Chocolate white chocolate chip cookies

5 from 4 votes

Soft and chewy chocolate cookies loaded with white chocolate chips!

Prep Time10

Cook Time12

Chilling time1

Total Time1 22

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 293kcal

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.