These chocolate white chip cookies are soft, chewy and loaded with white chocolate chunks. They are fudgy on the inside, slightly crunchy on the outside, and super chocolaty. You won’t be able to eat just one!
You guys know it’s impossible for me to pick a favorite cookie recipe. From chewy peanut butter cookies to soft and chewy chocolate chip cookies, I love them all equally. But if you are a true chocoholic like me, then these chocolate cookies with white chocolate chips are for you. I’d made this recipe before, but I recently tweaked it slightly and holy cow, I LOVE these cookies! The cookie dough is made with a generous amount of cocoa powder to give the cookies a deep chocolate flavor and very dark color.
How to make chocolate cookies with white chocolate chips
Here’s a step-by-step guide of how to make these cookies absolutely perfect.
- Sift together the dry ingredients. Including the flour, cocoa powder, baking soda and salt.
- Cream the butter and sugar together. Using an electric mixer fitted with the paddle attachment, beat butter and sugars for 3 minutes on medium speed until fluffy. Scrape down the sides and bottom of the bowl as needed with a rubber spatula.
- Add the egg. Beat in the egg and vanilla extract and continue to mix together on medium speed.
- Slowly add the dry ingredients. Do this on very low speed, or even fold the dry ingredients in using a rubber spatula. Be careful not to overmix.
- Fold in chocolate chips. The batter will be thick and sticky.
- Chill (optional). While chilling the dough is optional, I highly recommend doing so for at least an hour to help the cookies keep their shape and not spread too much while baking.
- Bake. Drop rounded balls of dough, about 2 tablespoons, onto prepared baking sheet, spacing them 3 inches (8 cm) apart. Bake for 9-10 minutes.
- Cool. Allow the cookies to cool before eating (although I personally think they are best eaten a bit warm – the gooier, the better!).
Tips for making perfect chocolate white chip cookies
-For best results, use dark or Dutch-process cocoa powder. It has a stronger and more chocolatey flavor and makes these cookies truly taste amazing.
–You can use white chocolate chips or chunks for this recipe. If you use a chocolate bar and cut it into chunks, the white chocolate bits will be super melty if the cookie is warm, and I like it that way. If you prefer the chocolate to be more solid, use chocolate chips.
-Don’t overmix your cookie dough. Overmixing can cause your cookies to be denser than what we want. To avoid this, simply mix your ingredients just until combined, and fold in the white chocolate chips gently or on low speed in an electric mixer.
-I highly recommend chilling the dough for at least one hour before baking. This really helps the cookies not spread too much while baking. If the dough is too hard to handle when you take it out of the fridge, let it sit at room temperature for 15 minutes.
–Baking time is important. Bake the cookies just to the point when the edges start to set. I like to slightly underbake my cookies for extra fudginess and softness. Overbaking will make them dry. Baking time in my oven is 9-10 minutes, don’t bake them more than 11-12 minutes. Keep in mind that baking time is different if you bake bigger or smaller cookies than what the instructions suggest.
–The cookie dough and baked cookies freeze great. You can keep them frozen for up to two months in an airtight, freezer-safe container. Or, double wrap in plastic wrap.
More of my favorite cookie recipes
- Small Batch Chocolate Chip Cookies: For when you want a gooey chocolate chip cookie on the fly.
- Coconut Cookies: Soft and chewy cookies with lots of coconut flakes.
- Chocolate Ginger Cookies: Rich, chocolatey cookies made with real ginger.
- Chewy Oatmeal Cookies: The perfect cookie.
Soft and chewy chocolate cookies with loads of white chocolate chunks.
- 1 cup (130g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick/113 g) unsalted butter, softened to room temperature
- ½ cup (100g) light or dark brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/8 cups (200g) white chocolate chips or chunks
In a large bowl sift together the flour, cocoa powder, baking soda and salt. Set aside.
Using a mixer fitted with the paddle attachment, beat butter and sugars for 3 minutes on medium speed until fluffy. Scrape down the sides and bottom of the bowl as needed. Beat in the egg and vanilla extract. Add the dry ingredients and beat on medium-low speed just until combined. Fold in chocolate chips. The batter will be thick and sticky.
Optional: Chill the dough in the refrigerator for at least 1 hour or overnight. This will help the cookies stay thick and spread less while baking.
Preheat oven to 350°F/180°C degrees. Line two large baking sheets with parchment paper. Set aside.
Take cookies out of the fridge. If the cookie dough is hard to handle, leave it at room temperature for 15 minutes.
Drop rounded balls of dough, the size of 2 tablespoons, onto prepared baking sheet, spacing them 3 inches (8 cm) apart. Bake for 9-10 minutes, just until the edges start to set. Leave to cool on the pan for 10 minutes and then carefully transfer to a wire rack to cool completely.
Store cookies in an airtight container for up to 4 days. They can also be frozen for up to 2 months.