My Favorite White Chocolate Cookies
It seems like we all have a soft spot for chocolate chip cookies around here. Whether they are made with browned butter, potato chips, or sourdough–we love them all. Today’s white chocolate chip cookies are a bit different from the norm, but in the best way. White chocolate lovers, this one’s for you! This recipe makes buttery, soft, and chewy cookies studded with white chocolate chips. We’ll use mostly brown sugar for a slightly caramelized flavor and color (which complements the white chocolate SO well!). Adding an extra egg yolk and some cornstarch makes for a tender texture that is simply irresistible. If you’ve been following me for a bit, you may remember that my previous version of this recipe actually used a chocolate cookie dough base. I’ve since renamed that recipe to inside out chocolate chip cookies, so if you’re looking for that recipe, head over there!
Why make my recipe:
Simple: just 10 ingredients. Quick: no chilling required! Can be made in advance: and tastes even better that way! Versatile: add nuts, dried cranberries, sprinkles, etc.
What You Need
Don’t you love simple cookie recipes? These cookies require just 10 ingredients. Here are the most important ones you will need.
Softened butter. Don’t let your butter get too warm, or you might end up with cookies that spread too much in the oven. I like to use unsalted butter and add salt myself, but you can use salted butter and reduce the salt in the recipe to ¼ teaspoon. Brown sugar. We’ll use a higher ratio of brown sugar to granulated sugar. Because of this, our cookies will have a richer flavor and soft texture. I don’t recommend using dark brown sugar here; it will make the cookies very sweet and rich. Egg + egg yolk. An extra egg yolk makes these cookies super soft and tender. Feel free to use your leftover egg white to make some candied pecans! Cornstarch. Similar to the extra egg yolk, cornstarch encourages these cookies to be soft and tender. It also prevents them from spreading too much on the baking sheet. I use this ingredient in my mint chocolate chip cookies too! White chocolate chips. I recommend using good quality white chocolate chips, but really any kind will work.
SAM’S TIP: One of my favorite tricks for giving my cookies a bakery-style appearance is adding chocolate chips on top just after they come out of the oven. Of course, this is completely optional, but it really does elevate the look! I typically reserve about ½ cup of the chocolate chips for this. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Them
SAM’S TIP: Don’t over-bake your cookies! Pull them out when the centers are still a bit underdone (they will continue cooking on the baking sheet as they cool). As a result, the finished cookies will be perfectly soft and chewy, as opposed to hard and crunchy. Side note: if you do like crunchy cookies, try my butter crunch cookies! Love white chocolate? Try my white chocolate brownies next! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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