Chocolate Chocolate White Chocolate Chip Cookies

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
30 cookies
Level:
Easy

Ingredients
Directions

Preheat the oven to 350 degrees F.

Using a mixer, cream the butter and sugar until fluffy, scraping the sides once. Add the eggs, one at a time, mixing after each addition. Mix in the vanilla.

Sift together the flour, cocoa, baking soda and salt, and then add in batches to the mixer, mixing until just combined after each addition. Gently blend in the white chocolate and chocolate chips.

Using a cookie scoop, add 1 tablespoon portions to a baking sheet. Bake until the cookies are done but still soft and chewy, about 8 minutes.

Let cool on a baking rack. Yummy!


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4.5 51
A+ recipe. However the secret to great cookies: CHILL the dough before scooping AND after. I put my cookie sheets after scooping the dough in the freezer 10-15 minutes before baking, 375F, 9 minutes exactly for regular size 1 tbsp dough. They will not look done. Remove and leave in sheets until set and then remove to cooling rack. I bake a dozen and put 4 dozen in freezer after they are scooped and frozen. I can bake 4 or 6 right out of the freezer whenever and will always taste fresh out of the oven cookies. item not reviewed by moderator and published
I agree with some of the comments here that these cookies are greasy to the touch, fell completely flat, and were too sweet. I decided to bake off a batch of my double chocolate chip cookies from my favorite recipe (Deer Valley Ski Resort Bakery Cookbook) to do a comparison and my favorite recipe won out hands down. The difference in the two recipes is that my recipe calls for 2 sticks unsalted butter, 1 cup sugar, 3/4 cup brown sugar, 1/2 tsp. instant espresso coffee powder, 2/3 cup cocoa powder, 3/4 cup white chocolate chips, and 1/2 cup semisweet chocolate morsels. Everything else was the same but what a difference - my favorite cookies were not too sweet but the touch of espresso powder really brings out the chocolate flavor, they are not greasy, and maintain their shape (don't fall flat). I'm just sticking with my good old standby recipe from now on. item not reviewed by moderator and published
These are awesome! Will make again and again! item not reviewed by moderator and published
Picky adult sons agree "this is the best thing you have ever baked"! item not reviewed by moderator and published
do i use salted or unsalted butter ? item not reviewed by moderator and published
I tried these because I was tired of the same old cookies and these have now become a new staple in my cookie recipes. item not reviewed by moderator and published
These cookies are amazing! I followed the recipe precisely but did add a pinch (maybe 1/4 tsp baking powder). I didn't find them too sweet or greasy and they stayed together beautifully. item not reviewed by moderator and published
I made these and found them too sweet and greasy to the touch. I am very disappointed. I learned a lesson that any cookie dough with 2 cups of sugar is to be avoided. I will not try them again even to tweak the recipe. There are other recipes to try. item not reviewed by moderator and published
These cookies are excellent. I used them for the base of ice cream sandwiches and they were a hit. I make the batter and freeze it so that when needed I can bake it if I am in a hurry. item not reviewed by moderator and published
Thanks, RD for yet another really well done recipe. In order to give a valid review of the recipe, I made it per-zactly as written. Everyone lucky enough to get their hands on one of them agreed that these cookies are kick-butt delicious! Comments ranged from a low of "OMG these are good" to "These are the best cookies I have ever tasted...EVER!" One person even crowned me the King of Kookies - an honor which I blushingly accepted! My only criticism is related to the recipe, not the end result: As with most cookie recipes, the person in charge of the miniscule details never actually made it using the 1 Tablespoon aliquots listed. I used a 1-1/3 Tablespoon (No. 50) scoop to scoop out the dough and that resulted in an even 60 cookies, each about 2 1/2 inches in diameter. Don't get me wrong, I'm certain we will find some use for the extra 30 cookies. item not reviewed by moderator and published
These cookies are delicious! After reading the review, I made a few changes. I used only 2 sticks of butter and reduced the sugar to 1.5 cups. I also made them smaller (got 5 dozen). I baked them for 8 minutes and they came out perfect and they didn't crumble. The only other change I will make next time is to reduce the white chips to no more than 1.5 cups, but that is a personal preference. item not reviewed by moderator and published
Needed something to take to my sons for a dessert ,I can't wait too share them .I'm sure my grand kids will love them,I sure did. item not reviewed by moderator and published
Yummy! These cookies are easy to make and taste amazing. I cook so many of Ree's recipes, and my family always loves them. item not reviewed by moderator and published
These cookies are pretty good. I used the same amount of butter, but I reduced the sugar to roughly 1 1/2 cups. I used 1/2 tspn of baking soda and 1/2 tspn of baking powder instead. I made a couple big sized cookies and they fell apart, but my smaller cookies did not. I baked them roughly 10-12 min. They are nice and moist. I used bakers white chocolate i cut into chunks and milk chocolate chips. item not reviewed by moderator and published
