Stack of white chocolate chip cookies with a broken one leaning on the side, side view.
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5 from 1 vote

White Chocolate Chip Cookies

These white chocolate chip cookies are rich and decadent with a silky smooth texture! They are easy to make with ingredients you are sure to have on hand!
Course Dessert
Cuisine American
Keyword chocolate chocolate chip cookies, chocolate cookies white chocolate chips, white chocolate chip cookies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 36 cookies
Calories 142.3kcal
Author Longbourn Farm • Alli Kelley

Ingredients

  • 2 cups + 2 tablespoons flour see note
  • 1/2 cup + 2 tablespoons cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup butter two sticks, softened
  • 2/3 cup white sugar
  • 2/3 cup brown sugar firmly packed
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 3/4 cup white chocolate chips
  • 1/2 cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 375 degrees F.
  • Sift flour, baking soda, baking powder and salt together in a medium bowl. Set aside.
  • In a large bowl, cream the butter and both sugars together until light and fluffy, 2-3 minutes.
  • Add eggs one at a time, mixing well between each addition. Add vanilla and mix until combined.
  • Gradually add the dry ingredients, paying attention to the dough consistency. The dough should be slightly sticky when touched. You may need to add a little extra flour or leave a little bit out (see note).
  • Add the chocolate chips and mix until just combined.
  • Drop rounded tablespoons onto parchment lined cookie sheets (or you can grease them), I usually fit a dozen per sheet. (See note for directions on how to make extra thick and chewy cookies.)
  • Bake in preheated oven for 8-10 minutes, rotating the sheets halfway and checking at 8 minutes. The cookies should appear done on the edges but still soft in the middle when they are finished cooking.
  • Let cool on the cookie trays for 5 minutes before transferring to a cooling rack.

Notes

The amount of flour you use is going to vary depending on where you live, the weather, etc. The dough for these cookies should be slightly sticky but not dry or overly gooey. You may need to adjust based on your particular situation.
To get extra thick and chewy cookies, I use a scoop that is 1.5 inches in diameter. I scoop (leveled scoop) 8 cookies onto my sheet tray, very lightly press down (just enough to make the tops a bit flat), and then place another scoop on top of the first scoop. Bake until the edges are done and the centers are slightly doughy, about 10-12 minutes for this recipe. Perfect thick and chewy cookies every time!

Nutrition

Calories: 142.3kcal | Carbohydrates: 17.32g | Protein: 1.69g | Fat: 7.74g | Saturated Fat: 4.7g | Cholesterol: 23.59mg | Sodium: 133.56mg | Potassium: 66.45mg | Fiber: 0.79g | Sugar: 10.88g | Vitamin A: 170.78IU | Calcium: 20.25mg | Iron: 0.73mg