Chocolate Cookies with White Chocolate Chips
Chocolate cookies with white chocolate chips or chunks are an incredibly irresistible treat! You’ll love the soft and fudgy chocolate cookies in contrast with the sweet and creamy white chocolate.
I’ve sung the praises of my mama’s tried and true soft chocolate cookies on this site so many times, and you can see variations of it throughout my cookie archives. But these “inside out chocolate chip cookies” might be my most favorite adaptation to date!
All I’ve done is add a generous scoop of chopped white chocolate to the chocolate cookie base, but this small alteration has a big impact. The contrast of fudgy chocolate with the smooth and creamy white chocolate chips is a match made in heaven.
These chocolate cookies with white chocolate chips are so good, you’re not going to want to share. But don’t just take my word for it!
“Absolutely perfect cookies. I had a happy family tonight! 🙂Thank you.” ⭐⭐⭐⭐⭐ —from reader Suzi
“Best cookies I have ever made.” ⭐⭐⭐⭐⭐ —from reader Alex
Table of Contents
- Ingredients you'll need
- Chocolate chips vs. chopped chocolate
- Step-by-step instructions
- Tips for perfect cookies every time
- Try these other great cookie recipes
- Get the recipe
Ingredients you’ll need
- Butter: I’ve started using only salted butter in my cookies, and it makes a huge difference in the flavor.
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder: Use natural or Dutch-process, whatever you have in your pantry.
- Baking soda
- Salt
- White chocolate chips, chunks or chopped bits
Chocolate chips vs. chopped chocolate
You can use either white chocolate chips or chopped white chocolate from a bar for this recipe, both are great!
But here’s why chopped chocolate is superior: Some chunks are large (bigger than a chocolate chip, even) and those are soooo satisfying to bite into, and some chunks are more like small bits that get spread out through the whole cookie so you get more white chocolate in every single bite.
Step-by-step instructions
These chocolate cookies with white chocolate chips are a classic “drop cookie” recipe— and it doesn’t get much easier than this! They’re made using the creaming method:
- “Cream” butter and sugars. Beating them together until smooth and creamy incorporates air into the mixture, which affects rise, texture and structure (so the cookies hold their shape and not spread too much). More info on the science behind this here.
- Add eggs and vanilla. Adding these individually ensures we don’t overwhelm the butter mixture with too much wet ingredients all at once, and everything mixes evenly.
- Add dry ingredients. Finally we add flour, cocoa powder, baking soda, and salt. Scrape down the bowl as needed, so it’s all evenly chocolaty. Add the white chocolate chips or chunks and mix only until dough is uniform, don’t overmix!
- Bake. I like to bake larger cookies (portioned with #20 3 Tbsp cookie scoop). Bake at 350°F for 10-12 minutes (8-10 minutes for smaller 1.5 Tbsp cookies).
- Enjoy!
baking tip:How to store cookies
You can also store baked cookies in the freezer for several months. Let them cool completely, then place them in a freezer ziplock bag layered with parchment paper in between each cookie. Cookies can be enjoyed frozen (try it!) or you can rewarm them in a 300°F oven for 5-10 minutes and they’ll be like new again.
Tips for perfect cookies every time
- Butter temperature matters. It should be soft enough that a pressed finger will leave an indent, but not soft enough that your finger can press all the way through. Butter should not be shiny or melty at all. Are your cookies spreading too much? This could be why!
- Be sure to measure flour correctly! All of my recipes are tested using the spoon and level method (more info through that link). Are your cookies dry and cakey? This could be why!
- For show-stopping cookies like you find in a bakery, use a large cookie scoop (3 tablespoon). More traditional sized cookies can be shaped with a medium cookie scoop (1½ tablespoon). Reserve some white chocolate chips to add to the tops of the cookie dough balls before baking.
- Cookie dough freezes really well. I like to keep a stash of portioned cookie dough balls in the freezer for fresh-baked cookies on demand. It’s my secret for homemade cookies whenever I want!
Try these other great cookie recipes
If you like these chocolate white chocolate chunk cookies, you might like these too!
- Oatmeal Chocolate Chunk Cookies
- Chocolate Marshmallow Cookies
- Brown Butter Chocolate Chip Cookies
- Toasted Coconut, Pecan, and Dark Chocolate Cookies
Get the recipe
Chocolate Cookies with White Chocolate Chips
Ingredients
- ¾ cup (170 grams) butter , softened to room temperature
- 1 ½ cup (300 grams) granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 cup (240 grams) all-purpose flour
- ⅔ cup (60 grams) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups (255 grams) white chocolate chips (or chunks, or chopped white chocolate)
Instructions
- Preheat oven to 350°F. Line a sheet pan or two with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until light and creamy, about 4 minutes.
- Add the eggs one at a time, mixing after each. Add the vanilla.
- In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Add to the mixer and mix until just combined. Add the white chocolate chips or chunks.
- Scoop by the rounded tablespoon (use a medium 1½ Tbsp cookie scoop or large 3 Tbsp cookie scoop) onto the prepared sheet pan. Bake until edges are crisp, about 8-9 minutes (or 10-12 minutes for large cookies). Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
- Repeat with remaining cookie dough. Let cookie sheet pan cool in between batched (which is why it's helpful to have 2).
- Store the cookies in an airtight container at room temperature for several days.
Notes
I used cream cheese chips in place of white chocolate. Amazing! Turned out perfect.
Soft and chocolatey. Lovely taste and very easy to make. Made in the UK.
WAY too sweet but its still delicious and i need more but im not rich so someone should send me all their money so i can buy the ingredients and eat cookies on the couch like the big back i am 🫶🙏
this was the best cookies iv’e personally ever tried i’m so surprised i was able to make this SO SO goood i love!!
So happy to hear you enjoyed this recipe Maddy!
Good taste, but they kind of fall apart. Had to also take out some of the white chocolate chunks bc there were too many for the mixture to hold strongly together. However the taste was absolutely amazing (albeit a little messy as it kinda fell apart in my hands)earning it 4 stars. Note for future chefs – use the gram version for the flour!!
Oh no! It sounds like you added too much flour. Be sure to measure your flour correctly, and yes the gram amount will always be the most accurate and produce the best results. I hope you’ll try this recipe again!
It says 2 cups flour (240g) but there is 240g in one cup???
1 cup of flour is 120-130 grams. If you’re getting 240 grams, then it’s likely you’re measuring the flour wrong! All recipes are tested with the “Spoon and level” method of measuring flour, which is the most accurate method apart from using a scale and weighing ingredients. You can read more about how to measure flour here.
Made these for a large party. Everybody loved them, especially my 7 grandsons, young and college age. Now a staple along with my oatmeal cookies.
Really great cookie! I did add 3 cups of white chocolate chunks though…
Best cookies I have ever made
These are amazing. I have used this recipe many times and never fails me
Those cookies taste amazing! My whole family loved them. I put 200g of sugar instead of 300g though and they turned out perfectly sweet.
Used the ratios listed and made some tweaks to it, but very helpful 😀
Absolutely perfect cookies. I had a happy family tonight! Thank you 🙂
Hi I am gonna try this recipe soon but did u use white granulated sugar or Brown granulated sugar
Plz let me know
I always mean white granulated sugar when “granulated sugar” is listed. Hope this helps!
I’m so glad I’ve finally come across this precious recipe ! My husband and I fell in love with this exact kind of cookies during a trip in Prague, Czech Republic. Ever since, I’ve been desperate to find a recipe to recreate these tasty, glorious goodies. Will bake a batch (or two !) asap. Thank you Annalise !
You’re welcome! Hope you love them!