Soft, chewy white chocolate chip cookies are a delightful and unique twist on the classic chocolate chip cookie. These cookies have a soft and chewy texture, with a hint of vanilla flavour and the creamy sweetness of white chocolate.
The combination of the chewy cookie dough and the smooth white chocolate chips creates a heavenly treat that will satisfy any sweet tooth. Whether you’re baking them for a special occasion, sharing them with friends, or simply treating yourself, these cookies are sure to be a hit.
These soft and chewy white chocolate chip cookies are a popular treat all year round! However, they are especially popular during holidays such as Christmas, Valentine’s Day, and Easter when people like to bake and share sweet treats with their loved ones. Whether you’re making them for a holiday party, a special occasion, or just because, these cookies are always a crowd-pleaser.
If you’re in the mood for something sweet or want to impress your friends with your baking skills, these cookies are perfect for you. They are one of my personal favourites, inspired by the Chewy Chocolate Chip Cookies recipe that can be found on the blog. I gave it a slight twist by using creamy white chocolate chips instead of regular chocolate chips. These cookies pair perfectly with a glass of milk, a cup of coffee, or any other beverage you prefer.
Ingredients for white chocolate chip cookies
- all-purpose flour- Use plain all-purpose flour and it works better.
- light brown sugar- The chewiness comes from using brown sugar.
- caster sugar- Any super-fine sugar works well. Sugar gives a golden colour and crunch to the cookies.
- butter- Use room temperature unsalted butter.
- egg- I used medium sized egg for this recipe. Egg helps to bind the cookie dough together at ease.
- white chocolate chips- Baking white chocolate chips is my choice and preference. Individual taste differ.
- baking soda- Baking soda is an essential ingredient in cookies as it helps prevent them from becoming flat while baking. It also helps to lift or raise the cookie, giving it a light and fluffy texture.
- salt- I use table salt. Salt elevates the sweetness of the cookie.
- vanilla extract- Using good quality vanilla extract helps to enhance the flavor of cookies when combined with chocolate.
See recipe card for quantities.
Step-by-step instructions of preparing the cookies
Add room-temperature soft butter in a mixing bowl and whisk ( I use hand mixer) until smooth and creamy.
To the mixture, add light brown sugar and caster sugar and beat until well combined.
Add an egg and beat for a few seconds.
“This is the ideal consistency that we should aim for – smooth and fluffy.”
Sift all the dry ingredients into the mixture.
Combine the dry ingredients with the wet using a spatula until well incorporated.
Add in vanilla extract (a teaspoon) and gently mix well.
Finally, add the white chocolate chips or chunks and mix well until they are evenly distributed throughout the mixture. Wrap the bowl with cling film and refrigerate the cookie dough for 15 to 20 minutes. Chilling helps to hold the shape of the cookie.
Preheat the oven to 170°C and scoop equal parts of cookie dough ball onto a greased baking tray (you can use a parchment paper, if using non-stick tray )
Bake the chocolate chip cookies for only 11 minutes or until light brown (the center will be soft). Cool for 2 to 3 minutes and remove from the cooking tray to the cooling rack. Cool completely, and then store in an airtight container.
Yummy soft and chewy cookies are ready to serve. Serve the chocolate chip cookies with a cuppa of chilled milk or devour as it is. I love to eat immediately straight out of the oven.
Substitutions for white chocolate chip cookies
- If you want to substitute white chocolate chips in your cookies, you can try using other types of chips like dark chocolate, or semi-sweet chocolate chips.
- You can swap milk chocolate chunks in place of chips.
- Brown sugar plays a vital role in chewiness. You can swap light brown sugar or brown sugar to the dough and swap caster completely.
- Another option would be to add some flavour extracts. You can swap vanilla with almond or taste of your choice to the dough to give it a different taste.
- You can swap all-purpose flour to whole wheat flour or 50:50 of each for the cookie. Just keep in mind that different substitutions may affect the texture of the cookie.
