Chocolate White Chocolate Chip Cookie
Amazingly soft, brownie-like centers, chewy edges, and the right amount of white chocolate chips. These cookies are made from scratch and made with natural unsweetened cocoa powder.
This is my all-time favorite chocolate white chocolate chip cookie the cookies are super soft and have the most amazing brownie-like centers. The edges are slightly chewy, and they’re packed with tons of rich chocolate flavor. The white chocolate chips add a touch of sweetness that takes them over the top.
I love cookies more so than cake or pie, and if you love cookies as much as I do then you won’t be disappointed with this recipe. Cookies are a universal snack that everyone can enjoy, and these chocolate chip cookies are some of the best I’ve ever had. So soft, chewy, and full of flavor, they’ll quickly become your new favorite cookie recipe.
This recipe has ingredients of a standard chocolate chip cookie base, with a few key ingredients that make them extra special. The first is the use of natural unsweetened cocoa powder. This gives the cookies a deep chocolate flavor without being too sweet.
The second key ingredient is the addition of white chocolate chips. I LOVE WHITE CHOCOLATE anything! The white chocolate chips add a touch of sweetness and really take these cookies to the next level.
Tip:
Once the cookies come out of the oven immediately place white chocolate chips on top for that extra touch of goodness.
With this recipe or any for that matter, you don’t have to follow it to a T . You can always add more or less of an ingredient, change the white chocolate chips to chocolate or toffee or add nuts. I’ve personally tried it with nuts and white chocolate chips and it was fantastic.
Most importantly, have fun with your baking and enjoy the process as well as the delicious results!
Hope you enjoy these cookies as much as I do!
Tips:
- This cookie dough is extremely sticky so I place it in the refrigerator for at least 3 hours to chill. After 2 hours in the fridge, I pull the dough out and start to roll up the balls placing them back into the fridge for another hour until ready to cook.
- For the natural unsweetened cocoa powder, I used Hersey’s Natural unsweetened which I can not find in stores so I ordered mine from Amazon.
- I like to pre-roll my cookie and work with chilled dough so that it creates less of a mess on my hands.
- If you don’t drink milk you can add almond milk or any non-dairy this recipe will still work.
Tools:
- Measuring cup
- Small to medium-sized bowls
- Measuring spoons
- Blender ( hand blender or Kitchen Aid)
Ingredients:
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup of packed brown sugar
- 2 eggs
- 1 tablespoon of vanilla extract
- 2 1/4 cup all-purpose flour
- 1/2 cup natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 Tablespoon of milk
- 1 and 1/2 cups white semi-sweet chocolate chips, plus a few more for optional topping*
Instuctions:
Step 1:
In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color. At high speed, add the eggs one at a time along with the vanilla extract. Scrape down the sides and bottom of the bowl as needed.
Step 2:
In a separate bowl, combine and whisk the flour, cocoa powder, baking soda, and salt together until combined. With the mixer running at low speed, slowly incorporate the dry ingredients into the wet. Beat on low until all is combined. The cookie dough will be quite thick. Switch to high speed and beat in the milk, then the white chocolate chips. The cookie dough will be sticky. Cover dough with aluminum foil or plastic wrap and chill for at least 3 hours or overnight-(Not necessary you can bake immediately)
Step 3:
Remove cookie dough from the refrigerator if placed and allow it to sit at room temperature for 5-10 minutes. This makes the chilled cookie dough easier to scoop and roll.
Tip:
Once you have added half the batter to the pan give it a good shake to get the batter evenly spread out and the top is looking smooth then give it a good bang on the counter to let out the air bubbles.
Step 4:
Preheat the oven to 350°F (177°C).
Step 5:
Scoop and roll dough, a heaping 1.5 Tablespoons of dough each, into balls. Arrange 2-3 inches apart on the baking sheets.
Step 6:
Bake the cookies for 10-12 minutes or until the edges appear set and the centers still look a bit cracked. Allow cooling for 5 minutes on the cookie sheet. During this time, add a few more white chocolate chips to the tops of the warm cookies. (This is optional and only for looks.) The cookies will slightly deflate as they cool. Transfer to a cooling rack to cool completely.
Step 7:
Cover leftover chocolate white chocolate chip cookies tightly and store them at room temperature for up to 1 week.
I hope you enjoy this recipe as much as I do! Let me know if you try it by leaving a comment below.
Happy Baking!
-Lana 🙂