30 Minute White Chocolate Chip Cookies

Ingredients in White Chocolate Chip Cookies

These white chocolate chip cookies have a fairly simple ingredients list - it is what we do with them that makes the cookies so good!

• Butter. I sometimes like to use salted butter when I am making brown butter to use in recipes. Salted brown butter gives the most amazing flavour base to a cookie. If you only have unsalted butter then this is totally fine too!
• Brown Sugar. Either light brown sugar or dark brown sugar is fine - brown sugar provides softness and flavour to chocolate chip cookies.
• Granulated sugar. The balance of granulated sugar to brown sugar is what helps determine the texture of chocolate chip cookies. I cover this more in my perfect chocolate chip cookie recipe.
• Egg. This recipe uses one large egg, to help bind the cookie and add to the soft and chewy texture. I have not tested this as an egg free recipe - if you want an egg free cookie recipe, check out my shortbread recipe or my Anzac biscuit recipe.
• Vanilla bean paste. You can also use vanilla extract here. The vanilla helps to compliment the white chocolate flavour.
• All-purpose flour. The base of the cookie - I haven't tried making these cookies with other flour.
• Leavening agent. This recipe uses baking soda and baking powder to provide spread and rise.
• Salt. Even if you use salted butter, salt in baking recipes balances out the sugar in the recipe.
• White chocolate. It is super important to use good quality white chocolate here - use something that you would eat on its own.

What is the best chocolate to use in white chocolate chip cookies?

In all chocolate chip cookie recipes, it is really important that when the main flavour is the chocolate, that you use something good quality.

I always choose something that I would be fine eating on its own. I almost always prefer using chopped chocolate over chocolate chips, as it melts down nicely (lots of chocolate chips have stabilisers in them so they won't melt).

Chopping your chocolate also gives you lots of variation in size, along with the little bits of white chocolate dust throughout the cookie which really add to the flavour.

I used Whittaker's white chocolate in this white chocolate chip cookie recipe - they would also be delicious with caramelised white chocolate in them too.

How to scoop cookie dough

I use a cookie scoop for this cookie recipe - I wanted to make them bakery style, so I used a size #24 cookie scoop. This recipe makes 10 large cookies. I like to scoop the dough, then roll each into a ball and place on the prepared baking sheet. Do not press the dough balls down. The cookies will flatten out by themselves in the oven.

If you would like to make your cookies smaller then please feel free to adjust as you like, just be aware that they will take less time in the oven, so be aware and bake accordingly.

How do you store white chocolate chip cookies?

Once the cookies have cooled completely on a wire rack, store white chocolate chip cookies in an airtight container at room temperature. They will keep for up to five days.

Can this cookie dough be frozen?

Yes- this cookie dough will freeze super well. Check out my post on how to freeze cookie dough and bake from frozen for more information. Store in an airtight container in the freezer.

Can I make this recipe in a stand mixer?

Yes - if you like you can definitely make this recipe using a stand mixer - use the paddle attachment. However I usually don't bother as this is a great stir together cookie recipe so I just use a bowl, a whisk, and a spatula. You can also use a handheld electric mixer.

Tips for perfect chocolate chip cookies

There are a few tips and tricks that apply to all chocolate chip cookie recipes that I always use when I am baking cookies.

Using these tricks gives my cookies the perfect texture, along with being super aesthetically pleasing (along with being delicious).

What sized cookie scoop did you use?

I used a #24 cookie scoop, which holds about 2.5 Tbsp. You can also weigh the overall dough weight and divide by 10 to give the weight of each dough ball if you do not have a cookie scoop.

Why are there two quantities of butter in the recipe?

You will notice that there are two quantities of butter in the recipe - the initial quantity of butter, then a second measurement in the method which is the quantity of brown butter. The larger initial quantity is to account for water loss when browning - read more about that in my FAQ.

Why do you add the chocolate after baking?

In other recipes such as my small batch chocolate chip cookies, I add additional chocolate on top of the dough balls before baking, so that when they bake, you end up with big puddles of chocolate on top of the cookies.

Because of how white chocolate is made (it has a lot more cocoa butter in it than something like a dark chocolate), it won't melt as nicely on the tops of the cookies, so I like to add it afterwards just just after the cookies come out of the oven and it will melt.