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Hey there, cookie lovers! I’m excited to share this recipe for Chocolate White Chocolate Chip Cookies with you. These white chip chocolate cookies are soft, chewy, and packed with chocolate flavor. They’re sure to become your new favorite. So what are you waiting for? Give this recipe a try today!
These cookies are the perfect combination of soft, chewy, and chocolatey. The white chocolate chips add a touch of sweetness and creaminess that really takes the cookies to the next level.
I love the way the cookie dough comes together, and I love the way the cookies smell when they’re baking. My secret ingredient is a little bit of vanilla extract. It adds a subtle sweetness to the cookies that really brings out the flavor of the white chocolate chips.
One time, I made these white chip chocolate cookies for my friend’s birthday party. Everyone loved them so much that they asked me to make them again the next week! They’re like an inside out chocolate cookie!
I love baking these cookies for my friends and family. They always go over really well, and I always get requests for the recipe. If you’re a fan of chocolate chip cookies, I highly recommend giving this recipe a try. You won’t be disappointed!
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Why You Will Love Chocolate White Chocolate Chip Cookies
- It’s a delicious and classic combination of chocolate and white chocolate. Who doesn’t love the combination of these two flavors? The cookies are chewy and gooey, with just the right amount of sweetness and chocolate flavor.
- It’s easy to make. The recipe only requires a few simple ingredients and steps, so anyone can make it. No need to be a professional baker!
- It’s perfect for any occasion. These cookies are delicious for any occasion, from a casual weeknight snack to a holiday party. They’re also a great way to show someone you care.
Ingredients Needed for Chocolate White Chocolate Chip Cookies
- 2 ½ cups all-purpose flour– For perfect texture be sure to measure your flour correctly otherwise you will end up with a cakey cookie.
- ½ cup unsweetened cocoa powder– Use unsweetened cocoa powder not Dutch process cocoa.
- 1 teaspoon baking soda- Helps the cookies rise and spread a little.
- 1/2 teaspoon salt- I like to use fine sea salt for its pure salt taste that blends in easily to the dough, but kosher or table will work just fine.
- 1 cup unsalted butter, softened at room temperature- Make sure your butter is softened to room temperature so that it can be easily creamed together with the sugar. I recommend unsalted, because salted butter contains more water and can make your cookies spread more.
- 1 cup granulated sugar- This will help crispy edges, and make for a tender cookie, so you might be tempted but don’t reduce the amount or your cookies might come out dry!
- 1 cup packed light brown sugar- Brown sugar adds moisture and richness to the cookies and create a chewy texture. If you don’t have any, make your own homemade brown sugar.
- 2 large eggs at room temperature- Make sure your eggs are at room temperature otherwise the butter will seize up in the bowl and squeeze out all the air you added during the creaming process.
- 1 tablespoon vanilla extract- Use pure vanilla for best flavor but imitation vanilla extract will also work.
- 2 cups white chocolate chips- Can also swap for chopped white chocolate.
How to Make White Chocolate Chip Chocolate Cookies
Prep cookie sheets.
Line a baking sheet with parchment paper or non-stick silicone baking mat. Set aside.
Combine dry ingredients.
Whisk together the flour, cocoa powder, baking soda, and salt in a mixing bowl. Set aside.
Cream butter and sugar.
In a large mixing bowl, cream together the butter and sugar on medium speed, until light and fluffy, about 2 to 3 minutes.
Add egg and vanilla.
Add eggs, one at a time, beating until combined. Add in vanilla extract.
Add dry ingredients.
Gradually add the dry ingredients, beating just until combined. With a spatula, give the dough a few remaining stirs. You want to make sure to not overmix.
Stir in white chocolate chips.
Cover and refrigerate dough for at least one hour, up to overnight.
Prep pan and ovens.
Position a rack in the center of your oven and preheat the oven to 350oF (177oC). Line a baking sheet with parchment paper and set aside.
Using a 1-inch cookie scoop, scoop dough and roll in your hands to form a smooth ball of dough and place on the cookie sheet, spaced about 2 inches apart.
Bake the cookies.
Bake in a preheated 350oF oven on the middle rack, for 10-12 minutes until edges are set and middles are puffy but dry. Remove from the oven and let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Use room temperature ingredients. This will help the ingredients cream together more easily and create a light and fluffy dough.
