These cookies are what you've been looking for.  Filled to the max with chocolatey goodness, they are substantial in size and in flavor.

Chocolate chips, white chocolate chips, rich cocoa powder - it all combines in this magically rich, brownie-like piece of heaven.

You will love these cookies. I mean, really love. They are sweet, but not too sweet, they are big enough to share (if you're into that kind of thing) and they bake up quickly too.

If you are the kind of person who likes variety in your cookies, give these a try. With chocolate chips, white chocolate chips and cocoa powder, you'll get your chocolate fix and then some!

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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 and the subtle milky flavor of the powdered milk.

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 also 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.

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 my raisin-less Oatmeal Cookies or my take-you-straight-back-to-your-childhood-days Fruity Pebble Cookies with White Chocolate Chips  or my Fluffy Sprinkle cookies that are vanilla-y and pillowy and every kid’s favorite!

Ingredients Needed to Make These Cookies

Here's a list of ingredients you'll need to make these cookies:

• Unsalted butter
• Brown Sugar
• Granulated Sugar
• Large Eggs
• Vanilla Extract
• Unsweetened Cocoa Powder
• Cake Flour (if you do not have cake flour, substitute 1 cup minus 2 tablespoons all-purpose flour plus 2 tablespoons cornstarch)
• All-Purpose Flour
• Baking Powder
• Baking Soda
• Salt
• White Chocolate Baking Bars or Chips
• Semi-sweet Chocolate Baking Bars or Chips

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White Chocolate Chip Chocolate Cookies

0 from 0 votes

Recipe by Kim | kickassbaker.com Course: DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Filled to the max with chocolatey goodness, these cookies are substantial in size and in flavor. Chocolate chips, white chocolate chips, rich cocoa powder - it all combines in this magically rich, brownie-like piece of heaven.

Ingredients

• 1 cup (227 grams) unsalted butter, cold, cut into cubes

• ¾ cup (180 grams) dark brown sugar

• ½ cup (100 grams) granulated sugar

• 2 large eggs, room temperature

• 2 teaspoon (10 ml) vanilla

• ½ cup (40 grams) unsweetened cocoa powder

• 1 cup (115 grams) cake flour

• 1 cups (180 grams) all-purpose flour

• 1 teaspoon (5 grams) baking powder

• 1 teaspoon (5 grams) baking soda

• 1 teaspoon (5 grams) coarse salt

• 1 ½ cups (262 grams) white chocolate chips or chopped white chocolate baking bar

• 1 ½ cups (262 grams) semi-sweet chocolate chips or chopped semi-sweet baking bar

Directions

• Preheat oven to 400ºF / 200ºC (if you have convection, turn it on!). Line two baking trays with parchment paper or silpats.
• In the bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar for about 2-3 minutes on medium with the paddle attachment until fluffy.
• Add eggs one at a time then stir in vanilla.
• With mixer off, add in cocoa powder, cake flour, all-purpose flour, milk powder, baking powder, baking soda and salt.
• Mix on low just until all dry ingredients are incorporated. Do not over mix.
• Add in white chocolate and semi-sweet chocolate chips, stirring on low until evenly distributed throughout the batter.
• Scoop out 2 ounce portions of dough and roll between your hands to form into a smooth ball.
• Place about 2 inches apart on prepared sheet trays.
• Bake for 5-6 minutes, rotate trays and bake another 5minutes until tops of cookies are just browned.
• Allow to cool on trays for 15 minutes then transfer to cooling racks.
• Dive in and enjoy the chocolatey goodness!

Recipe Video

Notes

• If you do not have cake flour, substitute 1 cup minus 2 tablespoons all-purpose flour plus 2 tablespoons cornstarch
• Recipe inspired by A Bountiful Kitchen's Levain cookie recipe

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