Description
These soft and chewy white chocolate chip cookies are perfect for a fun weekend baking activity or a festive holiday treat. Made with a blend of brown and granulated sugars, enriched with vanilla, and studded with white chocolate chips, these cookies offer a perfect balance of sweetness and texture.
Ingredients
Cookie Dough
- ¾ cup (163 grams) unsalted butter, softened
- ¾ cup (145 grams) light brown sugar, packed
- ¼ cup (50 grams) granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 2 ¼ cups (312 grams) all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
- 1-2 cups white chocolate chips, plus more for topping
Instructions
- Prep: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Beat: In a large bowl or stand mixer bowl, beat together the softened butter, light brown sugar, and granulated sugar until creamy and well combined. Add in the egg, egg yolk, and vanilla extract, mixing until just combined to create a smooth batter.
- Mix: Gradually add the all-purpose flour, cornstarch, baking soda, and sea salt to the wet ingredients. Mix until all dry ingredients are just incorporated. Fold in the white chocolate chips gently to distribute evenly.
- Scoop: Use a medium cookie scoop or tablespoon to form 2-inch dough balls and place them evenly spaced on the prepared baking sheets. Gently press the center of each ball with the palm of your hand for a flatter shape. Refrigerate the dough balls for 10 to 15 minutes to help them hold their shape during baking.
- Bake: Bake the cookies in the preheated oven for 8 minutes or until golden around the edges but still soft in the center. Immediately upon removing from the oven, press additional white chocolate chips on top if desired for an attractive, melty finish.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Store cooled cookies in a covered container at room temperature for up to 3 days.
Notes
- Butter: Leave butter out for at least an hour to soften for better mixing. If you use salted butter instead of unsalted, reduce added salt to ½ teaspoon.
- Flavor Boost: Add 2 teaspoons molasses to the dough for deeper flavor. Rolling dough balls in sugar before baking also enhances sweetness and crunch.
- Mix-Ins: Feel free to add 1 cup of your favorite nuts, chocolate chips, or M&M’s for variety.
- Make Ahead: Cookie dough can be prepared up to 24 hours in advance and stored in the refrigerator until ready to bake.
- Storage: Store cookies in an airtight container for 3 days or freeze for up to 3 months. Thaw frozen cookies overnight in the fridge or at room temperature before enjoying.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
