Last Updated on 19/12/2023 by Adina
Try our chocolate chip and white chocolate chip cookies. They're sweet and bursting with intense chocolate flavors; no chilling is required!
Love chocolate? A twist on a classic chocolate chip cookie, these buttery brown sugar chocolate chip and white chocolate chip cookies have both dark and white bits inside.
Have them as a snack, or share with your friends and family. Whether you love classic chocolate or the sweetness of white chocolate, our delicious cookies will totally hit the spot!
These double chocolate chip cookies have been my kids’ favorite this winter; we baked them together several times already. They also love these Peanut Butter Cookies with Peanuts, the Pecan Chocolate Chip Cookies, the Italian Chocolate Cookies, and the Oatmeal Walnut Cranberry Cookies. Enjoy them all with a glass of cold milk.
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❤️Why will you love this recipe?
- Familiar with a twist: It's like your favorite cookie recipe but with a delicious surprise.
- Mix of chocolates: It's like a regular chocolate chip cookie but with both dark and white chocolate chunks.
- Rich taste: The dark and white chocolate blend makes it tastier and more interesting.
- Perfect for various occasions - from snacking at home to sharing at parties, it's a versatile treat for all moments and all chocolate lovers.
📋Recipe ingredients and substitutions
- Chocolate: White and dark chocolate chips. You can use either milk, semi-sweet, or really dark chocolate; it’s up to you. You can use chips, chunks, or chop bars of chocolate.
- Dry ingredients: Soft, light brown sugar, all-purpose flour, baking soda, and a little bit of fine sea salt.
- Butter: Preferably unsalted butter with a high-fat content (82%). Make sure it is at room temperature.
- Eggs: Two large eggs.
- Vanilla extract for extra flavor.
Equipment needed:
- Stand mixer with paddle attachment or a large mixing bowl and an electric mixer.
- Two baking sheets and parchment paper.
Variations
- Nuts: You can substitute either the white or the dark chocolate with the same amount of chopped nuts like pecans, walnuts, macadamia, almonds, or hazelnuts.
- Dried fruits such as cranberries, cherries, or chopped dried apricots complement the sweetness of the chocolates.
- Spices: Add a sprinkle of cinnamon or a dash of nutmeg to enhance the cookie's aroma and taste.
👩🏻🍳How to make chocolate chip and white chocolate chip cookies?
Cream the soft butter and the sugar on high speed until light and fluffy. Scrape the sides and bottom of the bowl.
Add the eggs one at a time and the vanilla extract, scraping in between.
Sift mixed flour, baking soda, and salt over the wet ingredients. Stir for ½ a minute on medium-low speed.
Fold in all chocolate chips or chunks by hand.
Place six balls of dough on each prepared cookie sheet, leaving enough space between them, as they will spread.
Bake them in the preheated oven for 10 minutes or until golden brown around the edges.
🔊Expert Tips
Always use a digital kitchen scale in baking (the Amazon link opens in a new tab); it guarantees the best results.
Chilling between batches: Although general chilling is unnecessary, keeping the cookie dough balls refrigerated while you wait to bake the next batch is preferable.
Baking times: Adjust the baking time accordingly, depending on your preference for chewiness or crispiness. Keep an eye on the cookies, which can quickly go from golden to overdone.
The cookies will look puffed up directly after baking but flatten after a few minutes.
Rest: Leave the baked cookies on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. If you try to move them sooner, they will break.
❓Recipe FAQ
Absolutely! You can mix and match various types of chocolate chips or chunks, such as milk chocolate, semi-sweet chocolate, dark chocolate, or even specialty chocolates like mint or caramel chips.
For up to 72 hours before baking. Beyond that, consider freezing the dough for longer storage.
Yes. Form the dough into individual portions, freeze them on a baking sheet, and then transfer the frozen pieces to a freezer bag. When ready to bake, simply place the frozen dough portions on a baking sheet and bake as usual, adding a few extra minutes to the baking time.
Room temperature: Store the chocolate chip and white chocolate chip cookies in an airtight container in a cool, dry place away from direct sunlight or heat sources. This container can be a cookie jar, Tupperware, or any sealed container. They should stay fresh for up to 5-7 days.
Ensure they are fully cooled, then place them in a freezer-safe container or Ziploc bag, separating layers with parchment paper. They can last in the freezer for up to 2-3 months.
Thaw them at room temperature for a few hours or warm them in the oven for a few minutes to regain their freshness and texture.
🍪More rich cookies
📖Recipe
Chocolate Chip and White Chocolate Chip Cookies
Equipment
- Stand mixer with paddle attachment OR large bowl and electric mixer
- Two baking sheets
Ingredients
- 1 cup unsalted butter 2 sticks/ 225 g, room temperature, Notes 1, 2
- 1 ¾ cups soft light brown sugar 12.5 oz/ 350 g
- 2 large eggs
- ½ teaspoon vanilla extract
- 3 ⅛ cups all-purpose flour 14 oz/ 400 g
- 2 ½ teaspoons baking soda
- ⅛ teaspoon fine sea salt
- ¾ cup dark chocolate chips 4.5 oz/ 125 g, Note 3
- ¾ cup white chocolate chips 4.5 oz/ 125 g
Instructions
- Preheat the oven to 340°F/ 170°C (fan oven 300°F/ 150°C). Line the baking sheet with parchment paper. If using a fan oven, you will be able to bake two baking sheets of cookies simultaneously.
- Cream the soft butter and the sugar on high speed until light and fluffy. Scrape the bowl a couple of times in between.1 cup unsalted butter / 225 g + 1 ¾ cups soft light brown sugar / 350 g
- Add the eggs one at a time and the vanilla extract, scraping the bowl well after each addition.2 large eggs + ½ teaspoon vanilla extract
- Dry ingredients: Mix flour, baking soda, and salt in another bowl. Sift them over the butter mixture. Stir for ½ a minute on medium speed.3 ⅛ cups all-purpose flour / 400 g + 2 ½ teaspoons baking soda + ⅛ teaspoon fine sea salt
- Fold in all the chocolate chips by hand.¾ cup dark chocolate chips/ 125 g + ¾ cup white chocolate chips / 125 g
- Form the balls (about 1.8-2 oz/ 50-55 g each). Place 6 of them on each tray, ensuring enough space between them as they spread.
- Bake the cookies for 10 minutes or until golden brown around the edges (Note 4). Keep the waiting dough balls refrigerated while you bake the first batches (Notes 5, 6).
- Let them rest on the tray for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Measurements: Always use a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it guarantees the best results.
- Butter: Preferably unsalted butter with a high-fat content (82%).
- Chocolate: White and dark chocolate chips. You can use either milk, semi-sweet, or really dark chocolate; it’s up to you. You can use chips, chunks, or chop bars of chocolate.
- Baking times: Adjust the baking time accordingly, depending on your preference for chewiness or crispiness. Keep an eye on the cookies, which can quickly go from golden to overdone.
- Appearance: The cookies will look puffed up directly after baking but flatten after a few minutes.
- Chilling: Although general chilling is unnecessary, keeping the dough refrigerated while you wait to bake the next batch is preferable.
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