- Don’t overmix the dough. Overmixing can develop the gluten in the flour, which will make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until they are just set. Overbaking will make the cookies dry and crumbly.
- Let the cookies cool completely on a wire rack before storing them. This will help them retain their shape and texture.
- Use quality white chocolate chips. You can use white chocolate chips or white chocolate bar chopped. I like Ghiradelli!
- Make gluten free. Swap out the all purpose flour and use a 1:1 gluten free flour. I like Bob’s Red Mill.
- Chop white chocolate bar. Instead of white chocolate chips, you can chop white chocolate bar instead. It will give you ribbons of white chocolate throughout the whole cookie!
Yes, you can make these cookies ahead of time and freeze them. Once the cookies are baked and cooled, place them in a single layer on a baking sheet and freeze for at least 3 hours. Once the cookies are frozen, you can transfer them to a freezer bag or container and store them in the freezer for up to 3 months. When you’re ready to eat the cookies, thaw them overnight in the refrigerator and then let them come to room temperature before serving. Read more here about how to freeze your cookie dough.
There are a few reasons why your cookies might spread too much. One reason is that you might have overmixed the dough. Overmixing can develop the gluten in the flour, which will make the cookies tough and chewy. Another reason is that you might have used too much butter. Butter adds moisture to the dough, which can cause it to spread. To prevent your cookies from spreading too much, be sure to mix the dough just until combined and to use the right amount of butter. Read more here about why your cookies spread too much!
Cookies can be stored at room temperature for up to 3 days. However, they will be best if eaten within 2 days. You can also store cookies in the refrigerator for up to 1 week. Cookies can also be frozen for up to 3 months. When you’re ready to eat the cookies, thaw them overnight in the refrigerator and then let them come to room temperature before serving.
Yes, cookies can get stale if they are not stored properly. To prevent cookies from getting stale, store them in an airtight container or bag. You can also refresh stale cookies by placing them in a 350°F oven for a few minutes. This will help to soften the cookies and bring back their freshness.
More Recipes to Try
Chocolate white chocolate chip cookies
- 2 ½ cups (300 g) all-purpose flour spooned and leveled
- ½ cup (42 g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks, 227 g) unsalted butter softened at room temperature
- 1 cup (200 g) granulated sugar
- 1 cup (213 g) packed light brown sugar
- 2 large egg at room temperature
- 2 teaspoon vanilla extract
- 12 ounces white chocolate chips
- Combine dry ingredients. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream butter and sugar. In a large mixing bowl with an electric mixer, cream together the butter and sugar on medium-high speed, until light and fluffy, about 2 minutes. Scrape down the bowl as needed.
- Add egg and vanilla. Add eggs, one at a time, beating until combined. Add in vanilla extract. Beat to combine.
- Add dry ingredients. Gradually add the dry ingredients, beating just until combined. You want to make sure to not overmix. With a wooden spoon, or spatula, stir in white chocolate chips. Cover and refrigerate dough for at least one hour, up to overnight.
- Prep pan and ovens. Position a rack in the center of your oven and preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside.
- Scoop cookies. When ready to bake, allow the dough to sit at room temperature for several mintues to allow for easy scooping. Using a 1-inch cookie scoop, scoop dough and roll in your hands to form a smooth ball of dough and place on the cookie sheet, spaced about 2 inches apart.
- Bake the cookies. Bake in a preheated 350°F oven on the middle rack, for 10-12 minutes until edges are set and middles are puffy but dry. Remove from the oven and let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Storage: Store these cookies cooled covered in an airtight container at room temperature for up to one week.
- Freezing: These cookies cookies freeze well. Let your cookies cool completely then place in an airtight container or sealable freezer bag and freeze for up to 3 months. You can let thaw at room temperature before enjoying. You can also freeze these cookies unbaked. Freeze solid on a parchment lined baking sheet, and then place in a freezer bag and freeze for up to 3 months. When ready to bake, simply bake frozen (there’s no need to thaw), and increase the baking time slightly by a few minutes.
- Chilling the dough: For best results I recommend chilling the cookie dough overnight. But even one hour of chilling time in the fridge will help improve the cookie’s texture and help them spread less.
Gluten free: I haven’t tested these cookies with gluten free flour but generally yes for cookies you can swap out the all-purpose flour for a gluten free 1 to 1 flour. This is my favorite go to gluten free flour.
- White chocolate chips – You can also use chopped white chocolate.