Chocolate White Chocolate Chip Cookies are oversized chocolate cookies filled with creamy white chocolate chips, slightly crispy on the outside and super chewy inside, milk’s new best friend!
These chocolate white chocolate chip cookies are like the yin to these chocolate chip cookies’ yang. If you can wait for them to cool a bit after coming out of the oven, you’ll find they have crisp edges and a soft chewy center, very brownie-like.
How to make Chocolate White Chocolate Chip Cookies
Melt the butter
I use melted butter in this recipe to get chewy cookies. You can use softened butter if you wish, but the cookies will be softer and more cakey. You will need to allow the butter to cool back down to room temperature. This could take up to 1 – 2 hours, so plan accordingly.
Can I use brown butter?
Yes, absolutely. Brown butter will enhance the flavor of chocolate in these cookies. Here’s how to brown butter. However, browning butter will evaporate water from the butter, so you’ll need to make that up by adding some milk back into the cookie dough.
How much milk to add back in depends on how much water was in your butter to begin with. It could be 2 – 3 tablespoons.
Make the chocolate white chocolate chip cookie dough
Making the chocolate white chocolate chip cookie dough (Photos 1 – 6)
- Beat together cooled melted butter and brown sugar for 2 minutes until combined.
- Whisk together the eggs, milk and vanilla extract in a small measuring cup and add to the mixture.
- Beat for another 2 minutes until fluffy.
- Add the dry ingredients and stir until just incorporated. Scrape the sides and bottom of the bowl with a spatula if necessary.
- Add white chocolate chips to the cookie dough.
- Stir to distribute evenly.
Prepare the cookie dough for baking
At this point, you’ll want to portion the dough with a large cookie scoop and place them on a parchment-lined baking sheet or in a parchment-lined large container that you can pop in the fridge. Refrigerate them for at least an hour before baking.
When you’re ready to bake, place cookie dough about 2” apart on a baking sheet and bake only one tray at a time. I usually do 6 cookies per tray. You’ll need to bake in three batches for this recipe.
I baked the scooped dough as is, and the cookies stay pretty round. You could also roll them into balls before baking to make sure they stay round and neat. You’ll need to refrigerate the dough at least 30 minutes before rolling because the dough is pretty soft right from mixing and will stick to your hand.
If you plan to roll the dough into balls, make sure to set a timer for 30 minutes so you don’t forget about it. After an hour plus, the dough will harden enough that you may not be able to shape it into balls anymore.
Can I make these cookies smaller?
You can use the medium size cookie scoop to get smaller cookies. The cookie scoop I linked to will give you up to 40 cookies with this recipe. Reduce baking time to about 10 – 11 minutes at the same temperature.
Which type of white chocolate to use?
Normally I would just use high quality white chocolate chips for these. But for this batch, I used a combination of chocolate chips and chocolate wafers because I ran out of chips. So really, you can use chips, wafers, chunks, whatever you prefer.
However, I think using the chocolate wafers and chocolate chunks may give your cookies more spread.
As for brands, I usually use Ghirardelli and Guittard chocolate chips in my baking.
Can I use other add-ins?
Yes, absolutely. This chocolate cookie dough can be used as a base for loads of other add-ins.
- Try butterscotch chips like in these Chocolate Butterscotch Chip Cookies.
- If you love peanut butter, use peanut butter chips like these Chocolate Peanut Butter Chip Cookies.
- You can make it extremely chocolaty by switching out the white chocolate chips for semisweet or dark chocolate chips.
- Or go for cool mint chips like these Chocolate Mint Chip Cookies (infused with Irish cream, but you can skip that or not).
Baker’s Tips
In my experience, this chocolate white chocolate chip cookies recipe is not that finicky. But here are some tips to prepare you for the best results:
- Make sure to measure your flour correctly. The way I do it is: fluff the flour in the container, scoop and level. However, be aware that different measuring cups can give different measurements, so invest in a cheap kitchen scale to be exact.
- Make sure to measure your cocoa powder correctly: scoop and level, don’t pack it in because too much cocoa powder can make the cookies dry.
- Make sure to chill the dough before baking.
- Be patient and only bake one batch at a time for even baking, especially because chocolate cookies are darker and can burn easier.
Storing chocolate white chocolate chip cookies
How to store fully baked cookies
Fully baked cookies will last for up to 3 days stored in an airtight container at room temperature. Longer than that, the cookies will start to harden and lose their chewiness, but still tasty with a glass of milk.
