If you want a dessert that is PURE HEAVEN, these White Chocolate Chip Cookies are what you have been waiting for. They are soft, decadent, rich, and will leave you begging for more. These irresistible chocolate chocolate chip cookies are sure to rock your world.
Double Chocolate White Chocolate Chip Cookies
I have had these cookies on my “must make” list for over a month now, and with all of the craziness that has been going on the past two weeks, they finally happened. Let me tell you they were worth the wait! 😀 Rich and fudgy with white chocolate chunks. Serve warm with a tall glass of ice-cold milk. The perfect way to end the work week!
It’s no secret that I am legit addicted to all things cookie related. These homemade chocolate chip cookies with white chips are seriously one of my ultimate favorites. They are beyond irresistible and will make your heart go pitter patter when you smell the aroma of them baking. YUM!
Do You Have To Refrigerate Cookie Dough
No, it isn’t required to chill the cookie dough for these white chocolate cookies. The batter can be prepared and baked right away. However, if you are trying to split up your cooking method, you can always prepare the dough and refrigerate it for later. It will last in the fridge for up to 24 hours without any problems.
How To Know When Cookies Are Done
The cookies are going to be done when the edges are firm and set. The centers will be slightly underdone to give you that soft, fudgy texture. When the centers barely have any that’s underdone, pull the baking sheet from the oven and let them rest for 2-5 minutes. After they are done resting, remove them from the pan and put them on a wire rack to finish cooling. This will keep them so yummy.
After the cookies are completely cool, go ahead and put them inside of a food storage container. They need to be airtight and can be kept at room temperature. Just make sure not to set the cookies where they are in direct sunlight, near the stove or oven, or beside your dishwasher. All of them could cause the cookies to become soggy or dried out.
Can You Freeze Raw Cookie Dough For Baking Later
Yep, of course! Simply prepare the white chocolate chip cookie dough as directed. Then roll it into a log or roll it into cookie dough balls. Then either wrap up the cookie dough log or place the cookie dough balls on a baking sheet and flash freeze. Once frozen, place the cookie balls into a freezer bag. Freeze for up to 3 months, then bake. You don’t need to thaw the dough at all before baking. Simply add one or two minutes to your baking time.
Do These Cookies Freeze Well
These homemade cookies freeze extremely well. I find it’s best to flash freeze them first. Once they are frozen, you can add them to a freezer container or bag. Then put them in the freezer for up to three months. Grab a cookie whenever you need it, and you will be so glad you froze them. They are incredible, even as leftovers.
Can I Add nuts To Cookies?
Of course, adding nuts is the perfect way to give the white chocolate cookies a little bit of extra flavor and texture. They are so yummy with some pecan, chopped walnuts, or even hazelnuts. Go wild and add any kind of nut that you enjoy.
- Unsweetened cocoa powder
- All-purpose flour
- Baking soda
- Espresso powder
- Kosher salt
- Unsalted butter, at room temperature
- Light brown sugar, packed
- Granulated sugar
- Extra-large eggs, at room temperature
- Vanilla extract
- White chocolate, coarsely chopped
How to Make White Chocolate Chip Cookies
First Step: Before you start, put the oven racks in the upper and lower positions. Then turn on the oven so it can preheat to 350 degrees F. Use parchment paper to line 2 cookies sheets.
Second Step: Combine the cocoa powder, flour, baking soda, espresso powder, and salt in a medium sized bowl. Use a whisk to combine and make sure everything is incorporated well.
Third Step: Take a stand mixer and put on the paddle attachment. Then cream together the butter, brown sugar, and white sugar together using medium speed. Mix for two minutes or until it’s light and fluffy. You will need to scrape the sides of the bowl down. Slowly add the eggs one at a time and pour in the vanilla. Mix well, then add in half of the flour mixture. Combine for 15 seconds, then pour in the rest of the flour and beat until everything is barely incorporated.
Fourth Step: Take the chocolate pieces and gently fold them into the cookie dough.
Fifth Step: Carefully roll the cookie dough into balls that are 1 1/2 inches big. Then place them onto the parchment paper lined cookie sheets. Repeat the process until all the cookie dough balls have been made. Make sure to keep them at least 2 inches apart on the baking sheet. Using damp hands, slightly flatten the cookie dough. Bake them for 11-12 minutes or until they are set up. Allow them time to sit on the baking sheet for at least 2 minutes. Then take them off the pan and put them onto a wire rack.
- 2/3 cup unsweetened cocoa powder
- 2 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon espresso powder
- 1 teaspoon kosher salt
- 2 sticks (16 tablespoons) unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 2 extra-large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 pounds white chocolate, coarsely chopped
- Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
- In a medium bowl, whisk together cocoa powder, flour, baking soda, espresso powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl then add the eggs, one at a time, and vanilla and beat until well combined. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated. Fold in chocolate chips.
- Roll a heaping tablespoon of dough into a 1½-inch ball and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart. Dampen your hands and flatten the dough slightly. Bake until set, about 11-12 minutes. Cool 2 minutes on baking sheet, then transfer to wire rack to cool completely.
Nutrition Information:Yield: 40 Serving Size: 1
Amount Per Serving: Calories: 167Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 126mgCarbohydrates: 25gNet Carbohydrates: 0gFiber: 0gSugar: 20gSugar Alcohols: 0gProtein: 2g
Cookies are what dreams are made of! Okay, maybe that is an exaggeration, but we really love cookies at Sweet Pea’s Kitchen! Once you taste all of them, you will understand why. Let’s take a look at our favorites:
Oreo Peppermint Crunch Cookies – These are some of the best cookies I have ever tried in my entire life. They are incredible!
Ultimate Turtle Cookies – My mouth is watering, thinking of sinking my teeth into one of these ultimate turtle cookies.
Toffee Brownie Cookies – Think about combining cookies and brownies in one amazing dessert. YUM!
Raspberry Chocolate Cookies – The combination of raspberries and chocolate together is going to make you fall in love.