These white chocolate chip cookies are perfect for anyone who loves a combination of crispy edges and soft centres. Made with the rich flavour of browned butter and sweet white chocolate, they're easy to make and ideal for any occasion.
You'll also love my chocolate peanut butter cookies, chocolate chunk cookie bars, fudgy brownie cookies, and these soft and chewy chocolate chunk cookies.
Jump to:
⭐️ Why this recipe works
- Browned Butter: Adds a rich, nutty flavor to the cookies, enhancing the overall taste.
- Combination of Sugars: Light brown sugar and caster sugar create a perfect balance of sweetness and chewiness.
- White Chocolate Chunks: Provide creamy, sweet bursts in every bite, complementing the nutty butter.
- Sea Salt Sprinkles: Optional, but they enhance the sweetness and add a delightful contrast.
- Balanced Leavening Agents: Baking powder and bicarbonate of soda ensure the cookies rise perfectly without being too cakey.
🧾 Ingredients overview
- Butter: Browned for a rich, nutty flavor.
- Plain Flour: Provides structure to the cookies.
- Baking Powder: Helps the cookies rise slightly for a soft texture.
- Bicarbonate of Soda: Aids in leavening and helps with browning.
- Light Brown Sugar: Adds moisture and a slight caramel flavor.
- Caster Sugar: Provides sweetness and helps create a chewy texture.
- Eggs: Bind the ingredients together and add moisture.
- Vanilla Extract: Enhances the flavor of the cookies.
- White Chocolate: Adds sweetness and creamy texture.
- Sea Salt (optional): Enhances the flavors and adds a contrast to the sweetness.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
White Chocolate Chip Cookies recipe step-by-step
- Preheat your oven to 160°C/ 320ºF (fan) and line a baking tray with parchment paper. This ensures the cookies bake evenly and don't stick to the tray.
- In a medium saucepan, melt the butter and continue cooking until it foams and starts to brown about 5-6 minutes. Remove from heat and pour into a ceramic bowl to cool. Browning the butter adds depth of flavor.
- Once the butter has cooled, add the vanilla extract, light brown sugar, and caster sugar. Whisk until well combined. Combining these ingredients properly ensures a smooth dough.
- Add the eggs one at a time, whisking well after each addition. This step ensures the dough is smooth and well-mixed.
- Sift the plain (all-purpose) flour, baking powder, and bicarbonate of soda into the butter-sugar mixture. Stir until just combined, being careful not to overmix. Sifting ensures even distribution and prevents lumps.
- Fold in the chopped white chocolate. Folding gently distributes the chocolate without deflating the dough.
- Using a cookie scoop or tablespoon, drop tablespoon-sized scoops of cookie dough onto the prepared baking tray. Sprinkle with sea salt if using. This creates evenly sized cookies for uniform baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the middles are still soft. Proper baking time ensures the cookies are soft and chewy.
- Allow the cookies to cool on the tray for about 5 minutes before transferring to a wire rack to cool completely. Cooling on the tray helps set the cookies.
📖 Variations
- Butter: Substitute with margarine or dairy-free spread to keep these dairy-free.
- Flour: Use gluten-free flour for a gluten-free version.
- Sugar: Substitute brown sugar with all white granulated or caster sugar if that it all you have.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Underbake Slightly: Cookies continue to cook on the baking tray after being removed from the oven.
- Baking Sheets: Use heavy-duty, light-colored baking sheets to prevent the bottoms of your cookies from browning too quickly.
- Rotating Pans: Rotate your baking sheets halfway through baking to ensure even baking, especially if your oven has hot spots.
- Cookie Size Consistency: For perfect consistency, weigh your dough balls. This ensures uniform size and even baking.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled cookies in an airtight container in the fridge for up to a week.
- Freezer: For longer storage, place the cookies in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To refresh the cookies, warm them in a 150ºC oven for 5-10 minutes or microwave for a few seconds until soft.
❓Recipe FAQ's
Chill the dough for at least 30 minutes before baking to prevent spreading.
Flat cookies can result from overmixing the dough, not chilling the dough before baking, or using a baking sheet that is too hot from a previous batch.
Bake at a slightly higher temperature for a shorter time to get crispy edges while keeping the centers chewy.
Looking for other cookie recipes like this? Try these:
If you tried this White Chocolate Chip Cookies please let me know in the comments below, and please leave a star rating while you're there!
For more recipe ideas, follow us on Pinterest, Facebook, and Instagram, and join our exclusive Facebook group.
For meal planning assistance, check out our weekly Aldi-only meal plans, free for subscribers.
Craving more comfort food? Visit our sister site, Salted Mint, for easy, delicious recipes with everyday ingredients.
Soft and Chewy White Chocolate Chip Cookies
Ingredients
- 225 g (1 cup) butter, browned
- 400 g (3 cups) plain flour
- 1 ¼ teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 300 g (1 ¼ cups) light brown sugar
- 100 g (¾ cups) caster sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 350 g (12 ⅓ oz) white chocolate, chopped
- 1 teaspoon sea salt, optional
Instructions
- Preheat your oven to 160°C and line a baking tray with parchment paper.
- In a medium saucepan, melt the butter and continue cooking until it foams and starts to brown. Remove from heat and pour into a ceramic bowl to cool.
- Once the butter has cooled, add the vanilla extract, light brown sugar, and caster sugar. Whisk until well combined.
- Add the eggs one at a time, whisking well after each addition.
- Sift the plain flour, baking powder, and bicarbonate of soda into the butter-sugar mixture. Stir until just combined, being careful not to overmix.
- Fold in the chopped white chocolate.
- Using a cookie scoop or tablespoon, drop tablespoon-sized scoops of cookie dough onto the prepared baking tray. Sprinkle with sea salt if using.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the middles are still soft.
- Allow the cookies to cool on the tray for about 5 minutes before transferring to a wire rack to cool completely.
Notes
- The cookies are ready when the edges are set, and the center remains soft to the touch with a light golden surface.
- Substituting dark brown sugar for light brown sugar will result in slightly darker and softer cookies.
- The optional sea salt sprinkle enhances the flavor by balancing the sweetness of the white chocolate.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Leave a Reply