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Tray of white chip double chocolate cookies.
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5 from 23 votes

White Chip Double Chocolate Cookies

These white chip double chocolate cookies are chewy, fudgy, and ultra rich. These bakery style chocolate cookies are full of chocolate chips and white chocolate chips.
Prep Time10 minutes
Cook Time14 minutes
Chilling Time30 minutes
Total Time54 minutes
Servings: 15 large cookies
Calories: 333kcal

Ingredients

  • 1 cup All-purpose flour
  • ½ cup Unsweetened cocoa powder
  • 1 teaspoon Cornstarch
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • ¾ cup Unsalted butter room temperature
  • ¾ cup Brown sugar packed light or dark
  • ¼ cup White granulated sugar
  • 1 teaspoon Pure vanilla extract
  • 2 oz Semi sweet chocolate Chopped and melted
  • 1 Large egg room temperature
  • 1 Egg yolk room temperature
  • 1 ¼ cup White chocolate chips ghirardelli brand
  • ¾ cup Semi-sweet chocolate chips

Instructions

  • In a mixing bowl, sift together flour, cocoa powder, cornstarch, baking soda, and salt. Set aside.
    1 cup All-purpose flour, ½ cup Unsweetened cocoa powder, 1 teaspoon Cornstarch, 1 teaspoon Baking soda, 1 teaspoon Salt
  • In a microwave safe bowl, heat chopped chocolate for 30 seconds. Stir well. Heat for 20 seconds. Stir well. Heat for 15 second intervals until chocolate is melted. Set aside.
    2 oz Semi sweet chocolate
  • Using a mixer, beat the butter, sugar, and brown sugar together for 2 minutes on high. Butter should be smooth and fluffy. Add in vanilla and melted chocolate. Beat on high for 2 minutes.
    ¾ cup Unsalted butter, ¾ cup Brown sugar, ¼ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 2 oz Semi sweet chocolate
  • Then, add in egg and egg yolk. Beat on high for 1 minute.
    1 Large egg, 1 Egg yolk
  • 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.
    1 ¼ cup White chocolate chips, ¾ cup Semi-sweet chocolate chips
  • Cover and chill in the fridge for 30 minutes. Preheat oven to 350°F. Prepare 2 cookie sheets with parchment paper.
  • Use a large cookie scoop (3oz) and scoop the dough directly on the cookie sheet. Separate cookie dough 3 inches apart on cookie sheet. Bake 6 per cookie sheet.
  • Bake for 13-15 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. Top with extra chocolate chips.

Notes

High altitude baking- Add an extra 1 tablespoon of flour.
Flour- Should be spooned and leveled.
To prevent spreading- Use a silicone baking sheet and chill dough for 30 minutes.

Nutrition

Calories: 333kcal | Carbohydrates: 38g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 249mg | Potassium: 187mg | Fiber: 2g | Sugar: 28g | Vitamin A: 312IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg