Chocolate White Chocolate Cookies
Several chocolate white chocolate cookies always disappear from the cooling rack before I even have a chance to put them away. These rich chocolate cookies are packed with creamy white chocolate chips, creating a combination that tastes a lot like a brownie cookie with marshmallows.
In fact, my kids have given these cookies their own name: reverse chocolate chip cookies.
I have to admit, I think that name is pretty perfect.
Instead of making a light cookie with regular chocolate chips, these cookies start with a rich chocolate cookie dough and then add creamy white chocolate chips throughout. The dark chocolate cookie provides the deep cocoa flavor, while the white chocolate brings sweetness and creamy pockets of flavor.
The result is a soft, chewy chocolate cookie that tastes sort of like a brownie and marshmallow combination.
If you love chocolate desserts, you are going to want to keep this recipe handy.
These chocolate white chocolate chip cookies make a fantastic after-school treat, holiday cookie, bake-sale favorite, or simple dessert for the family. Best of all, they use everyday baking ingredients and come together without a complicated process.
Why My Kids Call These Reverse Chocolate Cookies
Most chocolate chip cookies start with a buttery vanilla cookie dough and add chocolate chips.
These cookies turn that idea upside down.
Instead, the cookie dough itself contains cocoa powder, giving it a rich chocolate color and flavor. Then, white chocolate chips take the place of traditional chocolate chips.
That is where the “reverse chocolate cookie” name came from.
The kids thought it was funny that the cookie was chocolate while the chips were white. However, after tasting them, the name stuck.
Honestly, the name fits the cookies almost as well as the flavor does.
Every bite gives you rich chocolate cookie flavor followed by sweet white chocolate. When the cookies are still slightly warm, the white chocolate chips become soft and creamy, making the cookies taste even more like a brownie with marshmallows.
What Do Chocolate White Chocolate Cookies Taste Like?
If I had to describe these cookies in just a few words, I would call them rich, fudgy, buttery, chewy, and sweet.
The cocoa powder gives the cookie dough a deep chocolate flavor without making the cookies overwhelmingly sweet.
The white chocolate chips add plenty of sweetness and creamy flavor.
Together, the two flavors create a dessert that tastes totally different from an ordinary chocolate chip cookie.
The texture also makes these cookies especially delicious. They are soft in the center with slightly crisp edges, while the white chocolate chips create creamy little pockets throughout the cookie.
When you bite into one while it is still warm, the combination is almost brownie-like.
That is why the kids compare them to brownie cookies with marshmallows.
Of course, there are no marshmallows in the recipe. The white chocolate chips simply create that sweet, creamy contrast that reminds us of them.
Ingredients for Chocolate White Chocolate Cookies
This cookie recipe uses simple ingredients that you may already have in your kitchen.
Butter
One cup of softened butter creates a rich, tender cookie and helps provide the buttery flavor you expect from a homemade cookie.
Make sure the butter is softened before you begin. Soft butter creams much more easily with the sugars.
Sugar
One cup of granulated sugar adds sweetness and helps create the texture of the cookies.
Creaming the butter and sugar together also incorporates air into the dough, which helps create a lighter texture.
Brown Sugar
One cup of brown sugar adds sweetness, moisture, and a deeper flavor.
Using both granulated sugar and brown sugar gives these cookies the right balance.
Eggs
Two eggs help bind the ingredients together while adding richness to the cookie dough.
Vanilla Extract
Two teaspoons of vanilla extract enhance both the chocolate and white chocolate flavors.
Flour
You will need 2½ cups of flour to provide the structure for the cookies.
Measure the flour carefully for the best results.
Cocoa Powder
½ cup of cocoa powder gives these cookies their rich chocolate flavor and dark color.
Cocoa powder also creates the brownie-like quality that makes these cookies so delicious.
Sea Salt
One teaspoon of sea salt balances the sweetness and helps bring out the chocolate flavor.
Baking Soda
Baking soda helps the cookies spread and brown while contributing to their texture.
White Chocolate Chips
Finally, two cups of white chocolate chips finish the cookies.
The white chocolate chips provide the sweet contrast that makes these “reverse chocolate cookies” so much fun.
How to Make Chocolate White Chocolate Cookies
Making these chocolate cookies is simple, although you do need to give the dough some time to chill.
Start by adding the softened butter and granulated sugar to the bowl of a stand mixer.
Beat the butter and sugar together until the mixture becomes light and fluffy.
Next, add the brown sugar and beat again until everything is well combined.
Add the eggs and vanilla extract. Beat the mixture until the eggs incorporate completely.
