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.

a pile of white chocolate chip cookies on a counter top.

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.

a cookie with a bite taken out.

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

Ingredient measurements and full 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
ingredients in bowls on a counter top.

How to Make White Chocolate Chip Cookies – Step by Step

Ingredient measurements and full 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.
a pile of white chocolate chip cookies on a counter top.

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.

a cookie with a bite taken out.

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.

a white chocolate chip cookie split in half.

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

a pile of white chocolate chip cookies on a counter top.
5 from 1 rating

White Chocolate Chip Cookies

Yield: 40 cookies
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
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!

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated white sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups all purpose flour
  • 2 cups white chocolate chips

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper and then set aside.
  • Add butter, sugars, eggs, and vanilla extract to a large bowl. Using an electric mixer, beat over medium speed until nice and creamy, about 1 minute. 
  • In a medium sized bowl, sift together the baking soda, salt, and flour. Gradually add the dry ingredients to the butter/sugar mixture, beating over low speed. Scrape the bowl then beat over medium speed for another 30 seconds until well-combined.
  • Add white chocolate chips to the dough and then stir to combine. Drop dough by rounded tablespoons onto prepared baking sheets, about 2-3 inches apart. Add a few more white chocolate chips to the top of the dough balls.
  • Bake for 10-12 minutes (mine are ready at 10 minutes), then remove from the oven and allow cookies to cool slightly before transferring to a wire rack. Enjoy!

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.
  • Freezer Instructions: To freeze just the dough, 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.
Cuisine: American
Course: Dessert
Calories: 159kcal, Carbohydrates: 20g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 21mg, Sodium: 127mg, Potassium: 56mg, Fiber: 1g, Sugar: 12g, Vitamin A: 157IU, Vitamin C: 0.02mg, Calcium: 13mg, Iron: 1mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.