Let’s talk about the best cookies in town! These White Chocolate Chip Cookies are crispy on the outside and chewy within.

a sheet full of freshly baked White Chocolate Chip Cookies

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They’re made with dark, rich semi-sweet chocolate chips and topped with luscious white chocolate chips. Plus, you’ll find just enough spice from crystallized ginger for an extraordinary taste experience – all rolled up into one wonderful cookie

This and our White Chocolate and Cranberry Blondies are some of our family’s favorite sweet treats.

About White Chocolate Chip Cookies

Technically speaking I should call these cookies ‘White Chocolate-Chocolate Chip Cookies’ – but that’s quite a mouth full. And our mouths are going to be busy already tasting these insanely delicious cookies.

These white chocolate chip cookies give classic chocolate chip cookies a creative spin. Adding crystallized ginger is optional but I highly recommend not skipping this step.

Ingredients

Dry Ingredients: Brown sugar and Self-Rising Flour.

Dairy: Eggs and unsalted Butter.

Toppings:

Semi-Sweet Chocolate Baking Chips – Using a good, high-quality baking chocolate makes all the difference.
Vanilla Extract – Vanilla adds aroma and flavor.
White Chocolate Chips. Both Guittard and Whole Foods 365 are great choices.
Crystalized Ginger – Optional, but highly recommended!!!

How To Make White Chocolate Chip Cookies

Making Chunky White Chocolate Chip Cookies Step-by-Step

Melt semi-sweet chocolate chips and butter in a medium saucepan over low heat. Set aside.
Beat eggs, brown sugar, and vanilla extract with an electric mixer in a large bowl. Stir in melted chocolate and chopped ginger (optional).
Gradually add the self-rising flour and continue to mix until the mixture is smooth.
Use a cookie scoop and place 12 dough balls on a baking sheet. Use the back of the spoon to gently push down the dough. Add the white chocolate chip cookies.
Bake cookies for 10 minutes at 350° Fahrenheit. Remove from the oven and transfer the cookies to a wire rack to cool. Enjoy!

Small Food Processor – I like this small Kitchenaid food processor for simple jobs. The nutribullet works great, too, and is what I used to pulverize the crystallized ginger.

Hand Mixer – While it’s a bit on the pricer side, the Breville hand mixer is excellent.

Oxo Mixing Bowls – These are my favorite mixing bowls. They have a stainless steel interior and no-skid bottoms. Perfect for baking and cooking.

Baking Sheet – Look at commercial-grade baking sheets. A good-quality baking sheet will distribute the heat better and your cookies will brown more evenly.

📌 Do you love White Chocolate Chip Cookies? Pin HERE to save for later!

Recipe Notes and tips

Unlike a lot of cookie recipes, this one doesn’t require any baking powder. Instead, for this recipe, we’ll use self-rising flour.

About Crystallized Ginger

Let’s talk about using crystallized ginger.

If you’re like me, crystallized ginger is not something you’ll typically stock in your pantry.

The only time you’ll find it at my house is during ‘cookie baking season’ in Fall and Winter. You can find a small container for about $5 at your local grocery store.

BUYING TIP – Stores like Whole Foods, sell crystallized ginger in bulk. Simply weigh the amount (~ 4 ounces for this recipe) of crystallized ginger you’ll need for the recipe and you don’t have any unwanted leftovers.

Prep and Storage

You can make this cookie recipe two days in advance and store the cookies in an air-tight container a week.

TIP – If you’re eating cookies that are already a couple of days old, reheat them quickly in the microwave on high for 15-20 seconds.

Because nothing beats a warm cookie!!!

These cookies make great hostess or teacher appreciation gifts. And if you are planning to bring a few cookies to your mom, best friend, coworker, you’ll love these resealable pouch bags.

Not to mention they will fly off the table at any bake sale.

If You Like These Cookies, Try These Recipes!

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