Description
These delicious Britta’s White Chocolate Chip Cookies are soft, chewy, and packed with rich white chocolate chunks. Made with a combination of whole wheat and all-purpose flour, butter, shortening, and a hint of cinnamon, these cookies balance wholesome ingredients with indulgent sweetness. Perfect for any occasion, they deliver a warm homemade charm with a delightful texture and a beautiful golden edge.
Ingredients
Scale
Butter and Fats
- 1/2 cup + 1/3 cup salted butter (softened)
- 1/2 cup butter-flavored shortening (or regular shortening or butter as substitute)
Sugars
- 1 cup granulated sugar
- 1 cup packed brown sugar
Wet Ingredients
- 2 large eggs
- 2 teaspoons vanilla extract
Flours and Dry Ingredients
- 2 cups whole wheat flour (spooned and leveled)
- 1 cup all-purpose flour (spooned and leveled)
- 1 1/4 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Chocolate
- 16 ounces Premium Baking White Chocolate (divided; four 4-ounce bars), 12 ounces chopped into chunks, remaining 4 ounces chopped for topping or mixing in
Instructions
- Preheat oven and prepare pans: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream the butter: In a large bowl or stand mixer, beat 1/2 cup plus 1/3 cup softened salted butter for about 2 minutes until smooth, scraping the bowl often.
- Add shortening: Add 1/2 cup butter-flavored shortening to the creamed butter. Beat well to incorporate and eliminate lumps.
- Add sugars: Mix in 1 cup granulated sugar and 1 cup packed brown sugar. Beat for 2 more minutes until the mixture is light, fluffy, and free of butter chunks.
- Mix eggs and vanilla: Beat in 2 large eggs and 2 teaspoons vanilla extract until fully combined, scraping bowl edges.
- Add flours: Add 2 cups whole wheat flour and 1 cup all-purpose flour, both spooned and leveled, to the bowl but do not mix yet.
- Combine dry spices with flour: Stir 1 1/4 teaspoons cinnamon, 1 teaspoon baking soda, and 1 teaspoon kosher salt into the flour mixture with a small spoon.
- Mix dough: Gently beat the flour-spice mixture into the butter mixture until mostly combined; some flour streaks should remain to avoid overmixing. Scrape the bowl edges with a spatula.
- Add white chocolate chunks: Chop 12 ounces of white chocolate into varying sizes (dime to quarter size) and beat gently into dough until combined. Avoid overmixing for tender cookies.
- Shape cookies: Use a large cookie scoop or spoon to portion dough into balls about 1 1/2 to 2 inches across. Place on prepared baking sheets spaced about 2 inches apart.
- Bake cookies: Bake at 350°F for 10 to 12 minutes until edges are lightly golden and set, but centers remain slightly shiny (no more than a quarter size). Do not overbake.
- Shape cookies post-bake: Immediately after removing from the oven, use a spoon to gently push cookie edges toward the centers to create a rounded shape and thicker chewy center. This must be done within 30-60 seconds.
- Add topping chocolate: While cookies are warm, press remaining 4 ounces of chopped white chocolate into the tops of each cookie for a melty finish.
- Cool and serve: Transfer cookies to wire racks to cool. Enjoy warm with milk for the best experience.
- Freezing instructions: Shape dough into balls and freeze in a ziplock bag for up to 3 months. Bake from frozen, adding 2 minutes extra bake time without thawing.
Notes
- Butter-flavored shortening can be replaced with regular shortening or butter but shortening helps keep cookies softer longer.
- Properly spoon and level flour to prevent dense cookies due to excess flour.
- Do not overmix dough once flour is added to avoid tough cookies; some flour streaks are okay before shaping.
- The technique of pushing cookie edges inward post-bake thickens the middle and improves chewiness.
- Chopping white chocolate in varying sizes creates pockets of melty chocolate in every bite.
- Cookies can be frozen before baking for convenience; bake directly from frozen adjusting time slightly.
