White Chocolate Chip Cookies
If you are looking for super easy white chocolate chip cookies you’ll love this recipe. It’s so quick and easy to make, so is great for baking with kids – they’ll love the chocolate chips.
This easy cookie recipe takes barely any time to make, and these chocolate chip cookies would make a perfect after school snack – you’ll definitely want more than one though!
The chocolate cookies and white chocolate chips are a delicious twist on the classic choc chip cookies.
Why You’ll Love This Recipe
If you love rich, chocolatey cookies with creamy pockets of sweetness, these white chocolate chip cookies are going to become a firm favourite.
- Deep chocolate flavour – Cocoa powder gives these cookies a bold, brownie-like taste.
- Perfect sweet contrast – White chocolate chips balance the rich cocoa with smooth, creamy sweetness.
- Soft centres with crisp edges – Bake for 9–11 minutes for chewy middles and lightly crisp edges.
- Quick and easy to make – Simple pantry ingredients and ready in under 20 minutes.
- Freezer-friendly dough – Make ahead and bake when you need fresh cookies.
- Customisable – Swap white chocolate for milk or dark chocolate chips for a different twist.
These cookies are ideal if you want something more indulgent than a standard chocolate chip cookie but still easy enough for everyday baking.
Ingredients Breakdown
Here’s what you’ll need to make these chocolate white chocolate chip cookies, plus helpful baking tips. Be sure to check the recipe card for the full list of ingredients and quantities.
Unsalted Butter (softened) – Provides richness and helps create a soft, tender texture. Softened butter creams properly with sugar for lighter cookies.
Caster Sugar – Sweetens the dough and contributes to a slightly crisp edge while keeping the centre chewy.
Egg – Binds the ingredients together and adds moisture for a soft interior.
Vanilla Extract – Enhances both the chocolate and white chocolate flavours, adding warmth and depth.
Plain Flour – Forms the structure of the cookie. Measure accurately to avoid dense or dry cookies.
Cocoa Powder – Gives the cookies their rich chocolate flavour and dark colour. Use good-quality cocoa for the best result.
Bicarbonate of Soda – Helps the cookies spread slightly and creates a tender texture.
Baking Powder – Adds additional lift to keep the cookies soft rather than flat and dense.
Salt – Balances the sweetness and intensifies the chocolate flavour. Even a small amount makes a difference.
White Chocolate Chips – Provide creamy sweetness and texture contrast. You can substitute with dark or milk chocolate chips if preferred.
White Chocolate Chip Cookies
Equipment
- Mixing bowl optional
- Baking Sheet
- Baking Paper/Greaseproof Paper
Ingredients
- 115 grams unsalted butter, softened ½ cup
- 130 grams caster sugar ⅔ cup
- 1 medium egg
- 1 teaspoon vanilla extract
- 130 grams plain flour 1 cup
- 65 grams cocoa powder ¾ cup
- 1 teaspoon bicarbonate of soda
- 0.5 teaspoon baking powder
- 1 teaspoon salt
- 130 grams white chocolate chips ¾ cup
Instructions
- Preheat the oven to 350 ºF or 175 ºC. Line a baking sheet with baking paper and put to one side for now.
- In a medium mixing bowl or stand mixer bowl, cream together butter, sugar, egg and vanilla until light and fluffy.
- Stir in your flour, cocoa powder, baking soda, baking powder and salt. Combine well, then throw in the chocolate chips.
- Roll into small balls, approximately 1" diameter (you could also use a cookie scoop) and put the balls of cookie dough on the baking sheet. Don't put them too close together as they'll spread when they're baking.
- Bake for 9-11 minutes then take them out of the oven. Move to a wire rack to cool. The cookies will still seem soft but should firm up slightly as they cool.
- This recipe is also delicious with dark chocolate chips or milk chocolate chips if you’d rather not use white chocolate.
- You can also remove them from the oven a minute early if you like the inside a little more gooey and undercooked.
- You can freeze the cookie dough for up to three months, allow it to thaw and then bake the cookies. You can also freeze the cookies after they are baked for up to three months – perfect if you make a batch and won’t eat them all in one go. They will keep for up to 5 days in an air tight container.
You might also like these Double Chocolate Cookies.
