White Chocolate Chip Cookies

This bakery-style white chocolate chip cookie recipe creates perfectly chewy cookies with crisp edges and sweet vanilla flavor. The dough comes together in minutes and bakes up into irresistible treats that disappear from the cookie jar almost instantly.

These cookies became my absolute go to when I needed something foolproof for bake sales and holiday gatherings. After experimenting with countless recipes this one consistently delivers that perfect balance of sweetness and texture that everyone raves about.

Ingredients

• Salted butter: Softens the dough and creates a rich flavor base. You can use dairy free alternatives with excellent results.
• Light brown sugar: Provides moisture and caramel notes that make these cookies irresistibly chewy.
• White sugar: Balances the brown sugar and helps create those crispy edges everyone loves.
• Vanilla extract: Adds warmth and depth. Use pure vanilla for the best flavor profile.
• Large eggs: Bind everything together. Applesauce works beautifully as a vegan alternative.
• All purpose flour: Provides structure while keeping the cookies tender.
• Cornstarch: Is the secret ingredient that makes these cookies extra soft and chewy.
• Baking soda and baking powder: Work together for the perfect rise and texture.
• Salt: Balances the sweetness and enhances all the flavors.
• White chocolate chips: Add creamy sweetness in every bite. Look for high quality chips with real cocoa butter.

Step-by-Step Instructions

1. Preheat the Oven:

Turn your oven to 375°F while you prepare the dough. An accurate temperature is crucial for perfect cookies so consider using an oven thermometer to verify your oven is calibrated correctly.

2. Prepare the Baking Sheet:

Line your cookie sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup easier while ensuring even browning on the cookie bottoms.

3. Create the Base:

Cream together the butter with both sugars until light and fluffy about 2 to 3 minutes. This process incorporates air into the dough which helps create the perfect texture. Add eggs and vanilla and mix just until combined being careful not to overmix.

4. Mix Dry Ingredients:

Thoroughly combine flour cornstarch baking soda baking powder and salt in a separate bowl. Whisking these ingredients together ensures they will distribute evenly throughout the dough.

5. Combine Wet and Dry Ingredients:

Add the dry mixture to the butter mixture and mix gently just until no flour streaks remain. Overmixing at this stage will develop too much gluten resulting in tough cookies.

6. Add the Chocolate:

Fold in white chocolate chips using a rubber spatula to maintain the light texture of the dough. Reserve some chips to press into the tops before baking for that professional bakery look.

7. Scoop and Bake:

Use a small cookie scoop for uniform cookies that will bake evenly. Place 8 to 10 scoops on each baking sheet leaving room for spreading. Bake for exactly 9 minutes for soft chewy centers or up to 11 minutes for crispier cookies.

8. The Drop Technique:

While still hot carefully drop the baking sheet onto a towel lined counter from a small height. This unique technique causes the cookies to settle creating that perfect crinkled top and chewy interior that makes bakery cookies so special.

9. Cool Properly:

Let cookies rest on the baking sheet for 2 minutes before transferring to a cooling rack. This resting period allows them to set up without continuing to bake from residual heat.

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The cornstarch in this recipe completely transformed my cookie game. Before discovering this ingredient my cookies would often spread too much or become too crisp. Now they maintain that perfect chewy center while still having slightly crisp edges that make you reach for just one more.

Storage Solutions

The beauty of these white chocolate chip cookies extends beyond their delicious taste to their impressive shelf life. Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage freeze baked cookies in a freezer safe container with parchment between layers for up to 3 months. You can also freeze portioned cookie dough balls on a baking sheet until solid then transfer to a freezer bag. Bake directly from frozen adding 1 to 2 extra minutes to the baking time for fresh cookies anytime a craving strikes.

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Perfect Substitutions

This versatile recipe welcomes adaptations for various dietary needs and flavor preferences. For dairy free cookies swap the butter with plant based sticks like Earth Balance or Miyokos. Vegan bakers can replace eggs with 1/2 cup of unsweetened applesauce without compromising texture. Try adding 1/2 cup of macadamia nuts for tropical flair or substitute dried cranberries for some of the white chocolate to create a delightful sweet tart combination. Dark chocolate chips or butterscotch morsels also work beautifully in this base recipe.

Serving Suggestions

Elevate these already delicious cookies by serving them in creative ways. Sandwich vanilla ice cream between two cookies for an impressive dessert. Crumble them over vanilla pudding or use as a base for a quick trifle layered with whipped cream and berries. For an elegant presentation serve slightly warm cookies alongside coffee or hot chocolate after dinner. During the holidays arrange them on a platter with other cookie varieties for a festive dessert board that will impress your guests.

Recipe FAQs

→ Can I make these cookies dairy-free?

Yes, you can use dairy-free butter and make other substitutions such as applesauce instead of eggs for a vegan and dairy-free version.

→ How do I get a soft and chewy texture?

Baking the cookies for 9 minutes ensures a soft and chewy texture. Letting them cool on a wire rack also helps maintain the texture.

→ Can I freeze these cookies?

Yes, these cookies are freezer-friendly. Store them in an airtight container or freezer-safe bag for up to 3 months.

→ Why should I drop the baking sheet on the counter?

Dropping the baking sheet lightly onto a towel-lined counter helps create the perfect texture by allowing the cookies to settle evenly.

→ Can I substitute white chocolate chips with other types?

Absolutely! You can use dark, milk, or semi-sweet chocolate chips for variations in flavor.