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White Chocolate Chip Cookies

White chocolate chip cookies bake one sheet at a time until the edges are lightly golden and the centers still look slightly soft. Refrigerating the dough for 30 minutes helps create cookies with tender centers and lightly crisp edges.
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Prep Time 15 minutes
Cook Time 24 minutes
Chilling and cooling 35 minutes
Total Time 1 hour 14 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.75 cup light brown sugar packed
  • 1 egg large
  • 1 egg yolk large
  • 2 tsp vanilla extract
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 0.75 tsp kosher salt
  • 2 cup white chocolate chips

Equipment

  • 2 rimmed baking sheets
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F and line two rimmed baking sheets with parchment paper.
  2. Whisk the flour, baking soda, and salt together in a medium bowl.
  3. Beat the butter, granulated sugar, and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  4. Beat in the egg, egg yolk, and vanilla until combined, scraping down the bowl as needed.
  5. Mix in the flour mixture on low speed just until no dry streaks remain.
  6. Fold in the white chocolate chips.
  7. Scoop the dough into 24 portions, about 2 tablespoons each, onto the prepared sheets, spacing them about 2 inches apart.
  8. Refrigerate the sheets for 30 minutes.
  9. Bake one sheet at a time for 10 to 12 minutes, until the edges are lightly golden and the centers still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes.
  11. Transfer the cookies to a wire rack to cool completely.

Notes

For tender centers, take the cookies out while they still look slightly soft in the middle. Store in an airtight container at room temperature for up to 5 days; freeze baked cookies for up to 3 months. For a dairy-free swap, use dairy-free butter and white chocolate chips.