Chewy White Chocolate Chip Cookies Recipe

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Chewy in the middle, crunchy on the edges – these white chocolate chip cookies have been tried and tested to absolute perfection! If you loved my chewy chocolate chip cookies, I promise you’re going to love these too!

There’s no flat and greasy cookies in sight here… no Sir! Only thick and beautiful cookies with oodles of white chocolate chunks and a gorgeous chewy centre. Drooling yet??

Seriously though, it’s taken me years to perfect my basic cookie recipe. There were so many times I was heart broken, ending up with flat and greasy cookies. Then I brushed up on my baking basics, and you can imagine my elation when I finally cracked it with my chewy chocolate chip cookies recipe!

Once I’d got the basic recipe down, there was only one thing to do… add a ton of white chocolate chips! I’m a white chocolate fiend, always have been (ask my Mum). It worked SOOO well that I turned it into a recipe I’m super happy to share with you!

Ok I lied. There were two things left to do. I also turned it into these incredible white chocolate Kinder Nutella cookie bars. I mean, why wouldn’t you?!

What are the best white chocolate chips to use?

White chocolate is the main flavour in this recipe so I highly recommend buying the best bar you can afford and chopping it into chunks yourself. I don’t know of any white chocolate chips that taste as good as some of the bars you can buy. Plus, chunks add way more to the texture than small chips do. In short – don’t use white chocolate chips, use chunks of the best quality white chocolate you can afford. It will make a huge difference to the overall flavour of your white chocolate cookies!

Why do my white chocolate chip cookies go flat and greasy?

It could be an imbalance of ingredients or that your oven temperature was too low. One thing you can do that will dramatically help with this issue is to fully chill your cookie dough before baking it. (At least 1-2 hours in the fridge.) This was a game changer for me and I know it will be for you!

Can I substitute white chocolate chips for white baking chocolate?

You can BUT I personally wouldn’t. I’ve never been a fan of baking chocolate as it never tastes as great as good quality chocolate does. The flavour usually isn’t very nice and neither is the texture as it melts in your mouth – if you can, buy a good quality chocolate and use that instead.

What you need to know

Here’s the part where I share everything I know about making great cookies – so you can smash it on the first try and have people BEGGING you for the recipe!

Ingredients

Every great recipe starts with quality ingredients. This right here, is all you need to know before baking your very own white chocolate cookies!

• White Chocolate – Don’t use chips. Buy the best quality chocolate you can afford and chop into chunks. You will benefit in both flavour and texture!
• Flour – Use plain/all purpose flour in these cookies. Other flours may not work.
• Bicarbonate of Soda – Baking soda in the US, this gives your cookies a little lift!
• Salt – We season our dinner so why not our bakes?! Table salt works great, don’t skip this!
• Brown Sugar – I use light brown soft sugar, this gives your cookies it’s chew.
• Caster Sugar – Golden caster sugar is my favourite but regular caster sugar (superfine sugar in the US) works well too. This gives the edges it’s crunch and golden colour.
• Butter – Always use unsalted butter in baking and a good quality one at that! (I use Lurpak and you can really taste the difference compared to cheaper brands.)
• Egg – Free range organic is my go to but whatever you have should work fine. Just make sure it’s not tiny!
• Vanilla – Supermarket brands just don’t cut it, this has to be good quality! Nielsen Massey is my personal favourite as the flavour really comes through in the end product. (Affiliate link.)

How to make white chocolate chip cookies – recipe summary

1. Whisk together the flour, bicarbonate of soda and salt.
2. Cream the brown sugar, caster sugar and butter until fluffy.
3. Beat in the egg and vanilla until combined.
4. Fold in the flour mixture.
5. Mix in the chocolate chunks.
6. Chill for 1 hour then scoop into balls. Chill again.
7. Bake then cool on a rack.

Recipe tips

We all make mistakes. Yes, even me! How do you think I perfect all my recipes?! Here’s a few tips that I think will really help you in your white chocolate chip cookie baking!

• Always bring chilled ingredients to room temperature before using. You’ll find your dough comes together much more easily.
• Forgot to allow time for your butter to come to room temperature? Learn how to soften butter quickly.
• Use the best quality white chocolate you can afford and cut it into chunks yourself. You will achieve a much nicer flavour and texture than you would with regular white chocolate chips.
• Do NOT skip chilling your dough before baking!!! I cannot express enough just how important this is. If you don’t, you will end up with flat greasy cookies.
• Use an ice cream scoop to ball up your dough. This will keep them all a similar size, meaning they’ll bake more evenly too.
• Turn the baking tray round half way through cooking if you have hot spots in your oven. This will help them bake more evenly.

How to store white chocolate chip cookies

Store your white chocolate chip cookies in an airtight metal container at room temperature. Plastic containers make sugar sweat and they can become soft/stale much more quickly. Metal containers help them to keep their crunchy edges and chewy middle for much longer.

White Chocolate Chip Cookies – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

PLEASE NOTE THERE IS A TOTAL OF 2 HOURS CHILLING TIME IN THIS RECIPE

Ingredients

Here is what you will need to make 15 white chocolate chip cookies.

