This post may contain affiliate links. Please read our disclosure policy.
Double Chocolate Chip Cookies are a gooey, rich Chocolate Cookie filled with multiple kinds of chocolate chips. Chocolate lovers will go crazy over these cookies!
Chewy Double Chocolate Chip Cookies
I call this a double chocolate chip cookie recipe, but honestly, there are several types of chocolate involved(4 to be exact), which would make it a quadruple chocolate cookie, and that is kind of a mouthful to say. So to make it easier, let’s keep calling it a double chocolate chip cookie. 😉
For chocolate lovers everywhere, the combination of milk chocolate, white chocolate, baking cocoa, and mini-sized chocolate chips can help to give an added depth of richness and a mouthful of chocolate in every tasty bite. If you grab one off of the cookie sheet before they cool completely (which I totally recommend) you may even be able to break a cookie in half slowly while watching the ooey-gooey melted chocolate morsels do their thing, like in a tv commercial.
Chocolate White Chocolate Chip Cookies Ingredients
- Butter (I generally use salted butter)
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- All Purpose Flour
- Unsweetened Cocoa powder
- Baking soda
- Salt
- Mixed chocolate chips (mini, milk, and white)
You can see the exact amounts and steps below in the recipe card!
How to make Chocolate Cookies with White Chocolate Chips
- Prep – Preheat your oven to 350 degrees before making the dough.
- Cream – To make the dough cream together the butter, granulated sugar, and brown sugar in a large bowl. I like to use my stand mixer but a hand mixer will work just as well.
- Add Liquids – Add in the egg and the vanilla. Mix it until it’s light in color and creamy.
- Add dry ingredients – Next we will add in the dry ingredients (flour, cocoa, baking soda, and salt. Mix them well into the dough, until it’s completely combined. The dough will be soft which will make folding in the chocolate chips super easy!
- Cook – Fold in the chocolate chips and then scoop or roll the cookie dough out into equal-sized balls. Arrange them on a cookie sheet. Add extra chocolate chips to the top if desired 😉
Bake at 350 degrees for 7-9 minutes or until the cookies are puffy and no longer glossy on top. Make sure to keep an eye on the cookies, over baking the cookies will result in a dry and crumbly cookie instead of a soft and chewy cookie.
Allow the cookies to cool completely on the pan before transferring to a cooling rack.
Double Chocolate Chip Cookie tips
- Use softened butter: it helps the recipe to cream together, but you want to make sure that it’s not softened to the point of being melted or else the cookie will spread out to a crisp on the baking sheet.
- Using real butter instead of margarine also makes a huge difference.
- Don’t skip! Creaming the butter, sugars, eggs and vanilla until it turns light in color and fluffy in texture is vital to achieving the perfect cookie texture!
Storing this Chocolate Cookie with White Chocolate Chips
After the cookies have cooled completely, you can place them in an airtight container at room temperature for up to 3 days. They taste better when fresher and may become stale the older they get.
For longer storage, you can also place the cookies in the freezer. In an airtight container, they can last up to 3 months and do just fine.
Chocolate White Chocolate Chip Cookies FAQs
Brown sugar keeps things nice and soft while white sugar will promote spreading of the cookie.
The combination of ingredients really play into how chewy the cookies will end up. Brown sugar can keep things chewy. My favorite thing to do is replace some of the granulated sugar with corn syrup. That will make things ultra chewy like in my Chewy Chocolate Chip Cookie Recipe
Baking soda will promote browning and spread while powder will make things puff up. Baking soda is used more frequently in chewy cookies than powder is.
If you loved what you saw here, get more of it on Facebook, Instagram & Pinterest! I’d love to connect! Sign up for my weekly newsletter below to never miss a new recipe again!
More like these Chewy Double Chocolate Chip Cookies!
- Gingersnap Cookies
- Best Ever Chocolate Chip Cookie Recipe
- Oatmeal Chocolate Chip Cookies
- Funfetti Cookies
- Sugar Cookie Recipe
- Sprinkle Cookies
- Brownie Mix Cookie
- Twix Cookies
- Raspberry Cheesecake Cookies
- Christmas Cookies
- Monster Cookies
Double Chocolate Cookie with White Chocolate Chips
Ingredients
- 3/4 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tbsp vanilla extract
- 1 1/2 cup flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups mixed chocolate chips, (mini, milk, white)
Instructions
- Preheat oven to 350°.
- Cream together the butter, granulated sugar and brown sugar.
- Add the egg and vanilla. Mix until light in color and creamy.
- Add in the dry ingredients (flour, cocoa, baking soda and salt), mix into the dough. Mix until completely combined. The dough will be soft.
- Fold in the chocolate chips.
- Scoop or roll the cookie dough out into equal sized balls. Arrange on a cookie sheet. Add extra chocolate chips to the top if desired
- Bake at 350° for 7-9 minutes or until the cookies are puffy and no longer glossy on top.
Allow the cookies to cool completely on the pan.
I had a craving for chocolate so I decided to try this recipe. These cookies are amazing!! I have made them too many times to count at this point and they are delicious every time I make them. I usually freeze half of the cookies to keep their freshness and they freeze really well. My partner loves them too and requests these cookies often. The mix of chips give these the perfect balance of chocolate flavor. I can’t recommend these enough
These are the most delicious double chocolate cookies ever!!! They are incredibly soft but don’t fall apart. Tastes like you’re biting into a brownie. Will make these again and again . My family went crazy over them!! 😋
These were delish! I did half a Tbsp of vanilla extract instead of a full Tbsp and added a tsp of espresso powder! Turned them into a Halloween cookie with m&ms and candy eyeballs !
Made these. Definitely a keeper. Great recipe.
BEST CHOCOLATE COOKIE EVER!!! I used peanut butter chips IN the dough and added a few semi-sweet chocolate chips to the top before baking…they came out soft and delicious. If I could, I would give it 10 stars, thank you for sharing this awesome recipe.
I’m sorry but these are literally perfection. My son who doesn’t even like most cookies ate several. They are the perfect texture even after we substituted the egg out due to family allergy. Definitely will make again.
This just made my day – thank you so much for sharing!
I’ve baked these before and everyone loves them. Unfortunately this time I decided to double the recipe using the servings slider. For some reason it said to use 2 cups of butter instead of 1.5. Needless to say they didn’t turn out right. So just a heads up if you want to double the recipe do the calculations yourself.
What size are these being scooped to?
I used a 1.5Tbsp scoop!
Just made these and they are absolutely delicious. The only problem I seemed to have is that my cookies did not spreads at all, they stayed as little mounds and look like ice cream scoops.
Did I do something wrong?
Shoot! I’m sorry! I recommend always baking a test cookie to make sure they are turning out how you want them to! If your cookies aren’t spreading, a quick fix is to flatten the dough balls slightly before baking or whack the pan against the counter after baking. You can also double check to make sure the oven temperature is correct with an external thermometer or reduce the amount of flour next time.
I was looking for a chocolate cookie to make for a church bake sale this weekend, and I found this one in the Cookies for Days cookbook. Like every other cookie in the book, they were amazing. They’ll definitely be part of my regular rotation now!