These chewy and fudgy white chip double chocolate cookies are loaded with both white chocolate chip and semi-sweet chocolate chips. The chocolate cookies are made with cocoa powder and melted chocolate that is folded in. With the addition of white chocolate chips, these are the ultimate chocolate cookie.
The CHEWIEST White Chip Double Chocolate Cookies
These cookies are super chewy, fudgy, and have the best texture. Some chocolate cookies taste like brownies, these cookies taste like a chocolate cookie that is rich in flavor.
While these are not brownies, they are still very fudgy cookies. There is an extra egg yolk and cornstarch in the batter. Both of those create a very fudgy and chewy texture.
The addition of melted chocolate is one of the best parts about this cookie. A lot of chocolate cookie recipes have some sort of milk to thin out the batter. I thought, chocolate is almost like milk! (It counts!) It also enriches the chocolate flavor.
I was going to do just white chocolate chips, but I decided to add regular chocolate chips too. The end result is a gooey cookie, especially when fresh out of the oven.
Basically this cookie is chocolate on chocolate on chocolate!
Steps To Make White Chip Double Chocolate Cookies
To make this dough, it is broken down in 5 separate steps that are easy to follow.
- Step 1 dry ingredients- Sift all of your dry ingredients in a bowl before starting the dough.
- Step 2 melt the chocolate- Melt the chocolate in the microwave in short intervals while stirring between each one. Then, let it cool while you start the rest of the dough.
- Step 3 wet ingredients- First cream together the butter and sugars. Then you add in the vanilla, eggs, and melted chocolate.
- Step 4 add in dry ingredients- Slowly add the dry ingredients into the wet. Then, add in the chips.
- Step 5 chill the dough- The dough will be wet and will need to be chilled before baking.
Which White Chocolate To Use
There is a big difference between white chocolate chips that are vanilla flavored and actual white chocolate chips.
I got my white chocolate chips at the grocery store, and there was a Nestle brand of white chocolate chips that are vanilla flavored. Those are not actual white chocolate chips. It’s the same if you buy candy melts.
I used Ghirardelli white chocolate chips. They are amazing and are actual white chocolate!
How To Make The Cookie Dough
First, start by sifting together the flour, cocoa powder, baking soda, cornstarch, and salt. The flour and cocoa powder have lumps and will need to be sifted to get rid of those.
Next, melt the baking chocolate in the microwave. It will need to be heated for 30 seconds first, until the chocolate starts to melt. Then, heat for 20 seconds. Next, heat for 15 second intervals until the chocolate is almost fully melted. Make sure to stir between each interval.
The chocolate will need a little time to cool before adding it to the wet ingredients because it will be hot.
Then, use a mixer to beat the butter and both sugars together for 1 minute on medium. Make sure the butter is room temperature. It will aerate and create a chewier cookie texture.
Next, add in the vanilla and eggs until combined. Then, add in the melted chocolate. It should have a silky chocolate texture.
Then, add in the dry ingredients slowly. The dough will be quite wet. Next, add in white chocolate and regular chocolate chips.
The cookie dough will need to be chilled in the fridge for 30 minutes.
After chilling, bake the cookies for 11-14 minutes. Use a large cookie scoop to get uniform cookies.
The Importance Of Chilling The Dough
When the dough is super wet, if you put it in the oven it will become a flat cookie. A wet dough means the cookie will over spread.
The best way to combat that is to chill the dough for 30 minutes. The butter will set and solidify in the fridge. Warmed butter is one of the main reasons that cookies spread too much. (That and not enough flour, but that is for another time)
Another way to help prevent the cookies from spreading is to use silicone baking mats. They have a texture that grips at the cookies while they bake. It is a big cookie game changer.
Different Mix-Ins To Try With These White Chip Double Chocolate Cookies
You can actually add so many different things to these cookies that will completely change them up.
For salty, you can add pretzels, potato chips, or salted walnuts. This would create an amazing sweet and salty cookie!
You can also add in toffee, peanut butter chips, butterscotch chips, Oreos, Snickers, etc.
I mean you can add whatever you would like to these cookies. Whatever you add, it will be so delicious!
For More Delicious Cookie Recipes
- Butterscotch and chocolate chip cookies
- Triple chocolate and peanut butter cookies
- Monster cookies
- Brown butter chocolate chip cookies
White Chip Double Chocolate Cookies
- 1 cup All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 1 tsp Cornstarch
- 1 tsp Baking soda
- 1/4 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
- 1 Large egg room temperature
- 1 Egg yolk room temperature
- 2 oz Semi sweet baking chocolate Chopped and melted
- 1 cup White chocolate chips ghirardelli brand
- 1/2 cup Semi-sweet chocolate chips
- In a medium sized mixing bowl, sift together flour, cocoa powder, cornstarch, baking soda, and salt. Set aside.
- In a microwave safe bowl, heat chopped baking chocolate for 30 seconds. Stir well. Heat for 20 seconds. Stir well. Heat for 15 second intervals until chocolate is melted. Set aside.
- Using a mixer, beat the butter, sugar, and brown sugar together for 1 minute on medium. Butter should be smooth and fluffy. Add in vanilla.
- Then, add in egg and egg yolk one at a time. Add in the melted chocolate and mix until incorporated. Scrape bowl and mix for another 20 seconds.
- Slowly add in the dry ingredients. Mix until combined. Add in the white chocolate chips and semi-sweet chocolate chips. The dough should be thick but wet.
- Cover and chill in the fridge for 30 minutes. Preheat oven to 350°F. Prepare 2 cookie sheets with silicone baking mats or parchment paper.
- Use a large cookie scoop (2.5oz) and scoop the dough directly on the cookie sheet. No need to mold the dough into a ball. Separate cookie dough 3 inches apart on cookie sheet.
- Bake for 11-14 minutes. Since it is chocolate it will be hard to tell when it is done. The edges should be set and slightly firm. If it is too hard, then it is over baked. Let the cookies chill on cookie sheet for 5 minutes before transferring to a cooling rack.