Soft and fudgy chocolate cookies filled with white chocolate chunks are an irresistible treat!
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 this might be my most favorite adaptation to date!
All I’ve done is add a generous scoop of chopped white chocolate to the cookie dough, but this small alteration has a big impact. The contrast of fudgy chocolate with the smooth and creamy white chocolate is a match made in heaven. These cookies are so good, you’re not going to want to share!
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!
I like to use chopped white chocolate from a bar because I like how the irregular-sized pieces get distributed throughout the cookie. Some chunks are large (bigger than a chocolate chip, even) and those are satisfying to bite into, but some chunks are small and those little bits get spread out through the whole cookie so you get more white chocolate in every single bite.
Also, this little tip works for both white chocolate and regular chocolate. Have you ever used chopped chocolate instead of chocolate chips in a cookie recipe? It’s definitely worth trying!
How to store cookies
Cookies should be stored in an airtight container at room temperature and will keep for several weeks, though they will be at their best for up to about 5 days.
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.
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
Shop tools for this recipe
Chocolate and White Chocolate Chunk Cookies
- ¾ cup unsalted butter , softened to room temperature (170 grams)
- 1 ½ cup granulated sugar (300 grams)
- 2 eggs , large
- 2 teaspoon vanilla extract
- 2 cup all-purpose flour (240 grams)
- ⅔ cup unsweetened cocoa powder (60 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped white chocolate (or white chocolate chips)
- Preheat oven to 350 degrees F. Line a sheet pan 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 chunks or chips.
- Scoop by the rounded tablespoon onto the prepared sheet pan. Bake until edges are crisp, about 9 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for several days.