The very best thing about these cookies? The recipe is so easy to make. It’s a Chocolate White Chocolate Chip Cookies you don’t want to miss. Now, there are a few key steps in this recipe. Sometimes I have readers substitute ingredients for others or skip a step or two. You can’t do that for this recipe. The recipe must be made as written or I can’t guarantee their thickness and softness.
To make the chocolate cookies, start with some room temperature butter. Most of my cookie recipes call for room temperature butter. Sometimes this is so inconvenient because I forget to set out the butter ahead of time! I know I’ve told you about my little butter trick before, but I’ll mention it again in case you missed it. Be careful doing it: in your mixing bowl, cut the stick of butter into 5 small pieces. Place the mixing bowl in the microwave for 5-10 quick seconds. You do NOT want to melt the butter at all, just soften it. In fact, start with 5 seconds to be sure. Cutting the butter into small pieces will allow them to warm up individually AND make the butter easier to mix. Putting the butter out on the counter 2 hours ahead of time is foolproof, but I can never remember to do it!
Beat the softened butter in the mixing bowl with a stand or hand mixer for about 20 seconds on medium speed before adding any sugar. Next, add 1/2 cup of white sugar and 1/2 cup of dark brown sugar – you may use light brown sugar instead.
Add 1 room temperature egg and 1 teaspoon of vanilla. Another room temperature ingredient? Yes! The warmer temperature of the egg will allow the yolk and white to be dispersed more evenly among the other ingredients. I have a trick for you to bring eggs to room temperature quickly: simply put the egg in a bowl with very hot water for 5-8 minutes. Voila! Room temperature egg Chocolate White Chocolate Chip Cookies.
yield: 16 COOKIES
prep time: 2 HOURS, 10 MINUTES (INCLUDES CHILLING)
total time: 2 HOURS, 25 MINUTES
- 1/2 cup (115g) unsalted butter, softened to room temperature*
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) dark brown sugar (or light brown sugar)
- 1 large egg, room temperature preferred*
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- 1/2 cup + 2 Tablespoons (53g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2 Tablespoons (30ml) milk
- 1 and 1/4 cups (225g) white chocolate chips, plus a few more to sprinkle on top
Using a handheld or stand mixer, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.
In a separate medium size bowl, toss the flour, cocoa powder, baking soda, and salt together. Slowly add to the wet ingredients with the mixer running on low. The dough will be very thick. By hand, stir in the milk, then fold in the Chocolate White Chocolate Chip Cookies. The dough will be thick and very sticky. Chill for at least 2 hours and up to 36 hours, covered. Chilling is *mandatory.*
Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Take 2 Tablespoons of chilled dough and roll into a ball. Place on cookie sheet and press a few more white chocolate chips on the tops, if desired.
Bake for 12 minutes. Cookies will appear undone and very soft. Press down (gently) if cookies are too puffy. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.
Cookies stay fresh and soft in an airtight container up to 7 days. Chocolate White Chocolate Chip Cookies and cookie dough balls freeze well for up to 3 months.