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
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Preheat oven to 350°F (175°C). Line cookie sheets with parhcmnet paper.
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In a large bowl, cream 1 cup softened butter and 2 cups sugar until light and fluffy.
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Mix in 2 eggs, one at a time and 2 teaspoons vanilla extract until smooth.
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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.
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Fold in 1 and 2/3 cups white chocolate chips.
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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
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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.
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- 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