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A stack of white chocolate chip cookies on a white cake stand

Chewy White Chocolate Chip Cookies from Scratch

You will absolutely LOVE these dreamy white chocolate chip cookies, made from scratch. They are crispy on the edges, chewy on the inside and filled to the max with white chocolate chips!
5 from 4 votes
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Course: sweet
Cuisine: Biscuits/Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Chilling time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 24 cookies
Calories: 190kcal
Cost: $5

Equipment

  • Thermomix (optional)
  • Oven

Ingredients

  • 280 g (2 ¼ cups) plain flour
  • 1 tsp bi-carbonate soda baking soda
  • ¼ tsp salt
  • 170 g butter melted and cooled
  • 100 g (½ cup) caster sugar
  • 150 g (¾ cup) brown sugar
  • 2 tsp vanilla extract paste or essence
  • 1 egg
  • 1 extra egg yolk
  • 225 g white chocolate chips

Instructions

Conventional Method

  • Preheat oven to 160 degrees celsius (fan-forced) or 325 degrees fahrenheit. Line two large baking trays with greaseproof paper and set aside.
  • Sift the plain flour, bi-carbonate soda and salt into a large bowl. Whisk together to combine. Set aside.
  • In a separate large bowl, whisk the melted butter, caster sugar, brown sugar and vanilla extract together. Continue whisking until the mixture is smooth and free of lumps.
  • Add the egg and whisk through. Add the extra egg yolk and whisk again.
  • Pour the wet ingredients over the dry ingredients and combine using a spatula or large spoon. Fold through the white chocolate chips.
    Note: the mixture will be sticky at this stage.
  • Place the dough into the fridge for 2 hours (this is NOT an optional step - the dough requires chilling).
  • Roll into tablespoon sized balls and place onto the prepared trays (leave a 6cm gap between each cookie to allow for spreading).
  • Cook for 10 minutes or until just lightly golden around the edges.
  • Allow to cool slightly on the baking trays before transferring to a wire rack to cool completely.

Thermomix Method

  • Preheat oven to 160 degrees celsius (fan-forced) or 325 degrees fahrenheit. Line two large baking trays with greaseproof paper and set aside.
  • Place the plain flour, bi-carbonate soda and salt in to the Thermomix bowl. Sift by mixing for 10 seconds, Speed 8. Set the dry mixture aside in a seperate bowl.
  • Chop the butter and place into the Thermomix bowl. Melt for 3 minutes, 60 degrees, Speed 2. Allow to cool slightly.
  • Add the caster sugar, brown sugar and vanilla extract. Mix for 20 seconds, Speed 4. Scrape down the sides of the bowl.
  • Set the machine to Speed 2 and add the egg through the MC hole. Once combined, add the extra egg yolk and continue to mix until combined.
  • Add the dry mixture to the bowl. Mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds.
  • Fold the white chocolate chips through with the spatula.
  • Place the dough into the fridge for 2 hours (this is NOT an optional step - the dough requires chilling).
  • Roll into tablespoon sized balls and place onto the prepared trays (leave a 6cm gap between each cookie to allow for spreading).
  • Cook for 10 minutes or until just lightly golden around the edges.
  • Allow to cool slightly on the baking trays before transferring to a wire rack to cool completely.

Notes

RECIPE NOTES & TIPS
  • Weigh the flour - the amount of flour used is important in the success of your cookies. Weigh the flour (or spoon and level it) for accurate results.
  • Sift the flour, baking soda and salt together so that everything is evenly mixed.
  • Chill the cookie dough - especially when using melted butter, chilling solidifies the fat in the dough and helps to control the spread. The result will be less spread and sturdier cookies.
  • Make sure to keep the cookies at least 6cm apart on the baking tray, as they will spread while baking. If they are too close together, the cookies will merge and stick together.
  • Use a silicone baking mat or baking/parchment paper so that the bottom of the cookies don’t stick to the tray.
  • Don't overbake - the cookies will still be soft when removed from the oven, so allow them to cool slightly on the baking trays before transferring them to a wire rack to cool completely.
  • Storage - the cookies are best eaten in the first day or two of being made, but will last up to 5 days in an airtight container at room temperature.
  • Freezing baked cookies - allow them to cool to room temperature. Then, store them in an airtight container in the freezer for up to 1 month. To thaw, sit them at room temperature until thawed. 
  • Freezing the cookie dough - after the dough has chilled in the refrigerator, portion out the dough and roll it into balls. Chill the balls in the fridge for an hour. Then, transfer the dough to a freezer bag or airtight container and place in the freezer for up to 3 months, until you are ready to bake. When it’s time to bake, preheat the oven according to the recipe instructions and place the balls onto a lined baking tray. Add 1-2 minutes to the cooking time, since the balls are frozen.

Nutrition

Calories: 190kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 129mg | Potassium: 53mg | Fiber: 1g | Sugar: 16g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg