Chocolate White Chocolate Chip Cookies
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Soft and chewy chocolate cookies filled with creamy white chocolate chips. Some call these an inside out chocolate chip cookie, and they’re sure to be a favorite if you’re a chocolate lover!
There is just something about a classic cookie that is hard to resist. Whether it’s a classic chocolate chip cookie, peanut butter blossoms, or white chocolate macadamia nut cookies, it’s often that classics disappear before the fun ones.
Even when I have Lucky Charms cookies, lemon crinkle cookies, peanut butter Rolo cookies, or compost cookies in the mix, folks always gravitate toward the classics first, likely because they bring a sense of comfort to the cookie eating experience.
I get really romantic about cookies. Are you surprised?
I mean, I do throw a 12 Days of Cookies party every year, so it’s not too shocking to find out I have well over 100 cookie recipes on my site. They’re easy, they travel well, they can sometimes be bite size, and sometimes you don’t even have to bake them at all (looking at you, Christmas Oreos and reindeer cookies).
All that said, I think it’s really important to have classic cookie base recipes on standby when you need something reliable. And that’s where these chocolate white chocolate chip cookies come into the picture, because their chocolate cookie base is one that’s been remixed here at FAF before.
Have you made my chocolate cayenne cookies? Or my Black Forest cookies? They’re both made from the same cookie base you see here in this recipe. The chocolate cookie dough is exactly the same, save for add-ins.
And that’s what reliable, go-to perfect cookie recipes are made of.
The list of what you need for this chocolate white chocolate chip cookie recipe is pretty standard, and you likely have most if not all of the ingredients on hand right now.
You’ll need all-purpose flour blended with Dutch processed cocoa for the base. Dutch processed cocoa is my favorite cocoa to bake with, because it brings a very rich chocolate flavor with less bitterness than traditional unsweetened cocoa powder. You’ll LOVE the chocolate taste it brings to these fudgy chocolate cookies.
You’ll need a little baking soda and salt to round out the dry ingredients.
For the wet ingredients, you’ll need some softened unsalted butter, granulated sugar, one egg, and a little vanilla extract.
Last comes the good stuff– white chocolate chips!
When I originally published this recipe back in 2017, I used white chocolate chunks. Over the years, I’ve swapped those out for creamy white chocolate chips, only because it’s easier (although all you have to do with white chocolate is chop it in order to get chunks), but you can use whatever you want.
With white chocolate chips, we can consider there inside out chocolate chip cookies, which I just think is more fun to describe them as, so choose whatever white chocolate add-in situation you want. They’ll essentially taste exactly the same!
HOW TO MAKE CHOCOLATE WHITE CHOCOLATE CHIP COOKIES
While I do love me a no chill cookie recipe (looking at you, Andes mint cookies), there are just some cookies that require chilling for their guaranteed success. Take my regular chocolate chip cookie recipe, for instance. It requires 2 hours of chilling, but so many readers have told me the extra time is worth it to get that chewy texture just perfect.
And these double chocolate cookies are no different! The hands on time to bring the cookie dough together is simple, and then it’s just a matter of letting the dough chill for 1 hour. Easy peasy!
Once the dough is chilled, scoop the dough, roll it into balls, then bake!
I LOVE these soft cookies so much. The have crisp edges that lead to a chewy interior, and when eaten warm, they are a whole vibe and experience.
PRO COOKIE TIP
My best tip for the best looking cookies?
Press a few extra white chocolate chips into the tops of the cookies when they come out of the oven. This enhances the contrast between the white and dark chocolates and calls to white chocolate fans and chocolate lovers alike. It reminds them we can live in perfect cookie harmony with double chocolate chip cookies.
See how many names these white chip cookies can go by?
I think that’s enough to convince you that you can never have too many chocolate chip cookie recipes, so be sure to check out some of my favorite versions of them: chewy chocolate chip cookies (my favorite cookie recipe of the classics!), salted caramel chocolate chip cookies, pecan chocolate chip cookies, and small batch chocolate chip cookies.
Chocolate White Chocolate Chip Cookies
- 1 and ¼ cups (150g) all-purpose flour be sure to measure properly
- ¼ cup + 2 Tablespoons (36g) Dutch processed cocoa
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ cup (85g) white chocolate chips1
- In a medium size bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy (approximately 2-3 minutes). Turn the mixer speed down to medium, add the egg and vanilla, and beat again until combined.
- With the mixer on low, slowly add the flour/cocoa mixture and beat until just combined. Add the white chocolate chips and continue mixing until evenly dispersed. Cover dough and refrigerate for at least 1 hour and up to 3 days.
- When you are ready to bake the cookies, preheat oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), roll the dough into balls and place on prepared baking sheet. Bake for 8-10 minutes, or until edges are set and center is no longer shiny. Remove from oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh covered at room temperature up to 1 week. Baked cookies can be frozen, up to 2 months. Rolled cookie dough can be frozen, up to 3 months. Place on baking sheet and add 1-2 minutes to baking time.
- White chocolate chips: you could also use chopped white chocolate. Amount is 4 ounces and coarsely chopped.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Yes! These look absolutely delicious Lynn! You know I’m always up for a chocolate chip cookie – even when it’s been turned inside-out! These cookies certainly are ‘The perfect yin and yang of the cookie world’! I can’t wait to make a batch ASAP!
Your recipe looks delicious and Iwould like to bake these cookies tonight. However, I only have unsweetened cocoa for baking. Can I substitute for the Dutch processed cocoa and how much? Will I have to compensate with extra sugar? Thanks!
Great question, Penelope! Do a 1:1 sub with the cocoa, then add 1/8 teaspoon baking soda per cup of cocoa. Good luck!
Thank you very much. I will use your instructions.
For me, these were a little too sugary. But I did add Crasins to them.
Made these last night, so good and easy!
Thank you so much, Emily!