These White Chocolate Cookies are soft, chocolatey and delicious! The white chocolate melts like velvet. They are so easy to make and whip up in just minutes. Don't forget to make a batch (or two) for Christmas cookies this year!
It's crazy to me that in just a few days it's December! We have officially jumped into the Holiday season and the kids and I already started our Christmas shopping.
Pretty soon, we will be having our Annual Christmas Cookie Baking Day and these White Chocolate Chip Cookies will 100% be on my must have cookie list!
Why You'll Love This Recipe:
- They are delicious and the recipe is a great spin on the traditional chocolate chip cookie. I don't know about you, but I'm never really looking for a plain chocolate chip cookie over the holidays.
- The recipe is really easy and uses simple ingredients.
- White chocolate feels a lot more festive in the Winter months.
- They bake into the softest, buttery, velvety cookies!
Unsalted Butter- I'm usually a slacker on using unsalted butter, but I do believe in it when making cookies. It produces a nice, pure cream like taste.
Brown Sugar and White Sugar-Create a nice blend of flavor and texture.
Baking Soda-Assists in the rising process and helps produce a softer cookie.
All Purpose Flour-The bulk of the cookie ingredients and also helps the cookies to rise.
Egg-helps with texture, taste, and to bind the cookie ingredients together.
Salt & Vanilla Extract-For additional flavor.
White Chocolate Chips- The star of the show as it melts to perfection in the oven and makes a creamy, rich, buttery bite!
Want to add nuts, try adding ½ cup of roughly chopped macadamia nuts. Mix these in with the chocolate chips.
How to Make White Chocolate Cookies:
Allow the unsalted butter and egg to sit on the counter and soften/come to room temperature for 1-2 hours before baking.
Step 1: Preheat the oven to 350 degrees.
Step 2: In a medium sized bowl, whisk together the flour, salt and baking soda. Set aside.
Step 3: Into a stand mixer or a large bowl (if using a hand mixer), add in the butter, granulated sugar and brown sugar. Cream together on medium speed for 2 minutes, scraping down the sides of bowl as needed. Mix until light and fluffy.
Step 4: Pour in the egg and vanilla and continue to mix on medium low speed until combined. Reduce speed to low and slowly pour in the dry ingredient bowl. Sprinkle in the white chocolate chips until mixed in well.
Step 5: Roll the dough into small balls and bake on a cookie sheet lined with parchment paper for 13-15 minutes. You should end up with at least 18-20 cookies.
Step 6: Sprinkle the tops with a little sea salt if desired. Enjoy!
Absolutely! If you don't like white chocolate, you can use any kind of chocolate chips.
These cookies are very soft and chewy. There isn't even a bit of crunch. These cookies stay soft for days after.
The butter needs to be softened in order to cream well with the sugars to create air when baking. If you use it hard out of the fridge, it will create a dense cookie. The room temperature egg helps to create a fluffier textured cookie. Leave them both out for about an hour prior to starting the recipe.
Allow the cookies to cool completely. Store in a sealed container or gallon sized ziplock for up to 3 days.
Freezing the Cookies:
If you are freezing the dough, use within 3 months. You may need to add a few additional minutes of cook time when baking. Make sure to keep on eye on them so they don't burn.
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If you tried this White Chocolate Cookie Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!Print