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–+ servings
chocolate chip and white chocolate chip cookies close up on a wire rack.
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5 from 1 vote

Chocolate Chip and White Chocolate Chip Cookies

Try our irresistible chocolate chip and white chocolate chip cookies! Enjoy the crunch and intense chocolate flavors in every bite—perfect for satisfying your sweet cravings!
Prep Time20 minutes
Cook Time10 minutes
Course: Cookies
Cuisine: American
Servings: 24 cookies
Calories: 259kcal
Author: Adina

Equipment

  • Stand mixer with paddle attachment OR large bowl and electric mixer
  • Two baking sheets
  • Parchment paper

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

  1. Measurements: Always use a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it guarantees the best results.
  2. Butter: Preferably unsalted butter with a high-fat content (82%).
  3. 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.
  4. 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.
  5. Appearance: The cookies will look puffed up directly after baking but flatten after a few minutes.
  6. Chilling: Although general chilling is unnecessary, keeping the dough refrigerated while you wait to bake the next batch is preferable.

Nutrition

Serving: 1cookie | Calories: 259kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 151mg | Potassium: 100mg | Fiber: 1g | Sugar: 21g | Vitamin A: 265IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 1mg