Chocolate Cookies with White Chips touts a chewy brownie texture and richness with white chocolate chips in every single bite.
Cookies with White Chocolate Chips
These Chocolate Cookies with White Chocolate Chips do not disappoint this chocolate-lovin' girl.
I think I've made my love for chocolate clear here. But just in case you missed it. I LOVE CHOCOLATE!
Lawd! These cookies are chewy (even after a couple of days) and deliciously rich. Kind of like a brownie, but dare I say... even better in this cookie form!
Because I have commitment issues, you might notice the pics feature cookies with white chocolate chips (I love this flavor combo and the color contrast). butterscotch chips, and semi-sweet chocolate chips.
I rarely choose white chocolate, but of the 3 varieties I made of this recipe, surprisingly, the white chocolate chips were my favorites.
Ingredients for Chocolate Cookies with White Chips
You might notice what is NOT on this ingredient list... Eggs! This cookie recipe has no eggs. It's not a typo or omission. This eggless cookie recipe is for real.
- All-Purpose Flour--this recipe uses sifted flour
- Baking Soda
- Kosher Salt
- Butter--salted or unsalted
- Cocoa Powder
- White Sugar
- Buttermilk--I used milk with ¾ Tablespoon of vinegar as a substitute
- Pure Vanilla
- White Chocolate Chips--or other flavor of your choice
How to Make Chocolate Cookies with White Chocolate Chips
Preheat the oven to 350 degrees.
Sift the flour, then measure. Add baking soda and salt to sifted flour. Set aside.
In a large mixing bowl add melted butter, cocoa, and sugar. Mix on medium speed for about 2 minutes.
Gradually add buttermilk and vanilla.
Add flour mixture and stir until combined.
Stir in white chocolate chips.
Chill dough for 30 minutes to 3 hours.
Scoop 2 rounded Tablespoons and shape into balls. Place 1 ½ inches apart on a baking sheet.
Flatten slightly with palm.
Bake for 8-10 minutes, turning halfway through baking time. Bake until tops are puffy & slightly cracked.
Allow to cool for 1 minute on cookie sheet, then move to cooling rack.
PRO TIPS FOR PERFECT MAKING COOKIES
- Measure ingredients carefully. This recipe calls for sifted flour. This requires that you sift the flour, then carefully spoon it into a measuring cup for measuring.
- Keep dough balls uniform in size to ensure even cooking.
- Ensure the baking sheets are cool when scooping dough onto them to prevent cookies from spreading out before they enter the oven. I find it helpful to rotate 2 cookie sheets, allowing 1 to cool while one bakes.
Buttermilk isn't something I usually keep at home, but it is an important ingredient for these cookies (and biscuits)! So, I utilize this buttermilk emergency substitute.
In a liquid measuring cup put 1 Tablespoon of milk and add milk to the 1 cup mark. Wait 5 minutes. Now, you have 1 cup of buttermilk!
This recipe only calls for ¾ cup of buttermilk, so use the same method but put ¾ Tablespoon of vinegar in the measuring cup and fill with milk to the ¾ cup line.
As I mentioned above, this chocolate cookie dough would love a variety of stir-ins! The list is really endless and limited by your imagination. Here are a few varieties to try:
Chocolate Chocolate Chip Cookies--Use this eggless cookie recipe, but use semi-sweet, dark, or milk chocolate chips instead of white.
Peppermint Chocolate Cookies--Add peppermint chips or crushed candy canes to your dough for a delicious Christmas cookie.
Chocolate Peanut Butter Chip Cookies--Stir in Peanut Butter Chips for a Reece's cookie.
Chocolate Caramel Cookies--I love adding caramel bits to cookies like in my Caramel Chocolate Chip Cookies
Cookies store well in a covered container for up to one week. But if you have cookies that last a whole week in your house, we are not cut from the same cloth.
My cookies are flat and crunchy, what did I do wrong?
Be sure to preheat your oven for 15 minutes or so before baking. You can check to be sure your oven is baking at the proper temperature by testing it with an oven thermometer.
Also, make sure your cookie sheets are completely cool before placing your balls of dough.
My cookies are dry and crumbly, what did I do wrong?
Make sure you carefully measure your flour. I never weigh my flour when cooking, but I am very careful to stir, scoop carefully, and never tap my flour.
My cookies didn't raise and are flat, what happened?
Make sure your baking soda is fresh. Each container has an expiration date on it, you better check yours.
If your baking soda is expired, use it for cleaning or to freshen your fridge, but do NOT use if for baking.
Cookie Sheets are so handy to have around. You need at least 2 so you can alternate them and allow them to cool between batches.
Cooking Racks are important so your cookies cool without sticking together or to the plate/countertop.
Cookie Scoops make it easy to scoop your dough and keep all the cookies similar in size so they cook evenly.
I love a good dessert--especially a chocolate one (that's likely evident in our dessert category! Try out our Bacon Grease Chocolate Chip Cookies, Espresso Brownies, Chocolate Cake with Cream Cheese Filling, or Chocolate Chip Mug Cake.
DID YOU TRY THIS RECIPE?
Lastly, if you made Chocolate Cookies with White Chips following this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!
I love hearing from you! I'll do my best to respond to each comment.
And of course, if you do make this recipe, tag @laughingroostereats on Instagram and hashtag it #laughingroostereats! Seeing your photos is our favorite thing!
- Wash hands before cooking
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Chocolate Cookies with White Chocolate Chips
- 2 ¼ cups All-Purpose Flour sifted
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 1 stick Butter melted
- ¾ cup Cocoa Powder
- 2 cups White Sugar
- ¾ cup Buttermilk
- 1 ½ teaspoon Pure Vanilla
- 2 cups White Chocolate Chips
- Preheat the oven to 350 degrees.
- Sift the flour, then measure. Add baking soda and salt to sifted flour. Set aside.
- In a large mixing bowl add melted butter, cocoa, and sugar. Mix on medium speed for about 2 minutes.
- Gradually add buttermilk and vanilla.
- Add flour mixture and stir until combined.
- Stir in white chocolate chips.
- Chill dough for 30 minutes to 3 hours.
- Scoop 2 rounded Tablespoons and shape into balls. Place 1 ½ inches apart on a baking sheet.
- Flatten slightly with palm.
- Bake for 8-10 minutes, turning halfway through baking time. Bake until tops are puffy & slightly cracked.
- Allow to cool for 1 minute on cookie sheet, then move to cooling rack.