Chewy White Chocolate Chip Cookies

This recipe is inspired by Sainsbury’s white chocolate chip cookies, and if you know… you know.

Growing up, my sister and I had a Sainsbury’s right next to our high school, and those white chocolate chip cookies quickly became our guilty pleasure — right alongside the jam doughnuts (again, if you know, you know). They were our after-school ritual, our pre-school-bell snack, and honestly? A core memory.

On a very good day, we’d catch them fresh out of the oven. You could tell immediately because the clear plastic packet would still be fogged up with condensation. That was how we knew we’d hit the jackpot. Warm, soft, slightly steamy cookies before first period? Elite behaviour.

But most days, they’d already cooled — and that’s where skill came in.

Now, I’m about to let you in on a secret from a genuine cookie connoisseur. At the ripe age of 14, I took my £1 very seriously. No room for disappointment. So before committing, we’d lightly squish the middle of the packet. Just a gentle press. If the cookie made a small dent? Perfect. Chewy. Worth it. If it didn’t budge at all? Rock hard. Overbaked. Absolutely not.

Once we found the perfect pack, we’d demolish them before the first school bell even rang.

Those cookies stuck with me — not just as a snack, but as a standard. And that’s exactly what I had in mind when developing this recipe.

Why These White Chocolate Chip Cookies Are Better

I actually developed this recipe two years ago, but decided it was finally time to properly write it up and share it with the world. And I can confidently say: these are even better than the originals.

Here’s why:

• No overnight chill required
• Soft, chewy centres with crisp edges
• Loaded with white chocolate
• Bakery-style size and texture

You only need 30 minutes in the fridge. That’s it. No planning the night before, no waiting around wondering if cookies are worth the effort (they are, always). Thirty minutes later, these bad boys are ready to bake.

If you’re someone who loves cookies but hates long chill times, this recipe is for you.

The Secret to Perfectly Chewy Cookies: The Pan Tap

Now let’s talk about the real magic.

The key to getting these cookies absolutely perfect is something that feels almost illegal the first time you do it: dropping the baking tray on a flat surface as soon as the cookies come out of the oven.

A firm tap. No fear.

Here’s why it works.

These cookies use leavening agents (baking powder and bicarbonate of soda), which cause the dough to puff up slightly as it bakes. Heat creates steam, gases expand, and the cookie rises — similar to a cake, but on a smaller scale.

By tapping the tray immediately after baking, you force that trapped air to escape. The structure collapses slightly, causing the cookie to deflate. The edges stay set, but the centre becomes dense, soft, and chewy.

Think of it as the opposite of what you want for a cake. With cake, we protect the rise. With cookies? We destroy it — strategically.

This technique redistributes moisture back into the centre of the cookie, giving you that gooey middle while keeping the edges sturdy enough to hold everything together. It’s the exact texture test we used squeezing those supermarket packets — recreated at home.

What Makes These Cookies Bakery-Style

If you’re wondering what separates an average cookie from a bakery-style white chocolate chip cookie, it comes down to a few things:

• Egg yolks only for richness and chew
• A mix of caster and light brown sugar for flavour and moisture
• Large dough portions (100g per cookie)
• Underbaking slightly, then letting them set as they cool

The cookies may look underdone when they come out of the oven — that’s intentional. They continue cooking on the tray and firm up just enough while cooling, leaving the centre soft rather than dry.

Trust the process.

Flavour Notes

White chocolate is often overlooked, but when done right, it’s unbeatable. These cookies are sweet without being cloying, thanks to the balance of sugars and the vanilla paste, which adds depth rather than just sweetness.

The result is a cookie that’s:

• Soft in the middle
• Slightly crisp around the edges
• Rich, buttery, and vanilla-forward
• Packed with creamy white chocolate in every bite

They’re perfect warm, incredible at room temperature, and — if they last that long — even better the next day.

Perfect for Any Occasion

These cookies are ideal if you’re baking for:

• A casual weekend treat
• A bake sale
• Sharing with friends (or not, no judgement)
• When you want bakery-quality cookies at home

And because there’s no overnight chill, they’re great for spontaneous baking moments — which, in my opinion, are the best kind.

If You Loved These Cookies…

If you’re a cookie lover like me, make sure to check out some of my other recipes:

• Almond Croissant Cookies — flaky, nutty, and dangerously good
• Perfect Chocolate Chip Cookies — classic, but perfected
• Blueberry Muffin Cookies — soft, cakey, and bursting with fruit

Each one leans into texture, flavour, and that bakery-style finish I’m always chasing.

These white chocolate chip cookies are nostalgic, indulgent, and honestly a little bit emotional for me. They’re proof that sometimes the best recipes come from teenage memories, £1 coins, and a very serious cookie squeeze test.

And now? You don’t need to guess anymore. You’ll know exactly when they’re perfect.