White Chocolate Chip Cookies
These homemade white chocolate chip cookies are golden, crisp on the edges, and chewy in the middle. A family tradition, they bring comfort and joy with every bite. Perfect for beginners and experienced bakers alike, they require just 10 ingredients and 21 minutes to make 20 cookies.
Equipment
- 2 Large mixing bowls
- Electric mixer (hand-held or stand mixer)
- Measuring cups and spoons
- Rubber spatula
- whisk
- Kitchen scale
- Baking tray
- Parchment paper
- Wire rack
Ingredients
- Cookie Dough
- 165 g 1 1/4 cups all-purpose flour
- 150 g 14 1/2 tbsp salted butter, softened
- 100 g 3/4 cup brown sugar
- 60 g 1/4 cup granulated sugar
- 1 large egg 50g
- 220 g 1 1/2 cups white chocolate chips
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- Optional Add-Ins
- 1/2 cup chopped macadamia nuts
- Extra white chocolate chips for topping
- Sea salt flakes
- 1/4 cup toasted coconut flakes
Instructions
- Preparing the Dough
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, use an electric mixer to cream the butter, brown sugar, and granulated sugar until light and fluffy (about 3-4 minutes).
- Add the egg and vanilla extract, mixing well.
- Gradually fold in the dry ingredients until just combined.
- Stir in the white chocolate chips (and any optional add-ins).
- Cover the dough and chill in the fridge for 30-60 minutes to prevent spreading.
- Baking the Cookies
- Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
- Scoop 1.5 tablespoon portions of dough onto the tray, spacing them 3 inches apart.
- Bake for 10-11 minutes, or until the edges are golden brown.
- Sprinkle extra white chocolate chips on top during the last 2-3 minutes of baking for a decorative touch.
- Remove from the oven and let cookies cool on the tray for 5 minutes before transferring to a wire rack.