If you’re a chocolate lover like me, then you’re going to adore this Double Chocolate White Chip Cookies Recipe. These cookies are rich, fudgy, and perfectly balanced by the sweet creaminess of white chocolate chips. Trust me, once you bake these, they’ll become your go-to recipe for whenever you need a comforting, indulgent treat that’s sure to impress your family and friends.
Why You’ll Love This Recipe
- Double the Chocolate Goodness: The combo of cocoa powder, melted semi-sweet chocolate, and two types of chocolate chips creates an irresistibly rich flavor.
- Perfect Texture: Soft and fudgy centers with a slightly crispy edge – just how I like my cookies, and I bet you will too.
- Easy to Customize: Whether you want to swap chips or add nuts, the recipe takes well to your personal tweaks.
- Made for All Skill Levels: Simple steps and common ingredients mean you can whip these up any time, even if you’re a baking newbie.
Ingredients & Why They Work
Every ingredient in this Double Chocolate White Chip Cookies Recipe plays a role in delivering those luscious, rich cookies you crave. From the cocoa powder for deep chocolate flavor to the mix of white and semi-sweet chips for texture and bursts of sweetness — here’s why each one earns its spot on the list.
- All-purpose flour: Provides structure and stability so your cookies hold together without turning cakey.
- Unsweetened cocoa powder: Packs that intense chocolate punch, essential for the “double chocolate” magic.
- Cornstarch: A little secret weapon that adds tenderness and lightness for a soft bite.
- Baking soda: Helps give the cookies a subtle lift and soft texture.
- Salt: Enhances all the flavors, balancing the sweetness.
- Unsalted butter: Using softened butter gives you the ideal consistency for creamy, fluffy dough.
- Brown sugar (light or dark): Adds moisture and a hint of caramel depth.
- White granulated sugar: For sweetness and a slight crispness on the edges.
- Pure vanilla extract: Rounds out the rich chocolate flavors beautifully.
- Semi-sweet chocolate (melted): Intensifies the chocolate richness throughout the dough.
- Egg and egg yolk: Adds richness and moisture, ensuring chewy, tender cookies.
- White chocolate chips: Sweet pockets of creaminess that contrast with the dark chocolate perfectly.
- Semi-sweet chocolate chips: For those irresistible melty bites we all love.
Make It Your Way
I love playing around with this Double Chocolate White Chip Cookies Recipe. Sometimes I add a handful of chopped walnuts for a bit of crunch, or swap the semi-sweet chips for dark chocolate if I want a more intense chocolate hit. You can tailor it to what you have and what you love — it’s forgiving and fun that way.
- White chocolate substitution: I’ve swapped white chips for chunks or even dried cherries, and it still works wonderfully.
- Make it dairy-free: Use vegan butter and dairy-free chocolate chips for a delicious allergy-friendly version.
- Adding nuts: Pecans or walnuts bring a lovely texture contrast that pairs great with the chocolate.
Step-by-Step: How I Make Double Chocolate White Chip Cookies Recipe
Step 1: Sift and Prep the Dry Ingredients
I always start by sifting the flour, cocoa powder, cornstarch, baking soda, and salt together into a bowl. This ensures there are no lumps and that everything mixes evenly later on. It also helps lighten up the cocoa powder, which can get a bit clumpy. Set this aside while you melt your chocolate.
Step 2: Melt the Semi-Sweet Chocolate Gently
Pop the chopped semi-sweet chocolate in a microwave-safe bowl. I heat it in 30-second bursts, stirring well in between, then switch to 15-second intervals toward the end so it doesn’t burn. Once smooth and glossy, set it aside to cool slightly. Melting your chocolate this way ensures it blends beautifully into the batter.
Step 3: Cream Butter and Sugars Until Fluffy
Using a mixer, beat your softened butter along with the brown and white sugars on high speed for about 2 minutes. You want it light, airy, and smooth — this step makes a huge difference in your cookie’s texture. Then beat in the vanilla extract and your melted chocolate, continuing for another 2 minutes until it’s all well combined and silky.
