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White Chocolate Chip Cookies

By Fiona

4.86 from 7 votes

on Oct 10, 2019

These white chocolate chip cookies are soft, chewy, and filled with white chocolate in every bite. Better than Mrs. Fields or Subway – this is the perfect homemade cookie recipe.

**This recipe was originally posted August 2018 and updated with new photos and tips October 2019**

Chocolate chip cookies are obviously a classic. But sometimes even a classic needs a revamp – and that’s why today we’re making white chocolate chip cookies. They have a delicious buttery vanilla flavor, the softest chewiest texture, and they’re packed with white chocolate chips.

If you love white chocolate – these white chocolate cookies are an obvious choice. But even if you typically opt for milk, semi-sweet or dark – I highly recommend giving these delicious morsels a try.

White Chocolate Chip Cookie Recipe

Ok – so I know what you’re thinking. Can’t I just sub chocolate chips for white chocolate chips in my favorite cookie recipe? Well…. you could if you wanted to. 

However, white chocolate has a distinctly different flavor than milk chocolate or semi-sweet chocolate and it’s much sweeter. Since the flavor is quintessentially different, I needed to make a different cookie recipe for white chocolate chips to balance out the sweetness.

Key Ingredients:

So – to get started we’re using a combination of butter and shortening. Cookies with butter have a lot more flavor, but cookies with shortening have a chewier texture. Using a combo of both, therefore, the perfect solution. Because white chocolate is pretty rich already, you won’t miss the extra flavor from using entirely butter.

Then we’re using more brown sugar than white sugar. I love using brown sugar in cookies for a few key reasons:

• It adds more depth of flavor
• It creates a delicious butterscotch-caramel undertone
• It adds more moisture and therefore chewiness

There’s also a good amount of vanilla extract, and just enough salt to balance off the sweetness.

Then the final secret ingredient for extra soft cookies???? Cornstarch. It seriously makes the texture to die for.

Pro Tip: Make sure to measure the flour correctly! Too much flour, and your cookies will be dry. Not enough flour and the cookies will spread too thin. After mixing the dough together, squeeze it in your hand. If the cookie dough sticks to your fingers, then mix in 1-2 more tablespoons of flour.

What’s also incredible about these white chocolate chip cookies is that there’s no need to chill the dough. They stay thick enough without having to place the dough in the fridge first – so you can go from craving to cookies in no time.

Questions & Tips

• Can I use white chocolate chunks instead of chocolate chips? Go for it! Just make sure they aren’t too big, otherwise, they can cause the cookies to spread
• I don’t have cornstarch – what should I do? I’d add 1 more tablespoon of flour. They won’t be quite as soft, but still super delicious.
• Can I substitute the shortening for butter? You can… You’ll need to add some extra flour though. I’d use 3 1/4 cups all-purpose flour if you want to substitute the shortening for more butter.
• I want to make giant cookies, how long will they bake for? I made my cookies about 1- 1.5 tablespoons in size and they took 9-11 minutes to bake. For large cookies – say about 3 tablespoons in size – they’ll bake for about 13-16 minutes.
• My cookies spread and were too thin. What happened? Having butter that’s too soft or almost melted can cause this, or adding not quite enough flour. If you bake one tray and notice they’re spreading too thin, pop the cookie dough in the fridge to firm up. Or next time add 1-3 more tablespoons of flour.
• If you prefer extra-thick cookies, or are planning to use a large cookie scoop (dough balls about 3 tablespoons in size) I’d recommend chill the dough for even 30 minutes before forming into balls and baking.

Don’t forget to try these white chocolate macadamia nut cookies or these white chocolate cranberry cookies. Or for chocolate white chocolate chip cookies – use my double chocolate chip cookie recipe and substitute the chocolate chips for white chocolate chips.

For more white chocolate recipes, try these other treats:

• White Chocolate Brownies
• White Chocolate Cheesecake
• Peanut Butter White Chocolate Chip Cookies

4.86 from 7 votes

White Chocolate Chip Cookies

By: Fiona Dowling

These white chocolate chip cookies are extra soft, super chewy, and filled with delicious white chocolate in every bite. 

Prep: 20 minutes mins

Cook: 10 minutes mins

Total: 45 minutes mins

Servings: 36 cookies

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Ingredients

• ▢ 3/4 cup unsalted butter, softened
• ▢ 1/4 cup shortening
• ▢ 1 cup brown sugar
• ▢ 1/2 cup white sugar
• ▢ 2 teaspoons vanilla extract
• ▢ 2 large eggs
• ▢ 3 cups all-purpose flour
• ▢ 1 tablespoon cornstarch
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 1 3/4 cups white chocolate chips, divided

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Instructions 

• Preheat the oven to 350F degrees. Line baking sheets with parchment paper or baking mats.
• In a large bowl beat together the butter, shortening, white sugar and brown sugar until fluffy (about 2 minutes).
• Beat in the vanilla and eggs.
• In a medium bowl whisk together the flour, cornstarch, baking soda & salt.
• Carefully beat the flour mixture into the butter about 1/2 at a time. I usually start with the mixer on low speed, then turn it up to medium as I go.
• Turn off the mixer and stir in 1 1/2 cups white chocolate chips.
• Form the dough into balls about 1 to 1.5 tablespoons in size. Place 2 inches apart on the lined cookie sheets. Do not flatten.
• Bake one tray at a time on the middle rack of the oven for 9-11 minutes or until the tops look just set. 
• Remove from the oven and dot the tops of each cookie with a few extra chocolate chips (optional).
• Cool on the cookie tray for 10 minutes, then transfer to a wire rack to continue cooling.

Notes

Store cookies in an airtight container for up to 5 days.

For large cookies: After making the dough, cover the bowl and refrigerate for at least 30 minutes. Form the dough into balls about 3 tablespoons in size ensuring that they're taller than they are wide. Place 3 inches apart on the lined cookie sheets and bake for 13-16 minutes or until the tops look just set. 

**How to Freeze Cookie Dough. Make the cookie dough and form it into balls. Place the balls in a ziploc bag and freeze for up to 2 months. Bake from frozen - they'll likely take about 1 extra minute to bake. Find out more tips for freezing cookie dough here. 

Nutrition

Calories: 172kcal, Carbohydrates: 22g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 24mg, Sodium: 78mg, Potassium: 50mg, Fiber: 1g, Sugar: 14g, Vitamin A: 138IU, Vitamin C: 1mg, Calcium: 27mg, Iron: 1mg

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