These white chocolate chocolate cookies (inside out chocolate chip cookies) are home-baked chewy cookies loaded with white chocolate chips, cocoa, and vanilla extract.
Reverse Chocolate Chip cookie, inside-out chocolate chips cookies – these chocolate cookies with white chocolate chips have so many names and yet it doesn’t change the fact that this is my favorite cookie recipe with white chocolate and it tastes exactly like in childhood.
Gina’s Recipe Rundown:
Texture: Amazing soft cookies with the signature chewiness. It has a fudgy texture too like a brownie cookie.
Taste: Absolutely amazing sweet chocolate, vanilla, and toffee-like flavors with those chewy edges. Ultra-rich, delicious cookies.
Ease: Just as easy as making a chocolate chips cookie recipe with no chilling.
Why I love it: I love these White Chocolate Chocolate Cookies because they combine the best of both worldsโrich, fudgy chocolate with creamy, sweet white chocolate chips. The soft and chewy texture makes every bite melt in your mouth, while the contrast of deep cocoa flavor and smooth white chocolate creates an irresistible balance. Theyโre the perfect treat when you’re craving something indulgent, comforting, and packed with chocolatey goodness!
The best tip to make these delicious fudgy chocolate cookies is to use organic cocoa powder and a mixture of both white and brown sugars. And I skip baking soda to make soft cookies.
Why You’ll Love This Recipe
- If you need a cookie recipe for a party, to feed a crowd of cookie monsters – this is exactly the recipe you need. It makes 48! cookies.
- The most basic ingredients, you will probably find half of them in your pantry.
- Affordable family-friendly recipe with chocolate dough and white chocolate chips – it’s just so good.
- It is a great recipe for chocolate lovers.
- Homemade cookies are much better than Nestle Toll House White Chocolate chip!
Ingredients Notes
- Unsalted butter COLD. I like to use European butter because it has a higher fat content.
- Brown sugar adds caramel flavor and makes soft chewy chocolate cookies. Dark brown sugar has more molasses than light brown sugar, you can use both.
- Granulated sugar. White sugar is for sweetness and for those crispy edges. You can use caster sugar instead of granulated sugar.
- Eggs
- Vanilla extract for subtle flavoring. You won’t taste it much. You can use vanilla paste too.
- Flour mixture: All-purpose flour (with proper spoon and level measurement) + baking powder + salt. I don’t use baking soda in my chocolate cookie recipe.
- Organic black cocoa powder (unsweetened cocoa powder). It should be sifted before measuring with the spoon and level method. These cookies can also be made using special dark or Dutch-processed cocoa powder.
- White chocolate chips + some extra white chocolate chips for the tops of the cookies. Invest in high-quality chocolate chips for the best results.
Kitchen Equipment
- Baking sheet x 2 or more, this recipe makes A LOT of cookies. If you have large baking sheets, use those.
- Parchment paper or silicone baking mats
- Measuring cup
- Large bowl
- Medium cookie scoop.
- Electric mixer (hand mixer) or stand mixer with paddle attachment
How To Make White Chocolate Chocolate Chip Cookies
1: Make The Cookie Dough
- Preheat oven to 350 degrees F.
- Line several ungreased baking sheets with parchment paper – set aside.
- Mix wet ingredients. Combine the butter with white and brown sugar in a large mixing bowl. Beat butter and sugars well until creamy for about 3 minutes.
- Beat egg and vanilla extract just until incorporated.
- Add dry ingredients. Slowly mix in the flour, cocoa powder, baking powder, and salt until the mixture just comes together.
- Fold in the white chocolate chips.
2: Make The Dough Balls & Bake
- Use a medium cookie scoop (linked above), and scoop the cookie dough balls onto the prepared baking sheet – placing approx 2โ apart.
- Bake for 8-10 minutes – mine were perfect at 9 minutes, please don’t bake longer than 12 minutes. They should be slightly soft in the center but firm on the edges.
3: Top With More White Chocolate Chips
- Remove and immediately add more chocolate chips to the tops of the baked cookies. This is the trick to make these double chocolate chip cookies look amazing!
- Cool on the tray for 5 minutes before transferring to a wire rack to cool completely. The chocolate white chip cookies can deflate slightly while cooling.
- Serve with a glass of milk and ice cream. Warm cookies have the gooeist chocolate bits.
Storage
Store leftover cookies in an airtight container for 3-4 days at room temperature.
You can freeze cookie dough or baked cookies once they are completely cool for 2-3 months in a freezer-safe bag.
To make ahead, prepare the dough, form the dough balls, and store them refrigerated for 2-3 days.
Substitutions & Variations
- Add-ons. Mix in chopped walnuts or pecans, m&ms, toffee bits, peppermint, chopped peanut butter cups or peanut butter chips,
- Swap white chocolate chips with white chocolate chunks or chopped white chocolate bars. Yet, I have to say, that chocolate chips are the easiest to work with.
- Double chocolate cookies. You can use semi-sweet and white chocolate chips.
- Add espresso powder or brewed coffee to enhance the chocolate taste.
- Gluten-free version. Use gluten-free flour (like King Arthur or Bob’s Red Mill)
Expert Tips To Make The Best White Chip Chocolate Cookies
- Measure powdery ingredients such as flour and cocoa powder using the spoon and level method as scooping these ingredients can add up to 25% more of the ingredient – causing the dough to be dry and crumbly.
- If you want more of the chocolate flavor, use less white chocolate chips.
- If you don’t have a cookie scoop, you can use tablespoons. Load a well-rounded spoonful and then drop it on the baking sheet. You can also roll dough balls in your hands.
- 2 cups of chocolate chips is approximately equivalent to 1-12 ounce bag + another ยผ cup or so. Plus youโll need more for the tops of the cookies.
- I donโt like to add more chocolate chips to the balls of dough before baking as white chocolate chips tend to brown when baking. It is best to add additional chips immediately after the cookies have been baked and they are still hot.
- If you’re worried the cookies will spread too much, you can chill the dough for 2 hours before baking.
If you love thisย cookie recipe with white chocolate, youโre going to love these other white chocolate recipes too. Please click each link below to find the easy, printable recipe!
More Great Chocolate Cookie Recipes
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White Chocolate Chocolate Cookies
Ingredients
- 1 cup butter – unsalted – COLD – cut into cubes
- 1 cup brown sugar – packed
- ยผ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ยพ cups all-purpose flour – with proper spoon and level measurement
- ยฝ cup black cocoa powder organic – sifted before measuring with the spoon and level method
- ยฝ tsp baking powder
- ยฝ tsp table salt
- 2 cups white chocolate chips + more for the tops of the cookies
Instructions
- Preheat the oven to 350 degrees.
- Line several baking sheets with parchment – set aside.
- Combine the butter with both the brown and granulated sugars in a large mixing bowl. Beat well until creamy.
- Beat in the eggs and vanilla just until incorporated.
- Slowly mix in the flour, cocoa powder, baking powder, and salt until the mixture just comes together.
- Fold in the chocolate chips.
- Use a medium cookie scoop (linked above), and scoop the dough onto the baking sheet – placing approx 2โ apart.
- Bake for 8-10 minutes – mine were perfect at 9 minutes. They should be slightly soft in the center but firm on the edges.
- Remove and immediately add more chocolate chips to the tops of the cookies.
- Cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature.
Notes
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Created by Gina Kleinworth
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