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    Home » Cookies

    White chocolate chip cookies

    Published: Jun 26, 2022 · Modified: Oct 27, 2022 by Anna

    Jump to Recipe

    This easy white chocolate chip cookies recipe with added freeze-dried raspberries is one you want to have in your collection. Perfectly sweetened with a chewy texture, these cookies are great to make for any occasion.

    A white chocolate cookies on a cooling rack, white chocolate chips and freeze dried raspberries are lying next to it.
    Jump to:
    • Ingredients and substitutes
    • Cooking tips
    • Step by step directions
    • Flavor variations
    • FAQ
    • More cookie recipes
    • Recipe card

    Ingredients and substitutes

    Flour - I use all-purpose flour to make my white chocolate cookies.

    Butter - Butter should be unsalted and at room temperature so you can beat it until fluffy.

    Granulated sugar - You can use white and light brown sugar, like I did, or replace brown sugar with the same amount of white sugar.

    Salt and vanilla - Add a generous pinch of salt for flavor balance and vanilla extract (optional). 

    Eggs - You'll need one large egg at room temperature.

    Baking soda - It improves texture and adds chewiness to the cookies. Don't worry, you won't notice the soda flavor after baking.

    White chocolate - I use white chocolate chips, but you can buy any chocolate bar and chop it into small pieces before folding it into the dough.

    Freeze-dried raspberries - This is an optional additive, but I like how small sour bits taste together with white chocolate. Also, a very mild raspberry flavor complements white chocolate.

    Cut in half cookie with white chocolate chips and freeze dried raspberries.

    Cooking tips

    Measure all ingredients using a digital kitchen scale instead of using cups. I will never be tired of repeating it: using a kitchen scale gives you a great result every time. Adding too much flour and too little butter (which can happen when you use cups for measuring) can result in dense, hard cookies.

    Beat the butter well. Don't hurry – beat the butter with the sugars for 3-5 minutes. The sugars will melt better and the texture will be more porous from all the air that you incorporate into the butter.

    Beat the egg until a homogenous consistency is reached. Right after you add the egg to the butter mixture, it will look like it has split because of all fats. No worries, just beat it on high for 5-10 seconds and the mixture will come together nicely. 

    Don't chill the dough. This dough doesn't have to be chilled before baking. If you chill it, the cookies won't spread very much and will look chunky. However, if you make a bigger batch and you plan to save some of the dough for later while keeping it in the fridge, just let it sit at room temperature for 20 minutes until it’s soft, not too cold to touch, and scoopable.

    Don't overbake. We want our cookies to have a crunchy exterior and a soft, chewy interior. To achieve that, you should keep an eye on them while they're baking. When the cookies are done spreading and the tops form small, shallow cracks and are dry, take them out. Generally, the baking time will be 12 minutes for cookies that are 45g or 1.5oz each. To make this size, use a 2.1" or 53mm cookie scoop.

    Step by step directions

    1. Preheat the oven to 190C or 375F and line a baking sheet with parchment paper.

    2. In a bowl, combine the flour with baking soda and set aside.

    Collage image showing how to make white chocolate chip cookies.

    3. Place the butter, white and brown sugar, salt, and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment (or use a bowl and a hand mixer). Beat for 3-5 minutes on medium-high until fluffy and pale caramel in color, scraping the sides and the bottom of the bowl couple of times in between.

    4. Add the egg and beat again until smooth.

    5. Add the dry ingredients and mix on low just until no dry ingredients are left.

    6. Fold in the chocolate chips and freeze-dried raspberries.

    7. Scoop 14 even cookie dough balls onto the baking sheet, leaving at least 2" or 5cm distance in between.

    8. Bake for 12 minutes or until the cookies have spread, puffed up, formed very small cracks, and are no longer wet on top.

    9. Remove from the oven and let cool down on a baking sheet for 5 minutes. Then, transfer onto a cooling rack to cool down completely.

    Top view on cookies cooling down on a cooling rack.

    Flavor variations

    Nuts - Adding chopped macadamia nuts will make these cookies with white chocolate even more delicious while adding some crunch to them. You can also add other nuts like walnuts or pistachios.

    Strawberries - If you don't like raspberries, you can replace them with freeze-dried strawberries.

    More chocolate - If you think that this white chocolate chip cookie recipe doesn't have enough chocolate, add more on top. Just melt some white chocolate (preferably tempered) and drizzle it on top of the cooled-down cookies.

    Lemon - Add 1 tablespoon of lemon juice and some lemon zest into the dough (after the egg has been added) to make a white chocolate cookie recipe with lemon. 

    FAQ

    How to store white chocolate chip cookies.

    Store completely cooled cookies in an airtight container at room temperature for up to 5 days.

    Can you freeze white chocolate chip cookies?

