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.

If you are the kind of person who likes variety in your cookies, give these a try. If you prefer traditional chocolate chip cookies, try My Best Chocolate Chip Cookies and Chocolate Chip Cookies (without brown sugar).

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Watch How to Make This Recipe (<1 minute)

Thick and Chewy White Chocolate Cookies

These cookies came about pretty recently as I was experimenting with cookie varieties that played off of the traditional chocolate chip cookie.

You see, cookies are my thing. They're fairly straightforward and, aside from the precise measurements, they typically don't require an excessive amount of patience, attention to detail, or immense creative talent.

I'm not the kind of baker who enjoys cake decorating or detailed piping. I greatly admire those who have both the patience and talent to create masterful works of art with their baking. Unfortunately, I'm just not one of them (maybe one day, though!).

For me, playing with flavors and textures is more my go-to. Take this cookie for example - I wanted to achieve a flavor that was richly chocolatey but also added a little something else, such as the contrasting sweetness of the white chocolate.

I also wanted a thick and chewy cookie. Once you mix up the batter, you'll see how this is achieved - that batter is super thick! Don't be alarmed, that is just the way it's supposed to be 😊 

High quality cocoa = the best chocolate cookies

To achieve this level of cookie greatness, I used high quality cocoa powder and high quality chocolate chips from Guittard.

This brand, in my opinion, doesn't skimp on flavor or richness and they leave behind any artificial taste that may result in artificial tasting cookies. Who wants that when you've slaved away to create homemade cookies from scratch?!

I also use dark brown sugar instead of light. This is just a personal preference, but I believe it results in a more complex flavor.

I portion these cookies generously. I mean, two ounces of cookie dough results in a substantial, get-your-chocolate-fix-in-one-cookie size.

You can always make them smaller, but why? (If you do, you may want to alter the bake time accordingly). You do not need to weigh out each portion of dough.

I like to because it creates uniformly sized cookies that bake up consistently in the same amount of time. The other reason (well, to be frank, the main reason) is because if they're not the SAME EXACT size, my kids fight over whose cookie is bigger which never, ever ends well... for me, for them or for the cookies.

Substitutions for white chocolate

If you are not a fan of white chocolate, you can easily substitute the white chocolate chips for an equal amount of semi-sweet chips or you can substitute them for walnuts or any other kind of nuts. Try these with toffee bits, too!

I wouldn't recommend removing them altogether and not replacing them with anything - this will alter the texture of the finished cookie and we don't want that.

Hope you enjoy this cookie! If you’re looking for more awesome, easy cookie recipes, try these:

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