These homemade white chocolate chip cookies are the perfect dessert for those who crave something sweet but don't have a lot of time. This simple recipe comes together quickly so that you can enjoy these soft-baked and chewy cookies with pockets of white chocolate chips in just 30 minutes. Whether you're looking for a quick cookie to enjoy on its own or something to share with friends, these cookies are sure to please.

Hi hi! I am just popping in to share this white chocolate chip cookie recipe! These white chocolate chip cookies are a twist on my classic brown butter chocolate chip cookies. They have a super easy cookie base, and are packed with chunks of white chocolate.
These super easy cookies have no chill time, meaning you can have white chocolate chip cookies ready to go in no time at all. They are a soft and chewy chocolate chip cookie, with slightly crispy edges and a soft and chewy centre.
I made these white chocolate chip cookies into big, bakery style cookies (the recipe makes 10 large cookies), but you can easily scale the recipe to suit!
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).
For all my tips and tricks on how to make the most perfect chocolate chip cookies, check out my post: How to make perfect chocolate chip cookies
Frequently Asked Questions
What tools and equipment do you use?
You can find a full list of the tools and equipment I use on my products page
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.
For more homemade chocolate chip cookie recipes, check out:
❤️ Made this recipe and love it? ❤️
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
30 Minute White Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These homemade white chocolate chip cookies are the perfect dessert for those who crave something sweet but don't have a lot of time. This simple recipe comes together quickly so that you can enjoy these soft-baked and chewy cookies with pockets of white chocolate chips in just 30 minutes. Whether you're looking for a quick cookie to enjoy on its own or something to share with friends, these cookies are sure to please.
Ingredients
- 150g salted butter, cold from the fridge is fine
- 100g light or dark brown sugar
- 60g granulated sugar
- 1 large egg (50g not including the shell)
- ½ tsp vanilla bean paste or vanilla extract
- 165g all-purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- 1.5g (½ tsp) salt
- 220g white chocolate , plus more for the tops if desired
Instructions
- Preheat the oven to 350°f / 180°c. Line two sheet pans with parchment paper.
- Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often and stirring with a whisk, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes.
- Weigh out 110g (see Notes section below) of the brown butter into a medium bowl and leave to cool for 10 minutes so that it does not scramble your eggs.
- Add the brown sugar and granulated sugar to the bowl with the brown butter, and mix to combine.
- Add the egg and whisk well for 1-2 minutes, or mix using an electric mixer, until the mixture has lightened in colour and has thickened.
- Add the vanilla and mix well.
- Add the flour, baking powder, baking soda, and salt. Mix to combine with a rubber spatula until there are some flour streaks remaining - this is to ensure you do not over work the dough.
- Add the chocolate and mix to incorporate with a rubber spatula.
- Using a size #24 cookie scoop (2.5 Tbsp), scoop 6 balls of cookie dough (each should weigh around 70g). Roll into balls. Arrange evenly apart on the pan. Keep the remainder of the batter in the bowl lightly covered with plastic wrap.
- Bake the cookies for 13-14 minutes, until the edges are set. Bake for longer if you would like your cookies to be crispier. Remove from the oven and bang the pan briefly on the counter to help deflate the cookies. If you would like to help your cookies to be perfectly round, use a cookie cutter slightly larger than the cookie to ‘scoot’ them into a perfectly round shape. Add additional white chocolate to the tops of the cookies if desired.
- Sprinkle the tops of the cookies with flaky sea salt. Allow to cool on the pan for 10 minutes then transfer to a wire rack to cool completely.
- Repeat the baking process with the remainder of the cookies. Store cookies in an airtight container at room temperature for up to 5 days.
Notes
- 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.
Keywords: white chocolate chip cookies, white chocolate chip cookie recipe
Comments
the best!!!
★★★★★
the combination of white chocolate and brown butter is so so good 🙂
★★★★★
Hi Erin!
How come you don’t need to chill this batch in the fridge?
Many thanks
Monica
Hi! It's not needed for this recipe 🙂
Best treat biscuits ever...and very easy to make..thank you
★★★★★
Nice taste and easy to make. I only had caster sugar but worked fine.
★★★★★
I have made these twice and they’re amazing. For the second batch, I used half white chocolate and half dark chocolate and I think they’re even better! Thank you for the recipe.
★★★★★
So quick to make and delicious. Love that I didn’t need to get out my mixer too. Total winner!
Just made these with my 2 and 4 year olds. Usually they like baking but today they both screetched and cried for chocolate the whole time. Now I'm eating two warm cookies by myself. Used Caramilk because the supermarket didn't have Whittaker's white and Blondie is the only bad Whittaker's. Sorry not sorry. Anyway, cookies are incredible! Brown butter forever. 1 star for the toddlers only because they're cute. 7 stars for the recipe. New go to. No mixer, no chilling.
★★★★★
What are the measurements in metric unit?
This recipe is in metric 🙂
Just perfect, I’ve made so many of your recipes, and they are spot on. These had my friends asking for more!
★★★★★
These are so delectable with the white chocolate & browned butter combo. Super elevated with the salt flakes on top too! Really moreish. The recipe was easy to follow and the whole household was a fan! 🍪😍 also it was my first time scooting cookies, and I am proud to say I only stuffed up one, which ended up being the taste test cookie anyways so it was all good!