Chewy White Chocolate Chip Cookies

30 -32 Cookies


  • 2¼ Cups All Purpose Flour
  • ½ Teaspoon Baking Soda
  • ¾ Teaspoon Salt
  • 12 Tablespoons Unsalted Butter, room temperature
  • 1 Cup Light Brown Sugar, lightly packed
  • ½ Cup Granulated Sugar
  • 2 Eggs, room temperature
  • 2 Teaspoons Pure Vanilla Extract
  • 12 Ounces White Chocolate Chips
  • *If you wish to add chopped nuts, add ¾ cup to 1 cup to the recipe OR use 8 ounces of chocolate chips and 4 ounces of chopped nuts


Preheat oven to 300 degrees

Sift the flour, baking soda and salt. Set aside.

Using a hand mixer and a large bowl or stand mixer, cream the butter and sugars until light and fluffy, about a minute or so. Add the vanilla and mix in one egg at a time. Stop and scrape the bowl down. While mixing, gradually add the flour mixture and mix just until the cookie dough comes together and stop mixing. Don’t overwork the dough. To add the chocolate chips (and nuts) mix them in on low speed or fold the chocolate chips into the dough with a spatula.

Line a baking sheet parchment or use an ungreased baking sheet. Use a cookie scoop to portion the cookie dough. Place the cookies at least 2 inches apart. Bake for 20-22 or just until the cookies turn light golden brown around the edges. Once done, place them on a rack to cool or leave the cookies on the parchment paper and place the parchment on the counter top to cool.

Store in an air tight container.

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