Chocolate Chip and White Chocolate Chip Cookies

Make the best Chocolate Chip and White Chocolate Chip Cookies with these easy tips! Get that chewy goodness with satisfying sweetness from the combination of semi-sweet chocolate chips and white chocolate chips. Enjoy the perfect sweet treat!

Prep Time20

Cook Time45

Chilling time30

Total Time1 35

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 348kcal

Author: Briana

Equipment

digital food scale
hand mixer (or stand mixer with a paddle attachment)
mixing bowls
Rubber Spatula
large baking sheets (18x13 inch)
parchment paper
cooling racks
large cookie scoop #20

Ingredients

14 tablespoons unsalted butter, melted and cooled
1 cup light brown sugar (200g)
½ cup granulated white sugar (100g)
1 large egg, room temperature
1 large egg yolk, room temperature
1 tablespoon vanilla extract
2 cups all purpose flour (240g)
1 teaspoon baking soda
1.5 teaspoons kosher salt
1 cup chocolate chips (154g)
1 cup white chocolate chips (154g)

Instructions

Add 14 tablespoons of melted and slightly cooled unsalted butter (it can be a bit warm, just not hot), 1 cup of brown sugar, and ½ cup of white sugar to a large mixing bowl. Cream together with a hand mixer or in a stand mixer with the paddle attachment until light and fluffy, about 4–5 minutes. Be sure to scrape the sides of the bowl a few times to make sure everything is fully incorporated.
Next, whisk in the egg, egg yolk, and 1 tablespoon of vanilla extract. Mix until fully combined, but don’t continue to mix. Just make sure it’s totally combined with no streaks of egg or egg yolk.
Sift in 2 cups of flour, 1 teaspoon of baking soda, and 1.5 teaspoons of kosher salt. Mix gently to incorporate using a rubber spatula. When the dough is almost all of the way mixed (there may still be streaks of flour), fold in most of the chocolate chips (reserve some for topping).
Scoop cookie dough using a large cookie scoop (#20 size) onto a parchment-lined baking sheet. Add some more chocolate and white chocolate chips to the top of the cookies. Cover with plastic wrap, transfer to the fridge, and chill the cookie dough balls for at least 30 minutes. You can also chill them for up to 2 days in the fridge or even freeze the dough balls (tightly wrapped) for up to 3 months if you plan to bake them later.
After the cookies have chilled and it's time to bake the cookies, line a large cookie sheet with parchment paper and preheat the oven to 350°F. Once the oven reaches 350°F (we recommend using an oven thermometer to be sure), it’s ready to bake your cookies! Place about 5–6 cookies on the baking sheet, leaving lots of room between them.
Bake for 13–15 minutes. The cookies are ready when the edges are golden, and the middle looks puffed, pale, slightly underdone, and a little gooey. The cookies will set up when they cool. Don’t overbake them.
Sprinkle the cookies immediately with flaky salt while they are hot. Allow them to rest on the baking sheet for 3-5 minutes so they can firm up enough to move them. You can also use a round biscuit cutter to “scoot” the edges of the cookies while they are still hot and give them a nice round shape. Once the cookies have firmed up enough to move, transfer them to a wire rack to cool completely. Add the remaining balls of cookie dough to the baking sheet and bake those while the first round is cooling.
Allow your baked cookies to cool and set up slightly before digging in, or else they will just fall apart. Once they have firmed up, enjoy!
Store leftovers in an airtight container at room temperature for up to 5 days.

Notes

- - Measure accurately. Use a kitchen scale if you have one, as the sizes of cups vary. Accurate measurements can take a baked good from good to great!
- - Make sure your baking soda is fresh. If your baking soda is no longer active, your cookies just won't turn out properly. To check and see if it's fresh, combine 1 teaspoon of baking soda with some vinegar in a dish. If it bubbles lots, you're good to go! If it doesn't, it's time to toss the baking soda.
- - Use room-temperature ingredients. Make sure the egg and egg yolk are at room temperature for easier mixing and a smoother batter.
- - Don’t skip creaming the butter and sugar. While it’s not entirely necessary, it will yield the best results, and we highly recommend it. The butter should become very pale and fluffy. It helps dissolve and disperse the sugars in the dough, as well as helps the cookies bake properly and prevents spreading. It will yield a thick and chewy cookie!
- - Don’t overmix. Once you add the dry ingredients to the wet ingredients, mix just until combined to avoid tough, dense cookies. Start adding in the chocolate chips when there are still a few streaks of flour in the dough.
- - Fold in add-ins carefully. Make sure to fold in the chocolate chips carefully, and ensure there is enough in every cookie! Use a rubber spatula to fold the ingredients in gently.
- - Use an oven thermometer. Make sure your oven is fully preheated before baking. An oven thermometer can help confirm that the oven has reached the right temperature. Often, the beep you hear from the oven goes off prematurely before the temperature is reached. Also, different ovens run at different temperatures.
- - Parchment paper. Always line your baking pan with parchment paper for easier cookie removal and cleanup. It helps prevent the cookies from sticking.
- - Chill the cookie dough. We know it’s hard to wait! However, chilling the cookie dough for at least 30 minutes allows the flour to absorb the other ingredients, resulting in a delicious, dense, and chewy cookie with crispy edges. Plus, it helps the cookies hold their shape when baking, so they don't spread out all over the cookie sheet.
- - Bake fewer cookies at a time. We know this feels like an annoying step, but again, these are large cookies, and we don't want them to run together on a baking sheet!
- - If freezing the cookie dough, you may need to bake them for an extra minute or two after pulling them out of the freezer.
- - Don’t forget the flaky salt! These cookies are quite sweet, especially with the addition of white chocolate, so the extra bit of salt balances out some of the sweetness and enhances the flavor.
Freezing.
- It's preferable to freeze the cookie dough before being baked if possible. To freeze, allow them to cool off a room temperature completely before transferring them to a parchment lined baking sheet and freezing them solid, and an even layer in the freezer. Once frozen transfer to a freezer bag, where they will keep for up to three months in the freezer. Bake the cookie dough straight from frozen. They may need an extra minute or two to bake if baking from frozen.
- The cookies can be stored in the freezer if fully baked for up to 2 months. Defrost on the countertop. Just be aware the texture may change.

Nutrition