White Chocolate Chip Cookies

If regular chocolate chip cookies are the popular kids in school, white chocolate chip cookies are the weird but charming ones who bring snacks for everyone. They’re sweet, a little unexpected, and often underestimated. But once you try them, you’re hooked. These cookies are soft, chewy, and loaded with white chocolate chunks that melt like sweet little secrets. Get ready to bake, eat, and probably eat some more. No judgment!

Prep Time

• Preparation: 15 minutes
• Baking: 10 to 12 minutes
• Cooling: 10 minutes
• Total: About 35 minutes
• Servings: Makes 30 cookies (or 12 if you’re feeling generous with the dough blobs)

What You Need

• 1 cup unsalted butter (softened)
• 1 cup white sugar
• 1 cup brown sugar (packed)
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 2 cups white chocolate chips

Essential Kitchen Tools

• Mixing Bowls: You’ll need at least one medium-to-large bowl for combining the dry ingredients and a larger one for creaming the butter and sugars.
• Electric Mixer (Handheld or Stand Mixer): This is highly recommended for properly creaming the butter and sugars together until light and fluffy, which is key for the cookie’s texture.
• Measuring Cups and Spoons: For accurately measuring both dry and liquid ingredients.
• Whisk: For combining the dry ingredients (flour, baking soda, salt) evenly.
• Spatula: A rubber or silicone spatula is essential for scraping down the sides of the bowl and for folding in the white chocolate chips.
• Baking Sheets: You’ll need one or two standard baking sheets.
• Parchment Paper or Silicone Baking Mats: To line the baking sheets and prevent the cookies from sticking. This also helps with even baking.
• Wire Cooling Rack: For cooling the cookies after they come out of the oven. This stops them from cooking further on the hot baking sheet.

Helpful but Optional Tools

• Cookie Scoop: A medium (about 1.5 tablespoon) scoop ensures all your cookies are the same size, which means they will bake evenly and look uniform.
• Kitchen Scale: For the most accurate measurements, especially for the flour, which can vary greatly when measured by volume.

How to make White Chocolate Chip Cookies

1. Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
2. In a large bowl, mix butter, white sugar, and brown sugar. Beat until creamy.
3. Add eggs one at a time. Mix well after each. Stir in vanilla extract.
4. In another bowl, combine flour, baking soda, baking powder, and salt.
5. Slowly add the dry mix to the wet mix. Stir until combined. Do not overmix.
6. Fold in white chocolate chips. Try not to eat them all.
7. Drop spoonfuls of dough onto the baking sheet. Leave some space between each.
8. Bake for 10 to 12 minutes until edges are golden. Centers may look soft. That’s good.
9. Let cookies rest on the sheet for 2 minutes. Then transfer to a wire rack to cool.

Quick Tips

• Use room temperature butter. Cold butter says no. Melted butter says chaos.
• White chocolate chips burn fast. Watch the edges, not the tops.
• Want crunch? Add chopped macadamia nuts. Want regret? Eat raw dough.

Final Thought

These cookies don’t last long. Not because they go bad, but because people eat them too fast. Bake extra. Hide a few. Eat in peace. You earned it.

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White Chocolate Chip Cookies

Prep Time: 10 minutes

Cook Time: 11 minutes

Additional Time: 10 minutes

Total Time: 31 minutes

Thick, buttery cookies with golden edges and a soft, melt-in-your-mouth center, crammed with creamy white chocolate chips. Warm, rich, and just slightly chewy, these cookies are pure magic!

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Ingredients

• 1 cup unsalted butter (softened)
• 1 cup white sugar
• 1 cup brown sugar (packed)
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 2 cups white chocolate chips

Instructions

• Prep: Heat oven to 350°F (180°C) and line baking sheets with parchment paper.
• Mix Wet Ingredients: In a large bowl, beat butter, white sugar, and brown sugar until creamy. Add eggs one at a time, mixing well after each, then stir in vanilla.
• Dry Ingredients: In another bowl, whisk flour, baking soda, baking powder, and salt. Gradually mix into wet ingredients—don’t overmix!
• Fold In: Gently stir in white chocolate chips (try to save some for the cookies!).
• Bake: Drop spoonfuls of dough onto the sheet, spacing them apart. Bake 10–12 mins until golden at the edges (soft centers = perfect chew!).
• Cool: Let sit 2 mins on the sheet, then transfer to a rack. Enjoy warm or save for later—if they last! 😉

Notes

Butter Buddy: Room temp is best! Cold butter won’t mix, and melted butter = chaos.

White Chocolate Alert: They burn quick—keep an eye on the edges, not the tops.

Crunch or Caution: Toss in macadamia nuts for crunch… but skip the raw dough (trust us).

Happy baking! 🌟

Nutrition Information:

Yield: 30 Serving Size: 1
Amount Per Serving:Calories: 215Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 138mgCarbohydrates: 29gFiber: 0gSugar: 19gProtein: 2g