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White Chocolate Chip Cookies

White chocolate chip cookies with a fluffy butter-sugar base and classic creaming method for chewy, golden edges. Loaded with white chocolate chips and baked to 10–12 minutes for the right soft center.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
cookie dough
  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 2 cup white chocolate chips

Equipment

  • 1 stand mixer

Method
 

Preheat and prep
  1. Preheat oven to 350F. Line baking sheets with parchment for easy release.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, and salt until evenly combined. Keep whisking until there are no visible streaks of baking soda.
Cream butter and sugars
  1. Beat softened unsalted butter, brown sugar, and granulated sugar until fluffy, then beat in eggs and vanilla extract. Mix just until smooth and thickened.
Combine dough and bake
  1. Mix the dry ingredients into the wet ingredients until the dough comes together, then fold in white chocolate chips. Stop as soon as no floury bits remain.
  2. Scoop 2-tablespoon balls onto the prepared sheets, spacing them evenly. Aim for uniform size so they bake at the same rate.
  3. Bake at 350F for 10-12 minutes, until golden at the edges. Look for set edges with a slightly soft center.
Cool
  1. Cool cookies 5 minutes on the sheet before moving them. They should firm up slightly while still warm.

Notes

For thicker cookies, chill the dough 15 minutes if your kitchen is warm; it helps the dough hold its shape while baking. Store airtight at room temperature for up to 4 days, or refrigerate for up to 1 week. Freeze baked cookies up to 2 months. For a dairy-reduced option, use a high-quality plant-based butter substitute measured cup-for-cup.