If you’re craving a cookie that’s rich, fudgy, and studded with ooey-gooey white chocolate chips, you’ve come to the right place. This Double Chocolate White Chip Cookies Recipe is absolutely fan-freaking-tastic—I’ve made it dozens of times, and every batch disappears way too fast. Trust me, once you try these, you’ll want to have a stash ready for any emergency cookie craving (and I’ve definitely been there!). So let’s dive into why these cookies are my all-time favorite and how you can bake a batch right at home.

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Why You’ll Love This Recipe

Fudgy, not cakey: The mix of cocoa and melted chocolate creates that perfect chewy texture you want.
White chocolate magic: The white chocolate chips add a sweet contrast that keeps every bite interesting.
Easy to master: Clear, simple steps make baking these a breeze even if you’re new to double chocolate doughs.
Chill and bake: The dough chills for 30 minutes to prevent spreading and make your cookies picture-perfect.

Double Chocolate White Chip Cookies Recipe - Recipe Step

Ingredients You’ll Need

This recipe strikes a great balance between pantry basics and a few special touches that elevate the cookies’ flavor and texture. Each ingredient plays an important role, so don’t skip the cornstarch or melted chocolate—those subtle details make all the difference.

Double Chocolate White Chip Cookies Recipe - Ingredients

All-purpose flour: I recommend spooning and leveling for accuracy so your cookies don’t turn out dry or dense.
Unsweetened cocoa powder: Use a good quality one for the richest chocolate flavor.
Cornstarch: This adds tenderness to the cookies—don’t overlook this little trick!
Baking soda: Helps give your cookies just the right lift and chew.
Salt: Balances the sweetness and intensifies chocolate notes.
Unsalted butter: Room temperature butter beats best for a light, fluffy cookie base.
Brown sugar: Adds moisture and a hint of caramel flavor that’s irresistible.
White granulated sugar: For that perfect touch of sweetness and crisp edges.
Pure vanilla extract: Always opt for pure vanilla, it adds a depth of flavor you’ll notice immediately.
Semi sweet chocolate (chopped and melted): Melted chocolate is where the magic happens to make these cookies super fudgy.
Large egg + egg yolk: These ensure your dough is rich and chewy—don’t skip the extra yolk!
White chocolate chips: I swear by Ghirardelli for their perfect melt and creaminess.
Semi-sweet chocolate chips: For those classic pockets of melty chocolate in every bite.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this Double Chocolate White Chip Cookies Recipe depending on the season or who I’m baking for. Feel free to personalize these cookies to suit your taste or dietary needs—you can’t go wrong experimenting here!

Nutty twist: Adding chopped toasted walnuts or pecans gives a lovely crunch and earthy flavor; my family goes wild for this combo.
Gluten-free: Swap all-purpose flour with a 1:1 gluten-free baking flour blend—just be sure to chill the dough longer for the best texture.
Extra melty center: Wrap a few white chocolate chunks inside the dough balls before baking for occasional gooey pockets of pure delight.
Less sweet variation: Reduce white chocolate chips slightly if you prefer the cookies a touch less sugary without losing richness.

How to Make Double Chocolate White Chip Cookies Recipe

Step 1: Prep the Dry Ingredients Like a Pro

Start by sifting together your flour, cocoa powder, cornstarch, baking soda, and salt. Sifting is key here—it ensures everything is evenly mixed and gives your cookies a lighter texture. Set this bowl aside. If you don’t sift, you might get pockets of flour or cocoa that haven’t fully blended, which can affect texture and taste.

Step 2: Melt the Semi-Sweet Chocolate Carefully

Pop the chopped semi-sweet chocolate into a microwave-safe bowl and heat it using staggered intervals—start with 30 seconds, then stir, and continue in 15-20 second bursts until melted and smooth. This prevents burning, which can happen quickly with chocolate. Set it aside to cool slightly; you want it melted but not hot when adding to the butter.

Step 3: Cream Butter and Sugars Till Fluffy

Using a mixer, beat the room-temperature butter with brown and white sugar on high speed for about two minutes. You’ll know it’s ready when it’s smooth, light, and fluffy—that’s what traps air to make your cookies tender. Then add vanilla extract and your melted chocolate, mixing on high again for another two minutes. This chocolate addition makes the dough so luxurious and fudgy.

Step 4: Incorporate Eggs Slowly

Now add the whole egg and egg yolk (both at room temp) to the mix. Beat on high for another minute. The extra yolk is my secret for chewiness! Make sure the eggs are room temperature to avoid curdling your butter mixture.

Step 5: Combine Dry Ingredients and Chocolate Chips

Pour the dry ingredients into your wet mixture slowly and mix until just combined. You’re aiming for a thick, slightly wet dough. Then fold in the white and semi-sweet chocolate chips. This combination of chocolates not only looks gorgeous but creates those delightful pockets of melty goodness in every bite.

