Last Updated on 2 months by Neha Deshmukh

White Chocolate Chip Cookies Recipe – Easy Hershey’s Delight

Hey everyone! If you’re anything like me, a warm cookie and a glass of milk is pure comfort. I’m so excited to share my go-to recipe for White Chocolate Chip Cookies – they’re seriously the easiest, and the Hershey’s white chips just take them to another level. This recipe is a family favourite, and I know it will become one of yours too!

Why You’ll Love This Recipe

These cookies are a dream! They’re soft, chewy, and packed with sweet, creamy white chocolate. Plus, they come together so quickly – perfect for when you need a little something sweet and don’t want to spend hours in the kitchen. Honestly, who doesn’t love a simple, delicious cookie?

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 113 gm butter, softened
• ½ cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• ⅓ cup cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup Hershey’s white chips

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

Butter – Type and Temperature

Using softened butter is key. It should be soft enough to easily cream with the sugar, but not melted. I usually leave my butter out for about 30-60 minutes before baking. Unsalted butter is best, so you can control the overall saltiness.

Sugar – Granulated vs. Caster Sugar

I prefer using granulated sugar for these cookies, but caster sugar (superfine sugar) works well too. Caster sugar dissolves a little easier, giving a slightly chewier texture.

Hershey’s White Chips – A Unique Addition

Hershey’s white chips are what make these cookies special! They melt beautifully and have a lovely, distinct flavour. You can substitute with other white chocolate chips if you can’t find Hershey’s, but honestly, they’re worth seeking out.

Cocoa Powder – Choosing the Right Kind

I recommend using unsweetened cocoa powder. Dutch-processed cocoa powder will give a darker, more intense chocolate flavour, but natural cocoa powder works perfectly well too.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat the oven to 180°C (350°F).
2. In a bowl, beat the softened butter and sugar together until it’s light and fluffy. This usually takes a couple of minutes with an electric mixer.
3. Add the egg and vanilla extract, and mix until everything is nicely combined. Don’t overmix at this stage!
4. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Sifting helps to remove any lumps and ensures everything is evenly distributed.
5. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix – that can lead to tough cookies.
6. Stir in the Hershey’s white chips until they’re evenly distributed throughout the dough.
7. Drop spoonfuls of dough onto an ungreased baking sheet, leaving about 2 inches between each cookie.
8. Bake for 8-10 minutes. The cookies will be soft, but they’ll firm up as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Don’t overbake! These cookies are best when they’re slightly soft in the centre.
• For extra chewy cookies, chill the dough for 30 minutes before baking.
• Using parchment paper on your baking sheet makes cleanup a breeze.

Variations

Want to switch things up? Here are a few ideas:

Vegan White Chocolate Chip Cookies

Swap the butter for a vegan butter alternative and the egg for a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes). Make sure your white chocolate chips are vegan-friendly too! My friend, Priya, swears by this version.

Gluten-Free White Chocolate Chip Cookies

Use a 1:1 gluten-free all-purpose flour blend. Bob’s Red Mill is a good option.

Spice Level Adjustment (Adding a Pinch of Cinnamon)

A ¼ teaspoon of cinnamon adds a lovely warmth to these cookies. My grandma always added a touch, and it’s a lovely little addition.

Festival Adaptations (Christmas/Holiday Cookies)

Add a sprinkle of red and green sprinkles for a festive touch! These are always a hit during the holidays.

Serving Suggestions

These cookies are perfect with a cold glass of milk, a cup of chai, or even a hot cup of coffee. They’re also great for sharing with friends and family (if you can resist eating them all yourself!).

Storage Instructions

Store leftover cookies in an airtight container at room temperature for up to 3 days. They’ll stay softest if stored with a slice of bread in the container!

FAQs

Let’s answer some common questions:

What is the best way to store these cookies to keep them soft?

Store them in an airtight container with a slice of bread. The bread helps to keep the cookies moist!

Can I use different types of white chocolate chips?

Yes, you can! But Hershey’s white chips have a unique flavour that I love.

Can I make this dough ahead of time?

Absolutely! You can make the dough and store it in the fridge for up to 2 days.

What if I don’t have vanilla extract?

You can substitute with ½ teaspoon of almond extract, or leave it out altogether.

How do I prevent the cookies from spreading too thin?

Chilling the dough for 30 minutes before baking helps prevent spreading. Also, make sure your oven temperature is accurate.

Enjoy baking (and eating!) these delicious White Chocolate Chip Cookies. Let me know how they turn out in the comments below!