White Chocolate Chip Cookies

These white chocolate chip cookies are buttery, soft, and chewy with lightly crisp golden edges and rich white chocolate flavor. Perfectly balanced with brown sugar and vanilla, they deliver bakery-style results every time.

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Course: Dessert, Snack

Cuisine: American

Keyword: White Chocolate Chip Cookies

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: cookies

Calories: 145kcal

Author: Lila benett

Cost: 3

Equipment

mixing bowls
electric mixer
rubber spatula
baking sheets
wire cooling rack
whisk

Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
2 tsp vanilla extract
2 cups white chocolate chips
1 cup macadamia nuts or walnuts (optional)

Instructions

Preheat your oven to 375 degrees Fahrenheit and position the oven rack in the center.
Whisk together the flour, baking soda, and salt in a medium bowl until fully combined.
Allow the butter and eggs to come to room temperature for about 30 minutes before mixing.
Beat the softened butter in a large bowl on medium speed until creamy and pale.
Add the granulated sugar and brown sugar to the butter and beat for 3 to 4 minutes until light and fluffy.
Add the eggs one at a time, beating well after each addition until smooth and thick.
Add the vanilla extract and beat briefly until fully incorporated.
Gradually add the dry ingredients to the wet ingredients on low speed, mixing only until combined.
Scrape down the bowl with a spatula to ensure all ingredients are evenly mixed.
Fold in the white chocolate chips and optional nuts gently with a rubber spatula.
Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
Bake for 9 to 11 minutes, rotating the pan halfway through, until the edges are lightly golden.
Allow the cookies to rest on the baking sheet for 2 minutes after removing from the oven.
Transfer the cookies to a wire rack and cool completely before serving.

Notes

For best results, use room-temperature butter and eggs. Do not overbake — the cookies should look slightly underdone in the center when removed from the oven. Optional macadamia nuts or walnuts add extra crunch and flavor. Chill the dough for thicker cookies if desired.

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