Chocolate White Chocolate Chip Cookies

1 Aug

I forgot to take a picture of these (probably because we ate them so fast), but they’re super good. They kind of taste like those chocolate cookies from Subway — but better. And even my husband who claims not to like white chocolate ate them.


1/2 cup, unsalted butter, softened to room temperature
1/2 cup  granulated sugar
1/2 cup light or dark brown sugar (I used light brown sugar)
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup + 2 Tablespoons (57g) unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
2 Tablespoons milk
1 and 1/4 cups white chocolate chips, plus a few more to sprinkle on top


  1. Using a handheld or stand mixer, cream the butter. Add the sugars and continue mixing until the the butter is light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.
  2. In a separate medium size bowl, toss the flour, cocoa powder, baking soda, and salt together.
  3. Slowly add to the wet ingredients to the flour mixture with the mixer running on low. The dough will be very thick. By hand, stir in the milk, then fold in the white chocolate chips. Chill dough for at least 2 hours and up to 36 hours, covered. 
  4. Preheat oven to 350F degrees and line two large baking sheets with parchment paper or silicone baking mats. 
  5. Scoop 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.
  6. Bake for 12 minutes. Cookies will appear undone and very soft but will continue cooking on the tray. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Note: Cookies stay fresh and soft in an airtight container up to 7 days. Baked cookies and cookie dough balls freeze well for up to 3 months.

Recipe adapted from Sally’s Baking Addiction



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