I’ve been making this white chocolate chip cookies recipe since my college days. They are just as big a hit now as they were back then. People can’t seem to resist a rich chocolate cookie loaded with sweet white chocolate chips!
I love a good traditional chocolate chip cookie, but sometimes it’s fun to switch things up a bit. Think of these treats as inverted Nestle toll house cookies – chocolate base, white chips. Delish!
When I would make these cookies for my roommates, we called them “chocolate pearl cookies”. The creamy white chips look so pretty inside the dark cookie base.
Try them warm with a glass of cold milk – they are simply heavenly!
How to make white chip chocolate cookies
- PREP – Let your butter sit at room temperature until it is soft.
- WET INGREDIENTS – In a large mixing bowl, beat the butter and sugars until light and creamy, about 2-3 minutes. Beat in the eggs and vanilla.
- DRY INGREDIENTS – Combine flour, cocoa, baking soda, and salt in a small bowl. Dump the flour mixture into the large bowl and stir just until combined. Fold in the the white chocolate chips. (I like to reserve a little bit of the baking chips for the tops of the cookies.)
- CHILL – Cover the bowl with a lid, or wrap the dough in plastic wrap. Chill for 2-3 hours.
- BAKE – Remove cookie dough from the fridge and preheat your oven to 350 degrees. Roll dough into tablespoon size balls. Place cookie dough balls on lightly greased or silicone lined cookie sheets 2 inches apart. Bake cookies in preheated oven at 350° for 8-9 minutes. Press a few chips on top of each cookie.
- COOL – Let baked cookies sit for 2-3 minutes, then use a metal spatula to transfer to wire racks.
You can store leftover cookies in an airtight container at room temperature for up to a week.
They also freeze well. I like to freeze my cookies in heavy duty ziplock bags. They will last for about 5-6 months in the freezer. You can let them thaw at room temp, or heat them in the microwave for few seconds.
PRO TIPS:
- If you use unsalted butter, add an additional 1/4- 1/2 teaspoon of salt to the dough.
- You do need to chill the dough to get cookies with a soft, chewy texture. If you bake them immediately, the dough will spread and you will end up with thin, crunchier cookies.
- For soft cookies, don’t overbake. They will continue to cook after you take them out of the oven, so you want them to barely be set in the middle.
White Chocolate Chip Cookies Recipe Variations:
- If you want gooey melted chocolate, you can add semi-sweet chocolate chips. Extra decadent!
- I love adding chopped pecans or macadamia nuts. Some of my family is allergic, so sometimes I will press a few into some of the cookie dough balls just for me!
MORE DELICIOUS COOKIES:
- Double Chocolate Chip Cookies
- Copycat Swig Sugar Cookies
- Chewy Chocolate Chip Cookies
- White Chocolate Macadamia Nut Cookies
- Oatmeal Chocolate Chip Cookies
- Peanut Butter and Jelly Cookies
- Ghirardelli Chocolate Chip Cookie Recipe
- Twix Cookies
Nestle White Chocolate Chip Cookies Recipe
Equipment
Ingredients
- 1 cup salted butter softened to room temperature
- ¾ cup white sugar
- ⅔ cup light brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 ¼ cups all purpose flour 11 ounces
- ⅔ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- 2 cups white baking chips divided
Instructions
- Beat the butter and sugars in a large bowl with an electric hand mixer for about 2 minutes, or until light and creamy.
- Add the vanilla and eggs and beat for another minute.
- In a small bowl, whisk together the flour, cocoa, baking soda, and salt. Add to the wet ingredients and stir until barely combined. Stir in about 1 1/2 cups of the white morsels. Save the rest for the tops of the cookies.
- Cover the dough (or wrap it in plastic wrap) and chill for 2-3 hours.
- Preheat your oven to 350° and line baking sheets with silicone liners or parchment.
- Roll into tablespoon-sized balls and place at least 2 inches apart on prepared baking sheet. Bake at 350 degrees for 8-10 minutes, or until set in the middle. Immediately press a few white chips on top of each cookie.
- Let cookies cool on the pan for 2-3 minutes, then use a metal spatula to transfer them to a wire rack to cool completely.
Notes
- My cookie dough balls were about an ounce. If yours are smaller, decrease baking time. If they are larger, bake them longer.
- Chilling the cookie dough makes for thicker cookies. If you bake them immediately, they will spread and be flat. If you are in a hurry, you can roll the dough into balls and chill them for 30-45 minutes.
Nutrition
These chocolate white chocolate chip cookies are easy enough for an everyday treat, but they have also been popular for Christmas cookie exchanges and bake sales!
Nice and dense like brownies.
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Glad you enjoyed them! I love a brownie like cookie as well! 🙂
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