Description
Deliciously soft and chewy white chocolate chip cookies that are easy to make and perfect for any occasion. These classic cookies combine a tender vanilla-flavored dough with sweet, creamy white chocolate chips for a delightful treat fresh out of the oven.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon fine sea salt
Wet Ingredients
- ½ cup salted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
Add-ins
- 1 cup white chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper to prevent sticking and set them aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt. This ensures even distribution of the leavening agents and salt throughout the flour.
- Cream Butter and Sugars: Using a standing mixer fitted with a paddle attachment or a hand-held mixer, beat together the softened butter, granulated sugar, and light brown sugar on medium-high speed until the mixture becomes light and fluffy, about 1 minute.
- Add Egg and Vanilla: Beat in the egg and pure vanilla extract until fully combined and the mixture is smooth.
- Incorporate Dry Ingredients Partially: Add half of the dry ingredient mixture to the wet ingredients and beat on low speed until just combined to avoid overmixing.
- Add Remaining Dry Ingredients: Add the remaining dry ingredients into the batter and beat again on low speed until fully combined.
- Fold in White Chocolate Chips: Gently stir in the white chocolate chips until they are evenly distributed throughout the cookie dough.
- Portion Dough: Using a 1 ½ to 2 tablespoon cookie scoop, portion out the dough and roll each portion into a ball. Place the dough balls evenly spaced on the prepared baking sheets to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the tops of the cookies are set and just beginning to turn a light golden brown. Be careful not to overbake as the cookies will continue to set as they cool.
- Cool on Baking Sheet: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 to 10 minutes. This helps them firm up and prevents breakage.
- Transfer to Wire Rack: Carefully transfer the cookies to a wire rack to cool completely before serving or storing.
Notes
- Ensure the butter is softened to room temperature for easier creaming with the sugars.
- Do not overmix the dough once the flour is added to keep cookies tender.
- Using parchment paper helps with easy cleanup and prevents sticking.
- White chocolate chips can be substituted or mixed with regular chocolate chips if desired.
- Cookies will keep in an airtight container at room temperature for up to a week.
