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Bakery-Style Chocolate White Chocolate Chip Cookies
Soft, thick, and chewy chocolate cookies with white chocolate chunks. This cookie is for chocolate lovers!
If you love chocolate, then you will get so excited about these cookies! These Chocolate White Chocolate Chip Cookies are full of two types of chocolate — semi-sweet chocolate chunks and white chocolate chips — all in one chewy chocolate cookie.
It has been quite a week for our family! My oldest daughter, Sierra, who is a Senior in college, just got engaged to be married last week! We are over the moon excited about it and can’t wait to add her fiance, Conner, to the family. It is so much fun watching your kids find their person and fall in love. If you have any wedding advice, send it my way!
We were up in a cabin in Sundance, Utah for the engagement and spent 11 incredible days basking in the crisp, cool Fall weather and beautiful scenery. We never wanted to leave!
But anytime we travel and rent a home, I always bring pre-made homemade cookie dough. My kids know that when we are on vacation, I will be whipping up a batch of cookies around 2:30 every single day. 🙂 I always bring a classic chocolate chip cookie dough and this chocolate white chocolate chip cookie dough.
This is one of my go-to classic triple chocolate chip cookie recipes that I always reach for. These are soft, chewy, with a nice amount of loft with the perfect amount of chocolate. It all starts off with a chocolate cookie base with the star of the show the unsweetened cocoa powder to give it a rich chocolate flavor. Then you add in the rich semi-sweet chocolate and creamy white chocolate chips to give it the extra bit of chocolatey goodness.
How to make the Best Bakery-Style Chocolate White Chocolate Chip Cookies:
- Start by creaming together butter, brown sugar, and sugar for 4 minutes or until light and fluffy. This helps to create a smooth texture and gives loft to the cookies.
- Add eggs and vanilla and mix for 1 minute.
- This recipe calls for two types of flour — all-purpose and cake. Cake flour has a low gluten percentage which helps to create a more tender cookie. You always want to use unsweetened cocoa powder in baking recipes. Fold in unsweetened cocoa powder, all-purpose flour, cake flour, baking soda, cornstarch, and salt.
- Fold in semi-sweet chocolate chunks or chips and white chocolate chips. I love to chop up a high-quality chocolate bar into pieces because it melts beautifully when baked. My favorite white chocolate chips are Guittard and Ghirardelli.
- If you want your cookies to be even better, wrap the cookie dough tightly in plastic wrap and chill for at least 24 hours.
If you love cookies, check out these other popular recipes:
Levain Bakery Chocolate Chip Cookies
Bakery-Style Milk Chocolate Pecan Cookies
Levain Bakery Dark Chocolate Chocolate Chip Cookies
Hunka Hunka Triple Chocolate Chip Cookies
Some of my favorite baking essentials:
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Bakery-Style Chocolate White Chocolate Chip Cookies
Equipment
Ingredients
- 1 cup Butter
- 1 cup Brown Sugar
- 3/4 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla
- 1/2 cup Unsweetened Cocoa Powder
- 1 1/2 cups Flour (all-purpose)
- 1 cup Cake Flour *
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 cups White Chocolate Chips
- 1/2 cup Semi-Sweet Chocolate Chips or Chunks
Instructions
- Preheat oven to 400 degrees. In a large bowl, cream together butter, brown sugar, and sugar together for 4 minutes, or until light and fluffy.
- Add eggs and vanilla and mix for 1 minute.
- Fold in cocoa powder, all-purpose flour, cake flour, cornstarch, baking soda, and salt. Mix until combined.
- Fold in white chocolate and semi-sweet chocolate chips.
- Roll dough into 4-ounce balls. Place on parchment-paper-lined light-colored baking sheets.
- Bake for 9-12 minutes. The cookies will continue to bake after you remove them from the oven so veer on the side of under-baking the cookies.
Notes
- may substitute all-purpose flour. This recipe calls for a TOTAL of 2 1/2 cups of flour.
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent recipe! Came out perfectly. The only problem was I took them to a potluck and they were immediately eaten, so I only got 1/2 a cookie that I shared with my husband.
My family loves these.
Love these cookies! They’re the amount of chocolate that I need, hahaha!
YUMMM I love white chocolate and these did not dissapoint.
Another great cookie recipe from your website, loved them! Keep them coming they are enjoyed by me and my fam.
Dark or light brown sugar? I used a mix of both but wondered. The oven temp is high at 400 – curious, why that is! My dough is chilling for a few hours
Thanks
Yum! These were the best! Thank you for sharing the recipe! One question- how do you pre-make your cookie dough, do you freeze it in balls then bring it that way? I would love to bring homemade cookies on vacation! Such a great idea!
These cookies look so wonderful! They reminded me of a bakery that was in Scottsdale a number of years ago, Scottsdale Road and Shea Blvd. area, named Chocolate Star Bakery. They absolutely had the best cookies that I’ve ever tasted, and my favorite was their chocolate cookie that had cinnamon in it. They closed, and I’ve never been able to re-create that wonderful taste. I’ve looked for recipes, and tried them, but they in no way replicate the flavor of it!
They were my go-to place for cookie gifting! Did you ever taste their cookies?
Great recipe. I love white chocolate anyway. I also always use the good stuff in my baked good as well. I have made my cookie dough and it’s in the fridge now. I hope I can leave it in there until tomorrow. You know how I’am.
Thanks for the great recipe.