Dark Chocolate Cookies with White Chocolate Chips
April 28, 2022
Ebony and ivory, yin and yang, it’s the age old juxtaposition of dark and light together. In these super chewy treats, that’s true for both color and flavor, with white chocolate chips dotting dark chocolate cookies.
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White chocolate, my old friend. Don’t listen to the haters: you can be anything you want to be, even chocolate. But especially delicious. White chocolate is the cocoa butter, the melt-in-your-mouth creaminess that makes these rich, almost brownie-like dark chocolate cookies a true delight.
They’ve got the crispy edges, the chewy centers, and those gooey, melty, off-white chips that add the perfect amount of sweetness. It balances the bitter dark chocolate and espresso flavors in the cookies, making for a fun looking and even better tasting snack.
What You Need to Get Started
You can easily find all of the ingredients for these dark chocolate cookies with white chocolate chips at your grocery store:
- Fridge: Butter, Egg
- Pantry: Brown sugar, Granulated sugar, Dark chocolate, Flour, Cornstarch, Cocoa powder, Baking powder, Baking soda, White chocolate chips
- Spice Rack: Espresso powder, Salt
- Equipment: Stand mixer, Whisk, Flexible spatula, Parchment paper, Baking sheets, Cooling rack
How to Make Dark Chocolate Cookies With White Chocolate Chips
Cookies are always so funny to me, because in my head, I think of them as being super easy to make, compared to other baked goods. But in reality, while each batch is super quick, and the dough comes together easily, they require a lot more attention than a simple fruit bake.
But it’s worth the constant back and forth to the oven when you end up with over two dozen perfectly rich, chewy, and chocolatey cookies filled with sweet white chocolate chips.
Make the Cookie Dough
Like most cookie recipes, the dough for this one follows a pretty basic formula. It’s easiest to make cookie dough in a stand mixer, because you can allow it to cream together the butter and sugar while you prep the dry ingredients. However, if you only have a hand mixer, it can do the job.
Begin with room-temperature butter, and be sure to let your eggs warm up on the counter as well before getting started. In your mixer bowl, combine the butter with both types of sugar. Brown adds extra flavor and moisture, while the granulated is what helps you get those perfect crispy edges.
Use the paddle attachment and a medium-low speed to cream the butter and sugars together. This allows to sugar to aerate the butter, creating tiny air pockets which expand in the oven. When it’s ready, after about two minutes, the butter will appear fluffy.
If you are working with dark chocolate bars or chocolate chips, you can easily melt them in the microwave. Zap the chocolate in thirty second increments, stirring after each. When it’s almost all melted, stir to melt any remaining solid pieces, using the residual heat. This will prevent you from scalding the chocolate while trying to melt it.
At this point, add the egg and the slightly cooled melted chocolate to the butter and sugar, and continue mixing until combined.
Meanwhile, you will want to combine all the dry ingredients together in a medium mixing bowl. Doing this allows you to add them all at once, which means there is less opportunity for over-mixing.
We are using flour, cornstarch, cocoa powder, espresso powder, baking powder, baking soda, and salt. The cornstarch helps with texture, while the cocoa, espresso, and salt are for flavor. If you don’t have or don’t like espresso powder with your chocolate, you can omit it and replace with additional cocoa powder.
A combination of baking powder and baking soda act as a leavener, helping the cookies to rise into delicious, chewy treats. Without these, you’d get super dense, more fudge-like cookies. Whisk everything together until the mixture is uniform.
Then, add the dry ingredients all at once into the mixer bowl with the butter and company. You can mix this all together on low speed until just incorporated, and there are no obvious flour pockets. You shouldn’t need more than about thirty seconds to a minute.
Finally, fold in the white chocolate chips using a silicone spatula. The folding motion allows you to get those chips well distributed throughout the dough, without introducing the risk of over-mixing.
Chill, Shape, and Freeze the Cookies
Once your cookie dough is all mixed up, cover the bowl with plastic wrap and allow it to chill in the fridge for at least thirty minutes. At this point, you can pause and store the chilled dough for one to two days.
If you are chilling your dough for longer than half an hour, be sure to let it sit out on the counter for about ten minutes at room temperature before you begin forming the cookie dough balls.
After the dough is chilled, line a baking sheet with parchment paper, and make some room for it in your freezer. Use a pair of spoons or a cookie scoop to form one-and-a-half-inch diameter balls. Place all of these on the prepared baking sheet. It’s okay if they are close together at this point, just not touching.
Put the entire tray into your freezer for at least 20 minutes. Meanwhile, if you are making the cookies right away, this is a good time to preheat your oven with a rack in the center, and to line a second baking sheet with parchment.
If you’re planning ahead, the cookie dough balls can be stored in the freezer for a few months. Once they have frozen on the baking sheet, transfer them to a sealed bag or container. You can bake them right from frozen, so this is a great way to make only a couple cookies at a time if needed.
