Chocolate Cookies with White Chocolate Chips
Make the best chocolate cookies with white chocolate chips! These rich, chewy cookies are easy to bake and perfect for any occasion.
Servings: 24 cookies
Calories: 160kcal
Equipment
- stand mixer optional
- large mixing bowl
- medium bowl
- parchment paper
- 2 cookie scoop
- cookie sheet
Ingredients
- ½ cup butter softened; or coconut oil
- 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
Recipe Variations:
- Extra fudgy: For an even richer chocolate flavor, add a tablespoon of espresso powder to the dough. It enhances the depth of the chocolate without making the cookies taste like coffee.
- Nutty crunch: Stir in chopped pecans, walnuts, or almonds for a delicious crunch that pairs perfectly with the creamy white chocolate chips.
- Fruit & chocolate combo: Add dried cranberries, cherries, or raisins to balance the deep chocolate flavor with a pop of tart sweetness.
- Coconut lover’s dream: Mix in shredded coconut flakes for a slight chewiness and a tropical twist.
- Double drizzle: For an elegant finish, drizzle melted white or dark chocolate over the top of the cookies once they’ve cooled. This adds even more decadence and makes them look bakery-worthy!
- Stuffed cookies: Take them to the next level by stuffing them with white chocolate truffles or marshmallows before baking for a gooey surprise in every bite.
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.
- To make these without eggs, see our chocolate chip cookies without eggs recipe for egg substitutions.
- To use salted butter, reduce the salt by half in the recipe.
- 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.
- To freeze cookie dough, 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.
- Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 160kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 134mg | Potassium: 68mg | Fiber: 1g | Sugar: 15g | Vitamin A: 133IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 1mg