These white chocolate chip cookies are a one-two punch of chocolaty flavor in every bite. Soft, chewy dark chocolate cookies are studded with white chocolate chips and dark chocolate chips, creating a deep, smooth, and sweet flavor that has everyone coming back for more.
Cookies are always a great choice for desserts or parties. From Reese’s peanut butter cookies for weeknight dessert to apple pie cookie bites perfect for the fall and winter, and all the holidays that come with those seasons, cookies are always the right choice for any menu.
My white chocolate chip cookies combine the deep flavor of dark chocolate with the smooth, creamy, sweet flavor of chocolate chips to create a cookie that’s just as at home at a holiday party as it is on a weeknight dinner table. The best part is that they’re as easy as they are delicious!
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Why You’ll Love This Recipe
- Basic Ingredients: This recipe requires only a few simple baking ingredients. You’ll likely have most of them in your kitchen, and any additional items can be found at your local grocery store.
- Easy: All you have to do is mix and bake!
- Rich Flavor: The combination of dark chocolate and white chocolate chips creates a rich, chocolaty flavor that everyone loves.
- Versatile: The combination of dark and white chocolate flavors in these cookies makes them perfect for any occasion, from weeknight meals to holidays.
- Meal Prep-Friendly: These cookies are freezer-friendly, allowing you to make as many as you need and save them for later.
Ingredients
You’ll find a complete list of ingredients and their exact amounts in the recipe card at the bottom of the post.
Variations
- Add Coffee: Add a pinch of instant coffee to the dough to accentuate the dark chocolate flavor.
- Dutched Cocoa: I used Special Dark Cocoa, but any Dutched cocoa will work well.
- Add Nuts: Chopped walnuts or pecans add a nice, earthy flavor and extra crunch.
- Gluten-Free: Use a 1:1 gluten-free flour for gluten-free cookies.
How to Make White Chocolate Chip Cookies
Step 1: Whisk the dry ingredients in a medium bowl and set aside.
Step 2: Beat all the wet ingredients except the eggs in a large bowl. Then, beat in the eggs one at a time.
Step 3: Gradually add the dry ingredients to the wet mixture, mixing until combined.
Step 4: Use a 2-inch cookie scoop to place dough mounds onto two prepared baking sheets.
Step 5: Bake for 10-11 minutes.
Step 6: Leave the cookies on the baking sheets for a couple of minutes. Then, transfer them to a wire rack to cool completely.
Tips
- Your butter should be softened but not warm and definitely not melted.
- If you forget to soften your butter, place it in a container of warm water to soften quickly.
- Mix the dough until it’s combined, but don’t overmix it. Overmixing makes tough, dense cookies.
- Your cookies will be a touch underdone in the center when you remove them. That’s okay. The hot baking sheet will finish them off.
White Chocolate Chip Cookies FAQ
Special Dark Cocoa is the Hershey’s brand of Dutched cocoa powder.
If you overmix the cookie dough, it will bake up tough and dense. This is because overmixing activates too much gluten, a protein that contracts as the cookies bake.
Nuts, fruit, or salty additions like crushed pretzels all work well in cookies like these white chocolate chip cookies.
More Chocolate Chip Cookies
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White Chocolate Chip Cookies
Ingredients
- 2 ⅓ cups all purpose flour
- ⅓ cup special dark cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter
- ¾ cup light brown sugar, packed
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoon corn syrup
- 2 large eggs
- 12 ounce white chocolate chips
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 375° and line (2) baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk flour, cocoa powder, baking soda and salt together. Set aside.
- In a large bowl, beat on medium speed, butter, brown sugar, sugar, vanilla and corn syrup together until creamy.
- Beat eggs into the wet mixture, one egg at a time.
- Gradually add flour mixture and mix well.
- Stir in white chocolate chips and dark chocolate chips.
- Using a 2-inch cookie scoop, place on prepared baking sheets
- Bake for 9-11 minutes.
- Remove from the oven and let set for a couple minutes, then remove cookies and place on a wire rack to cool.
Notes
- Store for up to a week in an airtight container at room temperature.
- Wrap the cookies in plastic wrap and freeze them in an airtight, freezer-safe container or heavy-duty freezer bag for up to 3 months.
- Bring to room temperature before serving.
- Your butter should be softened but not warm and definitely not melted.
- If you forget to soften your butter, place it in a container of warm water to soften quickly.
- Mix the dough until it’s combined, but don’t overmix it. Overmixing makes tough, dense cookies.
- Your cookies will be a touch underdone in the center when you remove them. That’s okay. The hot baking sheet will finish them off.
Nutrition
These white chocolate chip cookies are soft, chewy, and filled with pockets of sweet, creamy white chocolate in every bite. Perfect for dessert tables, holiday baking, or everyday treats, they’re simple yet indulgent.
Really like the dark-meets-white chocolate combo here. The dough tips and freezer-friendly note make it super user-friendly. Thanks for sharing!
You really nailed it with these. I made them last night for dessert, and the kids devoured them. So good!
These were so yummy! I added a little coffee, and they just popped! I can’t wait to make them again.
These are really good! I love the deep chocolate flavor of the cookies with the smooth, creamy white chocolate chips!