How to store unbaked cookie dough
You can refrigerate this cookie dough for 2 – 3 days or freeze it for 3 – 6 months.
To refrigerate the cookie dough, make sure to portion it first, otherwise the dough will harden into a big mass. Place the portioned dough balls in a parchment-lined airtight container in one layer. Bake them straight from the fridge as instructed.
To freeze the cookie dough, you will also need to portion it first, refrigerate or freeze the dough balls in one layer until they harden completely so they don’t stick together when you transfer them into a freezer bag and keep frozen. Bake from frozen, do not thaw. Increase baking time by about 1 – 2 minutes.
Give me more chocolate!
- Dark Chocolate Financier Recipe
- Brownie Cookies
- Chocolate Panna Cotta
- Peppermint Brownies
- Mini Chocolate Cake
If you make this recipe, please let me know! Leave a comment, send me a photo, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
📖 Recipe card
Chocolate White Chocolate Chip Cookies
Ingredients
- 8 oz unsalted butter (melted and cooled, 227 g)
- 1 ½ cup brown sugar (light or dark, 269 g)
- 1 large egg
- 1 large egg yolk
- 2 tablespoon milk (whole milk or 2%, 28 g)
- 2 teaspoon pure vanilla extract
- 2 cup all-purpose flour (272 g)
- ½ cup unsweetened cocoa powder (natural or dutch-processed, 53 g)
- ¾ teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 cup white chocolate chip (342 g)
Instructions
- Melt the butter in a small saucepan over medium heat until completely melted. Turn off the heat and let the butter cool to room temperature, 1 - 2 hours. Transferring the melted butter to the stand mixer bowl should help it cool faster.
- Add brown sugar to the cooled butter and beat with the paddle attachment for 2 minutes until thoroughly combined.
- Add the egg, egg yolk, milk and vanilla extract to a small bowl or measuring cup, whisk to combine and add to the mixture in the stand mixer bowl. Beat for 2 minutes until light and fluffy.
- In another mixing bowl, sift together the flour, cocoa powder, baking soda, and baking powder. Stir in the kosher salt and give it a good mix to distribute. Add the flour mixture to the wet ingredient mixture in the stand mixer bowl, stir until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl as necessary.
- Add the white chocolate chips, and stir to incorporate. Stop the mixer and scrape down the bowl with a spatula and give it another good mix as needed.
- Portion the cookie dough with a large cookie scoop and place it on a parchment lined baking sheet. Refrigerate for at least 1 hour before baking.
- Preheat the oven to 350°F.
- Place 6 dough balls on a baking sheet, about 2 inches apart and bake 1 batch at a time for 14 minutes.
- Allow the cookies to cool on the baking sheet for 10 minutes before removing them to a wire rack to cool completely.
Notes
- Make sure to measure your ingredients correctly, chill the dough and bake only one batch at a time.
- You can use white chocolate chips, white chocolate baking wafers or white chocolate chunks, but the cookies may spread more if using wafers or chocolate chunks.
- This recipe will yield 18 large cookies, about 3” - 4” in size.
- You can use a smaller cookie scoop to make smaller cookies, reduce the baking time to 10 - 11 minutes for smaller cookies.
- The cookie dough can be kept frozen once portioned. You can bake from frozen and increase baking time by 1 - 2 minutes.
- Refer to the post for more troubleshooting tips and FAQs.
Nutrition
This post was originally published on 9/16/2015. The post has been updated and republished on 6/26/2020 with the latest improvements, and extra tips to help you in the kitchen.
These are insanely good! Will be making another batch soon!
These turned out great I pulled them 2 minutes early because I really prefer a chewy/fudgy cookie. I also didn’t have milk so I used coconut milk and it seemed to work fine. I would maybe try and add a bit of instant coffee to the batter for more of a coffee kick. Other than that they tasted great and even better the next day! Thanks!
So happy to hear Angie!
The ingredient list does not include milk, but the body of the recipe does. Is the milk only for it you are using brow butter?
Hi Kayla, I missed listing the milk in the ingredient list, there should be 2 tablespoon milk listed. I’ve updated the recipe. Thanks for catching this!
So yum! I’m pinning these for later and fingers crossed on your kitchen
Nothing better than some delicious white chocolate (my favorite!) chip cookieessss! Great pictures btw