Have you ever thought about flipping your chocolate chip cookie inside out? These Chocolate Cookies with White Chocolate Chips give you a deep chewy chocolate cookie base with bursts of succulent and sweet white chocolate in every bite.
Plus, this delicious homemade cookie recipe is totally foolproof. It requires no chilling time, less than ten ingredients, and comes together in just one bowl.
In this recipe, you will learn the importance of creaming your butter and sugar together, how to perfectly bake chewy chocolatey cookies every single time, plus my best tips for storing.
You’ll also learn how to freeze cookie dough to make fresh cookies any time the craving strikes!
As a busy mom and environmental scientist, one-bowl recipes are my absolute favorite! Less clean-up means we save on both time and water! A total win, win!
Green tip: Speaking of cleanup, if you have a dishwasher-use it! Comparing dishwashing to handwashing, using an efficient dishwasher uses 1/6th the amount of water to get your dishes clean!
Chocolate Cookies with White Chocolate Chips Ingredients
Here’s everything you need:
- Unsalted butter. Using unsalted butter allows you to control the amount of salt added to your cookies. Make sure your butter is softened (not melted!) to get the perfect consistency in your dough.
- Granulated sugar. This cookie recipe uses granulated sugar for sweetness to balance out the bitterness of the cocoa powder.
- Vanilla extract. For a flavor boost.
- Egg. To bind your cookies together and work with the baking powder to give them a little lift.
- All-purpose flour. The base of your cookie dough.
- Unsweetened Cocoa Powder. Dark cocoa powder is preferred for a richer chocolate flavor and a deeper color.
- Salt. To enhance all of the other flavors.
- Baking soda. To help the cookies rise.
- White chocolate chips. The perfect way to complete these inside out chocolate chip cookies.
White Chocolate Chip Chocolate Cookies Tips and Tricks
Set Yourself Up for Baking Success
Start by pre-heating your oven to 350°F and lining your baking sheet.
When it comes to baking, I’m all about the prep. Before diving into making Inside Out Chocolate Chip Cookies, I usually measure out all my ingredients so that my process is seamless.
Green tip: Consider using reusable baking mats for a more sustainable option!
Cream the Butter and Sugar Together
To start, we need that butter softened to perfection! That means not too melty and not too solid. Here’s my secret: take the butter out of the fridge about 30-45 minutes before the cookie madness begins.
Let it chill (or should I say “un-chill”) and naturally come to room temperature all by itself. Easy peasy!
But I can’t expect you to always know when the cookie craving is going to hit. So, if you want to bake these chocolate cookies with white chocolate chips on a whim, no worries! I’ve got hacks for you!
You can add the stick of butter in the microwave on high for about 15 seconds. Test it out – if it’s still a bit too firm, just zap it for 5 more seconds until it’s softened. Poke it with your finger, and if you leave an imprint, you’ll know it’s ready!
And if microwaving isn’t your style, check out this article on how to soften butter quickly for five other super cool ways to do the trick!
Green tip: Look for organic and palm oil-free butter if you can. Buying organic means you are supporting farms that do not use damaging pesticides and fertilizers, and palm oil production is a huge driver behind deforestation.
Alright, once your butter is softened, you’re ready to get going on your chocolate cookies! The secret weapon: creaming that butter and sugar together.
When you do this, you’re actually aerating the dough, making tiny bubbles that give you that heavenly soft and chewy cookie texture we are after.
Grab your hand mixer and whip that softened butter and sugar together for 2-3 minutes on high until it’s smooth as silk!
Add the Wet Ingredients to the Cookie Dough
Here’s the thing. When it comes to one-bowl baking, the order in which you add the ingredients can make all the difference. So, I will hold your hand through this!
First things first, after you’ve whipped up that butter and sugar, it’s time to add the vanilla extract and the egg.
Green tip: Look for pasture-raised eggs (over free-range or cage-free) to support agriculture that is less reliant on chemicals and fossil fuels.
Here’s my advice for this and any cookie recipe: crack the egg into a separate dish, not directly into the dough.
Why? This move lets you spot any sneaky eggshells that might fall into your dough. Plus, this move will be a lifesaver if you ever get a bloody egg (yeah, it happens, and it’s not fun!).
Of course, if you’re feeling daring, go ahead and crack that egg directly into the bowl. I’m not judging you! Just remember, there’s a risk involved, and you’ve been warned, my friend.
Okay, now that the egg is in the mix, let’s treat it gently. Grab your hand mixer, set it to low, and mix the dough just enough to integrate the egg into the cookie dough. Easy does it! We don’t want to over-beat our dough.
Next Add the Dry Ingredients
Alright, time to add in those dry ingredients! Flour, cocoa powder, salt, and baking soda, it’s your time to shine!
Get your trusty hand mixer back in action and mix those dry goodies into the dough. Mix with the hand mixer on high until there are no lumps of flour or cocoa powder left behind.
Keep in mind that sometimes those sneaky dry ingredients stick to the sides of the bowl. Use a rubber spatula to gently pushing everything down into the dough. No ingredients left behind!
Fold in the White Chocolate Chips Last
Okay, we’re getting to the best part now – the white chocolate chips! Because nothing completes a chocolate cookie quite like white chocolate chips do!
I like to save a handful of the chips to add on top. This makes these homemade chewy cookies extra eye-catching, and ensures you get bits of white chocolate in every single bite.
Add the rest right to your dough. Grab that trusty rubber spatula again and fold the white chocolate into the chocolate dough.
Once everything is mixed together, you’re ready to shape your cookie dough into cookies!
I love using a large cookie scoop for the most uniform cookies (hint: same-sized cookies equals same baking time), but you can also just use clean hands to roll about 2 tablespoons of chocolate cookie dough into a ball!
How to Perfectly Bake Inside Out Chocolate Chip Cookies
These White Chocolate Chip Chocolate Cookies are pretty much foolproof, and the best part? No chilling time needed! Just pure cookie goodness without the wait.
You should expect a little bit of spreading, so make sure you leave some space between each cookie. I usually place just 6 cookies on a large cookie sheet.
And now, for the golden rule: bake them on the top rack! Why? Well, heat rises! The top rack can be significantly hotter than the bottom.
So, if both sheets don’t fit up there simultaneously, I highly recommend baking your cookies in two rounds. It’s worth it for a controlled and even bake.
Now, let’s talk baking time – 12 to 14 minutes at 350°F is the magic number for these chocolatey treats. You’ll know they are ready when those edges and tops are slightly crispy to the touch!
Don’t fret if the center is the slightest bit underdone; they’ll keep on baking while they cool. Allow them to cool right there on the baking sheet before diving in.
If you like salted chocolate or extra salt on your chocolatey baked goods, you can sprinkle a little extra flaky sea salt on top while they’re still hot.
How to Properly Store White Chocolate Chip Chocolate Cookies
These double chocolate delights are meant to be savored, and I have some storing tips for you to keep them in tip-top shape.
At room temperature, they’ll keep for 5-7 days, as long as you keep them cozy in an airtight container!
If you want to keep them for longer than a week, the fridge is your friend. They can hang out there for up to three weeks, still tasting pretty darn delicious!
Keep in mind, they may firm up a bit in the first few days of storage. But fear not, I’ve got a little trick to keep them soft and chewy.
Quick tip: Storing your cookies with a piece of bread will keep them softer and chewier. This is the perfect use for the end piece!
Grab a container and toss in a piece of bread – yes, you heard that right! The moisture from the bread works some magic to keep those cookies from drying out.
Oh, and let’s not forget the freezer! You can freeze these cookies for up to a whole year. When you’re ready for some cookie action, just bake ’em straight from the freezer.
So, there you have it – your cookie care guide! Savor those chocolatey goodies, and remember, cookies bring joy all year round!
Green tip: Of the billions of tons of food wasted annually, 50% of food waste happens at home. Reduce your contribution to food waste by properly storing baked goods!
How to Freeze Cookie Dough for Fresh Cookies Any Time
The finest form of adulting is having fresh baked homemade cookies any time you want – that’s the magic of freezing your chocolate cookie dough!
Here’s the deal: the dough can be frozen for up to a year. It’s like having a cookie stash ready to go whenever the craving hits!
Here’s my little trick: I shape the cookie dough into cookie dough balls. Then, I pop them into a freezer-safe storage bag (consider reusable storage bags for a more sustainable option!).
Then, when you want them, you can just pop them on a lined baking sheet and bake straight out of the freezer.
They may just need a little extra baking time (I’m talking 1-2 minutes tops, so just check them when they come out of the oven).
Chocolate White Chocolate Chip Cookies Frequently Asked Questions
Can I use white chocolate chips instead of chocolate chips?
Yes, you absolutely can substitute white chocolate chips for regular chocolate chips. However, bear in mind, white chocolate is much sweeter than semi-sweet, dark, or even milk chocolate, so it will make your recipe significantly sweeter.
Why You Should Make these Chewy Chocolate Cookies with White Chocolate Chips
- They’re chocolatey. Not only are they boasting tons of white chocolate chips, but the cookie base is nice and chocolatey, too!
- They’re easy. Only one bowl and less than ten ingredients required.
- They’re quick. No chilling time means these cookies are ready in less than 30 minutes.
If you’re loving these Chocolate Cookies with White Chocolate Chips and want more white chocolate, check out this Iced White Chocolate Mocha and these White Chocolate Brownies.
Chewy Chocolate Cookies with White Chocolate Chips
Print Save RateEquipment
- Cookie Scoop (optional)
- Reusable Baking Mat (optional)
Ingredients
- ½ cup softened unsalted butter (½ cup butter = 1 stick)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ¾ cup all-purpose flour
- ½ cup dark unsweetened cocoa powder
- ¼ teaspoon salt (plus optional extra flaky sea salt for garnish)
- ½ teaspoon baking soda
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F and line two large baking sheets with parchment paper or a reusable baking mat.
- To a large mixing bowl, add softened butter and brown sugar. Use a hand mixer on high to cream together until light and smooth (about 2-3 minutes).
- Add the egg and vanilla extract and use your hand mixer on low to combine.
- Add the flour, cocoa powder, salt, and baking soda and mix to combine, careful not to overbeat. Use a spatula to scrape any flour off the sides of the bowl and integrate it into your dough.
- Set aside a handful of white chocolate chips to add on top of the dough once the cookies are formed. Add the rest to your dough and use a rubber spatula to fold to combine.
- Use wet hands or a cookie scoop to shape 1 heaping tablespoon of dough into a ball and place it on your lined baking sheet. Leave a couple of inches in between each cookie for the dough to spread. Press a couple of white chocolate chips into the top of each cookie.
- Bake for 12-14 minutes until the edges are crispy to touch. Option to add extra flaky sea salt on top.
Pro Tips
- This dough is wet and sticky, so wet your hands for easier dough-shaping!
- These cookies will spread, so leave space between each. I usually only put about 6 on each cookie sheet.
- You can freeze excess cookie dough before baking it to give you fresh baked cookies every time when the craving hits! Just bake them as normal straight out of the freezer.
- Cookie monsters are always happy at my house with this delicious selection of my best cookie recipes to choose from! Nom nom nom!
- Chocolate lover? Me too! You’ll love the collection of my best chocolate recipes!
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