    Yes, you can! Place them in a Ziplock bag, remove as much air as possible, and wrap them in a piece of foil. Freeze for up to 2 months. Thaw in the fridge overnight and then heat in the microwave for 5 seconds before serving.

    Can you freeze white chocolate cookie dough?

    Scoop 14 cookie dough balls onto a cutting board, cover them with plastic wrap, and freeze until they are firm enough to not stick to each other. Then, place them in a Ziplock bag and wrap them in a piece of foil. Freeze for up to 2 months. Thaw on a plate in the fridge overnight covered with plastic wrap, then let sit at room temperature for 10-15 minutes before baking.

    How long cookie dough can be stored in the fridge.

    Store in a bowl covered with plastic wrap (which touches the dough) in the fridge for up to 5 days. Bring the dough closer to room temperature before scooping out and baking.

    Cookies with white chocolate chips and freeze dried raspberries on a cooling rack, one bite taken form one cookie.

    More cookie recipes

    Red velvet cookies

    Red velvet brownies

    Double chocolate cookies

    Valentine cookies

    Lemon cookies

    Honey cookies

    Recipe card

    White chocolate chip cookies on a cooling rack, chocolate chips and freeze dried raspberries are lying next to it.

    White chocolate chip cookies

    This easy white chocolate chip cookies recipe with added freeze-dried raspberries is one you want to have in your collection. Perfectly sweetened with a chewy texture, these cookies are great to make for any occasion.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 14 cookies
    Calories: 211kcal
    Author: Anna

    Equipment

    • Digital kitchen scale
    • Stand mixer
    • Cookie scoop

    Ingredients

    • 100 g unsalted butter at room temperature
    • 80 g white granulated sugar
    • 80 g light brown sugar
    • Pinch of salt
    • 1 large egg
    • ½ teaspoon vanilla extract
    • 200 g all-purpose flour
    • ½ teaspoon baking soda
    • 150 g white chocolate chips
    • 2 tablespoon freeze-dried raspberries optional

    Instructions

    • Preheat the oven to 190C or 375F and line a baking sheet with parchment paper.
    • In a bowl, combine the flour with baking soda and set aside.
    • Place the butter, white and brown sugar, salt, and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment (or use a bowl and a hand mixer). Beat for 3-5 minutes on medium-high, scraping the sides and the bottom a couple of times in between, until fluffy and pale caramel in color.
    • Then, add the egg and beat again until smooth.
    • Add the dry ingredients and mix on low just until no dry ingredients are left.
    • Fold in the chocolate chips and freeze-dried raspberries.
    • Scoop 14 even cookie dough balls onto the baking sheet, leaving at least 2" or 5cm distance in between.
    • Bake for 10-12 minutes or until the cookies have spread, puffed up, formed very small cracks, and are no longer wet on top.
    • Remove from the oven and let cool down on a baking sheet for 5 minutes. Then, transfer onto a cooling rack to cool down completely.

    Notes

    Store completely cooled cookies in an airtight container for up to 5 days at room temperature.
    Store cookie dough in a bowl covered with plastic wrap (which touches the dough) in the fridge for up to 5 days. Bring the dough closer to room temperature before scooping out and baking.
    Freeze baked cookies for up to 2 months. Thaw in the fridge overnight and then heat in the microwave for 5 seconds before serving.
    Scoop 14 cookie dough balls onto a cutting board, cover them with plastic wrap, and freeze until they are firm enough to not stick to each other. Then, place them in a Ziplock bag and wrap them in a piece of foil. Freeze for up to 2 months. Thaw on a plate in the fridge overnight covered with plastic wrap, then let sit at room temperature for 10-15 minutes before baking.
     
     

    Nutrition

    Nutrition Facts
    White chocolate chip cookies
    Serving Size
     
    1 cookie
    Amount per Serving
    Calories
    211
    % Daily Value*
    Fat
     
    10
    g
    15
    %
    Saturated Fat
     
    6
    g
    38
    %
    Trans Fat
     
    0.2
    g
    Polyunsaturated Fat
     
    0.5
    g
    Monounsaturated Fat
     
    3
    g
    Cholesterol
     
    29
    mg
    10
    %
    Sodium
     
    56
    mg
    2
    %
    Potassium
     
    63
    mg
    2
    %
    Carbohydrates
     
    29
    g
    10
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    18
    g
    20
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    199
    IU
    4
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    32
    mg
    3
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sugarpursuit or tag #sugarpursuit!

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    Comments

    1. Tatiana

      July 02, 2022 at 7:52 am

      5 stars
      They turned out delicious!

      Reply
      • Anna

        July 02, 2022 at 7:54 am

        Glad to hear that.

        Reply

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    Hey there! My name is Anna, and I am here to share with you my sweet and savory baking recipes and show you how to make beautiful cakes.

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