White chocolate chip cookies are richly flavored with cocoa powder for chewy chocolate centers and are topped with plenty of white chocolate chips! These are like inside out chocolate chip cookies and are so good!
White Chocolate Chip Cookies
By this point, I think all of you know how I feel about Chocolate Chip Cookies (I think they’re the worst 😉). I made them all the time when I was a kid and make them even more now that I have this sweet little baking blog as the best excuse for cookie baking ever.
But when I was younger, my mom would occasionally buy a bag of white chocolate chips and my sister and I would follow the recipe on the back of the bag for white chocolate chip cookies or “inside out chocolate chip cookies”, and as cool as an inside out cookie sounded, I was always so disappointed with the outcome.
The white chocolate chip cookies that we would make would always come out too dry and too sweet (you’ll rarely hear me say this), so when I started recipe developing I knew that I wanted to avoid that as much as possible.
To make today’s white chocolate chip cookies, we’re going to be using my double chocolate chip cookies as a base. These cookies are one of my favorites, they’ve received rave reviews for how chocolaty and fudgy they are, and I knew they would be the perfect base for today’s recipe.
Made with melted butter, they can be made by hand with no mixer required. As much as I love my KitchenAid, it’s nice to have a low maintenance, no mixer recipe every now and then.
Tips for Making White Chocolate Chip Cookies
This white chocolate chip cookie recipe is pretty straightforward and simple, so I don’t have very many tips to share, but I do have some tips that apply to most of my cookies for making yours look pretty enough for a bakery.
- My favorite cookie scoop is a 1 ½ tablespoon-sized scoop, but I almost always overfill it for bigger, bakery-style cookies. I recommend using a heaping scoop to make your cookies about 2-2 ½ tablespoons in size.
- You can just drop your cookies straight on the baking pan and bake them like that, but I prefer to gently roll mine into semi-smooth balls before sliding them into the oven. This will make them look neater and prettier… as an example, take a look at the cookie on the spatula in the photo below compared to the one beside and the one above it. The one on the spatula was dropped, the others were slightly rolled and I think that they look neater and just overall prettier.
- Reserve some of your white chocolate chips. Once the cookies have finished baking, gently press a few of the chips into the tops of each cookie, they’ll look nice and clean and pretty.
Be sure to check out the How to Make White Chocolate Chip Cookies video at the bottom of the recipe! If you enjoy watching, make sure to subscribe to my YouTube channel where I’ve already uploaded over 100 recipe videos that you can watch for free!
White Chocolate Chip Cookies
- 1 cup unsalted butter melted and cooled at least 10-15 minutes (226g)
- 1 ¼ cup brown sugar packed (250g)
- ½ cup sugar (100g)
- 1 large egg + 1 egg yolk room temperature
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups all-purpose flour (263g)
- ½ cup natural cocoa powder (50g)
- 2 teaspoons cornstarch cornflour in UK
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ cup white chocolate chips (255g) plus additional for topping, if desired
- In a large bowl, combine your melted, cooled butter, and sugars. Stir until well-combined.
- Add egg and egg yolk, and vanilla extract and stir well.
- In a separate, medium-sized bowl, whisk together dry ingredients (flour, cocoa powder, cornstarch, baking powder, salt, and baking soda).
- Gradually add dry ingredients to wet, stirring well until ingredients are well incorporated.
- Stir in white chocolate chips. Cover dough and chill in the refrigerator for 30 minutes.
- Preheat oven to 350F and prepare a baking sheet by lining with parchment paper.
- Drop cookie dough by rounded 1 ½ Tbsp-sized scoops onto cookie sheet (for uniform, round cookies, roll dough gently between your palms to make round balls). Gently form the dough so that it is slightly higher than it is wide (think egg-shaped rather than round).
- Bake on 350F (177C) for about 10 minutes (cookies should still seem slightly underbaked in centers, this is OK, allow them to cool completely on pan and they will finish cooking but still be soft)
- If desired, gently press additional white chocolate chips into the tops of cookies shortly after removing from the oven.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
I cannot find natural cocoa powder anywhere can you use unsweetened cocoa powder and get the same results? If so is the baking soda still needed?
Emily @ Sugar Spun Run
Hi Michelle! Just make sure you’re not using Dutch process cocoa; everything else should be natural/unsweetened. Hope that helps!
amazing, even though I did not chill the dough. adding to my yearly christmas baking list.
Emily @ Sugar Spun Run
We’re so happy you enjoyed them, Melissa! 😀
I make these for my wife’s Bible Study class. Everybody loved them, even the chocolate and brownie haters enjoyed them. Thanks, you make it easy.
Hello! I’ve made these cookies before and they were wonderful! Thank you for sharing this recipe. Out of curiosity, would it be ok to refrigerate them overnight? Would that effect them at all?
Hi Lisa! You could refrigerate the dough overnight if you’d like. If you bake them you will just want to store them in an air tight container. 🙂
Excellent! I was looking for a chocolate cookie recipe as I had a bag of peppermint chips I wanted to use. These were perfect – fudgy, chewy, just right. Thanks.
Thank you so much for trying my recipe and letting me know how it turned out for you, Mirea! I really appreciate it! 🙂
Excellent receipts I love making them x
I am so glad you enjoyed them so much, Dolly! 🙂
The title doesn’t lie, these really are THE BEST cookies! I had to give most of them away so I couldn’t eat them all!! Thanks for the great recipe 💗
Sugar Spun Run
I am so glad that you loved them, Michelle. I hope that whomever you gifted them to will too! 🙂
These came out perfect. I didn’t have brown sugar so I used all white sugar and they still very tasty.
I’m so happy to hear you enjoyed, Anna! Thank you so much for commenting! 🙂
I’m obsessed with your page, I’ve done several of your recipes and everything came out perfect! I use a kitchen scale and found that weighing is so much more accurate than measuring! Thank you and I’ll be baking more goodies from you!!!
I’m so happy to hear you’ve been enjoying the recipes, Leut! Thank you so much for commenting! And a kitchen scale really is a game changer, isn’t it!?!