You will love these chocolate cookies with white chocolate chips! They’re rich, chewy, and loaded with creamy white chocolate chips in every bite. Plus, they’re super easy to make, making them perfect for both seasoned bakers and beginners. These white chocolate chip cookies are the perfect treat for any occasion. With their easy prep and unbeatable flavor, they’re sure to become a favorite in your home!
These white chocolate cookies combine the deep, sweet flavor of white chocolate chips with the soft, chewy texture we all crave in a cookie. Since they’re brown on the outside with white chocolate chips or a reverse chocolate chip cookies, they’re often called an inside out cookie or inside out cookies.
Freeze the dough or baked cookies, so you always have a sweet treat or after-school snack at the ready!
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Why We Love These White Chocolate Cookies
- Rich and delicious: The white chocolate chips add a creamy sweetness that’s irresistible and next to the dark colored cookie they really stand out.
- Easy to make: With simple ingredients and minimal equipment, this recipe is beginner-friendly and perfect for baking with your kids and grandkids.
- Versatile: They’re versatile, easy to customize, and freeze well, so you can always have some on hand for dessert emergencies!
Ingredient Notes and Substitutions
- Unsalted butter: Adds richness and moisture. Real butter works best for flavor. If you need a good substitution, I recommend using coconut oil. If you don’t want the coconut taste, use refined coconut oil. To use salted butter, reduce the salt by half in the recipe.
- Light brown sugar: Gives a hint of caramel flavor and keeps the chewy cookies soft. Dark brown sugar can be used for a deeper flavor. If you’re out of brown sugar, see our chocolate chip cookies without brown sugar recipe for a substitution.
- Granulated sugar Sweetens and helps with baking’s structure. It is an essential ingredient in our cookie recipe.
- Vanilla extract: Enhances the flavor of the chocolate white chocolate chip cookies. Use pure vanilla, not imitation, for the best taste.
- Egg: Binds the ingredients and adds structure. To make these without eggs, see our chocolate chip cookies without eggs recipe for egg substitutions. I promise you’ll never know there’s no egg in them!
- All-purpose flour: All-purpose flour works best. For a gluten-free version, use a 1:1 gluten-free flour substitute.
- Cocoa powder: Adds a hint of richness to the dough. Choose unsweetened for the best balance of flavors.
- Baking powder & baking soda: Help them rise and stay soft.
- Salt: Enhances all the flavors in the cookies.
- White chocolate chips: The star of the white chocolate chip cookie recipe! You can use chunks or even swap in milk, semi sweet, or dark chocolate chips if preferred. Use any leftover white chips to make our white chocolate raspberry cookies.
Recipe Variations
What other mix-ins can I use?
Add chopped nuts, dried cranberries, or coconut flakes for a fun twist!
Equipment We Used in This Recipe
- Large mixing bowl
- Electric mixer – hand or stand mixer
- Medium bowl
- Spoon
- Baking sheet or cookie sheet
- Parchment paper or silicone mat to prevent sticking and make cleanup a breeze.
- 2 tablespoon cookie scoop– I highly recommend this for evenly sized cookies for consistent baking.
Looking for holiday themed cookies? You’ll love our M&Ms Christmas cookies or mint Christmas cookies for Christmas. ,For Valentine’s Day we have thumbprint jam cookies and St. Patrick’s Day Mint M and M Cookies for St. Partick’s Day.
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This recipe is part of The Sweetest Season, an annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West. Every year, food bloggers get together to share new holiday cookie recipes to make and give.
This year we are raising money for Cookies 4 Kids’ Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.
Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.
Help us raise money for this important cause! Donate through our fundraising page.
Another exciting thing is that Cookies for Kids’ Cancer is in a matching window with their friends at OXO, meaning OXO will be matching every dollar raised through the end of 2024, up to $100,000. Whatever money we raise will automatically double on our fundraising page!
How to make Chocolate Cookies with White Chocolate Chips
Step-by-Step Instructions:
- Preheat your oven: Set to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, used a hand or stand mixer to mix softened butter, light brown sugar, and granulated sugar until creamy.
Add wet ingredients: Stir in the vanilla extract and the egg, mixing until smooth. - Combine dry ingredients: In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Gradually mix into the wet ingredients until a dough forms.
- Fold in the white chocolate chips: Gently fold in 1 cup of white chocolate chips, ensuring they are evenly distributed throughout the dough. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour to firm up the dough.
- Scoop the dough: Use a 2 tablespoon cookie scoop to portion the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Place in the preheated oven and bake for 10-12 minutes, or until the edges are set but the centers are slightly soft.
