Name: Double Chocolate White Chip Cookies Recipe
Prep time: 10 min
Cook time: 14 min
Total time: 54 min
Cuisine: American
Ingredients: 1 cup All-purpose flour; 1/2 cup Unsweetened cocoa powder; 1 tsp Cornstarch; 1 tsp Baking soda; 1 tsp Salt; 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; 1 1/4 cup White chocolate chips, Ghirardelli brand; 3/4 cup Semi-sweet chocolate chips

If you’ve been hunting for a cookie recipe that’s the ultimate indulgence, you’ve just struck gold. This Double Chocolate White Chip Cookies Recipe is everything you want: rich, fudgy, and positively bursting with melty chocolate chips. I absolutely love how this turns out every single time — soft, chewy, and perfectly balanced between intense cocoa and sweet white chocolate. Trust me, once you bake these, your kitchen will be filled with a heavenly aroma that makes the wait totally worth it!

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Why You’ll Love This Recipe

Perfectly balanced chocolate: It’s got rich cocoa and two kinds of chocolate chips for a flavor explosion in every bite.
Soft and chewy texture: The combination of melted chocolate and chilled dough keeps these cookies delightfully tender.
Easy to make: I love that it uses simple ingredients and straightforward steps, so you can whip them up any day.
Great for sharing (or not!): My family goes crazy for these—sometimes I have to hide the batch just to save a few for myself.

The image shows soft dark brown chocolate cookies with white and milk chocolate chips on top, placed on a textured silver baking tray. One cookie near the center is broken in half, revealing a slightly moist inside with chocolate chips embedded within. The cookies have a rough surface with visible cracks and a rich, dense texture. The background around the tray has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Double Chocolate White Chip Cookies, chocolate cookies with white chocolate chips, fudgy cookies recipe, soft chewy chocolate cookies, homemade chocolate cookie recipe

Ingredients You’ll Need

You’ll find that these ingredients come together beautifully to give you rich chocolate flavor with a touch of sweetness from white chips. I always recommend using good quality chocolate for the best results — it truly makes a difference.

Flat lay of a small mound of all-purpose flour on a white ceramic plate, a heap of unsweetened cocoa powder on a white ceramic plate, a small white bowl of cornstarch, a small white bowl of baking soda, a small white bowl of salt, a few pats of unsalted butter, two piles of light brown and white granulated sugars on separate white ceramic plates, a small white bowl of pure vanilla extract, a small white bowl with melted semi-sweet chocolate, two whole uncracked brown eggs, a generous handful of white chocolate chips arranged neatly on a white ceramic plate, and a smaller pile of semi-sweet chocolate chips on another white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Double Chocolate White Chip Cookies, chocolate cookies with white chocolate chips, fudgy cookies recipe, soft chewy chocolate cookies, homemade chocolate cookie recipe

All-purpose flour: Make sure to spoon and level the flour for accurate measurement; it keeps your cookies from turning out dense or cakey.
Unsweetened cocoa powder: I prefer Dutch-processed for a smoother flavor, but natural cocoa works fine too.
Cornstarch: This is my secret weapon for extra tender cookies—it helps balance the texture perfectly.
Baking soda: It ensures your cookies rise just enough without getting cakey.
Salt: A pinch always enhances the chocolate flavor, never skip it.
Unsalted butter: Room temperature is key here, to achieve that fluffy batter we want.
Brown sugar: I usually use light brown sugar for a subtle molasses note, which pairs amazingly with chocolate.
White granulated sugar: Adds the crisp edges on the cookies and balances the sweetness.
Pure vanilla extract: Always use real vanilla—you’ll taste the difference!
Semi-sweet chocolate: Melted and folded into the batter for extra gooeyness.
Large egg and egg yolk: The yolk adds richness and chewiness, trust me on this combo.
White chocolate chips: Ghirardelli brand is my favorite for their creamy texture and flavor.
Semi-sweet chocolate chips: Adds those classic chocolate pockets in every bite.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to switch things up a bit depending on the season or my mood. This Double Chocolate White Chip Cookies Recipe is super adaptable, so feel free to make it your own by trying some of these ideas.

Swap white chocolate chips for macadamia nuts: I’ve done this many times, and the crunch adds a lovely contrast that my whole family adores.
Use dark chocolate chips instead of semi-sweet: For a more intense chocolate kick, especially if you prefer less sweetness.
Add a pinch of espresso powder: This really amps up the chocolate flavor without tasting like coffee at all—it’s my secret weapon for impressive cookies.
Make them gluten-free: Substitute the flour with a 1:1 gluten-free baking blend, and make sure baking soda is fresh for best rise.

How to Make Double Chocolate White Chip Cookies Recipe

Step 1: Mix and prep your dry ingredients

The first thing I do is sift together the flour, cocoa powder, cornstarch, baking soda, and salt into a bowl. Sifting not only removes lumps but also mixes everything evenly, which is crucial for smooth cookie dough. Set this aside while you work on the wet ingredients — prepping ahead avoids overmixing later.

Step 2: Melt that chocolate just right

This part is fun! I chop the semi-sweet chocolate into small pieces and heat it in the microwave in short bursts—30 seconds, then 20, then 15 seconds while stirring in between. This prevents burning and ensures a glossy, smooth melt. Once melted, set it aside to cool slightly but don’t let it harden.

Step 3: Cream your butter and sugars

Using a mixer, beat the room temperature butter with brown and white sugar on high speed for about 2 minutes. You want the mixture light and fluffy, almost like soft buttercream. This airiness helps your cookies rise and gives them that irresistible chewy texture. Then pour in the vanilla and melted chocolate, and beat again for another 2 minutes to combine everything beautifully.

