Chocolate White Chocolate Chip Cookies are like a classic chocolate chip cookie made even better! Rich & fudgy chocolate cookies are stuffed with caramelized white chocolate chunks and baked to soft & chewy perfection. Skip caramelizing the white chocolate if you’re short on time – these are delicious with regular white chocolate chips (or chocolate chunks!) too.
Why you’ll love these Chocolate White Chocolate Chip Cookies:
- Thick & Chewy Cookies – These are my ideal chocolate cookie – thick, crisp edged, and perfectly chewy inside.
- Caramelized White Chocolate – Caramelized white chocolate chunks stud these soft cookies, adding a delicious burst of caramely flavor.
- Easy Dessert – These Inside Out Chocolate Chip Cookies (as they’re sometimes affectionately called) are made in one bowl with no mixer & require just a short chill time!
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer. Be sure to let it come to room temperature before baking – creaming cold butter is not easy.
- All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
- Eggs – Use large eggs.
- Cocoa Powder – I used natural cocoa powder here, not dutch process. I plan to test these with dutch process soon and report back! (The two kinds react differently with different leaveners. But, since this recipe uses both baking soda & baking powder, they should work interchangeably.)
- Sugars – A combination of brown sugar and white sugar ensures the perfect ratio of spread & chewiness!
- White Chocolate – Use good quality white chocolate – preferably in bar form. Lindt, Ghirardelli, Baker’s, Callebaut, or Valhrona are all great options. You can also use white chocolate chips if you want to skip the caramelization step.
- Vanilla extract – Use real vanilla extract for best results.
Ingredient Substitutions:
- Gluten-free – I have not tested these cookies in a gluten-free version, but many readers have reported having success with a number of my cookie recipes by using Bob’s Red Mill or King Arthur Gluten-free 1:1 flour. (This cookie recipe and many of my others are all the same “base recipe”!)
- Dairy-free – Use your favorite, trusted dairy-free butter to make the cookies dairy-free. Use your favorite dairy-free white chocolate chips – I don’t think vegan white chocolate can easily be caramelized.
How to Make this Chocolate White Chocolate Chip Cookie Recipe Step-by-Step:
Step 1: Caramelize your White Chocolate. Melt white chocolate on a sheet pan in the oven, and continue stirring it every 10 minutes for an hour or so, until it becomes a deep golden caramel color. For an in depth recipe with step-by-step photos, check out my Caramelized White Chocolate recipe.
Step 2: Make Cookie Dough. In a large bowl, whisk together the wet ingredients – the melted butter, cocoa powder, sugars, eggs, and vanilla. (Whisking the cocoa powder into the wet ingredients blooms it – or activates it – enhancing the Stir in the flour, baking soda, baking powder, salt, and espresso powder (optional). You can also use an electric mixer and mix the dry ingredients in on medium speed – it will take a little elbow grease to fully incorporate them by hand.
Fold in the caramelized white chocolate chunks last.
Step 3: Scoop & Chill the Dough. Scoop balls of dough that are 75 grams in size. Chill in the fridge at least 2 hours or in the freezer at least 1 hour.
Step 4: Bake Cookies. Place cookie dough balls on a lined baking sheet and bake in a 400 degree F preheated oven for 4 minutes, then at 350 degrees F for 4-5 more minutes.
Serving + Storing Chocolate White Chocolate Chip Cookies:
Let the baked cookies cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Dig in while they’re still warm & gooey from the oven, with a glass of milk! Once cookies have cooled completely, store them in an airtight container at room temperature for 3-4 days.
Expert Success Tips for Chewy Chocolate Cookies:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized. Too much flour will lead to dry cookies.
FAQs:
Yes, feel free to double or halve this recipe!
Yes. You can make these without any mix-ins – roll them in granulated sugar for a chocolate sugar cookie. Or, you can use white chocolate chips or chunks instead of the caramelized kind.
Yes! Place cookie dough balls on a lined baking sheet and freeze until solid, about 30 minutes. Transfer to a freezer-safe bag and freeze for up to 2 months. Bake from frozen, adding 1-2 minutes to the bake time as needed.
Yes! Press the dough into a metal or ceramic (glass is a poor option for baking!) 9×13 pan lined with parchment paper. Bake at 350 degrees F for 14-18 minutes. The bars will be set at the edges and look just a tad underdone in the center. A toothpick will come out clean at the edges and pull out some moist crumbs in the center. The bars will set up to the perfect chewy consistency as they cool.
Recipe Variations:
- White Chocolate – Short on time? Feel free to use regular white chocolate chips or chunks instead of caramelizing your white chocolate. It’s absolutely worth the time and small amount of hands on work, though! The flavor is incredible.
