The Best Chewy White Chocolate Cookies
These irresistible white chocolate cookies are perfectly chewy with golden edges and a soft center. They are easy to make and ideal for any cookie lover.
Equipment
- Stand mixer
- Paddle attachment
- Baking sheets
- Silicone mats or parchment paper
- Bowls
- Whisk
- Measuring cups and spoons
- Spatula
Ingredients
Main Ingredients
- 2 1/4 cups all-purpose flour ((270g))
- 1/2 tsp baking soda ((3g))
- 1 cup unsalted butter (room temperature (230g))
- 1/2 cup granulated sugar ((100g))
- 1 cup packed light-brown sugar ((200g))
- 3/4 tsp salt ((4g))
- 2 tsp pure vanilla extract ((10ml))
- 2 large eggs
- 2 cups white chocolate chips ((300g) divided)
Instructions
Instructions
- Preheat oven to 360F and line baking sheets with silicone mats or parchment paper. Whisk together flour, salt, and baking soda, then set aside.
- In a stand mixer or large bowl with an electric hand mixer, beat butter and granulated sugar on high until light and fluffy. Add brown sugar and mix until well-combined.
- Stir in the vanilla extract, then mix in the eggs one at a time, scraping down the bowl after each addition.
- Add the flour mixture to the wet ingredients and mix on low until almost combined. Fold in the white chocolate chips, reserving a handful if you plan to add them on top later.
- Scoop two-tablespoon portions of dough onto the lined cookie sheets, spacing them 3 inches apart. Bake for about 10 minutes at 360F, or until the edges are golden. If adding reserved chips, bake for 8 minutes, add chips, then continue baking for 2-3 minutes.
Notes
To ensure the best chewy texture, avoid overmixing the dough once the flour is added. For an extra touch, press a few reserved white chocolate chips onto the warm cookies immediately after baking.