White Chocolate Chocolate Cookies

White Chocolate Chocolate Cookies combine a fudgy chocolate base with sweet white chocolate chips for the perfect balance of flavor. A must-try treat for chocolate lovers!

Course Dessert

Cuisine American

Keyword chocolate, cookies, white chocolate

Prep Time 10

Cook Time 10

Rest 5

Total Time 25

Servings cookies

Calories 124kcal

Ingredients

1 cup butter - unsalted - COLD - cut into cubes
1 cup brown sugar - packed
¼ cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 ¾ cups all-purpose flour - with proper spoon and level measurement
½ cup black cocoa powder organic - sifted before measuring with the spoon and level method
½ tsp baking powder
½ tsp table salt
2 cups white chocolate chips + more for the tops of the cookies

US Customary - Metric

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 2” 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

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.

I like to use European butter because it has a higher fat content.

These cookies can also be made using special dark or Dutch-processed cocoa powder.

2 cups of chocolate chips is approximately equivalent to 1-12 ounce bag + another ¼ cup or so. Plus you’ll need more for the tops of the cookies.

I don’t 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.

Nutrition