Sweetheart White Chocolate Chip Cookies
These Sweetheart White Chocolate Chip Cookies are soft, chewy, and loaded with creamy white chocolate chips in every single bite. They come together in under an hour and are perfect for Valentine's Day, parties, or any time you need a truly special treat. Festive, easy, and absolutely irresistible.
Equipment
- Stand mixer or hand mixer
- Large mixing bowl
- Medium mixing bowl
- Baking sheets (2)
- Parchment paper
- Cookie scoop or tablespoon
- Wire cooling rack
Ingredients
- 2 1/4 cups all-purpose flour spooned and leveled
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened to room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 2 tsp pure vanilla extract
- 2 cups white chocolate chips good quality
- 2 tbsp pink or red heart sprinkles optional, for decoration
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line two large baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set aside.
- In a large bowl using a stand mixer or hand mixer on medium speed, beat the softened butter, granulated sugar, and brown sugar together for 2 to 3 minutes until the mixture is light, pale, and fluffy.
- Add the whole egg, extra egg yolk, and vanilla extract to the butter mixture. Beat on medium speed until fully incorporated, about 1 minute. Scrape down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a soft dough forms and no dry streaks remain. Do not overmix.
- Using a rubber spatula, fold in the white chocolate chips and sprinkles if using, distributing them evenly throughout the dough.
- Scoop the dough using a medium cookie scoop or heaping tablespoon and place the balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are lightly golden and just set. The centers will appear slightly underdone, which is correct. They will firm up as they cool.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely. Optionally, press a few extra white chocolate chips onto the tops of the warm cookies for a prettier presentation.
Notes
For thicker cookies with less spread, refrigerate the portioned dough balls for 30 minutes before baking. Store cooled cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to maintain softness. Baked cookies and raw dough balls can both be frozen for up to 2 months. Bake frozen dough balls directly from frozen, adding 2 to 3 extra minutes. Do not overbake as white chocolate chips can scorch; pull cookies when centers still look slightly soft.