• 250g (8.8 oz) Good Quality White Chocolate
• 220g (1 + 3/4 Cups) Plain/All Purpose Flour
• 1 tsp Bicarbonate of Soda
• 1/4 tsp Salt
• 110g (1/2 Cup) Soft Light Brown Sugar
• 70g (1/3 Cup) Caster Sugar
• 110g (1/2 Cup) Unsalted Butter, room temperature
• 1 Egg, room temperature
• 1 tsp Vanilla Extract

Essential equipment

• Chopping Board
• Sharp Knife
• Whisk
• Medium Bowl
• Electric Stand Mixer OR Large Bowl with Electric Hand Whisk
• Rubber Spatula
• Small Ice Cream Scoop
• Large Baking Tray

Cookie dough instructions

First, chop your white chocolate (250g | 8.8 oz) into chunks on a chopping board with a sharp knife then set them to one side until needed further on in the recipe.

Next, whisk together the flour (220g | 1 + 3/4 Cups), bicarbonate of soda (1 tsp) and salt (1/4 tsp) in a bowl. Set aside until a little later on.

In an electric stand mixer (or a large bowl with an electric hand whisk) beat together the brown sugar (110g | 1/2 Cup) and caster sugar (70g | 1/3 Cup) to get rid of any hard lumps.

Then add in the butter (110g | 1/2 Cup) and beat on a medium/high speed until really light and fluffy. (At least 2-3 minutes.)

Now add the egg (x 1) and vanilla (1 tsp) and beat again until everything just comes together. Don’t over-beat it.

Next, fold the flour into the mixture using a spatula. (I like to do this part by hand as you’re much less likely to over work the dough.)

Time for the chopped white chocolate chunks from earlier! Tip them into the bowl and gently fold them in until evenly distributed throughout the dough.

Now for the important part – chill the dough for 1 hour. Under no circumstances do you skip this stage! It’s really important if you want to achieve a thick cookie instead of a flat greasy one.

Once chilled, use an ice cream scoop to shape your white chocolate chip cookie dough into evenly sized balls.

Then guess what? Place them back into the fridge and chill for a further 1 hour. When the time is almost up, preheat your oven to 180ºC/Fan 170ºC/356ºF.

Baking instructions

Evenly space out your chilled white chocolate chip cookie dough balls on a large baking sheet. It’s ok if you need to bake in batches – just keep the unbaked ones in the fridge in the meantime.

Bake for 8 – 10 minutes until thick and golden.

Allow to sit on the baking tray for a few minutes to firm up before transferring to a wire rack to cool completely. Repeat the baking process for any remaining cookies.

Store your baked cookies in an airtight metal container at room temperature and consume within 5 days.

Other recipes you might like…

• Chewy chocolate chip cookies recipe
• One bowl white chocolate chip blondies
• Custard and white chocolate cookies
• Choc chip cookie bars
• White chocolate chip Biscoff blondies

Have you made this recipe?

Have you made these chewy white chocolate chip cookies? I’d love to know if you have! Send me your pics, comments and questions on Facebook, Twitter and Instagram or email me at emma@kitchenmason.com.

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Chewy White Chocolate Chip Cookies - Printable Recipe

Yield: 15

Prep Time: 20 minutes

Chilling Time: 2 hours

Cook Time: 10 minutes

Total Time: 2 hours 30 minutes

Chewy in the middle, crunchy on the edges - these white chocolate chip cookies have been tried and tested to perfection!

Print

Ingredients

• 250g (8.8 oz) Good Quality White Chocolate
• 220g (1 + 3/4 Cups) Plain/All Purpose Flour
• 1 tsp Bicarbonate of Soda
• 1/4 tsp Salt
• 110g (1/2 Cup) Soft Light Brown Sugar
• 70g (1/3 Cup) Caster Sugar
• 110g (1/2 Cup) Unsalted Butter, room temperature
• 1 Egg, room temperature
• 1 tsp Vanilla Extract

Essential equipment

• Chopping Board
• Sharp Knife
• Whisk
• Medium Bowl
• Electric Stand Mixer OR Large Bowl with Electric Hand Whisk
• Rubber Spatula
• Small Ice Cream Scoop
• Large Baking Tray

Instructions

1. On a chopping board using a sharp knife, chop the white chocolate into chunks.
2. Whisk the flour, bicarbonate of soda and salt in a bowl. Set aside.
3. Beat both sugars together briefly in an electric stand mixer to get rid of any lumps.
4. Add the butter and cream together on a medium/high speed until light and fluffy.
5. Beat in the egg and vanilla until just combined.
6. Fold in the flour by hand with a spatula, it should form a crumbly dough.
7. Tip in the white chocolate chunks and mix briefly to evenly distribute. Chill dough for 1 hour.
8. Shape the dough into balls using an ice cream scoop then chill again for 1 hour. Preheat your oven to 180ºC/Fan 170ºC/356ºF.
9. Space out the chilled cookie dough balls on a large baking tray. (You will likely need to bake in batches.)
10. Bake for 8-10 minutes until thick and golden. Allow to firm up on the tray for a few minutes before transferring to a wire rack to cool completely.

Notes

Please see the 'What you need to know' section in the main post (especially the Recipe Tips part!) for lots of helpful tips and information before you make these cookies.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

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  KitchenCraft Large Non-Stick Baking Tray 39 x 27 cm
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  ProCook Glass Mixing Bowl Set 3 Piece

Nutrition Information:

Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 247Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 62mgCarbohydrates: 33gFiber: 0gSugar: 22gProtein: 3g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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