Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Bakery-Style Chocolate and White Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 47 reviews

These Bakery-Style Chocolate White Chocolate Chip Cookies combine the rich taste of unsweetened cocoa with the sweet bursts of white and semi-sweet chocolate chips. With a soft, chewy texture and irresistible flavor, they’re perfect for cookie lovers looking for a decadent treat that’s easy to make at home.

  • Total Time: 22 minutes
  • Yield: 20 cookies

Ingredients

Wet Ingredients

  • 1 cup Butter, softened
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract

Sweeteners

  • 1 cup Brown Sugar
  • 3/4 cup Granulated Sugar

Dry Ingredients

  • 1/2 cup Unsweetened Cocoa Powder
  • 1 1/2 cups All-Purpose Flour
  • 1 cup Cake Flour
  • 1 teaspoon Cornstarch
  • 3/4 teaspoon Baking Soda
  • 1/2 teaspoon Salt

Mix-ins

  • 2 cups White Chocolate Chips
  • 1/2 cup Semi-Sweet Chocolate Chips or Chunks

Instructions

  1. Preheat and Prepare: Preheat your oven to 400 degrees Fahrenheit. Line light-colored baking sheets with parchment paper to ensure even baking and easy cookie removal.
  2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar for approximately 4 minutes or until the mixture is light and fluffy, ensuring proper texture for the cookies.
  3. Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the creamed mixture and blend well for 1 minute until fully combined and smooth.
  4. Mix Dry Ingredients: Gently fold in the unsweetened cocoa powder, all-purpose flour, cake flour, cornstarch, baking soda, and salt. Mix until all dry ingredients are just combined to avoid overworking the dough.
  5. Fold in Chocolate Chips: Add white chocolate chips and semi-sweet chocolate chips or chunks to the dough and fold carefully, distributing them evenly throughout the mixture.
  6. Shape Cookies: Roll the cookie dough into 4-ounce balls. Place each ball on the prepared parchment-lined baking sheets spaced sufficiently apart to allow spreading.
  7. Bake: Bake the cookies in the preheated oven for 9 to 12 minutes. Aim to slightly under-bake as the cookies will continue to cook from residual heat after removal from the oven, yielding perfectly soft centers.
  8. Cool: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Using light-colored baking sheets helps prevent cookies from browning too much on the bottoms.
  • Under-baking slightly is recommended to achieve soft, chewy cookies that don’t dry out.
  • Be sure to cream the butter and sugars well to achieve a fluffy dough that contributes to a lighter cookie texture.
  • If you don’t have cake flour, you can substitute by removing 2 tablespoons of all-purpose flour per cup and replacing it with 2 tablespoons of cornstarch.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days for best freshness.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/bakery-style-chocolate-and-white-chocolate-chip-cookies-recipe/