for 10-12 minutes.
  • Leave on the tray to cool for 2 minutes before removing and placing on a wire rack to cool completely. 


Adjust your bake time for a softer or crunchier cookie.


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