Best White Chip Chocolate Cookies
Soft, fudgy, and packed with creamy white chocolate chips – these White Chip Chocolate Cookies are a dreamy twist on a classic! Whether you’re baking for a party, packing lunches, or just craving something chocolatey, this easy recipe is a must-try.
These cookies can also be called inside-out chocolate chip cookies because they are the opposite of chocolate chip cookies. Which means that the cookie base is now chocolate, and the add-in is white chocolate. These cookies have a very similar dough to my Double Chocolate Fudge cookies, but this version makes a double batch, and I used all white sugar with these. Each bite is packed with sweet white chocolate chips, soft brownie-like centers, and perfectly chewy edges. They’re just as popular as my classic chewy chocolate chip cookies—and every bit as indulgent as homemade brownies.
Why You’ll Love These Cookies
- Rich chocolate flavour in every bite
- White chocolate chips add the perfect sweet contrast
- Soft and chewy with slightly crisp edges
- Easy to make recipe
- Perfect for freezing or sharing
Ingredients You’ll Need
- Butter: Use unsalted, but if you only have salted, that’s okay; decrease the salt in the recipe.
- White Sugar: sweetness.
- Eggs: The eggs bind everything together and add moisture. Make sure it’s at room temperature so it blends smoothly.
- Vanilla Extract: enhances flavour.
- Flour: gives the cookies structure, too much can make them dry, so be sure to measure it properly by spooning or lightly scooping and levelling.
- Cocoa Powder: For that rich chocolate base! You can use natural or Dutch-processed cocoa—both work well and give a deep chocolate flavour. I personally love Dutch-processed because it is darker and gives them a richer colour.
- Corn starch: the secret ingredient that makes cookies extra soft and chewy in the center.
- Baking Soda: helps the cookies rise.
- Salt: Just a pinch balances all the sweetness and enhances the chocolate flavour.
- White Chocolate Chips: The star of the show! These creamy chips contrast beautifully with the dark cocoa cookie. Use a good-quality brand for best results—Ghirardelli, Hershey’s, or even store-brand premium chips work great.
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream 1 cup softened butter and 2 cups sugar until light and fluffy.
- Mix in 2 eggs, one at a time and 2 teaspoons vanilla extract until smooth.
- Combine 2 cups of all-purpose flour, 3/4 cup cocoa powder, 1 tablespoon of corn starch, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Mix until just combined and stir into the creamed mixture.
- Fold in 1 and 2/3 cups white chocolate chips. Optional: If you have time, a 30-minute chill helps deepen flavour and prevent spreading, but they can be baked right away too.
- Scoop dough into heaping tablespoon-sized balls and place on baking sheet, 2 inches apart. I use the medium-sized cookie scoop.
- Bake for 9–12 minutes, until edges are set but centers are soft.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips for Perfect Cookies
- Don’t overbake. Cookies will firm up as they cool. Take them out when the centers still look a bit soft. If you overbake the cookies can taste dry.
- Chill the dough (optional). If you have time, a 30-minute chill helps deepen flavour and prevent spreading.
- Use quality cocoa powder. Dutch-processed or dark cocoa gives a deep, rich flavour.
- Scoop evenly. Use a cookie scoop for uniform size and even baking. The medium size is ideal, as each dough ball should be about 1.5 tablespoons of dough.
Variations
- Swap white chips for mint chips during the holidays.
- Add a handful of chopped walnuts or pecans for crunch.
- Sprinkle with sea salt before baking for a gourmet twist.
Storage Tips
- Store in an airtight container for up to 5 days.
- Freeze dough balls for up to 2 months. Bake from frozen, adding 1–2 minutes to the baking time.
Best White Chip Chocolate Cookies
These rich and chewy white chip chocolate cookies are soft, fudgy, and packed with creamy white chocolate. An easy, crowd-pleasing recipe you’ll bake again and again!
Ingredients
- 1 cup unsalted butter room temperature
- 2 cups white sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 2 cups flour all-purpose
- ¾ cup cocoa powder sifted
- 1 tbsp corn starch
- 1 tsp baking soda
- ½ tsp salt
- 1 ⅔ cups white chocolate chips
Instructions
-
Preheat oven to 350°F (175°C). Line cookie sheets with parhcmnet paper.
-
In a large bowl, cream 1 cup softened butter and 2 cups sugar until light and fluffy.
-
Mix in 2 eggs, one at a time and 2 teaspoons vanilla extract until smooth.
-
In separate bowl, combine 2 cups of all-purpose flour, 3/4 cup cocoa powder, 1 tablespoon of corn starch, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Mix until just combined and stir into the creamed mixture.
-
Fold in 1 and 2/3 cups white chocolate chips.
-
Scoop dough into heaping tablespoon-sized balls and place on baking sheet, 2 inches apart. I use a medium sized scoop. Bake for 9–11 minutes, until edges are set but centers are soft
-
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Recipe Notes
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- Store in an airtight container for up to 5 days.
-
- Freeze dough balls for up to 2 months. Bake from frozen, adding 1–2 minutes to the baking time.
- Shop this recipe: Sheet pans | Cookie Scoops | White Chips | Organic Cocoa powder
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