Step 4: Add Eggs and Mix
Next, add the egg and egg yolk, both at room temperature. Beating these in thoroughly gives your dough wonderful richness and helps everything bind together for those soft, chewy cookies.
Step 5: Combine Dry Ingredients and Add Chocolate Chips
Slowly add the sifted dry ingredients into your wet mixture on a low speed, just until everything is combined. Resist overmixing to keep your cookies tender. Now fold in the white and semi-sweet chocolate chips with a spatula. The dough will be thick and wet — that’s exactly what you want.
Step 6: Chill the Dough and Preheat Oven
Cover your cookie dough and pop it in the fridge for 30 minutes. This step is crucial for controlling spreading while baking, especially with such a rich dough. Meanwhile, preheat your oven to 350°F and line two cookie sheets with parchment paper or a silicone baking mat.
Step 7: Scoop Out Cookies and Arrange
Use a large 3-ounce cookie scoop (about the size of a small ice cream scoop) to portion out dough balls. Place them 3 inches apart on your baking sheet – give them room because they’ll spread just enough for that perfect shape. I bake 6 cookies per sheet to keep things even.
Step 8: Bake and Cool
Bake the cookies for 13 to 15 minutes. Because these are chocolate, the color won’t change much, so look for set edges and slightly firm tops — if you wait until they’re hard, they’ll be overdone. Let the cookies rest on the sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely. I love adding a few extra chocolate chips on top while they’re warm — it’s a little touch that makes them look bakery-level fabulous.
Pro Tips for Making Double Chocolate White Chip Cookies Recipe
- Use Room Temperature Ingredients: I’ve noticed my cookies come out smoother and more even-textured when eggs and butter aren’t cold.
- Chill Makes a Difference: Skipping the 30-minute chill caused my cookies to spread too thin; the chill helps maintain that perfect batch shape.
- Don’t Overbake: Remember, they’ll continue cooking on the hot sheet once out of the oven—pull them when edges are set and soft in the center.
- Use Silicone Mats or Parchment: This keeps the bottoms from getting too crisp or burnt, which I’ve made the mistake of before!
How to Serve Double Chocolate White Chip Cookies Recipe
Garnishes
I love sprinkling a few extra white and semi-sweet chocolate chips on top right after baking — it melts into a pretty, glossy finish and adds bursts of chocolate in every bite. Occasionally, a light dusting of flaky sea salt gives a delightful sweet-salty contrast that’s honestly addicting.
Side Dishes
These cookies are a superstar on their own, but I personally like pairing them with a cold glass of milk or a scoop of vanilla ice cream if I’m feeling extra decadent. For coffee lovers, a steaming latte or cappuccino is the perfect partner. They also make an excellent finish to a simple fruit salad for balanced sweetness.
Creative Ways to Present
When I’ve brought these cookies to gatherings, I like to stack them on a pretty platter with little decorative napkins for a cozy, inviting display. For holidays, I’ve shaped some dough balls slightly smaller and stacked them to look like mini cookie towers wrapped with a ribbon. It’s a fun way to make dessert feel extra special without much extra effort.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover cookies in an airtight container at room temperature. They stay soft and delicious for up to 5 days if kept properly. I like to add a slice of bread inside the container to help keep them moist — it really works wonders!
Freezing
If you want to make these ahead, the cookie dough freezes beautifully. I scoop dough balls onto a tray, freeze until solid, then transfer to a freezer-safe bag. When you’re ready, bake them straight from frozen—just add a few extra minutes to the bake time, and you’re golden.
Reheating
To warm up leftover cookies, I pop them in a preheated 300°F oven for about 5 minutes or microwave individually for 10-15 seconds. This refreshes their soft texture and melty chocolate pockets that make them irresistible.
FAQs
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Can I use all chocolate chips instead of splitting white and semi-sweet?
