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These White Chocolate Chip Cookies are soft and chewy cookies filled with white chocolate chips. They are made with olive oil instead of butter and make for the perfect sweet snack or dessert.
This white chocolate chip cookie recipe is for all the white chocolate lovers out there. They are soft pillowy cookies made from a similar cookie base as my favorite chocolate chip cookie recipe, but with LOTS of white chocolate chips added. My family is full of white chocolate lovers, so these cookies have quickly become a family favorite.
If you also love white chocolate, check out my white chocolate brownies. They are delish!
Table of Contents
What makes this recipe great
- These cookies are soft and chewy.
- They hit the spot for cookie cravings.
- They highlight the deliciousness of white chocolate flavor.
- They are easy to make and come together quickly.
- They are made with olive oil instead of butter.
Recipe ingredients
- Flour– any all purpose flour works for this recipe.
- Baking soda– this helps make the cookies rise.
- Olive oil– any kind of olive oil works here. I like lighter tasting ones.
- Brown sugar– I like using organic brown sugar in this recipe.
- Eggs– these bind the batter together.
- Vanilla– this flavors the cookie batter.
- White chocolate chips– these are the stars of the show. Make sure to use good quality white chocolate chips. I like the ones from Ghirardelli.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of regular flour, you can use gluten-free flour at a 1:1 ratio.
- Instead of olive oil, you can use avocado oil.
- Instead of regular white chocolate chips, you can use dairy-free chocolate chips, like these Pascha dairy-free white chocolate chips.
How to make white chocolate chip cookies
Step 1: Mix the flour, baking soda and salt together in one bowl.
Step 2: Mix the olive oil and brown sugar together in another bowl.
Step 3: Add eggs and vanilla to the brown sugar bowl and mix.
Step 4: Mix in the flour to the mixture until a dough forms and then fold in the white chocolate chips.
Step 5: Scoop up balls of the dough and place onto a cookie sheet.
Step 6: Bake!
Expert tips
- Measure the flour correctly! Scoop the flour into the measuring cup and level it with a knife.
- Make sure to use a handheld mixer or a mixing stand for the portions of the recipe that call for it. This ensures the mixture mixes at a fast enough speed to create the dough texture needed.
- Don’t bake these cookies for too long! They will be more dry and hard the longer they cook.
- If you like more gooey cookies, cook them for less time.If you like harder cookies, cook them for more time.
- Reheat leftover cookies for 10 seconds in the microwave to have warm cookies that taste fresh baked.
- If you want this recipe to be dairy-free, use dairy-free chocolate chips like these Pascha dairy-free white chocolate chips.
Recipe FAQs
You can cover them and leave them on the counter for a few days. Or put them in air tight container and keep them on the counter for a few days.
Yes. After baking, make sure the cookies have cooled completely. Then wrap them up individually and freeze. You can take them out of the freezer and let them reach room temperature or microwave them for a few seconds.
Yes, you can use chocolate candies, milk chocolate, dark chocolate, or any kind you prefer.
Other cookie recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
White Chocolate Chip Cookies
Ingredients
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup extra virgin olive oil
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat.
- In one bowl, mix the flour, salt and baking soda together. Set aside.
- In another bowl, whisk the brown sugar and olive oil together with a fork. Add the eggs and vanilla to the bowl and mix with a hand-held mixer until combined. Add 1/2 of the dry ingredients to the bowl of wet ingredients and beat until combined and then add the other half until combined.
- Fold in the white chocolate chips.
- Roll a heaping 1 tablespoons worth of cookie dough into balls. (I like using a small cookie scoop). Put on the cookie sheet.
- Bake for 11-13 minutes.
- Cool cookies on cookie sheets for a few minutes, then let them continue cooling on wire racks or plates.
Notes
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- Instead of regular flour, you can use gluten-free flour at a 1:1 ratio.
-
- Instead of olive oil, you can use avocado oil.
-
- Instead of regular white chocolate chips, you can use dairy-free chocolate chips, like these Pascha dairy-free white chocolate chips.
- Reheat leftover cookies for 10 seconds in the microwave to have warm cookies that taste fresh baked.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