Cool: Let the chocolate white chocolate chip cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
🎯 TFN Pro Tip
How do I make sure the cookies are perfectly round?
If your white chocolate cookies don’t come out perfectly round, then use a larger round cookie or biscuit cutter, or even a glass, to help gently push the cookie into a rounder shape. Circle the cookie with the glass or round cookie cutter and gently swirl it around in a circular motion. This must be done as soon as the cookies come out of the oven.
Recipe FAQs
Yes! Use a 1:1 gluten-free flour substitute to make these cookies gluten-free.
They do until they cool. Then, you could them in the microwave for a few seconds to get the chocolate chips to melt slightly again.
Yes! Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 minutes to the bake time.
You don’t have to, but this ensures the cookies look better and gives them a richer flavor, as each cookie has even more white chocolate chips.
If your cookies don’t come out perfectly round, use a larger round cookie cutter or biscuit cutter, or even a jar or glass to help gently push them into a rounder shape. Encircle the cookie with the glass or round cookie cutter and gently swirl it around in a circular motion. This must be done as soon as the cookies come out of the oven.
Store at room temperature in an airtight container for up to 5 days. For longer storage, freeze them in a sealed bag for up to 3 months.
The dough could have warmed too much. Re-chill the dough in the fridge for about 15 minutes before baking. This helps the cookies hold their shape.
Other Sweet Recipes to Consider…
If you tried this chocolate cookies with white chips recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Chocolate Cookies with White Chocolate Chips
Equipment
- stand mixer - optional
Ingredients
- ½ cup butter softened
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ⅓ cups all purpose flour or use gluten-free flour (1:1 ratio)
- ⅓ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups white chocolate chips divided
Instructions
- Cream the wet ingredients: In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is smooth and creamy. Use an electric mixer or do this by hand. Stir in the vanilla extract and egg, mixing until fully combined.
- Add the dry ingredients: In a separate medium bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt. Add them to the wet mixture. Stir until the dough is evenly combined, ensuring there are no dry pockets.
- Fold in the white chocolate chips: Gently fold in 1 cup of white chocolate chips, ensuring they are evenly distributed throughout the dough. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour to firm up the dough.
- Baking prep: Preheat your oven to 350℉ (175℃). Line your baking sheet with parchment paper to prevent sticking and ensure even baking.
- Portion the dough: Once the dough has chilled, use a 2-tablespoon cookie scoop to form balls of dough. Place six evenly spaced cookie dough balls on the prepared baking sheet to allow room for spreading. For a decorative touch, press a few extra white chocolate chips onto the tops of each dough ball.
- Baking: Bake in the preheated oven for 10 minutes, or until the edges are set and the centers look slightly soft. Avoid overbaking to keep the cookies chewy.
- Cool the cookies: Remove the baking sheet from the oven and let the cookies rest on the sheet for 5 minutes. This allows them to finish setting without overcooking. Then transfer the cookies to a wire cooling rack to cool completely.
- Repeat the process with the remaining cookie dough until all cookies are baked. Serve warm for the best gooey texture, or store in an airtight container for up to 5 days or freeze them in a sealed bag for up to 3 months.
Notes
Ingredient substitutions:
- Try adding chopped nuts, dried cranberries, or coconut flakes for a fun twist!
- For gluten free: use a 1:1 gluten-free flour substitute to make these cookies gluten-free.
- Why are my cookies spreading too much? The dough could have warmed too much before baking. Be sure your butter isn’t too soft and that the dough is still cold before baking. If needed, chill the dough in the fridge for about 15 minutes before baking. This helps the cookies hold their shape.
- If your cookies don’t come out perfectly round, then use a larger round cookie or biscuit cutter, or even a glass, to help gently push the cookie into a rounder shape. Circle the cookie with the glass or round cookie cutter and gently swirl it around in a circular motion. This must be done as soon as the cookies come out of the oven.
Nutrition
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Megan says
Yummmm, I love this idea! Simple and classic, and I’ll never say “no” to white chocolate chips. They look remarkably chewy, too – my favorite!
Erin says
Would you believe that I’ve never thought to make White Chocolate Chip Cookies with a chocolate base? These cookies look and sound absolutely divine, and I’m excited to give them a try because my chocolate-loving family members will LOVE these. So will I. 😉
Thank you so much for participating in this year’s Sweetest Season Cookie Exchange! I appreciate you taking the time to join in on the fun, support a great cause and share a delicious cookie. Happy holidays to you and yours!