Excellent and easy!! item not reviewed by moderator and published
yummy!!! item not reviewed by moderator and published
I definitely see what everyone is saying abut the cookies falling apart. I noticed a difference in using my silpat and parchment. The cookies have so much white sugar in them that they kind of sweat and so the ones on parchment held together better than the silpat ones because the silpat does nothing to absorb the dewiness. When cool all of them did hold but some were slightly more delicate than others. Also, I am a sugarholic and they were a little on the sweet side for even me. I would probably use 2 sticks of butter and do 1 cup light brown sugar and 1 cup white sugar next time. But I have not tried it this way yet so don't be mad at me if it does not work! item not reviewed by moderator and published
Loved ....from Puerto Rico item not reviewed by moderator and published
AWESOME…I used white and DARK chocolate chips! So DELICOUS! item not reviewed by moderator and published
These were delicious! The only thing I changed was I added chopped up Andes Mints to make a chocolate mint cookie for Christmas. I look forward to trying them again with white chocolate! I did follow other suggestions on the cooking time - mine did well right around 11 minutes. Still soft and chewy and oh so chocolaty! Ree I have yet to be disappointed with a recipe of yours! Love your show!! item not reviewed by moderator and published
These cookies are so delicious! I cut the recipe in half (after reading other reviews). It made 24 average-sized cookies. I also used half the amount of white chocolate chips and mini semi-sweet chocolate chips. They are amazing! item not reviewed by moderator and published
so amazing! item not reviewed by moderator and published
These cookies were really good. However, about 3/4 of the way through putting the dry ingredients into the bowl, the dough started getting really dry and still. Even with a wooden spoon, it was hard to mix. Then, putting the white chocolate chips didn't help. That made it even harder. I didn't put in any chocolate chips, I only used white chocolate chips. And the cookies are perfect. I wouldn't have added the chocolate chips, even if I did have them. item not reviewed by moderator and published
My dad who is not a sugar lover adores these cookies. All my siblings and I love them. I even brought them to school twice and EVERYBODY LOVED THEM. We found the perfect temperature so the it will not fall flat, it is different for everybody. "Add more chip, or add less chips the recipe is wonderful" my mom says. item not reviewed by moderator and published
I tried these cookies today, but I'm sorry to say they fell flat as a moon crater once they cooled. They tasted good, but they also fell apart very easily. item not reviewed by moderator and published
I liked the cookie but yes they are very sweet, what do you exspect with all the sugars. And yes they are fall apart cookies. Will i make them again, maybe but will bake longer and use less chips. item not reviewed by moderator and published
my son just loves these cookies and asks for them often!! item not reviewed by moderator and published
I made these today, I did half the mixture to try them out first, I also used dark chocolate cocoa. For half the mixture I made 29 cookies by using heaped TEASPOON fulls. They are good but I think next time I would make them with just regular cocoa and not the dark. I baked mine for 8-10 minutes and kept an eye on them, let them sit on cookie tray to cool slightly then lift off with a spatula onto a wire cookie rack. They are crisp on the outside and chewy on the inside. CAUTION: they are very sweet I would make them again item not reviewed by moderator and published
Delicious, very sweet, but definitely needs a tweak. Like others, I baked them for much longer, cooled on the sheet, but they were still difficult to get off and fell thru the cooling racks. I reduced the white chocolate and used dark cocoa. Very intense. item not reviewed by moderator and published
Great cookie but VERY fragile.Made the recipe twice and I followed the directions exactly, but something is wrong. I see others baked the cookies for up to 15 minutes. Perhaps that is the answer. Some fell apart even after they cooled and they were as flat as could be. item not reviewed by moderator and published
I would like to say the cookie is good but the time and or temp was off... Please help me to fix this item not reviewed by moderator and published
Oh my gosh, these were awesome! Crunchy on the outside and warm and gooey on the inside. I cooked mine for 15 minutes and they came out perfect. It made so much dough that I baked half and froze half for that moment that I just have to have that chocolate fix. Planning to make and give for the holidays too. Ree, you're the best! item not reviewed by moderator and published
These are to die for! Definitely a chocolate lover's dream! Baked the first batch for 13 minutes based on other reviews and they came out a little crispy. Since I like a chewier cookie, my next batch is going in for 10 minutes. Thanks Ree for a great cookie recipe! item not reviewed by moderator and published