Absolutely! The recipe is flexible, so you can use all semi-sweet, all white chocolate, or even mix in some milk chocolate chips. Just keep the total amount the same to maintain cookie texture and sweetness balance.
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How do I prevent the cookies from spreading too much during baking?
Chilling the dough for at least 30 minutes before baking is key to controlling spread. Also, baking on silicone mats or parchment paper helps keep them from thinning out too much.
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Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for structure. The cookies might be slightly more delicate but still delicious!
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Why do you use both an egg and an egg yolk in the recipe?
The whole egg adds moisture and binding, while the extra yolk adds richness and tenderness, giving the cookies their signature soft, chewy texture.
Final Thoughts
This Double Chocolate White Chip Cookies Recipe holds a special place in my baking rotation because it hits all the right notes — rich chocolate, gooey chunks, and that comforting homemade feel. Honestly, these cookies have saved many afternoons and celebrations, turning simple moments into something sweet and memorable. I hope you enjoy baking them as much as I do, and that they bring some delicious joy to your table!
Print
Double Chocolate White Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in these rich and decadent White Chip Double Chocolate Cookies featuring a perfect blend of unsweetened cocoa and melted semi-sweet chocolate, enhanced with creamy white and semi-sweet chocolate chips. These cookies boast a soft, chewy texture with a hint of crisp edges, making them an irresistible treat for chocolate lovers.
Ingredients
Dry Ingredients
- 1 cup All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 1 tsp Cornstarch
- 1 tsp Baking soda
- 1 tsp Salt
Wet Ingredients
- 3/4 cup Unsalted butter, room temperature
- 3/4 cup Brown sugar, packed light or dark
- 1/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 2 oz Semi sweet chocolate, chopped and melted
- 1 Large egg, room temperature
- 1 Egg yolk, room temperature
Chocolate Chips
- 1 1/4 cup White chocolate chips, Ghirardelli brand
- 3/4 cup Semi-sweet chocolate chips
Instructions
- Mix Dry Ingredients: In a mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, cornstarch, baking soda, and salt. Set the mixture aside for later use.
- Melt Semi-Sweet Chocolate: Place the chopped semi-sweet chocolate in a microwave-safe bowl. Heat in 30-second increments, stirring well between each, then 20 seconds, and finally 15-second intervals until the chocolate is fully melted and smooth. Set aside to cool slightly.
- Cream Butter and Sugars: Using a mixer, beat the room temperature unsalted butter with the brown sugar and white granulated sugar on high for 2 minutes, until the mixture is smooth and fluffy. Add in the vanilla extract and melted semi-sweet chocolate, then continue beating on high for another 2 minutes to combine thoroughly.
- Add Eggs: Incorporate the whole egg and egg yolk into the butter mixture. Beat again on high speed for 1 minute until fully combined and smooth.
- Combine Dry and Wet Ingredients: Gradually add the sifted dry ingredients to the wet mixture, mixing until just combined. Fold in the white chocolate chips and semi-sweet chocolate chips. The resulting dough should be thick but moist.
- Chill Dough and Prepare Oven: Cover the cookie dough and chill it in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 350°F (175°C) and line two cookie sheets with parchment paper.
- Scoop Dough: Using a large cookie scoop (about 3 ounces), scoop the dough onto the prepared cookie sheets, spacing each scoop approximately 3 inches apart. Plan to place 6 cookies per sheet for even baking.
- Bake Cookies: Bake in the preheated oven for 15 minutes. Watch for the edges to set and become slightly firm; the centers may appear soft due to the chocolate but should not be wet. Avoid overbaking as it will lead to hard cookies.
- Cool and Serve: Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Optionally, top with extra chocolate chips while still warm for added texture and visual appeal.
Notes
- For high altitude baking, add an extra 1 tablespoon of flour to the dry ingredients to prevent spreading.
- When measuring flour, spoon it into the cup and level it off for accuracy and to avoid dense cookies.
- To prevent excessive spreading during baking, use silicone baking mats instead of parchment paper and chill the dough for at least 30 minutes before baking.
