These chocolate cookies with white chocolate chips taste delicious. The contrasting black and white colors also make the cookies really stand out versus “boring” regular chocolate chip cookies. This recipe is a fantastic combination of great tasting white chocolate chips and homemade cookie dough with rich dark cocoa powder. Your family will love these super chocolaty cookies!
Delicious Chocolate Cookies with White Chocolate Chips
These cookies have many different names such as white chocolate chip cookies, chocolate white chocolate chip cookies, white chocolate fudge cookies, white chip chocolate cookies, chocolate cookies with white chips, etc. We prefer the more accurate name of chocolate cookies with white chocolate chips. But who cares about the name of these cookies… as long as they taste great!
If you liked this white chocolate chip cookie recipe, we hope you will leave a comment below and give us a 5 star rating. Thank you in advance! We also have a printable and “pin-able” cookie recipe located at the bottom of this page. For more great recipes (i.e. Butterscotch Chocolate Chip Cookies), please visit Bread Dad’s main Easy Cookie Recipes section.
Mix with An Electric Mixer for “Creamier” Cookie Dough
Ingredients – Chocolate Cookies with White Chocolate Chips
- 16 Tablespoons – Unsalted Butter (softened) – 230 grams
- 2 – Large Eggs (lightly beaten)
- 3/4 Cup – Light Brown Sugar (packed cup) – 161 grams
- 3/4 Cup – White Granulated Sugar – 150 grams
- 1 Teaspoon – Vanilla Extract – 5 milliliters
- 2 Cups – Flour (all purpose flour) – 240 grams
- 3/4 Cup – Cocoa Powder Natural Unsweetened (not hot chocolate powder) – 63 grams
- 1 Teaspoon – Baking Soda – 5 grams
- 1/2 Teaspoon – Salt – 3 grams
- 2 Cups – White Chocolate Chips – 340 grams
Servings – Roughly 24-30 cookies (amount depends on the size of the cookie that you create)
Equipment – Measuring cup & spoons, mixing bowl, long wooden spoon, electric mixer, tablespoon or cookie dough scoop, oven mitts, silicon spatula, baking sheets, cooling rack and an oven.
Instructions – Chocolate Cookies with White Chocolate Chips
- Preheat oven to 375 degrees F.
- Soften butter in the microwave.
- Lightly beat eggs.
- Mix eggs, butter, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer to mix these ingredients together. Mix until creamy.
- Then stir in the flour, cocoa, baking soda and salt. Use an electric mixer to mix all of the ingredients together. Mix until ingredients are completely blended and cookie dough looks creamy. FYI – Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand.
- Add the white chocolate chips to the cookie dough. Use a large spoon (not electric mixer) to stir in white chocolate chips. Stir until chips are mixed evenly throughout the dough.
- Scoop dough with a tablespoon or cookie dough scoop and place this dough “ball” onto a nonstick baking sheet. You will need at least 2 baking sheets in order to bake all of the cookies at the same time (if they can fit in your oven) or you will need to bake each batch separately (one after the other).
- Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.
- Bake for 8-10 minutes.
- Remove baking tray from the oven. Wear oven mitts. Leave cookies on baking sheet to cool for 2-3 minutes. Otherwise, cookies might break when removed from the baking sheet.
- Use a spatula to remove cookies and place cookies on wire cooling racks in order to cool completely.
- Please read the tips section below for extra information on how to make this recipe successfully & to avoid common cookie problems.
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Other Bread Dad Sections
- Baking Tools – Baking sheets, etc.
- Bread Machines – My favorites
- Bread Making Books
- Bread & Dessert Mixes
- Online Classes, Ingredients, etc.
Tips – Chocolate Cookies with White Chocolate Chips
- The tips below are designed to help cookie “novices” and/or people with limited baking experience.
- Click on our “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include our tips section. Please read the tips section in order to avoid common recipe problems.
- This recipe is part of our series on Easy Cookie Recipes.
- Optional – You can also make a fun variation of this recipe by replacing some of the white chocolate chips with dried fruit (i.e. dried cranberries) or chopped nuts (i.e. chopped walnuts).
- Don’t use hot chocolate powder as a substitute for the cocoa powder. For the best results, you should stick to natural unsweetened cocoa powder (which is used mainly for baking).
- Natural unsweetened cocoa powder is the ingredient that provides these cookies with their fantastic dark chocolaty color & flavor. According to Wikipedia, cocoa powder is “the pulverized cocoa solids left after extracting almost all the cocoa butter. It is used to add chocolate flavor in baking, and for making chocolate drinks”.
- White chocolate chips consist of sugar, milk and cocoa butter. Unlike darker semi sweet chocolate chips, white chocolate chips do not contain any cocoa solids (and thus the white color of these chips).
- Cookies come out much better if you mix the ingredients with an electric mixer. The cookie dough comes out “creamier” and the ingredients are blended in better if you use an electric mixer.
- Completely mix the eggs, butter and sugar together with an electric mixer BEFORE adding the flour. This will result in much better cookies. See the inadequately blended problems in the line below.
- Mixing only by hand can lead to the cookie dough being inadequately blended. This can result in your cookies having unwanted “clumps” of ingredients (i.e. small flour clumps) and/or a gritty texture (inadequately blended sugar grains). Use an electric mixer for best results.
- However, do not use the electric mixer on the white chocolate chips… as this will just grind & chop them into tiny bits! Hand stir the white chocolate chips into the cookie dough with a large spoon.
- You can make the cookie dough balls (drops, spoonfuls, etc.) with 2 tablespoons, a cookie dough scoop or your hands. Some people also like to wear food grade plastic gloves when making cookie dough balls/drops.
- The use of a cookie dough scoop will give you more consistently shaped cookies versus varying sizes from using a less “exact” methods such as using a tablespoon or your hands.
- For “rounder” cookies (with no edges sticking out), you can use a cookie dough scoop or mold the cookie dough by hand into round balls and then press down on the dough ball until it turns into a pancake shape.
- For a more “natural” cookie shape, you can scoop the cookie dough with a tablespoon and place the cookie dough “drops” onto the baking sheet without shaping the dough. Your chocolate cookies will taste great and just have a few more natural edges and bumps.
- Optional – Once you have placed the cookie dough balls on the baking tray, you can press extra chips into the top of the dough balls if you want an even greater white chocolate “appearance”.
- Place the baking tray on the oven’s middle rack for best results. If the baking tray is placed too high or too low in the oven, the baking tray may be too close to the heating element.
- If your family likes cookies with white chocolate chips, you might also like to try making our delicious White Chocolate Chip Cranberry Cookies recipe. Or if they like chocolate cookies, you should also try our M&M Chocolate Cookies recipe.
- If you have a problem with a cookie recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
- In addition, you should always try to use relatively fresh baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your white chocolate chip cookies.
- FYI – Many chocolate chip cookie recipes are some type of variation of the original Toll House chocolate chip cookie recipe (which was created in 1938). For more information, you should read the Wikipedia article on Chocolate Chip Cookies.
- My recipes are based on US ingredient measurements (i.e. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (i.e. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (i.e. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).
- Always wear oven mitts/gloves when dealing with ovens, hot baking sheets, etc.
- For more easy cookie recipes (i.e. milk chocolate chip, butterscotch or cranberry), please visit Bread Dad’s main Easy Cookie Recipes section.
If you liked this recipe, please leave a comment below & give us a 5 star rating. It is ALWAYS great to hear from someone who has enjoyed our recipes!! Jump to comment section
Reference Sources
- Wikipedia, Chocolate Chip Cookie, https://en.wikipedia.org/wiki/Chocolate_chip_cookie
- Wikipedia, Cocoa Solids, https://en.wikipedia.org/wiki/Cocoa_solids
- Wikipedia, White Chocolate, https://en.wikipedia.org/wiki/White_chocolate
Chocolate Cookies with White Chocolate Chips
These chocolate cookies with white chocolate chips taste delicious. The contrasting black and white colors also make the cookies really standout versus "boring" regular chocolate chip cookies. Visit BreadDad.com for more easy recipes.
Servings: 30 Cookies
Calories: 198kcal
Ingredients
- 16 Tablespoons Unsalted Butter (softened)
- 2 Eggs (large)
- 3/4 Cup Light Brown Sugar (packed cup)
- 3/4 Cup White Granulated Sugar
- 1 Teaspoon Vanilla Extract
- 2 Cups Flour (all purpose flour)
- 3/4 Cup Cocoa Powder Natural Unsweetened (not hot chocolate powder)
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 2 Cups White Chocolate Chips
Instructions
- Preheat oven to 375 degrees F.
- Soften butter in the microwave.
- Lightly beat eggs.
- Mix eggs, butter, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer to mix these ingredients together. Mix until creamy.
- Then stir in the flour, cocoa, baking soda and salt. Use an electric mixer to mix all of the ingredients together. Mix until ingredients are completely blended and cookie dough looks creamy.
- Add the white chocolate chips to the cookie dough. Use a large spoon (not electric mixer) to stir in white chocolate chips. Stir until chips are mixed evenly throughout the dough.
- Scoop dough with a tablespoon or cookie dough scoop and place this dough “ball” onto a nonstick baking sheet. You will need at least 2 baking sheets in order to bake all of the cookies at the same time (if they can fit in your oven) or you will need to bake each batch separately (one after the other).
- Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.
- Bake for 8-10 minutes.
- Remove baking tray from the oven. Wear oven mitts. Leave cookies on baking sheet to cool for 2-3 minutes. Otherwise, cookies might break when removed from the baking sheet.
- Use a spatula to remove cookies and place cookies on wire cooling racks in order to cool completely.
Notes
This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act. Legal Disclaimer
The nutritional information is provided using recipe widgets such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.
Nutrition
Serving: 1Cookie | Calories: 198kcal | Carbohydrates: 25g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 93mg | Potassium: 89mg | Fiber: 1g | Sugar: 17g | Vitamin A: 206IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1mg
If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!!
Related Recipes
- Butterscotch Chocolate Chip Cookies
- Chocolate Chip Cranberry Cookies
- M&M Chocolate Cookies
- No Butter Chocolate Chip Cookies
- No Butter Oatmeal Cookies
- No Egg Chocolate Chip Cookies
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