Step 4: Add the eggs for richness and structure

Next, add your large egg and egg yolk—both at room temperature—and beat on high speed for 1 minute. This step adds richness and keeps your cookies from becoming too dry. I learned early on that room temperature eggs incorporate better and prevent the batter from breaking.

Step 5: Combine wet and dry, then fold in the chips

Slowly add the dry ingredient mixture to the wet batter, mixing just until combined. Avoid overmixing here—for chewy cookies, you want to stop as soon as the flour disappears. Then, fold in the white chocolate chips and semi-sweet chocolate chips by hand. The dough will feel thick but still slightly wet, which is exactly right.

Step 6: Chill and prep for baking

Cover the dough and chill it in the fridge for about 30 minutes. This step slows down spreading and helps develop flavors. While that’s happening, preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper. Trust me, chilling the dough is a game changer — your cookies won’t spread too thin and they’ll bake up perfectly chewy.

Step 7: Scoop and bake

Use a large cookie scoop (about 3 oz) to portion the dough onto the cookie sheets, placing them about 3 inches apart—for 6 cookies per sheet. Bake for 13 to 15 minutes; because these are chocolate cookies, it can be tricky to spot doneness. Look for edges that are set and slightly firm, but the center should still look a bit soft. Overbaking will make them hard, so when in doubt, stop baking a little early. After baking, let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack.

Step 8: Add finishing touches

If you want to go the extra mile (and why wouldn’t you?), sprinkle a few extra white or dark chocolate chips on top while the cookies are still warm. They’ll gently melt and give your cookies that irresistible, bakery-style look and texture. I do this every time—it’s a simple trick that looks impressive.

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Pro Tips for Making Double Chocolate White Chip Cookies Recipe

Chill the dough: This is crucial for preventing over-spread and getting soft, thick cookies every time.
Choose quality chocolate: I always use Ghirardelli chips and good cocoa powder because the flavor stands out.
Watch your bake time: Slightly underbaked cookies are the best—soft centers will firm up as they cool.
Use parchment paper or silicone mats: These liners help cookies bake evenly and prevent sticking, plus easier cleanup!

How to Serve Double Chocolate White Chip Cookies Recipe

A single round dark chocolate cookie with a rough, textured top surface studded with large white and dark chocolate chips is shown on a white marbled surface. The cookie has one bite taken from its edge, revealing a dense, slightly moist inside with bits of white chocolate inside the dough. Around the cookie, there are scattered white chocolate chips on the white marbled surface, adding extra contrast and detail. Photo taken with an iphone --ar 2:3 --v 7 - Double Chocolate White Chip Cookies, chocolate cookies with white chocolate chips, fudgy cookies recipe, soft chewy chocolate cookies, homemade chocolate cookie recipe

Garnishes

I love topping these cookies with a few extra white chocolate chips right after baking— they melt just slightly and add visual appeal. Sometimes, I sprinkle flaky sea salt on top for a subtle salty-sweet twist that makes your taste buds sing.

Side Dishes

These cookies pair wonderfully with a tall glass of cold milk or a warm cup of coffee. For a brunch or party spread, I like serving them alongside fresh berries or a scoop of vanilla ice cream for a fun chocolate dessert.

Creative Ways to Present

For parties, I’ve arranged these cookies on tiered dessert stands, alternating with chocolate-dipped strawberries. You can also sandwich two cookies with a scoop of marshmallow or chocolate ice cream for a dreamy ice cream sandwich treat.

Make Ahead and Storage

Storing Leftovers

Once cooled, I keep my leftover cookies in an airtight container at room temperature for up to 5 days. If they start to lose some softness, popping them in the microwave for 10-15 seconds revives that fresh-baked texture effortlessly.

Freezing

I’ve frozen both the cookie dough and fully baked cookies with great results. To freeze dough, scoop balls onto a tray, freeze until firm, then store in a freezer bag for up to 3 months. Just bake straight from frozen—add a minute or two to the baking time.

Reheating

For reheating baked cookies, I use the microwave method (about 10 seconds on a plate) or a quick 5-minute stint in a 300°F oven wrapped in foil. Both ways bring back that fresh-from-the-oven softness without drying them out.

FAQs

Can I substitute the white chocolate chips with another type of chip?

Absolutely! You can swap the white chocolate chips for milk chocolate, dark chocolate, or even nut pieces like macadamia nuts. Just keep in mind that the flavor and texture will shift slightly — it’s fun to experiment based on what you have on hand.
Why do I need to chill the cookie dough?

Chilling the dough helps prevent your cookies from spreading too much while baking. It also lets the flavors meld and gives the dough a thicker, more manageable texture that bakes into soft, chewy cookies instead of thin, crispy ones.
My cookies turned out flat and greasy; what did I do wrong?

Flat, greasy cookies often mean your dough was too warm or you didn’t chill it long enough. Also, make sure your butter is at room temperature, not melted. Lastly, using parchment or silicone mats helps cookies keep shape and bake evenly.
How do I know when my double chocolate white chip cookies are done?

Because of their dark color, the cookies can look a little underdone when they’re perfect. Look for edges that are set and firm, with centers that still look slightly soft. They’ll firm up as they cool, giving you that chewy texture.

Final Thoughts

This Double Chocolate White Chip Cookies Recipe is one of those recipes I always keep in my back pocket. Every time I make them, they bring a little extra joy to the day—a warm, chocolatey hug on a plate. If you love rich chocolate cookies with a twist, I truly think you’ll enjoy these as much as my family does. Give the recipe a shot, follow the steps, and soon you’ll be sharing your own “cookie secret” with friends and loved ones!