White Chocolate Chip Cookie Recipe
These white chocolate chip cookies are soft in the middle and chewy around the edges. Bring a batch to any upcoming potlucks, baby showers, or cookie exchanges and watch them disappear!
Ingredients
- 2 cups plus 2 tablespoons all-purpose flour spooned and leveled (265 grams)
- 2 teaspoons cornstarch (6 grams)
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup unsalted butter softened (170 grams; 1.5 sticks)
- ¾ cup packed light brown sugar (150 grams)
- ⅓ cup granulated sugar (67 grams)
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 (12-ounce) package white chocolate chips (340 grams; 1 ¾ cups)
Instructions
- In a large mixing bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, mix the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined. Mix in the egg, egg yolk, and vanilla extract, stopping to scrape down the sides of the bowl as needed.
- Add the dry ingredients and continue mixing until just combined, then mix in the white chocolate chips on low-speed until fully incorporated into the cookie dough.
- Cover the cookie dough tightly and refrigerate for at least 2 hours. If you want to speed up the process, you may go ahead and scoop the cookie dough onto a baking sheet and chill for at least 30 minutes.
- Once the dough is almost chilled, preheat the oven to 350°F (177°C). Line three large baking sheets with parchment paper or silicone baking mats and set aside.
- Remove the cookie dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough because they will spread some as they bake in the oven.
- Bake for 10 to 12 minutes or until the edges of the cookies are lightly golden brown and the tops are set. Remove from the oven and cool on the baking sheet for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.
Video
Notes
Storage Instructions: Cookies may be stored in an airtight container at room temperature for up to one week.
Freezing Instructions: Cookie dough will freeze well for up to 3 months, thaw overnight in the fridge and bake as directed. Baked cookies will also freeze well for 2 to 3 months, thaw to room temperature before serving.