Pandan White Chocolate Chip Cookies (Print Version)

Soft, chewy treats featuring aromatic pandan and creamy white chocolate chips—a delightful Southeast Asian twist on a classic favorite.

# List of Ingredients:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup light brown sugar, packed
07 - 2 large eggs
08 - 2 teaspoons pandan extract
09 - 1 teaspoon pure vanilla extract

→ Add-Ins

10 - 1 1/2 cups white chocolate chips

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
03 - In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
04 - Beat in eggs one at a time, then add pandan extract and vanilla extract. Mix until fully incorporated.
05 - Gradually add dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
06 - Fold in white chocolate chips until evenly distributed throughout the dough.
07 - Scoop dough by rounded tablespoons onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10–12 minutes, or until edges are set and centers look slightly underbaked.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The way pandans gentle floral sweetness plays against creamy white chocolate creates something completely unexpected and magical
  • These cookies stay soft for days, making them perfect for sharing or keeping all to yourself
02 -
  • Underbaking slightly is intentional, these cookies continue cooking on the hot baking sheet and that is what creates the perfect texture
  • Room temperature ingredients incorporate better, so take butter and eggs out at least 30 minutes before starting
03 -
  • Chill the dough for 30 minutes if it feels too sticky to scoop, you will get thicker cookies with better texture
  • Pandan extract varies in strength between brands, start with less and add more to reach your desired flavor intensity

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