White Chocolate Chip Cookies

These White Chocolate Chip Cookies are buttery, soft, and chewy. They are made from the best no-chill cookie dough and studded with rich and delicious white chocolate chips!

For more Chocolate Chip Cookie Recipes, be sure to check out my Chocolate Chip Walnut Cookies, Pecan Chocolate Chip Cookies, and Coconut Chocolate Chip Cookies.

We’ve been celebrating the amazing chocolate chip cookie over the past month and today’s recipe is for all of my white chocolate fans out there: White Chocolate Chip Cookies!

These start with my favorite, time-tested Chocolate Chip Cookie base recipe which produces the best, soft, chewy, buttery cookies that require absolutely no chill time.

Here we load them up with rich, smooth white chocolate chips for a truly heavenly cookie experience! They’re the perfect treat or snack any time a craving hits!

Ingredients for White Chocolate Chip Cookies

A full list of ingredients, measurements, and instructions are located in the recipe card below.

• unsalted butter
• white granulated sugar
• brown sugar
• eggs
• vanilla extract
• all purpose flour
• baking soda
• salt
• white chocolate chips

How to Make White Chocolate Chip Cookies – Step by Step

A full list of ingredients, measurements, and instructions are located in the recipe card below.

Step 1: Mix wet ingredients

Add butter, sugars, eggs, and vanilla extract to a large bowl and beat until creamy.

Step 2: Combine dry ingredients

In a separate bowl, sift together the baking soda, salt, and flour. Gradually add the dry ingredients to butter/sugar mixture, beating over low speed.

Step 3: Add white chocolate chips

Add white chocolate chips to the dough. Drop dough by rounded tablespoons onto baking sheets.

Step 4: Bake

Add a few more white chocolate chips to the top of the dough balls. Bake for 10-12 minutes, then cool completely on a wire rack.

Pro Tips and Notes

• No chill time required. This recipe is quick to make and gets you to those freshly made cookies even faster since you don’t have to chill the dough!
• Use high quality white chocolate chips. I recommend using Ghirardelli White Chocolate Chips or another high quality brand.
• Line the sheet pan with parchment paper. This will help prevent the cookies from spreading too much and sticking to the pan. It also makes clean up much easier.
• Use a cookie scoop. This will help keep all of your cookies uniform in shape and size.
• Add some white chocolate chips to the top of your dough balls right before baking. This will make your cookies look super pretty when they come out of the oven.

Making White Chocolate Macadamia Nut Cookies

You can use this same recipe to make White Chocolate Macadamia Nut Cookies. Make the recipe as directed but use 1 cup of white chocolate chips and 3/4 cup macadamia nuts.

Storing and Freezing

Store fully baked and cooled cookies in an airtight container on the counter for up to 3 days.

To freeze, place the prepared cookie dough into a freezer safe container and freeze for up to 3 months. I like to go ahead and roll the dough into balls before freezing so that they are ready to bake when you take them out of the freezer.

You can either thaw the dough in the fridge before baking, or you can bake them frozen by adding 2-4 minutes onto your bake time.

To freeze fully baked White Chocolate Chip Cookies, place in a freezer safe container or zipper freezer bag and freeze for up to 3 months. Thaw on the counter before enjoying.

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!