Easy White Chocolate Chip Cookies
Buttery, chewy cookies packed with creamy white chocolate chips. Simple to mix, quick to bake, and always a hit.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.9 cup light brown sugar, packed
- 2 large eggs room temperature
- 1.5 tsp pure vanilla extract
- 2.2 cup all-purpose flour scooped and leveled
- 1 tsp baking soda
- 0.5 tsp fine sea salt
- 1 tsp cornstarch for extra softness
- 1.75 cup white chocolate chips
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment.
- Cream softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
- Beat in eggs and vanilla until smooth, scraping the bowl once.
- Whisk flour, baking soda, salt, and cornstarch in a separate bowl.
- Add dry ingredients to the wet mixture on low speed just until combined.
- Fold in white chocolate chips by hand until evenly dispersed.
- Scoop dough into 1.5-tbsp mounds and set 2 inches apart on sheets.
- Bake 9–11 minutes, until edges are set and centers look slightly pale.
- Cool 5 minutes on the sheet, then transfer to a rack to finish cooling.
Notes
For thicker cookies, chill the scooped dough 30–60 minutes before baking. Try stirring in a handful of chopped macadamias or a teaspoon of orange zest for a bright twist. Store in an airtight container at room temperature for 3–4 days or freeze baked cookies up to 2 months.
This recipe is an original creation inspired by classic Easy White Chocolate Chip Cookies flavors. All ingredient ratios and instructions are independently developed.