White Chocolate Chip Cookies
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These white chocolate chip cookies are soft, chewy, and perfectly crisp on the edges. This easy to make small batch cookie recipe is great for satisfying that sweet tooth and sharing with friends and family. Although this recipe makes about 12 cookies, you can easily double or even triple this recipe for parties, potlucks, or picnics.
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Table of Contents
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Why You Should Make These Cookies
- Finally a small batch white chocolate chip cookie recipe, perfect for one!
- Easy scalable to make larger batches.
- Gooey and soft in the center, buttery and crisp on the edges.
- Super simple and quick to make, ready well under an hour.
About These Cookies
If you love chocolate chip cookies, you will absolutely go nuts for these white chocolate chip cookies! Similar in texture, but with creamy rich white chocolate chunks, this recipe will have you making the best cookies in the neighborhood!
Try my Banana Chocolate Chip Cookies!
Variations to Try
Have fun with your white chocolate chip cookies and add your favorite candy, or chocolate chips, here are some great additions to this small batch cookie recipe.
- Butterscotch chips
- Macadamia nuts
- Peanuts
- M&Ms
- Corn flakes
- Chopped candy bars
- Marshmallows
- Caramel
- Peanut butter
- Dried cranberries
Can I make this into a white chocolate chip cookie bar recipe?
To make these into a cookie bar, press the mixture into a baking dish with a rimmed edge. Cook as you normally would until the edges are browned but the center is soft. Let the bars cool completely before cutting.
Pro tips
- Take your time creaming together the butter and the sugar. Many will only beat the butter and sugar for 30-60 seconds, but to properly cream them together takes at least 3-5 minutes. You know it’s ready when the butter is lighter in color and noticeably creamy.
- Use a light colored baking sheet for these cookies to avoid burning, Darker baking sheets will make the bottom burn before the cookie is ready.
- Pull the cookies from the oven when they are still a little soft in the center and the edges are just starting to brown for a chewy cookie, and leave them a little longer to cook for a crunchy cookie. They will continue to cookie and firm up as they cool.
- Bring your ingredients to room temperature before starting. Not only is it much easier to cream softened room temperature butter, but using a cold egg will cause the butter to harden making it hard to mix it together well.
- Place the oven rack in the center of the oven so the cookies cook evenly.
- These cookies will spread as they cook, chilling the dough balls in the fridge before cooking will reduce the spreading.
Storage and Freezing Instructions
These cookies can be stored on the counter top, in the fridge, or frozen for later enjoyment.
Place cooled cookies in a resealable freezer bag or airtight container. Place on the counter for use within 2 days, or keep in the fridge for up to a week.
For longer term storage place the cooled cookie in the freezer for up to 3 months and thaw before use.
Can I freeze leftover cookie dough?
Unbaked leftover cookie dough can be frozen for up to 4 months!
Place the dough balls on a cookie sheet and freeze uncovered for 3-4 hours. Transfer the frozen dough balls toa resealable freezer bag for up to 4 months. Thaw in the fridge before cooking.
Try my Double Chocolate White Chocolate Chip Cookies!
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White Chocolate Chip Cookies
Ingredients
- 6 tablespoons unsalted butter, softened
- ¼ cup dark brown sugar
- 3 tablespoons granulated sugar
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- ½ cup + 2 tablespoons all-purpose flour
- ⅛ teaspoon fine salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅓ cup white chocolate chips
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Instructions
- Preheat the oven to 375°F and line a cookie sheet with parchment paper or a baking mat.
- Add the softened butter to a medium bowl and beat with an electric mixer or a stand mixer until it’s light and fluffy, about 2-3 minutes. Add the sugar to the butter and cream the two ingredients together for 2 minutes. It should be lighter and fluffier.
- Add the egg yolk and vanilla extract to the bowl and beat until combined.
- In a separate bowl combine the flour, salt, baking soda, and baking powder.
- Add the dry ingredients to the bowl with the butter mixture and beat until just combined, don’t over mix. Gently stir in the white chocolate chips.
- Use a cookie scoop to make 12 even sized dough balls and space 2-3 inches apart on the parchment lined baking sheet.
- Bake for 8-10 minutes until the edges are just starting to brown. Let the cookies cool for 3 minutes on the cookie sheet before transferring to a cooling rack.
- Enjoy!
Nutrition
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