Step 6: Chill the Dough and Preheat the Oven

Cover the dough and let it chill in the fridge for 30 minutes. This step is crucial—it prevents the cookies from spreading too much and helps deepen the flavors. During this time, preheat your oven to 350°F and line two cookie sheets with parchment paper or a silicone baking mat.

Step 7: Scoop and Bake

Use a large cookie scoop (about 3 ounces) to drop the dough onto the sheets, spacing them at least 3 inches apart so they have room to spread without touching. I usually bake six on each sheet to ensure even baking. Bake for 13 to 15 minutes—since the cookies are so chocolatey, it can be tricky to tell when they’re done, but the edges should be set and slightly firm while the center still looks soft. Overbaking will make them hard, so keep a close eye.

Step 8: Cool and Add a Finishing Touch

Let the cookies cool on the sheet for 5 minutes before transferring them to a rack. If you like, sprinkle a few extra chocolate chips on warm cookies—they’ll melt a bit and make the top look irresistible. I love this step because it feels like adding an extra layer of indulgence.

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Pro Tips for Making Double Chocolate White Chip Cookies Recipe

Chill the dough: Don’t skip the 30-minute chill—it’s key to preventing spreading and helps the cookies keep their shape.
Room temperature eggs and butter: These blend easier and give your batter the perfect consistency, so your cookies turn out tender and chewy.
Watch your baking time closely: The edges firming up is your cue to pull the cookies out before they overbake and become too hard.
Use parchment or silicone mats: To avoid spreading and easy clean-up, these surfaces work best for double chocolate doughs.

How to Serve Double Chocolate White Chip Cookies Recipe

Double Chocolate White Chip Cookies Recipe - Serving

Garnishes

I often add a sprinkle of flaky sea salt on top of warm cookies to balance the sweetness—it’s incredible. Sometimes, I also like a light dusting of powdered sugar for a pretty finish when serving to guests. Both make the cookies feel a bit fancy without extra effort.

Side Dishes

These cookies pair wonderfully with cold milk (classic for a reason!), coffee, or even a scoop of vanilla ice cream for an indulgent dessert. If you’re serving at a party, I like to offer some fresh berries on the side to brighten the plate.

Creative Ways to Present

For birthdays or holidays, I’ve stacked these cookies like mini towers tied together with a rustic twine ribbon as edible favors. Another fun idea is to sandwich two cookies with chocolate ganache or marshmallow fluff for an irresistible treat that disappears instantly.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container at room temperature for up to 3 days. To keep them soft, I add a slice of bread to the container—the cookies soak up the moisture and stay chewy. It might sound odd, but it really works like a charm!

Freezing

Double chocolate white chip cookie dough freezes beautifully. I portion the dough balls onto a baking sheet, freeze them solid, then transfer to a freezer bag. Whenever you want fresh cookies, bake them straight from frozen adding an extra minute or two to baking time. This means you always have fresh-baked cookies ready with almost zero effort.

Reheating

To reheat leftover cookies, I pop them into a 300°F oven for 5 minutes or microwave for 10-15 seconds. This brings back that soft, melty chocolate texture, as if they were just baked. Avoid over-heating or they’ll dry out quickly.

FAQs

Can I use milk chocolate instead of semi-sweet chocolate?

Yes, you can swap milk chocolate for semi-sweet in this Double Chocolate White Chip Cookies Recipe, but expect a sweeter cookie with a creamier texture. Semi-sweet provides a nice balance against the white chips, so if you use milk chocolate, you might want to slightly reduce the white chocolate chips to avoid overly sweet results.
Why is cornstarch used in this recipe?

Cornstarch adds a tender crumb and softness to the cookies by inhibiting gluten formation. It’s a small addition but plays a big role in ensuring these cookies stay chewy and not tough.
How do I prevent the cookies from spreading too much?

Chilling the dough for at least 30 minutes before baking is essential. Also, baking on a silicone mat or parchment paper and using room temperature butter (not melted) helps keep the cookies from spreading excessively.
Can I make these cookies vegan?

With some tweaks, yes! You’d need dairy-free butter and vegan white and semi-sweet chocolate chips. Also swap the egg and yolk for a flax or chia egg. Keep in mind the texture might vary slightly, but it’s definitely possible to enjoy a vegan version.
What’s the best way to store leftover cookies?

Store in an airtight container at room temperature for up to 3 days, ideally with a slice of bread to keep moisture in. For longer storage, freeze the cookies and thaw at room temperature when ready to eat.

Final Thoughts

I absolutely love how this Double Chocolate White Chip Cookies Recipe never fails to impress anyone who tries it, whether it’s a midnight treat or a batch for company. When I first tried making double chocolate cookies, I struggled with dryness or flatness, but this recipe solved all that—it’s become my go-to when I want decadent, chewy, and irresistibly chocolatey cookies with that lovely white chocolate twist. Honestly, I hope you enjoy baking and eating these as much as I do—they’re the kind of cookies that bring a little extra joy to your day. So, grab your mixing bowl and let’s get baking!