Bake the Cookies
Once your cookie dough balls are frozen, you’ll be working in batches to bake them. These will spread somewhat, so be sure to place them two inches apart on your parchment-lined baking sheet. That’s about five to eight cookies per sheet.
Bake one sheet at a time for right around nine minutes. Leave the extras in the freezer until it’s their turn to bake. You’ll know your cookies are ready when the edges are just starting to appear dried out, but the centers are still fluffy and gooey.
Allow the cookies to cool for about ten minutes on the pan. Then carefully use a sturdy spatula to transfer them to a wire rack to cool completely. These cookies are delicious warm or after cooling to room temperature.
You can even store them for longer. Baked cookies can be stored at room temperature in a sealed container for a few days. To make them last, you can freeze them for up to three months. Just be sure to let frozen cookies thaw at room temperature for ten minutes before enjoying them.
These dark chocolate cookies are perfectly rich and chewy, plus they are dotted with the sweetness of white chocolate chips throughout!
How to Serve Dark Chocolate Cookies
My favorite way to enjoy cookies is as an afternoon snack, but I am also team cookies for breakfast. Dip these in a cold glass of milk, or into your caramel vanilla iced latte for a fun mid-morning treat.
These rich and sweet cookies can also make an excellent dessert with some decadent drinks. Play up the chocolate flavor by serving these alongside a chocolate old fashioned. Or lean into the white chocolate with a birthday cake martini. For those who prefer something zero-proof, a chai white hot chocolate is the perfect option.
You could also go all out and make a fully chocolate-themed dessert spread. Feature these cookies alongside a batch of rocky road black bean brownies, a miso chocolate torte, and some adorable strawberry balsamic chocolate tartlets.
Use Up Leftover Ingredients
- Use up extra dark chocolate in some super fudgy peppermint patty brownies.
- White chocolate chips add their sweetness to rainbow confetti blondies.
- Let espresso powder be the star in espresso chocolate chip muffins.
- Of course, flour, butter and sugar are the trifecta that tons of other cookie recipes are built around. Try a few of my favorites, like miso peanut butter cup cookies, lemon curd sandwich cookies, or fig, pecan, and chocolate chip oatmeal cookies.
Dark Chocolate Cookies with White Chocolate Chips
- 1 Cup Unsalted butter room temperature
- ¾ Cup Brown Sugar
- ¾ Cup Granulated Sugar
- 1 Egg
- 3 oz Dark Chocolate melted and cooled slightly
- 1 ½ Cups All-purpose flour
- ¼ Cup Cornstarch
- ¼ Cup Cocoa Powder
- 1 Tbsp Espresso Powder can be replaced with cocoa powder if needed
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 Cup White Chocolate Chips
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars, until fluffy, about 2 minutes on medium-low speed.
- Add in the egg and slightly cooled melted chocolate, and continue mixing until combined.
- In a medium mixing bowl, combine the flour, cornstarch, cocoa powder, espresso powder, baking pwoder, baking soda, and salt. Whisk together until the mixture is uniform.
- Add the dry ingredients into the mixer with the wet, and mix on low until they are just incorporated, and there are no obvious flour pockets, about 30 seconds to 1 minute.
- Fold in the white chocolate chips using a silicone spatula, until well distributed. Cover the bowl with plastic wrap and chill in the fridge for 30 minutes, or longer. If chilling longer, let the dough sit for 5-10 minutes at room temperature before the next step.
- Form 1 ½ inch diameter balls of the cookie dough, and place on a parchment lined baking sheet, fitting all the cookies on one sheet. Place the entire tray in the freezer for 20 minutes. Meanwhile, preheat the oven to 350°F with a rack in the center and line a second baking sheet with parchment.
- Once frozen, place batches of 5-8 cookie dough balls on the second baking sheet, 2 inches apart, leaving the remaining cookie dough balls in the freezer. Bake for 8-10 minutes, until the edges are starting to appear dried out, but the centers are still fluffy and gooey.
- Allow the cookies to cool about 10 minutes on the pan, and then carefully transfer to a wire rack to cool completely. Enjoy warm or cooled.
- Make ahead tips:
- The cookie dough can be stored in the fridge for 1-2 days.
- The cookie dough balls can be stored in the freezer for up to 3 months. Once they have frozen on the baking sheet, transfer to a sealed container. You can bake them right from frozen, so this is a great way to make only a couple cookies at a time if needed.
- Baked cookies can be stored at room temperature in a sealed container for 3-4 days or frozen for up to 3 months. Let frozen cookies thaw at room temperature for 10 minutes.
- If you don't have or don't like espresso powder with your chocolate, you can omit it and replace with additional cocoa powder.
- These cookies are delicious with other mix-ins, like semi-sweet chocolate chips, nuts, or dried cherries to replace all or some of the white chocolate chips.