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white chocolate chip cookie broken in half and held up
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5 from 13 votes

Britta's White Chocolate Chip Cookies

These White Chocolate Chip Cookies with Cinnamon are my new favorite dessert! A soft and tender cookie, lightly spiced with cinnamon, with a ton of chopped white chocolate folded into the dough. The key to this recipe is using real chopped white chocolate instead of baking chips. 
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Servings: 30 cookies
Calories: 259kcal
Author: The Food Charlatan

Ingredients

  • 1/2 cup + 1/3 cup salted butter softened
  • 1/2 cup butter-flavored shortening* I like Crisco
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 cups whole wheat flour** spooned and leveled
  • 1 cup all-purpose flour spooned and leveled
  • 1 & 1/4 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 16 ounces Premium Baking White Chocolate*** divided. This is four (4-ounce) bars of white chocolate, see note

Instructions

  • Preheat the oven to 350 degrees and prepare a few baking sheets with parchment paper, or line with a silicone mat.
  • Make the dough. In a large bowl or stand mixer, beat 1/2 cup + 1/3 cup butter for 2 minutes until smooth, scraping the sides and bottom a few times in between. This is one stick of butter plus 1/3 cup, you can just cut your stick of butter at the 1/3 cup line (see photos).
  • Add 1/2 cup butter flavored shortening, or regular shortening will do. (You can also replace this with butter, see note!) Beat well into the butter, trying to get out most of the lumps.
  • Add 1 cup white sugar and 1 cup packed brown sugar. Beat for another 2 minutes, taking the time to scrape the bottom and sides of the bowl in between. Your butter and sugar should be light and fluffy with no chunks of butter.
  • Add 2 eggs and 2 teaspoons vanilla. Beat well, scraping the sides and bottom of the bowl.
  • Add 2 cups whole wheat flour but don't mix it in yet (make sure you spoon and level your flour).
    Add 1 cup spooned and leveled all-purpose flour.
  • Use a small spoon (I use my teaspoon) to stir 1 and 1/4 teaspoons cinnamon, 1 teaspoon baking soda, and 1 teaspoon kosher salt into the flour. Gently beat the flour mixture into the butter mixture. Don't overdo it. There should still be flour streaks when you stop your mixer. Use a spatula to scrape down the edges of the bowl.
  • Chop 12 ounces of white chocolate. I like to have varying sizes of white chocolate, anywhere from the size of a dime to the size of a quarter. If you want, you can chop the remaining 4 ounces of white chocolate now and set aside (it's for pressing into the tops of the cookies. Or you can just toss it into the dough and mix it in! Either way.)
  • Add 12 ounces of white chocolate to the cookie dough and beat it in gently. Do not over mix the dough. You want all the flour streaks gone and to make sure all the ingredients are combined, but once that is done, stop mixing. Over mixing dough = tough cookies.
  • Use a large cookie scoop or a spoon to shape the dough. I like dough balls that are about 1 and 1/2 to 2 inches across (if you want smaller cookies, that's fine! Decrease the bake time.)
    Place cookie dough balls on the prepared baking sheet with about 2 inches in between them. I can usually fit between 8-12 cookies on an 11x17 baking sheet. If they are very large, do 8 cookies on a pan.
  • Bake the cookies at 350 for about 10-12 minutes, until the edges are a very light golden and the edges have set. It's ok if the centers of the cookies (no more than the size of a quarter) are still shiny. The rest of the cookie should be matte.
  • Shape the cookies. Immediately after taking the cookies out of the oven, use a spoon to push the edges of the cookies toward their centers. This makes the cookies round in shape and makes the center thicker and more chewy. You have to do this within 30-60 seconds of taking them out of the oven, before the edges harden. See my Chewy Chocolate Chip Cookies recipe for more details about this technique!
  • While the cookies are still warm, press the remaining 4 ounces of chopped white chocolate into the top of each cookie.
  • Remove the cookies to a wire cooling rack and let cool. But you better eat at least one warm. With milk. Live your best life!
  • Freezer instructions: You can freeze this dough and bake later! I like to shape the dough into balls and store them in a ziplock bag. They will keep in the freezer for up to 3 months. I never thaw cookie dough before baking. Just bake straight from frozen and add a couple minutes to the bake time. Voila!

Notes

*You can replace the 1/2 cup Crisco with butter if you want! Your cookies won't be quite as soft but they will still be totally delicious.
** You can replace the whole wheat flour with regular all purpose flour!
***I like to use Ghirardelli Premium Baking White Chocolate. Can you use white chocolate chips? You can, but it won't be as good. White chocolate chips are not actually white chocolate; it is mostly sugar and palm kernel oil. You will know you have REAL white chocolate if Cocoa butter is listed in the ingredients. There is no brand of white chocolate chips that has Cocoa butter in the ingredients (this is because real white chocolate is too delicate to hold its shape as a chocolate chip.) Read more about white chocolate in my Penuche Fudge Recipe! And also, you can make these cookies with only 12 ounces of chocolate if you want. 16 ounces is kind of a lot (no regrets) but real white chocolate is expensive! 

Nutrition

Calories: 259kcal | Carbohydrates: 32g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 29mg | Potassium: 94mg | Fiber: 1g | Sugar: 23g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg