Chewy Chocolate White Chip Cookies
Originally published August 2, 2020. Updated on 8/25/2021
Here's a recipe I dug way back into the old "Celebration Generation AS A BAKERY BUSINESS" vault for: Chewy Chocolate White Chocolate Chip Cookies!
Also, along with my Pecan Pie Cookies, Fruit Cake Cookies and Noelles... they're all cookies that I made for holiday cookie trays - SUPER popular during the holiday season. It definitely kept me busy!
I haven't been baking a ton of cookies lately, but that's no reason not to share the recipe, right?
These cookies are fantastic: Deep dark chocolate, rich, thick, chewy texture - they taste like brownies!
I love the contrast - in colour, flavour, and texture - that the white chocolate chips add.
The key to getting the texture right in these cookies is to not overbake them.
They're so dark, it can be easy to miss them overcooking - they don't "brown" in the same way that lighter cookies do, so you can't really look for a telltale "golden brown" colour.
Chewy Chocolate Cookie Variations
If white chocolate isn't your thing, feel free to substitute whatever other chips you’d like – chocolate, mint, butterscotch, peanut butter… even M & Ms or nuts!
Also: As pictured on the mix - and below - you can get a much deeper chocolate colour if you use dutch process or Hershey's Special Dark cocoa.
The cookies throughout the rest of the post were made with regular cocoa powder.
How to Make Chewy Chocolate White Chip Cookies
Full recipe follows, but here’s a pictorial overview!
Preheat oven to 350°. Line 2 baking sheets with parchment paper
Combine flour, cocoa, baking soda and salt, set aside.
Cream together sugars and softened butter.
Add eggs and vanilla, beat until smooth.
Slowly add dry ingredient mixture, mix until fully incorporated.
Add white chocolate chips, stir just until evenly distributed.
Roll dough into 1.5” balls, and place on un-greased cookie sheets, leaving 2″ between cookies.
Note: I generally use an ice cream scoop to portion out my cookie dough. Much cleaner, and easier to get even sizing!
Bake for 13-15 minutes. Cookies will puff during baking, be soft when removed, and will flatten and set when removed from the oven.
Cool on cookie sheet for about 2 minutes, until cookies are set.
Move cookies to wire rack to cool completely.
More Cookie Recipes!
This recipe is great on its own, but also shines as part of a larger cookie spread. Looking for more ideas? I've got you...
Apple Pie Cookies
Boozy Chocolate Haystack Cookies
Chewy Black Forest Cookies
Chewy Chocolate Mint Chip Cookies
Decorated Sugar Cookies
Easy Pistachio Macarons
Holiday Cookies - Noelles
Hoppy Citrus Macarons
Malted Milk Meringue Cookies
Pecan Pie Cookies
Peppermint Swirl Meringues
Spiced Oatmeal Raisin Cookies
Sweet Ecstasy Cookies
Tropical Fruit & Rum Cookies
Looking for my gluten-free cookie recipes? They're now over on my new gluten-free blog, Beyond Flour!
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Chewy Chocolate White Chip Cookies
- 2 cups all-purpose flour
- ¾ cup Cocoa Powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups butter softened
- 1 cup sugar
- 1 cup brown sugar
- 2 Eggs
- 2 teaspoon pure vanilla extract
- 1 cup White chocolate chips
- Preheat oven to 350°. Line 2 baking sheets with parchment paper
- Combine flour, cocoa, baking soda and salt, set aside.
- Cream together sugars and softened butter.
- Add eggs and vanilla, beat until smooth.
- Slowly add dry ingredient mixture, mix until fully incorporated. Add white chocolate chips, stir just until evenly distributed.
- Roll dough into 1.5” balls, and place on un-greased cookie sheets, leaving 2″ between cookies. Flatten slightly.
- Bake for 13-15 minutes. Cookies will puff during baking, be soft when removed, and will flatten and set when removed from the oven.
- Cool on cookie sheet for about 2 minutes, until cookies are set.
- Move cookies to wire rack to cool completely.