Fudgy Chocolate Cookies with White Chocolate Chips

Chocolate chips, white chocolate chips, and rich cocoa powder combine in this magically rich, brownie-like cookie. These fudgy cookies are sweet, but not too sweet, they are big enough to share (if you're into that kind of thing) and they take just about 30 minutes to make start to finish.

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Watch How to Make This Recipe (<1 minute)

How these cookies came about

These came out of me playing around with cookies that riff on the classic chocolate chip. If you like trying chocolate chip cookie recipe variations, this one's for you.

Cookies are my thing. I'm not a cake decorator and I don't do detailed piping. I greatly admire people who have the patience and talent for that. I'm just not one of them (maybe one day, though!).

Playing with flavors and textures is more my speed. With this one, I wanted a cookie that was richly chocolatey but had a little something else going on, like the contrasting sweetness of white chocolate.

I also wanted it thick and chewy. Basically, brownie cookies with white chocolate chips.

Yes, the dough is supposed to be this thick

Once you mix up the batter, you'll see it's super thick. Don't be alarmed. That's just the way it's supposed to be 😊 That thick dough is how you get a thick, chewy cookie.

Why I use cold butter

If you're used to softening butter for cookies, skip that step here. I cream cold, cubed butter with the sugars, and it's a big reason these bake up thick instead of flat. I've seen it in my own baking every time: cold butter = thicker cookies, less spread.

Here's a little bit of the science behind it:

• It holds its shape. Cold butter stays in little solid bits in the dough longer. So the cookie doesn't flatten out the second it hits the oven.
• It makes steam. When those bits finally melt, the water in them turns to steam. That pushes the cookie up instead of out. Hello, tall, pudgy cookies.
• It slows the spread. Softened or melted butter is already halfway to liquid, so the heat flattens the cookie fast. Cold butter buys you time. You get thick edges and a soft, dense center.

Good cocoa makes a better cookie

I use high quality cocoa powder and high quality chocolate chips from Guittard. It's just my favorite brand. It costs more, but it's high quality chocolate and you'll taste the difference in a richer, more chocolatey cookie. If it fits your budget, it's worth it. Who wants artificial-tasting chocolate after you've baked cookies from scratch?!

I also use dark brown sugar instead of light. That's just personal preference, but I think it gives these a more complex flavor.

No cake flour? Use 1 cup minus 2 tablespoons all-purpose flour plus 2 tablespoons cornstarch. Readers who never keep cake flour around have told me this swap is a lifesaver.

Go big with 2-ounce cookies

I portion these generously. Two ounces of dough gets you a substantial, get-your-chocolate-fix-in-one-cookie size.

You can always make them smaller, but why? If you do, adjust the bake time.

You don't have to weigh each portion. I do because same-size cookies bake evenly in the same amount of time. The main reason, to be frank? If they're not the SAME EXACT size, my kids fight over whose cookie is bigger. That never, ever ends well... for me, for them or for the cookies.

Thick and chunky, or puffy? Mine bake up thick and chunky. If yours puff up more than you expect, check your portion size. Cookie size makes a big difference here. A #16 cookie scoop gives you a 2-ounce portion, so you'll get cookies that match mine without weighing every one.

Not a white chocolate fan? Swap it

Use an equal amount of semi-sweet chips instead, or walnuts or any other kind of nuts. Try these with toffee bits, too!

Just don't leave them out without replacing them with something. It changes the texture of the finished cookie and we don't want that.

More chocolate cookies to bake next

If you love these chocolate white chocolate chip cookies, try my double chocolate brownie crinkle cookies next.

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