Now add the flour, cocoa powder, sea salt, and baking soda to the mixing bowl.
Mix on low speed until the ingredients just come together.
Do not overmix the dough at this stage. Once you no longer see large streaks of flour, stop mixing.
Remove the bowl from the stand mixer.
Add the white chocolate chips and gently fold them into the dough with a spatula.
At this point, you will have a thick, rich chocolate cookie dough loaded with white chocolate chips.
Why You Need to Chill the Cookie Dough
The dough needs to refrigerate for at least one hour before baking.
This step may require a little patience, but it is worth it.
Chilling the dough helps firm up the butter, which helps prevent the cookies from spreading too quickly in the oven.
Additionally, chilling allows the flavors to come together.
Since these cookies contain a generous amount of butter, giving the dough time to become cold helps you get thicker, chewier cookies instead of thin cookies that spread across the baking sheet.
If you have the time, you can prepare the dough earlier in the day and refrigerate it until you are ready to bake.
That makes this recipe even more convenient when you want fresh cookies later.
Baking Chocolate White Chocolate Cookies
Once the dough has chilled for at least an hour, preheat your oven to 350°F.
Line your sheet pans with parchment paper.
Remove the cookie dough from the refrigerator and drop the dough onto the prepared sheet pans.
Place 12 cookies on each sheet pan, leaving enough room between them for the cookies to spread as they bake.
Bake the cookies in the preheated oven for 12 to 13 minutes.
Try not to overbake them.
The cookies should look set around the edges while still remaining soft in the center.
As they cool, they will continue to firm up.
Once you remove the cookies from the oven, transfer them to a cooling rack.
Allow them to cool for at least 15 minutes before serving.
Do Not Overbake These Cookies
One of the easiest ways to ruin a soft chocolate cookie is to leave it in the oven too long.
Because these cookies have cocoa powder, it can be harder to judge their doneness by color.
Instead, pay attention to the edges and center.
The edges should look set while the centers can still appear slightly soft.
Once the cookies cool, the centers will firm up while maintaining a soft, chewy texture.
If you prefer a softer brownie-like cookie, definitely avoid baking them longer than necessary.
A minute or two can make a noticeable difference.
The Best Part: White Chocolate Chips
White chocolate chips really make these cookies different.
The rich cocoa cookie dough has a deep chocolate flavor, while the white chocolate chips bring sweetness and creamy flavor.
That contrast makes every bite interesting.
You also get a beautiful visual contrast. The dark chocolate cookie dough surrounds bright white chocolate chips, which makes these cookies look just as delicious as they taste.
When the cookies are warm, the white chocolate becomes soft and creamy.
After the cookies cool completely, the chips firm back up while still providing those sweet bites throughout the cookie.
Either way, they are delicious.
Tips for the Best Chocolate White Chocolate Cookies
Use softened butter. Soft butter creams more easily with the sugar and creates the right cookie texture.
Cream the butter and sugar well. Beat the butter and sugar until light and fluffy before moving on to the next ingredients.
Do not overmix the flour. Mix only until the ingredients come together.
Fold in the white chocolate chips by hand. A spatula distributes the chips without overworking the dough.
Chill the dough. Refrigerate the dough for at least one hour before baking.
Use parchment paper. Parchment helps prevent sticking and makes cleanup easier.
Leave room between cookies. Give the dough space to spread on the baking sheet.
Watch the baking time. Twelve to thirteen minutes should be enough for soft, chewy cookies.
Let them cool. Give the cookies at least 15 minutes on a cooling rack before serving.
Can You Make the Cookie Dough Ahead of Time?
Yes!
The dough can be prepared ahead of time and refrigerated until you are ready to bake.
That makes this recipe especially handy during busy weeks or before holidays.
You can mix the dough, fold in the white chocolate chips, cover the bowl, and refrigerate it.
Then, when you want freshly baked cookies, scoop the dough onto parchment-lined sheet pans and bake.
Fresh cookies do not require a lot of work when you have the dough ready to go.
Can You Freeze Chocolate White Chocolate Cookie Dough?
You can also freeze cookie dough if you want to prepare it even further ahead.
Scoop portions of dough onto a parchment-lined sheet pan and freeze them until firm. Once frozen, transfer the dough portions to a freezer-safe container.
When you are ready to bake, place the frozen dough portions onto parchment-lined sheet pans.
You may need to add a little extra baking time when baking from frozen. Keep an eye on the cookies and look for set edges with slightly soft centers.
Freezing cookie dough also makes it easy to have homemade cookies available whenever a craving hits.
How to Store Chocolate White Chocolate Cookies
Store completely cooled cookies in an airtight container at room temperature.
They should remain soft and delicious for several days when properly stored.
If you want to keep them longer, freezing the baked cookies is another option.
Place cooled cookies in a freezer-safe container with parchment between layers if needed.
When you are ready to enjoy them, allow the cookies to thaw at room temperature.
You can also warm a cookie briefly before serving if you want to bring back some of that freshly baked texture.
When to Serve These Cookies
These chocolate white chocolate cookies work for almost any occasion where you need a delicious homemade dessert.
Serve them as an after-school snack when the kids come home hungry.
Bring a batch to a family gathering or bake sale.
Make them during the holidays when you want something different from traditional chocolate chip cookies.
They also make a fun addition to a cookie tray because the dark chocolate dough and white chocolate chips create such a striking contrast.
Of course, you do not need an occasion to bake them.
Sometimes you just need a warm cookie and a glass of cold milk.
Why Kids Love These Cookies
Kids tend to love the combination of chocolate and white chocolate, and these cookies make that combination especially fun.
The cookies look like chocolate cookies, but then you bite into one and find sweet white chocolate chips throughout.
That little surprise makes them different from the usual chocolate chip cookie.
Frequently Asked Questions
Do these cookies taste like brownies?
They have a rich chocolate flavor and soft, chewy texture that can remind you of a brownie cookie. The white chocolate chips add a sweet, creamy flavor that makes the cookies taste almost like brownies with marshmallows.
Can I use regular chocolate chips instead?
You can, but then you will lose the distinctive reverse-cookie effect. White chocolate chips create the sweet contrast that makes this recipe special.
Why does the dough need to chill?
Chilling the dough firms the butter and helps prevent the cookies from spreading too much during baking. It also gives the ingredients time to develop their flavors.
How long should I bake chocolate white chocolate cookies?
Bake them at 350°F for approximately 12 to 13 minutes. The edges should look set while the centers remain slightly soft.
How should I store these cookies?
Store cooled cookies in an airtight container at room temperature. You can also freeze the baked cookies for longer storage.
Chocolate Cookies with a Fun Twist
These chocolate white chocolate cookies have quickly become a family favorite for good reason.
They combine a rich cocoa cookie with sweet white chocolate chips, creating a dessert that tastes almost like a brownie cookie with marshmallows.
Also, the recipe is simple. Cream the butter and sugars, add the eggs and vanilla, mix in the dry ingredients, fold in the white chocolate chips, chill the dough, and bake.
That is all it takes.
Most importantly, do not let the one-hour chilling time discourage you. The chilled dough helps create the soft, chewy cookies you want, and you can easily prepare the dough ahead of time.
Once the cookies come out of the oven, let them cool for a few minutes before grabbing one.
Although I recommend waiting at least 15 minutes, I completely understand if someone in your kitchen decides that waiting is optional.
Around here, that is usually when the kids start hovering around the cooling rack.
Then comes the first bite: rich chocolate cookie, sweet white chocolate, and a soft, chewy texture that makes you want to reach for another.
So, if your family loves chocolate cookies, give these reverse chocolate cookies a try. They are fun, easy, and incredibly good.
Just be prepared for everyone to ask when you are making them again!
More Cookies
Iced Molasses Cookies
Chocolate Chip Cookies
Peanut Butter Cookies
Chocolate White Chocolate Cookies
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Ingredients
- 1 cup Butter, softened
- 1 cup Sugar
- 1 cup Brown sugar
- 2 Eggs
- 2 tsp Vanilla extract
- 2½ cups Flour
- 1/2 cup Cocoa powder
- 1 tsp Sea salt
- 1 tsp Baking soda
- 2 cups White chocolate chips
Instructions
- In a stand mixer, beat the butter and sugar until light and fluffy.
- Add the brown sugar and beat again.
- Add in the eggs and vanilla. Beat until combined.
- Measure in the flour, cocoa powder, sea salt, and baking soda into the mixing bowl.
- Mix on low speed until just combined.
- Remove the bowl from the mixer and mix in the white chocolate chips with a spatula.
- Refrigerate the dough for at least 1 hour.
- Preheat the oven to 350℉.
- Line the sheet pans with parchment paper.
- Remove the dough from the refrigerator and drop the dough onto the sheet pans, 12 per sheet pan.
- Bake in the preheated oven for 12-13 minutes.
- Remove to a cooling rack and allow to cool for at least 15 minutes before serving.
Nutrition
