Chocolate White Chocolate Chip Cookies
By this point, I think all of you know how I feel about chocolate chip cookies (I think they’re the worst 😉). I made them all the time when I was a kid and make them even more now that I have this sweet little baking blog as the best excuse for cookie baking ever. But when I was younger, my mom would occasionally buy a bag of white chocolate chips and my sister and I would follow the recipe on the back of the bag for inside out chocolate chip cookies. As cool as an inside out cookie sounded, I was always so disappointed with the outcome. Those back-of-the-bag cookies would always come out too dry and too sweet (you’ll rarely hear me say this), so when I started developing my recipe, I knew that I wanted to avoid that as much as possible. Today’s recipe uses my double chocolate chip cookies as a base (one of my favorite cookies on the blog!). That recipe has received rave reviews for how chocolatey and fudgy it is, and I knew they would be the perfect base here. We’ll add plenty of white chocolate chips throughout and on top, but don’t worry; my recipe is carefully balanced to not be too sweet!
Why try my recipe:
Can be made by hand with no mixer required! Rich, chocolatey flavor with a soft and chewy texture. Bakery-style look from big cookie scoops + extra white chocolate chips on top. Low effort, high reward recipe.
What You Need
Most of the ingredients in these cookies will already be in your pantry. Here are the important ones!
Cocoa powder. I prefer natural cocoa powder here; the flavor is just right with the white chocolate chips. Dutch process cocoa can work too, but the flavor will be deeper and the color will be darker. You can learn more about the differences between the two in my natural vs. dutch process cocoa powder post. Melted butter. Make sure to let this cool down before adding your sugars, or you could end up with a greasy, messy cookie dough. Egg + egg yolk. Adding an extra yolk encourages these cookies to be super tender, soft, and chewy. Using a full extra egg could actually make them a bit dry, so we’ll just use the yolk. Cornstarch. Like the extra yolk, cornstarch makes these cookies soft and chewy. It also prevents them from spreading too much on the baking sheet. White chocolate chips. I like to reserve an additional ½ cup for gently pressing into the tops of the cookies after baking! This is optional, but it makes the cookies look so pretty. Peanut butter chips would be fun here too.
SAM’S TIP: While a 1 ½ tablespoon-sized scoop is my favorite, I almost always overfill it for bigger, bakery-style cookies. I recommend that you use a heaping scoop to make your cookies about 2-2 ½ tablespoons in size. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Them
SAM’S TIP: You can just drop your cookies straight on the baking pan, but I prefer to gently roll mine into semi-smooth balls before baking. This will make them look neater and prettier. Take a look at the cookie on the spatula in the photo below compared to the one beside and the one above it; the one on the spatula was baked without rolling, while the others were slightly rolled first. I personally think the rolled ones look neater and prettier overall. How do you prefer your chocolate chip cookies–inside out or regular? Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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