Double Chocolate White Chocolate Chip Cookies
These soft double chocolate white chocolate chip cookies are rich, fudgy, and loaded with creamy white chocolate chips. The dough is made with cocoa powder for deep chocolate flavor and chilled before baking to create thick cookies with crackled tops and soft centers. Perfect for holidays, cookie trays, or anytime you’re craving a bakery-style chocolate cookie.
- Prep Time: 20 minutes
- Chill Time: 60-90 minutes
- Cook Time: 10-12 minutes
- Total Time: About 1 hour 35 minutes
- Yield: About 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 2½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ¾ tsp baking soda
- ¼ tsp salt
- 1 cup salted butter, softened to room temperature
- 2 cups granulated sugar
- 2 large eggs, room temperature
- 1 TBSP vanilla extract
- 2 TBSP milk
- 1 cup white chocolate chips
Optional:
- powdered sugar for dusting
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter and sugar together on medium-high speed until light and fluffy, about 2–3 minutes.
- While the butter mixture is creaming, whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl.
- Once the butter and sugar mixture is fluffy, turn the mixer off and add the eggs and vanilla extract. Beat until fully incorporated.
- Reduce the mixer speed to low and gradually add the flour and cocoa mixture. Mix just until combined.
- The dough will appear very thick and slightly dry, and may cling to the paddle. This is normal.
- Add the milk and mix for about 30 seconds until the dough softens slightly.
- Turn the mixer off and add the white chocolate chips. Mix on low speed until evenly incorporated.
- Cover the dough and refrigerate for 60–90 minutes.
- When ready to bake, preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Using a cookie scoop, portion the dough into balls and place them on the prepared baking sheet about 2 inches apart.
- Bake for 10–12 minutes, or until the cookies look set and the tops begin to develop light cracks.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Once cooled, lightly dust the cookies with powdered sugar.
Notes
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Chilling the dough helps control spread and creates thicker cookies with better crackled tops.
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For a bakery-style look, press a few extra white chocolate chips into the tops of the dough balls before baking.
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Once cooled, you can lightly dust the cookies with powdered sugar for a beautiful finish.
If you enjoy homemade cookies, you may also like:
• Classic No-Bake Cookies
• Scotcheroos
• Sugar Cookie Bars
• Lemon Sugar Cookie Bars
You can browse even more sweet recipes in the Desserts category on the site.