Description
Soft, chewy, and loaded with sweet white chocolate chips, these cookies are a crowd-pleaser for any occasion. Perfect with a glass of milk or as a homemade gift, they balance buttery richness with a delicate vanilla flavor. Optional add-ins like raspberries or lemon zest give a unique twist.
Ingredients
🛒 Ingredients (for ~24 cookies):
For the Cookies:
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, softened
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups white chocolate chips
Optional: ½ cup raspberries or 1 teaspoon lemon zest for variations
Instructions
📝 Instructions:
Step 1: Prep Oven & Ingredients
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Step 3: Cream Butter & Sugars
In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy (~2–3 minutes).
Step 4: Add Eggs & Vanilla
Beat in eggs one at a time, then stir in vanilla extract until combined.
Step 5: Combine Dry & Wet Ingredients
Gradually mix the flour mixture into the wet mixture until just combined.
Step 6: Fold in White Chocolate Chips
Stir in white chocolate chips (and raspberries or lemon zest if using).
Step 7: Scoop & Bake
Drop dough by rounded tablespoons onto prepared baking sheets, spacing ~2 inches apart. Bake 10–12 minutes, or until edges are lightly golden but centers are soft.
Step 8: Cool & Serve
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chewy Cookies: Chill dough 30–60 minutes before baking.
- Mini Version: Use a teaspoon to make bite-sized cookies.
- Storage: Store in an airtight container for up to 5 days or freeze dough for later.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert / Cookies
- Method: Baked
- Cuisine: American