White chocolate chip cookies are crispy on the edges and chewy in the centers! This small batch cookie recipe makes just 1 dozen cookies!
White chocolate chip cookies:
My only aim in life this year has been to be the mom in the neighborhood that makes the best cookies. I want to have the best snack box by the pool, and I want to have a plate of the best after school snacks. The way to win all of these silly mom contests is to make the best cookies, right?
I hope you know I’m kidding, and we definitely balance out all the cookies with healthy snacks in my house. Of course you know that about me, because you’ve seen by Baby Food Cookbook, right? Also don’t miss my entire recipe collection of kid friendly food that includes homemade snacks and treats!
Back to talking about white chocolate chip cookies, shall we? To me, the best cookie is crisp on the edges and chewy in the center. The crisp edges on the cookies happen when the dough melts at just the right pace on the baking sheet. I have a few tips for that.
Best baking practices:
- Start with softened ingredients–this includes butter and eggs. Softened ingredients have sat out at room temperature for 30-60 minutes. If you press on softened butter, you can make a fingerprint easily, but your finger won’t push all the way through the stick. As for eggs, sometimes I place them in a bowl of warm water for 15 minutes.
- Ensure the wire rack in the oven is in the center position. Bake one sheet of cookies at a time.
- I recommend a light-colored silver metal baking sheet for cookies. This is the one I love. It works for all of my small batch cookie recipes.
- Line the baking sheet with a silicone mat. A silicone mat helps with even heat distribution, and helps the cookies melt and cook evenly. If you’re not wanting to invest in one (they last forever), I recommend parchment paper.
- Evenly space the cookies on the baking sheet, and don’t over crowd them. Sometimes I pile the dough upwards into a cone shape if I’m worried about a cookie spreading too much.
- Follow the recipe when it comes to cooling time: if it states to let the cookies rest on the baking sheet after baking for a few minutes, let them rest–they are continuing their cooking process. If it states to move them immediately to a cooling rack, it’s because the cookies shouldn’t cook any further when the oven time is up.
Is white chocolate real chocolate?
Inevitably, whenever I post a recipe that uses white chocolate (like my raspberry white chocolate cheesecake or my cranberry white chocolate chip cookies which are similar to my small batch white chocolate macadamia nut cookies), people always say ‘but white chocolate isn’t real!’
So let’s discuss what white chocolate is and what it is not. White chocolate is made of cocoa butter (from the same plant and bean that chocolate is made from), but it lacks cocoa solids. The other ingredients are usually milk products, sugar and vanilla.
In my opinion, white chocolate is just another amazing thing we can make from the delicious cocoa bean. The cocoa solids not used in the manufacturing of white chocolate can be used for cocoa powder! And just because white chocolate doesn’t contain the whole cocoa bean and cocoa solids doesn’t mean it’s not ‘real.’ And also, it tastes delicious, so let’s not discount something because it doesn’t use the whole bean.
That said, there are fake white chocolate products at the store made from hydrogenated oils instead of cocoa butter. Though these products aren’t going to win any nutrition competition, I love white chocolate bark. This is partly because I grew up on it. Around the holidays, we make Oreo Balls, Red Velvet Truffles, and Chocolate Bark with it. It’s an occasional indulgence that I don’t feel guilty about.
The reason these ‘fake white chocolate’ products are used is because real white chocolate is notoriously hard to melt without burning. I’ve burned and ruined my fair share of it! At this point, I just save the real white chocolate chips for cookies!
Look at this perfect white chocolate chip cookie specimen! The edges are crispy, the centers are soft, and the white chocolate is melty and gooey, just as it should be. All we need is a tall glass of cold milk and a place to enjoy our cookie!
The recipe is below, but feel free to reach out to me with any questions. This recipe is nearly identical to my small batch chocolate chip cookies recipe, and with as popular as that recipe is, I know you’re going to love this version! Also, that recipe has a how-to video which might help you with this recipe, should you need it!
- 6 tablespoons unsalted butter, softened
- 1/4 cup dark brown sugar
- 3 tablespoons granulated sugar
- 1 large egg yolk (egg white reserved for another use)
- 3/4 teaspoon vanilla extract
- 1/2 cup + 2 tablespoons all-purpose flour
- 1/8 teaspoon fine salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/3 cup white chocolate chips
1. Preheat the oven to 375. Line a light-colored baking sheet with a silicone mat.
2. In a medium bowl, beat the butter with an electric mixer on medium speed until fluffy, about 20 seconds.
3. Add the sugars, and beat for about 30 seconds. The mixture will turn a pale color and be fluffy.
4. Next, add the egg yolk and vanilla and beat until just combined.
5. Whisk together the flour, salt, baking soda and baking powder in a separate bowl.
6. Sprinkle the flour on top of the butter mixture, and beat just until combined.
7. Stir in the chocolate chips.
8. Scoop the dough into 12 dough balls, and space them evenly on the baking sheet.
9. Bake for 8-10 minutes, removing the cookies from the oven when the edges just start to turn golden brown.
10. Let the cookies rest on the baking sheet for 1 minute before moving them to a wire rack to cool.
This recipe uses just an egg yolk. Reserve the egg white for another use. Here is my collection of recipes that use extra egg whites.
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Amount Per Serving: Calories: 118 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 47mg Sodium: 70mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 0g Sugar: 10g Sugar Alcohols: 0g Protein: 1g