I made these last night and they turned out great, just like the picture. Very sweet though, lots of sugar in the recipe. I cooked them for 11 minutes and let them rest before taking off the cookie sheet because they are pretty fragile right out of the oven. From one redhead to another, great recipe Ree!! item not reviewed by moderator and published
Great! I have to make my recipes gluten free, & just used g/f flour instead of regular flour. Cookies came out delicious!!!! This is a keeper!! Yaaaaa! item not reviewed by moderator and published
These cookies are great and my family loved them. Once I made them and forgot the white chocolate chips (oops and they were still great! Great recipe for chocolate lovers : item not reviewed by moderator and published
I followed the directions, however I thought this recipe called for too much butter, in my opinion, 1 half cup would have been just right. My finished product was so fragile. I thought the cookies would harden as they cooled but they remained soft, and difficult to pick up and arrange, as I planned to transport them to work. This was a 1 & done for me. item not reviewed by moderator and published
Just made these cookies, up early at 4am and nothing to do! Somehow, even after following the recipe exactly I ended up with 49 cookies! how bad can that be? They are to die for, but yes, glass of milk is a 'must have'. Thanks Ree, LOVE the show :- item not reviewed by moderator and published
These are fabulous!!! Made yesterday and getting requests for more!! Thanks Ree!!! item not reviewed by moderator and published
I don't know where i went wrong. I followed the recipe exactly and the things came out raw. I tried 9 minutes and still couldn't scrape them off the sheet in one piece. I tried ten minutes and I'll go see what happened to them. I tried this for a bake sale! I'm sure they're good but hard to handle. item not reviewed by moderator and published
These things are AMAZING!! and ADDICTIVE. I didn't think there was a way to make them better than they are, but I did find a way - the second time around, I added macadamia nuts. My eyes just about rolled to the back of my head they were so good. Thanks, Ree, for adding one more thing to fuel my chocolate addiction. item not reviewed by moderator and published
Just finished baking these cookies and OMG!! They are my new favorite!!! Easy and delicious!!! Ree is right...must have milk!!! item not reviewed by moderator and published
These were the best cookies i have ever made from scratch. Wow!!!! If you are thinking about making these, make them! You will not be disappointed!!! I had to cook a little longer than 8 minutes. What a great recipe! Thanks, Ree!!! item not reviewed by moderator and published
Wow! These are terrific cookies. However, I can only just eat one at a time because they are so rich. My daughter loved them. Would highly recommend that you give the recipe a try - will definitely add to my "make over and over again" recipe box. Thanks Ree! item not reviewed by moderator and published
I love chocolate and could hardly wait to bake these cookies. My grandson and I tried one from the first pan out of the oven and were not disappointed. They are decadent, rich and just plain yummy! I highly recommend these cookies to those of you who are chocolate lovers. Note: I used a heaping tablespoon of dough and got 3 dozen cookies from the recipe. item not reviewed by moderator and published
If you like chocolate, you will love these! Very chocolately!! I used a 1.5 oz. ice cream scoop and needed to bake them for 17 minutes and the recipe made 47 4 inch diameter (HUGE cookies. item not reviewed by moderator and published
So easy!! I also cut the recipe in half because it does make such large cookies! If the dough is any indication on how good these cookies are then they will be AMAZING!!! item not reviewed by moderator and published
Just made these today, they were fabulous! I typically like to cut larger recipes in half the first time I make them, and so I'm glad I did. I still ended up with about 15 enormous cookies. That would be my only issue with this recipe...the cookie size suggestion is just really huge. I had to increase baking time and still wasn't sure if those beasts were done! It's definitely not as easy to tell by looking with a chocolate chocolate type cookie. Next time I will probably keep the halved recipe and make more of a teaspoon size rather than the tablespoon size. They were delicious though! item not reviewed by moderator and published
Just made these for a light dessert after hosting dinner with my class reunion team. I had to try one to be sure they were good....oh my they are fantastic!! item not reviewed by moderator and published
These cookies are the cure when I need a chocolate fix. I also make your Knock You Naked Brownies. Both recipes are absolutely wonderful and satisfy my chocolate craving. item not reviewed by moderator and published
I'm not a big fan of chocolate, chocolate cookies or white chocolate chips. BUT, I'm converted! Ree, this is the best cookie I've ever had. My daughter made these this morning right after we watched the show. They were easy to make and taste so yummy! Exactly like the recipe, we just needed to cook them a little longer as she made huge cookies! Thanks for the new cookie addition to our recipe files! item not reviewed by moderator and published
I never use salted butter, especially when the recipe calls for salt to be added item not reviewed by moderator and published

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