White Chocolate Chip Cookies
White Chocolate Chip Cookies are soft, buttery cookies loaded with sweet white chocolate chips, with golden crisp edges and a chewy center. Brown sugar keeps them soft while a quick chill stops them from spreading too thin. They come together in one bowl with pantry staples, and the same dough works with regular chips, butterscotch, or macadamia nuts. Ready in about 30 minutes and makes 2 dozen cookies.
My oldest son would tell you white chocolate chip cookies were his favorite. What he actually meant was macadamia nuts. He just doesn’t know that’s the part he’s loyal to.
I found this out the hard way when I made this batch, handed him one, and watched his face fall in real time when he bit in and came up with zero nuts. Then he informed me the cookies were thin and chewy, not like my other ones.
I had to sit him down and explain that different people like different cookies, and this recipe happens to be for those people. He took it about as well as you’d expect. We reached a truce. If I make these for him specifically, the macadamia nuts are not optional, or I get the silent treatment for a week.
So consider this the version for everyone else. Soft, buttery, golden at the edges, chewy in the middle, and packed with white chocolate chips. Brown sugar carries the chew, and a quick 20 minutes in the fridge keeps them from spreading into flat little puddles. If you’re Team Macadamia like my kid, jump to the Variations. The rest of you, grab a bowl.
More Easy Drop Cookies
- Dark Chocolate Pecan Cookies – rich dark chocolate with toasted pecan crunch
- Biscoff Butter Cookies – crispy spiced Biscoff spread cookies
- Basic Cookie Dough – versatile base recipe for endless cookie variations
- Toffee Cookies – buttery cookies loaded with crunchy toffee bits
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Butter flavored shortening: This is what keeps them tall and soft. You can swap in butter if you’d rather. Go unsalted, or if you only have salted, cut the added salt by 1/4 teaspoon.
Flour: All purpose is the standard here. Want a chewier cookie? Use bread flour instead. It makes a chewier cookie.
White chocolate chips: Chunks or chopped almond bark work too. Just check that your white chocolate is at least 20% cocoa butter, otherwise it won’t melt right and you’re basically baking with sweetened wax.
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How To Make White Chocolate Chip Cookies
- Heat the oven to 375F and line a baking sheet with parchment.
- Cream the shortening, brown sugar, and granulated sugar with a mixer on medium for 3 minutes, until light and fluffy. Add the eggs one at a time, then the vanilla, and mix until the dough is smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet in a couple of batches, mixing just until the dough comes together. Don’t overdo it.
- Fold in the white chocolate chips with a spatula or wooden spoon. If your kitchen runs warm, chill the dough 20 minutes so the cookies hold their shape instead of spreading.
- Scoop 2 tablespoons of dough with a 2 inch scoop, roll into balls, and space them about 2 inches apart on the sheet. Bake 9 to 10 minutes, until the edges are golden and the centers no longer look wet. Cool 3 minutes on the pan, then move to a rack.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Freezing
Room temp: Airtight container, 7 to 10 days.
Fridge: Up to 3 to 4 weeks in an airtight container.
Freeze baked cookies: Freezer safe container, up to 6 months. Great for getting ahead on holiday baking.
Freeze the dough (and gift it): Roll the dough into a log, wrap it in parchment, and freeze. Slice and bake straight from the freezer whenever a craving hits. The wrapped log also makes a genuinely good edible gift for anyone who likes cookies but not effort.
Variations
This dough is a blank check, so cash it however you want.
- Regular chocolate chip: Swap the white chips for semi-sweet, milk, or dark chocolate chips.
- Macadamia nuts: Add about a cup of toasted macadamia nuts. White chocolate and macadamia were made for each other, and at least one member of my household considers this the only correct version.
- Butterscotch: Butterscotch chips in place of, or alongside, the white chocolate.
- Salty sweet: A little flaky sea salt over the tops right out of the oven. Do this one. Trust me.
- Chewier batch: Sub bread flour for the all purpose.
More Easy Christmas Cookies
- Haystack Cookies – chocolate drizzled no bake cookie clusters
- Sweet and Spicy Rugelach – flaky pastry rolled with pepper jelly filling
- Stained Glass Cookies – colorful sugar cookies with candy centers
- Pecan Snowball Cookies – buttery melt in your mouth pecan balls
Frequently Asked Questions
It comes down to your sugar, butter, eggs, and flour. Brown sugar makes cookies chewier and softer, white sugar makes them crispier. Room temperature butter creamed with the sugar whips in air for a lighter cookie, while melted butter runs crispier. Egg yolks add fat and richness for a chewier center, so for an extra chewy batch you can drop one egg white and add a second yolk. And bread flour beats all purpose if chew is the goal.
Yep. Same dough, just swap the white chips for semi-sweet or milk chocolate. Butterscotch chips work too if you’re feeling it.
Usually a warm kitchen or warm dough. Give the dough 20 minutes in the fridge before scooping, and always start with a cool baking sheet. A hot pan melts the dough before it ever hits the oven.
Recipe Tips & Tricks
- Use a cool baking sheet for every batch. I run two pans and wait until one’s out of the oven before scooping onto the next.
- Set your butter or shortening out about 30 minutes ahead so it creams properly. Cold fat won’t whip up light and fluffy.
- A stand mixer with the paddle attachment works great here too. You’re looking for light and fluffy.
- Cool cookies completely on a wire rack before storing so they don’t steam themselves soft.
- Warm kitchen? Chill the dough 20 minutes before baking.
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White Chocolate Chip Cookies
Ingredients
- ¾ cup butter flavored shortening
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs beaten
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour spooned, leveled
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 ¼ cups white chocolate chips
Instructions
- Preheat the oven to 375 degrees. Prepare a baking sheet with parchment paper and set aside.
- In a large bowl, cream together shortening, brown sugar, and granulated sugar for 3 minutes until light and fluffy.
- Add eggs one at at time and vanilla to the bowl and mix, incorporating into the dough comest together.
- In a medium bowl, whisk together flour, baking soda and salt.
- Gently add the dry ingredients into the sugar mixture in a couple increments, combining until dough comes together. Do not over mix.
- Stir or fold in white chocolate chips.
- Using a 2 inch cookie scoop or a spoon, scoop 2 tablespoons of dough, roll into balls and place on a prepared cookie sheet about 2 inches apart.
- Bake at 375 for 9-10 minutes; until the edges are a golden brown and the center is no longer wet looking.
- Cool for 3 minutes before transferring to a cooling rack.
Notes
- Use a cool baking sheet for every batch. I run two pans and wait until one’s out of the oven before scooping onto the next.
- Set your butter or shortening out about 30 minutes ahead so it creams properly. Cold fat won’t whip up light and fluffy.
- A stand mixer with the paddle attachment works great here too. You’re looking for light and fluffy.
- Cool cookies completely on a wire rack before storing so they don’t steam themselves soft.
- Warm kitchen? Chill the dough 20 minutes before baking.
Nutrition
Check out this annual celebration to all things cookies. Follow along as I join a multitude of other bloggers making cookies for a great cause and make this the sweetest season!
Join me and a bunch of other bloggers baking cookies for childhood cancer research. Earlier this week I made No Bake Butterscotch Cookies, and Butter Pecan Cookies. Which one was your favorite?
Want to see all the other delicious cookie recipes? Click the link (Sweetest Season Cookie Recipes).
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