Chocolate White Chip Cookies
Chocolate white chip cookies are one of my favorite kinds of cookies but a lot of recipes I’ve tried just don’t taste as good as a bakery version so I set out to create my own. Much like several other cookies on this website (tried and true chocolate chip cookies, cookie butter cookies) it took quite a bit of trial and error but lucky for you, these are PERFECTED! I love this cookie. Like a lot.
Make sure you refrigerate them. I know, it’s so annoying to have to WAIT to bake them, but these cookies really won’t turn out in the slightest if you don’t.
PrintChocolate White Chip Cookies
Tried and True chocolate cookies with white chocolate chips. Perfectly soft and chewy in the middle and ever so slightly crisp on the outside.
- Prep Time: 15 minutes (plus 3-4 hours inactive)
- Cook Time: 11 minutes
- Total Time: 26 minutes (plus 3-4 hours inactive)
- Yield: about 25-30 cookies 1x
Ingredients
1 cup butter (227 g)
1 cup sugar (200g)
1 cup packed brown sugar (200g)
2 large eggs, room temperature
1 tablespoon vanilla extract
2 tablespoons milk
2 cups flour (250g)
1 1/4 cup cocoa powder (106 g)
2 teaspoons baking soda
1/4 teaspoon salt
2 cups white chocolate chips
Instructions
In the bowl of a stand mixer using a cookie paddle or in a large mixing bowl using an electric beater, whip the butter for about 1-2 minutes till light and soft.
Add the sugar and brown sugar and mix again well.
Crack the eggs in and pour the vanilla and milk. Beat again till combined.
In a separate bowl combine the flour (weigh if you can!), cocoa powder, baking soda, and salt.
Add the dry ingredients into the wet ingredients and mix just till combined. Add the chocolate chips and mix again till just combined. Your dough will be sticky.
Cover the bowl and put in the fridge for at least 3-4 hours up to 2-3 days. If you skip this step you will have hard pancake cookies!
Preheat oven to 350 F and line 2 baking sheets with parchment paper.
Scoop into 2.5 ish tablespoon dough balls and place onto baking sheet. Bake for about 11 minutes till the cookies look barely set on top. Don’t over bake. Let sit on baking sheet for about 3 minutes before moving to a cooling rack to finish cooling.
Continue till dough is gone.
Notes
Make sure to refrigerate your dough or your cookies won’t turn out well.
I usually make this dough the day before I plan to bake them (and sneak too much cookie dough in between).
One thing I wanted to note was I always push a few extra chips on the top of the cookie dough ball before baking. This is totally unnecessary to the taste, but makes them prettier when they come out of the oven.
These are my husband’s favorite kind of cookies but every time I tried a recipe of them they would come out so flat and quickly harden. These are the complete opposite! I refrigerated the dough overnight and these cookies are puffy and so soft. They are perfect! I’m so glad I finally have a yummy recipe of these to make them for my husband. I think these have become my favorite A Cup of Cream cookie recipe.