Chocolate Chocolate White Chocolate Chip Cookies

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

Yield:
30 cookies
Level:
Easy

CATEGORIES
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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    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.
    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.
    Yummy! These cookies are easy to make and taste amazing. I cook so many of Ree's recipes, and my family always loves them.
    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. 
    Excellent and easy!!
    yummy!!!
    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!
    Loved ....from Puerto Rico
    AWESOME?I used white and DARK chocolate chips! So DELICOUS!
    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!!
    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!
    so amazing!
    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.
    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.
    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.
    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.
    my son just loves these cookies and asks for them often!!
    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
    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.
    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.
    I would like to say the cookie is good but the time and or temp was off... Please help me to fix this
    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!
    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!
    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!!
    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!
    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 :
    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.
    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 :-
    These are fabulous!!! Made yesterday and getting requests for more!! Thanks Ree!!!
    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.
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