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White Chocolate Chip Cookies #SundaySupper

  • Total Time: 30 minutes
  • Yield: About 2 dozen 1x


  • 2 sticks unsalted butter, room temperature
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla bean paste
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 ½ cups all-purpose flour
  • 2 ½ cups white chocolate chips


  1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
  2. In a large bowl, cream the butter and both kinds of sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Beat in the eggs and vanilla bean paste until once again light and fluffy.
  3. Add the salt, baking soda, baking powder, and flour, and mix until just combined. Stir in the white chocolate chips until evenly distributed.
  4. Roll dough into gold ball sized balls and place about 2 inches apart on the baking sheets. Bake for about 15 minutes, until golden brown, but still soft to the touch, especially in the center. Serve warm or cool completely on tray and store in an airtight container for up to 4 days. Cookies may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave about 1 minute.


Recipe adapted from Cookies and Cups

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes