Chewy Chocolate Cookies with White Chocolate Chips
These Chocolate Cookies with White Chocolate Chips boast a chewy cookie base, offering a delightful blend of rich cocoa flavor and creamy sweetness in every bite.
Equipment
- 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).½ cup softened unsalted butter, 1 cup granulated sugar
- Add the egg and vanilla extract and use your hand mixer on low to combine.1 large egg, 1 teaspoon vanilla extract
- 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.¾ cup all-purpose flour, ½ cup dark unsweetened cocoa powder, ½ teaspoon baking soda, ¼ teaspoon salt
- 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.1 cup white chocolate chips
- 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.
Notes
- 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.
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