White Chocolate Chewy Cookies (Printable)

Soft, buttery cookies with creamy white chocolate chips rich in flavor and texture.

# Ingredient List:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Add-Ins

09 - 2 cups white chocolate chips

# How to Make:

01 - Set the oven temperature to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed.
03 - Using a mixer, beat the softened butter with granulated and brown sugars until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time into the creamed mixture, beating well after each addition, then blend in the vanilla extract.
05 - Gradually add the flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
06 - Gently fold the white chocolate chips into the dough with a spatula until evenly distributed.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, keeping approximately 2 inches apart.
08 - Bake in the preheated oven for 10 to 12 minutes until edges turn lightly golden while centers remain soft.
09 - Allow cookies to rest on the baking sheets for 5 minutes before transferring to a wire rack to cool fully.

# Expert Tips:

01 -
  • They come together in under 30 minutes from start to finish, which means you can go from craving to eating in barely half an hour.
  • The chewiness is intentional and crucial—pulling them from the oven just slightly early creates that perfect texture nobody expects.
  • White chocolate melts into the dough beautifully, creating pockets of creamy sweetness rather than hard chips.
02 -
  • Underbaking is not a mistake here—it's the entire point, and the cookies continue to cook slightly from residual heat after you pull them out, so trust that pale center.
  • White chocolate burns easily, so don't use high heat and don't leave the oven door open; those couple of extra minutes of checking can actually cook them too much.
03 -
  • Room temperature ingredients mix more evenly and create better texture—set your eggs and butter out an hour before baking if you remember.
  • The difference between good and extraordinary is stopping the oven at exactly the right moment; set a timer for 10 minutes and peek, then decide if you need 1 to 2 more, don't just bake blind for the full 12.

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