- Double Chocolate Chip Cookies – Swap in chocolate chips, milk, semi-sweet, or dark chocolate chunks to turn these into double chocolate cookies – perfect for chocolate lovers! You can even add extra white chocolate chips if you want both chocolate and white chocolate chips in your cookie. Just be sure to keep the total amount of mix-ins to about 1 and 1/2 or 1 and 3/4 cup.
- Chocolate Chip Cookies with a twist- Prefer the base cookie of a chocolate chip cookie? Add the caramelized white chocolate chunks to my brown butter chocolate chip cookie recipe!
- Other Mix-Ins – This chocolate cookie base is ideal for any mix-ins you like! Use 1 and 1/2 to 1 and 3/4 cups total of any of the following: chopped pecans, chopped walnuts, any type of chocolate, m&ms, toffee bits, or chopped peanut butter cups.
Special Tools:
- Baking Sheets – These are my favorite cookie sheets!
- Silicone Baking Mat – This is my favorite silicone baking mat. It reduces waste because it’s washable!
More of my Best Cookies:
- Peach Cobbler Cookies
- Lemon Basil Cookies
- Cinnamon Roll Snickerdoodles
- Black Forest Cookies
- Blueberry Lemon Cookies
- Everything But the Kitchen Sink Cookies
- Chewy Chocolate Chip Cookies
- White Chocolate Macadamia Nut Cookies
Did you make this recipe? Snap a photo and leave a comment!
Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!
Chocolate White Chocolate Chip Cookies (Caramelized White Chocolate!)
Ingredients
For the Caramelized White Chocolate
- 12 ounces white chocolate Use a good quality baking bar, not chips or almond bark
For the Cookies:
- 14 and 1/2 tbsp tbsp salted butter 206 grams
- 1/2 cup + 1 tbsp cocoa powder 52 grams
- 3/4 cup brown sugar, packed you can use light or dark brown sugar! 163 grams
- 3/4 cup granulated or cane sugar 156 grams
- 2 large eggs, at room temperature
- 1 and 1/2 tsp vanilla
- 2 and 2/3 cups all-purpose flour, spooned & leveled 347 grams
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 and 1/2 cups caramelized white chocolate chunks or regular white chocolate chips/chunks
- flaked sea salt for topping, optional
Instructions
- Make the Caramelized White Chocolate: Follow the directions in my recipe on How to Caramelize White Chocolate to make your caramelized white chocolate. Allow it to harden in the freezer, then break into chunks and keep in the fridge or freezer until ready to add to the cookie odugh.
- Make Cookie Dough: Melt the butter in a large mixing bowl. Whisk in the cocoa powder, then the sugars. Add the eggs and vanilla, and whisk until smooth and combined, about 30-45 seconds. Stir in the dry ingredients, then the white chocolate chips or chunks last. Tip: Don't fret if the dough seems dry while mixing in the dry ingredients – this will take a bit of elbow grease, or you can use a mixer for this part. I promise the dough isn't dry and it will all incorporate!
- Scoop Dough Balls: Scoop the dough into balls that are 65 grams in size. Chill the dough balls in the fridge for at least 2 hours or in the freezer for up to 1 hour.
- Bake: Pre-heat your oven to 400℉ (yes, that's correct) and line a few cookie sheets with parchment paper or silicone baking mats while you wait. Place 5-6 cookies on each baking sheet leaving space between for spreading, and bake one at a time. Bake for 4 minutes at 400℉, then turn the temp down and bake at 350℉ for 4 to 5 minutes, for a total of 9 minutes. This will give you a nice crisp exterior, while keeping the cookies soft and gooey on the inside. Once baked, immediately place a round cutter around the outside of each cookie and swirl the cookie within it to "scoot" them into perfect circles. This also helps them appear thicker.
- Serve & Store: Let cookies cool on the baking sheet on a wire rack for 5-10 minutes, or until cooled just enough to handle. Dig in while they're warm and gooey! Sprinkle with flaked sea salt if desired. Store cooled, leftover cookies in an airtight container for 3-4 days.
- Freezing Cookie Dough & Make-Ahead Tips: Cookie dough can be balled, frozen on a sheet pan until solid, then transferred to a freezer bag or airtight container. Freeze for 1-2 months. Bake from frozen, adding 1-2 mins to the bake time. The cookies will hardly spread, but will be done when the edges appear and feel just set. Same goes if you refrigerate the dough balls (they keep 3-4 days in the fridge). Add 1 min or so to the bake time. They will not spread much out of the fridge either.
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