The Perfect White & Chocolate Chip Cookies
The most perfect chocolate chip cookies!
Cuisine: Dessert
  • 1½ cups all purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter (room temperature)
  • ½ cup packed brown sugar
  • 6 tbsp sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup + 2 tbsp white chocolate chips
  • 1 cup + 2 tbsp semi-sweet chocolate chips
  1. Pull the butter out of the refrigerator a few hours before you intend to start baking to allow it to come up to room temperature.l
  2. In a medium bowl, combine flour, baking soda, and salt.
  3. In a separate larger bowl, blend the room temperature butter (it helps to cut into smaller cubes first) with brown sugar and granulated white sugar, blend on medium speed until smooth.
  4. Add egg & vanilla to butter mixture, blend on low speed.
  5. Slowly add a small amount of flour mixture at a time until just incorporated, not over-mixed!
  6. Stir in both types of chocolate chips with a spoon until well distributed.
  7. Chill dough in the refrigerator.
  8. While dough is chilling, pre-heat the oven to 350ºF and prepare your baking sheet by lining with parchment paper.
  9. Once the dough is chilled, use an ice cream scoop (or heaping tablespoons) to drop the dough onto the parchment paper.
  10. Bake 1 sheet of cookies at a time (this is important as it allows the cookies bake more evenly!)
  11. Cook until lightly browned around the edges, 10-12 minutes.
  12. Cool for 5 minutes on the tray before transferring to wire cooling racks.
Make sure that the butter is room temperature (about 70ºF), not softened, not melted, not cold.

Don't skip cooling the dough! There's no set amount of time, just keep checking until the dough feels cool to the touch.

If you prefer a less chocolatey cookie, you can reduce the number of chips to taste.
Recipe by Shannon Leach at