Bakery-Style Chocolate White Chocolate Chip Cookies

Soft, thick, and chewy chocolate cookies with white chocolate chunks. This cookie is for chocolate lovers!

Why you will love this recipe:

Bakery-style texture at home – Thick, soft centers with perfectly crisp edges.

Double chocolate – Rich cocoa cookies + creamy white chocolate chips! The contrast is perfect for chocolate lovers.

Easy but impressive – Simple ingredients with bakery-quality results.

If you love chocolate, then you will get so excited about these cookies! These Chocolate White Chocolate Chip Cookies are full of two types of chocolate — semi-sweet chocolate chunks and white chocolate chips — all in one chewy chocolate cookie.

But anytime we travel and rent a home, I always bring pre-made homemade cookie dough. My kids know that when we are on vacation, I will be whipping up a batch of cookies around 2:30 every single day. 🙂 I always bring a classic chocolate chip cookie dough and this chocolate white chocolate chip cookie dough.

This is one of my go-to classic triple chocolate chip cookie recipes. These are soft, chewy, with a nice amount of loft, with the perfect amount of chocolate. It all starts off with a chocolate cookie base, with the star of the show, the unsweetened cocoa powder to give it a rich chocolate flavor. Then you add rich semi-sweet chocolate and creamy white chocolate chips for an extra bit of chocolatey goodness.

Ingredients:

• All-purpose flour+ Cake flour – Provides structure and gives the cookies their thick, bakery-style bite. Cake flour gives a more tender bite
• Cocoa powder – Adds deep chocolate flavor and rich color
• Butter – Creates a soft, chewy texture and rich flavor base
• Brown sugar – Adds moisture and helps create that soft center
• Granulated sugar – Balances sweetness and helps with crisp edges
• Eggs – Bind everything together and add richness
• Vanilla extract – Enhances both chocolate and white chocolate flavors
• Baking soda – Helps the cookies rise and spread just enough
• Cornstarch – Adds thickness to the cookies
• Salt – Balances sweetness and deepens flavor
• Chocolate chips – I prefer to use semi-sweet chocolate chips
• White chocolate chips – Add creamy sweetness and contrast to the dark chocolate base

How to make the Best Bakery-Style Chocolate White Chocolate Chip Cookies:

1. Start by creaming together butter, brown sugar, and sugar for 4 minutes or until light and fluffy. This helps to create a smooth texture and gives loft to the cookies.
2. Add eggs and vanilla and mix for 1 minute.
3. This recipe calls for two types of flour — all-purpose and cake. Cake flour has a low gluten percentage which helps to create a more tender cookie. You always want to use unsweetened cocoa powder in baking recipes. Fold in unsweetened cocoa powder, all-purpose flour, cake flour, baking soda, cornstarch, and salt.
4. Fold in semi-sweet chocolate chunks or chips and white chocolate chips. I love to chop up a high-quality chocolate bar into pieces because it melts beautifully when baked. My favorite white chocolate chips are Guittard and Ghirardelli.
5. If you want your cookies to be even better, wrap the cookie dough tightly in plastic wrap and chill for at least 24 hours.

Frequently Asked Questions (FAQ’s):

1. Why are my cookies not thick like bakery cookies?
   This usually happens if the butter is too warm or the dough wasn’t chilled.
2. Can I make the dough ahead of time?
   Yes! You can refrigerate the dough for up to 48 hours for even better flavor. You can also freeze the cookie dough in an airtight container for 2-3 months.
3. Can I use only one type of chocolate chip?
   Yes, but the mix of chocolate and white chocolate gives the best flavor contrast. My favorite chocolate chip brands are Ghirardelli and Guittard.

Chocolate Cookies:

Levain Bakery Dark Chocolate Peanut Butter Chip Cookies

Chocolate Brownie Cookies

Double Chocolate Chip Cookies

Chocolate Crinkle Cookies

If you love cookies, check out these other popular recipes:

Levain Bakery Chocolate Chip Cookies
Bakery-Style Milk Chocolate Pecan Cookies
Levain Bakery Dark Chocolate Chocolate Chip Cookies
Hunka Hunka Triple Chocolate Chip Cookies

Some of my favorite baking essentials:

Light Colored Baking Sheets

KitchenAid Mixer

Parchment Paper Sheets

Pin

Bakery-Style Chocolate White Chocolate Chip Cookies

By: Modern Honey® – www.modernhoney.com Soft, thick, and chewy chocolate cookies with white chocolate chunks. This cookie is for chocolate lovers! Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Servings: 20

Equipment

• kitchenaid mixer
• baking sheet
• parchment paper baking sheets
• measuring cups and spoons
• turner
• spatula set
• cookie scoop

Ingredients

• 1 cup Butter
• 1 cup Brown Sugar
• 3/4 cup Sugar
• 2 large Eggs
• 1 teaspoon Vanilla
• 1/2 cup Unsweetened Cocoa Powder
• 1 1/2 cups Flour (all-purpose)
• 1 cup Cake Flour *
• 1 teaspoon Cornstarch
• 3/4 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 2 cups White Chocolate Chips
• 1/2 cup Semi-Sweet Chocolate Chips or Chunks

Instructions

1. Preheat oven to 400 degrees. In a large bowl, cream together butter, brown sugar, and sugar together for 4 minutes, or until light and fluffy.
2. Add eggs and vanilla and mix for 1 minute.
3. Fold in cocoa powder, all-purpose flour, cake flour, cornstarch, baking soda, and salt. Mix until combined.
4. Fold in white chocolate and semi-sweet chocolate chips.
5. Roll dough into 4-ounce balls. Place on parchment-paper-lined light-colored baking sheets.
6. Bake for 9-12 minutes. The cookies will continue to bake after you remove them from the oven so veer on the side of under-baking the cookies.

Notes

• may substitute all-purpose flour. This recipe calls for a TOTAL of 2 1/2 cups of flour.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: DessertCuisine: AmericanServings: 20
Keyword: bakery chocolate white chocolate cookies, bakery style chocolate white chocolate chip cookies, chocolate white chocolate chip cookies