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
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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