Chewy White Chocolate Chip Cookies Recipe

“First…I have never been a white chocolate fan, but…my mother-in-law loves it!! So, I thought I would prepare the cookies for her. Of course she loved them and I have to admit, I loved them, too! So good!!! The GHIRARDELLI Classic White Premium Baking Chips is THE WAY TO GO!!! The chips are delish!!! Thank you for the recipe.” — Mechele

When I first tested this recipe, I pictured a cookie that was soft, tender, and buttery—something that practically melts when you bite into it. Unlike crisp, snap cookies, these are meant to stay plush and slightly gooey in the center. To achieve that texture I relied on a few simple techniques: browning the butter, adding a touch of cornstarch, and using an extra egg yolk for added richness.

Brown butter contributes a complex toffee note, cornstarch helps keep the cookies from spreading and adds chew, and the additional yolk creates a tender, rich crumb. A pinch of nutmeg and plenty of vanilla round out the flavor and enhance the warmth of the brown butter.

These cookies are versatile—bake them plain or stir in macadamia nuts, dried cranberries, or other mix-ins to suit your taste. Below you’ll find ingredient details, variations, step-by-step photos, and the full recipe.

– Rebecca

Ingredients

The basic dough requires only a handful of pantry staples. Quantities are listed in the recipe section below. If you want to customize, see the substitutions and mix-in suggestions after the ingredient list.

• White chocolate chips or a chopped white chocolate bar.
• Pure vanilla extract.
• Salt, baking powder, baking soda, cornstarch, and nutmeg. Cornstarch helps prevent excessive spread and contributes to a chewy texture. Nutmeg enhances the warm, toffee-like notes of the brown butter, while salt balances the sweetness.
• Butter. This recipe uses all butter, but it calls for browning it first. Brown butter adds a nutty, caramel flavor that elevates the cookies.
• One whole egg plus one egg yolk. The extra yolk adds richness and tenderness without making the dough too loose.
• All-purpose flour. Provides enough structure to hold the cookie while keeping it soft and tender.
• Brown sugar and granulated sugar. Brown sugar helps produce chew and deepens the brown-butter flavor; white sugar contributes lift and tenderness.

Additions and substitutions

• White chocolate macadamia nut cookies: Stir in about 1 cup of roasted, salted macadamia nuts. For smaller pieces and even distribution, roughly chop the nuts before adding.
• Other nuts: Substitute walnuts, pecans, almonds, or hazelnuts—roasted and lightly salted nuts offer the most flavor, but raw nuts will also work.
• White chocolate cranberry cookies: Stir in about 1 cup of dried cranberries along with the chips.
• Dried fruit options: Try dried cherries, apricots, or chopped dried mango for different flavor profiles.
• White and dark chocolate: Replace half the white chips with semi-sweet or milk chocolate chips to create a more complex chocolate cookie.

Step-by-step photos and instructions

Step 1: Brown the butter. This is the foundation of the cookie’s flavor—do not skip it.

Cut the butter into chunks and place it in a medium light-colored saucepan. A light pan helps you see the color change as the milk solids brown.

Cook over medium heat until the butter melts and begins to boil; stir constantly. The butter will foam, so watch the color underneath the foam to judge doneness.

Salted butter tends to foam more than unsalted butter; that’s normal. As you stir, look for small dark brown flecks on the bottom of the pan and a nutty aroma.

When the butter is golden with brown specks, pour it into a bowl and scrape any browned bits from the pan into the butter—those bits hold most of the flavor. Let the brown butter cool to room temperature before using it in the dough.

Add cooled brown butter, both sugars, salt, baking soda, baking powder, cornstarch, nutmeg, and vanilla to a mixing bowl. Beat with an electric mixer until the mixture is lighter in color and appears aerated and fluffy.

Beat in the egg and extra yolk. The mixture may curdle briefly; continue beating until it becomes smooth and cohesive again.

Mix in the flour and most of the white chocolate chips on the lowest speed just until combined. If you’re adding nuts or dried fruit, add them with the chips so everything is evenly distributed.

Divide the dough into 12 pieces and roll each into a ball. Place them at least 3 inches apart on a prepared baking sheet. Press a few extra chips into the tops of each dough ball and sprinkle with flaky sea salt.

Bake until the tops look set and have lost most of their sheen but still appear slightly doughy—about 12–15 minutes. Remove while slightly underbaked and let the cookies cool on the baking sheet; they will finish setting and remain soft and chewy.

For best texture, store cookies in an airtight container at room temperature for up to 3 days. To refresh a slightly stale cookie, warm it in a 300°F oven for 3–4 minutes or microwave for 8–10 seconds.

If you love brown butter

If you’re a fan of brown butter, try other recipes that highlight its toasty, caramelized flavor—such as brown sugar cookies, chocolate chip pecan cookies, or brown butter shortbread. Brown butter also makes a luxurious sauce for roasted fruit, pancakes, or pasta when combined with a touch of maple or lemon.

If you give this recipe a try, let me know — I always love hearing how your cookies turn out!

Happy baking!