chocolate cookies with white chips
Delicious chocolate cookies with rich, dark cocoa and creamy white chocolate chips, offering a perfect chewy texture and a flavor explosion in every bite.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (Dutch-processed)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate chips
- Optional: sea salt flakes for sprinkling
Instructions
- Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, fully incorporating each egg before adding the next, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the white chocolate chips until evenly distributed in the dough.
- Using a cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are set but the centers look slightly soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Use high-quality butter for best flavor. Consider chilling the dough for 30 minutes to improve texture and reduce spreading. Store cookies in an airtight container for up to 3-4 days.