White Chocolate Chewy Cookies (Printable version)

Soft, buttery cookies filled with creamy white chocolate chips for a delightful bite.

# What You'll Need:

→ 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 Prepare:

01 - Set the oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl; set aside.
03 - In a large mixing bowl, beat 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 butter mixture, followed by vanilla extract; mix until fully combined.
05 - Gradually fold the dry ingredients into the wet mixture just until incorporated, avoiding overmixing.
06 - Fold white chocolate chips into the dough evenly using a spatula.
07 - Drop dough portions of about one tablespoon onto prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 10 to 12 minutes until edges are lightly golden and centers remain slightly soft.
09 - Cool cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert advice:

01 -
  • They're chewy in the middle and crispy at the edges—exactly the texture you crave without any guesswork.
  • The white chocolate melts beautifully, giving you those pockets of sweetness that make people ask for the recipe immediately.
  • Ready in under 30 minutes from start to cooling, so they fit into a busy day without stress.
02 -
  • The underbaked center is not a mistake—it's what makes them chewy instead of hard, so trust the process even when they look soft.
  • Measuring flour correctly (spoon into cup, then level) makes a real difference; too much flour and they'll be dry and crumbly.
03 -
  • Brown your butter gently in a small saucepan before creaming—it adds a subtle nuttiness that takes these from good to unforgettable.
  • If your white chocolate chips seem to sink, toss them lightly in flour before folding in; it helps them stay suspended throughout the dough.

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