- If caster sugar is not available swap with granulated sugar.
Just keep in mind that different substitutions may affect the texture and sweetness of the cookies, so it’s best to experiment with small batches first to find the perfect combination.
Variations
- You can add nuts along with chocolate chips. Any favorite nuts are purely your choice.
- A combination of chocolate chips and bar chopped chocolate bars gives a nice texture to the cookies.
- You can add chopped dried fruits of your choice to the cookies.
- Dark chocolate chips with chocolate chips are a beautiful combo for these cookies. It gives a beautiful colour to studded cookies.
- You can use brown sugar or dark brown sugar with regular white sugar. If you want your cookies to be chewier, skip white sugar and use only brown sugar.
How to store white chocolate chip cookie?
Remember to cool the cookies before storing them. Once they are cooled, place them in an airtight container. You can keep them on the kitchen counter for up to a week. If you need to store them for a longer period, you can freeze them for up to three months. When taking them out from the freezer, let them thaw to room temperature before consuming.
Pro tip
Bake the chocolate chip cookies for 11 minutes or until lightly browned to achieve soft, chewy white chocolate cookies. If baked for longer, the cookies will become crispy and crunchy.
FAQ
Brown sugar with white sugar gives you the colour and chewy cookie.
Egg yolks have more fat than egg whites, which helps to keep your cookie soft and chewy. You can skip the white of each egg and replace it with an additional egg yolk. I add a whole egg to have crunchy edges and are chewy and moist in the centre of the cookies.
Yes, you can freeze the dough for up to a month or two. Thaw the dough to room temperature before baking.
Yes, you can store it in a zip lock bag. Before serving, thaw the cookies at room temperature and microwave them for a minute.
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/ or comment below, which means a lot to me. Happy Baking!
More Cookie Recipes
Looking for other recipes like this? Try these:
Soft And Chewy White Chocolate Chip Cookies
Equipment
Ingredients
- 1½ cup all-purpose flour
- 100 g butter
- 1 egg
- ½ cup light brown sugar
- ¼ cup caster sugar
- 1 cup white chocolate baking chips
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Add room-temperature soft butter in a mixing bowl and beat until smooth and creamy.
- To the mixture, add light brown sugar and caster sugar and beat until well combined.
- Add an egg and beat for a few seconds.
- “This is the ideal consistency that we should aim for – smooth and fluffy.”
- Sift all the dry ingredients into the mixture.
- Combine the dry ingredients with the wet using a spatula until well incorporated.
- Add in vanilla extract and gently mix well.
- Finally, add the white chocolate chips and mix well until they are evenly distributed throughout the mixture. Wrap the bowl with cling film and chill the cookie dough for 15 to 20 minutes. Chilling helps to hold the shape of the cookie.
- Preheat the oven to 170°C and scoop equal parts of cookie dough onto a greased baking tray.
- Bake the chocolate chip cookies for only 11 minutes or until light brown (the center will be soft). Cool for 2 to 3 minutes and remove from the cooking tray to the cooling rack. Cool completely, and then store in an airtight container.
- Serve the chocolate chip cookies with a cuppa of chilled milk or devour as it is. I love to eat immediately straight out of the oven.
Notes
- You can add nuts along with chocolate chips. Any favourite nuts are purely your choice.
- A combination of chocolate chips and bar chopped chocolate bars gives a nice texture to the cookies.
- You can add chopped dried fruits of your choice to the cookies.
- Dark chocolate chips with chocolate chips are a beautiful combo for these cookies. It gives a beautiful colour to studded cookies.
- You can use brown sugar or dark brown sugar with regular white sugar. If you want your cookies to be chewier, skip white sugar and use only brown sugar.
Nutrition
Asokan
Best cookies👍
Debbie
A little to sweet but yummy
Think I’ll reduce the amount of sugar and chocolate. And put some nuts in it
Cheers
JAYANTHY
Yes, you can add nuts or any dried berries with chocolate chips according to your taste. Happy Baking!