These cookies!!!! These white chocolate chip cookies are soft and chewy with a crinkly top and are made with browned butter so they turn out perfectly golden every time.
Even though this cookie recipe uses browned butter they're still easy and pretty quick to make. Perfect for any holiday cookie exchange or just for a treat whenever you need a pick me up!
Why You'll Love This Recipe
- These white chocolate chip cookies are made with nutty browned butter to balance out the sweetness of the white chocolate.
- They're soft and chewy with just a slight crispness around the edges.
- The dough is perfect for freezing.
- These cookies will stay soft and chewy for up to a week in a cookie tin.
- Are next level with a little sprinkle of sea salt before baking.
- light brown sugar
- caster (granulated) sugar
- bicarb of soda
- baking powder
- vanilla extract
- white chocolate
- plain flour
What type of white chocolate?
A quick note about the type of white chocolate. Aldi has 3 different kinds-
- white chocolate chips- 45p for 100g
- choceur white chocolate bar- £1.49 for 200g bar
- everyday essentials white chocolate- 30p for 100g
I was curious how they stacked up against each other and which chocolate would be the best one. After a lot of tasting the essentials was the winner for me. I was extremely surprised. Taste-wise, they were all quite similar but texture-wise the essentials was the smoothest and creamiest. So, I used the essentials bar and cut it into chunks.
Step By Step Instructions
Step 1 & 2
Browning the butter
- Preheat the oven to 165ºc and chop the white chocolate into chunks. Start by browning the butter. Place the butter (I always use salted, but if you want to use unsalted that's fine too) in a medium pan with high sides. A saucepan will do. As butter browns, it can bubble up and foam so you need a pan that can accommodate that.
- Once the butter is browned, in order to cool it off faster, you can pour it out of the hot pan and transfer it to a ceramic mixing bowl and mix in the sugars. Add in the vanilla extract.
Step 3 & 4
Making the cookie dough
- Whisk the sugars well. Add in the eggs one at a time whisking well after each addition.
- Sift in the flour, baking powder, soda bicarbonate. If you don't have a sifter then you can place the dry ingredients in a bowl and whisk well. The goal is to make sure that you get the raising agents evenly distributed throughout the cookie dough. Stir in the white chocolate chunks.
Baking the cookies
Line a baking tray with greaseproof or non-stick baking paper. Using a cookie scoop drop tablespoon-size chunks of cookie dough onto the lined tray.
Sprinkle with a little sea salt if you have some- this step is totally optional and not necessary. Bake the cookies for 10-12 minutes. It's important to not get the oven too hot otherwise you end up with cookies that are a little on the crunchy side. Most recipes suggest you bake cookies at 180ºc but I've always found 160-165ºc results in a chewier softer cookie.
White chocolate chip cookies FAQ's
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Soft and Chewy White Chocolate Chip Cookies
- 225 g (8 oz) butter, browned
- 400 g (3 cups) plain flour
- 1 ¼ teaspoon (1 ¼ teaspoon) baking powder
- 1 teaspoon (1 teaspoon) baking powder
- 300 g (1 2/7 cups) light brown sugar
- 100 g (3 ½ oz) caster sugar
- 2 (2) large eggs
- 2 teaspoons (2 teaspoons) vanilla extract
- 350 g (2 ½ cups) white chocolate, chopped
- 1 teaspoon (1 teaspoon) sea salt, optional
- Preheat the oven to 160ºc and line a baking tray with parchment paper.
- In a medium saucepan melt the butter and continue to cook until the butter is foaming and starting to brown. Remove it from the heat and pour the butter into a ceramic bowl to let it cool.
- Once cooled add in the vanilla extract and both sugars. Whisk in the eggs one at a time mixing well after each addition. Sift the flour, baking powder and bicarb into the butter and sugar mixture. Stir until just combined being careful not to over mix.
- Mix in the white chocolate chips (or chunks) and using a cookie scoop, drop tablespoon-sized scoops of cookie dough onto the baking tray. Sprinkle with sea salt and bake in the preheated oven for 10-12 minutes.
- Leave to cool on the tray for about 5 minutes before carefully moving to a wire rack to cool completely.
- The cookies are baked when the edges are set and the middle is still soft to the touch and the surface is starting to turn golden.
- You can use dark brown sugar in place of light, but your cookies will be a little bit darker and a touch softer.
- The sea salt sprinkle is optional but helps to balance the sweetness of the white chocolate.