Chocolate chips, white chocolate chips and unsweetened cocoa powder come together in a deeply chocolatey, brownie-like cookie. These fudgy cookies are rich without being cloying, generously sized (perfect for sharing—or not), and they take roughly 30 minutes from start to finish.
If you enjoy variety in your cookies, these are worth a try. For more classic options, try traditional chocolate chip cookies or a version without brown sugar.
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Watch How to Make This Recipe (<1 minute)
The short video demonstrates the key steps and the final texture. (Video removed in this text version.)
Thick and Chewy White Chocolate Cookies
These cookies were developed while exploring variations on the classic chocolate chip cookie. I prefer recipes that focus on flavor and texture rather than elaborate decoration, so I concentrated on creating a cookie that’s both intensely chocolatey and pleasantly chewy.
The batter is intentionally very thick, which is what produces a tall, fudgy cookie. Don’t be surprised by the density — that richness is part of the appeal.
High-Quality Cocoa Makes a Difference
For the best flavor, use a good-quality unsweetened cocoa powder and quality chocolate for the chips or chopped baking bars. Higher-quality cocoa and chocolate provide deeper, cleaner chocolate flavor without any flat or artificial aftertaste.
I also prefer dark brown sugar for a slightly more complex, molasses-forward note. The cookie portions shown are generous: I portion dough into about 2-ounce balls for a substantial single-cookie experience. You can make them smaller if you prefer—just shorten the bake time slightly.
Substitutions for White Chocolate
If you don’t like white chocolate, replace the white chips with semi-sweet chips, chopped semi-sweet baking bar, or your favorite nuts such as walnuts. Toffee bits are also a tasty option. I don’t recommend omitting the mix-in entirely, since they contribute to both flavor and the cookie’s finished texture.
Enjoy this cookie! If you want more easy cookie recipes, try oatmeal cookies, fruity cereal cookies, fluffy sprinkle cookies, or sugar cookie bars.
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My Grandma’s Oatmeal Cookies
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Fruity Pebbles Cookies with White Chocolate Chips
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Fluffy Sprinkle Cookies
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Sugar Cookie Bars
Ingredients Needed to Make Chocolate Cookies with White Chocolate Chips
You’ll need the following:
- Unsalted butter (cold, cut into cubes)
- Dark brown sugar (packed)
- Granulated sugar
- Large eggs (room temperature)
- Vanilla extract
- Unsweetened cocoa powder
- Cake flour (or substitute: 1 cup minus 2 tbsp all-purpose flour + 2 tbsp cornstarch)
- All-purpose flour
- Baking powder
- Baking soda
- Salt (kosher)
- Semi-sweet chocolate chips or chopped baking bar
- White chocolate chips or chopped white baking bar
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Fudgy Cookie with White Chocolate Chips
Chocolate chips, white chocolate chips and rich cocoa powder combine to make a brownie-like, fudgy cookie. Makes about 27 cookies.
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Servings: 27 | Calories: 208 kcal per cookie
Course: Dessert, Snacks | Cuisine: American
Author: Kimberlee Ho
Ingredients
- 1 cup unsalted butter, cold and cubed
- ¾ cup dark brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup unsweetened cocoa powder
- 1 cup cake flour (or substitute: 1 cup minus 2 tbsp all-purpose + 2 tbsp cornstarch)
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1½ cups semi-sweet chocolate chips or chopped semi-sweet baking bar
- 1½ cups white chocolate chips or chopped white baking bar
Instructions
- Preheat the oven to 400ºF / 200ºC (use convection if available). Line two baking sheets with parchment paper or silicone mats.
- In a stand mixer fitted with the paddle or in a large bowl with a hand mixer, cream the cold cubed butter, brown sugar and granulated sugar on medium speed for 2–3 minutes until fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- With the mixer off, add the cocoa powder, cake flour, all-purpose flour, baking soda, baking powder and salt.
- Mix on low speed just until the dry ingredients are incorporated. Do not overmix.
- Fold in the semi-sweet and white chocolate until evenly distributed throughout the thick batter.
- Scoop approximately 2-ounce portions of dough and roll between your hands into smooth balls. Place them about 2 inches apart on the prepared sheets.
- Bake for 5–6 minutes, rotate the trays, then bake another 5 minutes until the tops are just beginning to brown.
- Allow cookies to cool on the trays for 15 minutes, then transfer to cooling racks.
- Serve and enjoy the deep chocolate flavor.
Notes
- If you don’t have cake flour, substitute 1 cup minus 2 tablespoons all-purpose flour plus 2 tablespoons cornstarch.
- To make smaller cookies, reduce portion size and shorten the baking time by a couple of minutes—watch closely.
Nutrition (approx. per cookie)
Calories: 208 kcal | Carbohydrates: 26.4 g | Protein: 3 g | Fat: 11.1 g | Saturated Fat: 6.8 g | Cholesterol: 32 mg | Sodium: 143 mg | Fiber: 1.6 g | Sugar: 15 g
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