These white chocolate chip cookies are rich and decadent with a silky smooth texture! They are easy to make with ingredients you are sure to have on hand!
Chocolate Cookies with White Chips Are Oh-So Smooth!
These white chocolate chip cookies are rich and decadent and have a silky smooth texture that is to die for. I developed this recipe a couple of weeks ago and I love it so much I’ve made it regularly since. I think white chocolate chip cookies are my new favorite! I can’t get enough of these ones.
My recipe for these white chocolate chip cookies is a twist on my recipe for classic chocolate chip cookies. I tried a few other white chocolate chip cookie recipes and I was dissatisfied with the texture and thickness.
I think altering my original recipe just a bit gave me the chewy, thick, white chocolate chip cookie I was looking for.
I use a combination of chocolate chips and white chocolate chips in these cookies. I use less than most recipes, so feel free to add more if you like a chocolate chip cookie laden with chips! I am more of a dough girl, so I enjoy the “cookie” part just as much.
Ingredients For Chocolate White Chip Cookies
- All-purpose flour
- Cocoa powder
- Baking soda
- Baking powder
- Salt
- Butter
- White sugar
- Brown sugar
- Vanilla extract
- Eggs
- White chocolate chips
- Semi-sweet chocolate chips
Chocolate White Chip Cookies Variations & Substitutions
You could add many things to these cookies to customize them. Here are some ideas:
- Pecans
- Walnuts
- Marshmallows
- Sprinkles
- Pretzels
- Coconut
- Peppermint
How to make Chocolate Cookies with White Chips
- Preheat oven to 375 degrees F.
- Sift flour, cocoa powder, baking soda, baking powder and salt together in a medium bowl. Set aside.
- In a large bowl, cream the butter and both sugars together until light and fluffy, 2-3 minutes.
- Add eggs one at a time, mixing well between each addition. Add vanilla and mix until combined.
- Gradually add the dry ingredients, paying attention to the dough consistency. The dough should be slightly sticky when touched. You may need to add a little extra flour or leave a little bit out (see note).
- Add the chocolate chips and mix until just combined.
- Drop rounded tablespoons onto parchment-lined cookie sheets (or you can grease them), I usually fit a dozen per sheet. (See note for directions on how to make extra thick and chewy cookies.)
- Bake in preheated oven for 8-10 minutes, rotating the sheets halfway and checking at 8 minutes. The cookies should appear done on the edges but still soft in the middle when they are finished cooking.
- Let cool on the cookie trays for 5 minutes before transferring to a cooling rack.
Tips for Chocolate Cookies with White Chocolate Chips
The trick to getting thick and chewy cookies is to double stack the dough. I learned this from the always delicious blog Something Swanky.
Here’s how I do it: I use a scoop that is 1.5 inches in diameter. I scoop {leveled scoop} 8 cookies onto my sheet tray, very lightly press down {just enough to make the tops a bit flat}, and then place another scoop on top of the first scoop.
I usually press 3-5 extra chocolate chips onto the top of the dough too for a little extra hint of what’s inside the cookie. Bake until the edges are done and the centers are slightly doughy. Perfect thick and chewy cookies every time!
As with any baking recipe, room temperature eggs will bake up much better than cold ones. And don’t skimp on creaming the butter and sugar or sifting the dry ingredients! It makes all the difference in the texture of the cookies.
Storing White Chocolate Chip Cookies
White chocolate chip cookies can be stored in an airtight container at room temperature for up to 4 days.
You can also freeze the dough easily by flash-freezing portioned-out dough on a sheet tray until it’s firm. Then transfer it into a labeled freezer bag. Bake as usual.
Chocolate White Chip Cookies FAQs
Chewy cookies are baked for a bit less time and are thicker. Crispy cookies are thinner and cooked for a few minutes longer.
Yes, you can substitute white chocolate chips for chocolate chips.
Sometimes. White chocolate chips can be made of white chocolate. Sometimes they are also called white baking chips, these are not made of white chocolate but work the same way.
Cookies will puff up from both soda and powder, slightly more with baking powder. But what makes them fluffy is actually eggs. If you want a fluffy, cake-like textured cookie, cream the butter and sugar, and eggs together until it’s light yellow, about 2 minutes.
Looking for more delicious cookie recipes??
- The Best Snickerdoodle Cookie Recipe
- Browned Butter Snickerdoodles
- Snickerdoodle Bars
- Soft Almond Sugar Cookies
- Soft Sugar Cookie Recipe
- Chewy Oatmeal Cookies
- Homemade Brownie Cookies
- Soft Peanut Butter Cookies
- Molasses Ginger Cookies
- Soft Pumpkin Sugar Cookies
- The Best Pumpkin Cookie Recipe
- Browned Butter Chocolate Chip Cookies
Chocolate White Chip Cookies
Equipment
Ingredients
- 2 cups + 2 tablespoons flour see note
- 1/2 cup + 2 tablespoons cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter two sticks, softened
- 2/3 cup white sugar
- 2/3 cup brown sugar firmly packed
- 1 tablespoon vanilla extract
- 2 large eggs
- 3/4 cup white chocolate chips
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 375 degrees F.
- Sift flour, cocoa powder, baking soda, baking powder and salt together in a medium bowl. Set aside.
- In a large bowl, cream the butter and both sugars together until light and fluffy, 2-3 minutes.
- Add eggs one at a time, mixing well between each addition. Add vanilla and mix until combined.
- Gradually add the dry ingredients, paying attention to the dough consistency. The dough should be slightly sticky when touched. You may need to add a little extra flour or leave a little bit out (see note).
- Add the chocolate chips and mix until just combined.
- Drop rounded tablespoons onto parchment lined cookie sheets (or you can grease them), I usually fit a dozen per sheet. (See note for directions on how to make extra thick and chewy cookies.)
- Bake in preheated oven for 8-10 minutes, rotating the sheets halfway and checking at 8 minutes. The cookies should appear done on the edges but still soft in the middle when they are finished cooking.
- Let cool on the cookie trays for 5 minutes before transferring to a cooling rack.
Audra says
I just made these and they are SO good! I only made half a batch since it’s just me and my husband, but now I’m wishing I had made the full batch. I made 8 that are the double thick and the rest (5) as regular. I will definitely be keeping this recipe around!
Alli says
So glad you liked them, Audra! Thanks for letting me know!
Ellie says
These are the perfect texture and the flavor is amazing! Thank you!
Alli says
So glad you liked them!
Julie says
When do i add the cocoa? It is in the ingredients, but not in the instructions.
Alli says
Hi Julie! So sorry that wasn’t listed. You can add it with the dry ingredients. The recipe card should be fixed now!
Alli says
Perfect for a chocolate fix 🙂