These double chocolate white chip cookies are really good. They’re thin, tender, and chewy. The dough is basically a good transport system for the chips, so use a really good brand of both chocolate and white chips (or just stick with white chips).
These cookies are pretty thin and they tend to spread. If you want a slightly thicker cookie with a more rounded shape, scoop the dough onto a piece of foil, chill the scooped dough, then roll the chilled dough balls into perfect spheres before baking. For best results use a good brand of natural (as opposed to Dutch process) cocoa powder.
- 2 1/2 sticks (10 oz) unsalted butter, at room temperature
- 2 cups granulated sugar
- 2 large eggs
- 1 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup natural style unsweetened cocoa powder**
- 1 teaspoon baking soda
- 1 teaspoon salt (change to 1/4 teaspoon if using salted butter)
- 2 cups white chips or use a mixture of white and dark chips
- Preheat oven to 350 degrees. Line two large baking sheets with parchment paper or regular foil.
- In a large mixing bowl, beat butter with sugar at medium speed until creamy.
- Add eggs, beating at low speed until combined. Add vanilla.
- Thoroughly mix or sift the flour, unsweetened cocoa, baking soda and salt together in a separate bowl.
- Add flour mixture to creamed mixture and stir until combined. Stir in chips.
- Drop tablespoon size mounds of dough onto baking sheets, spacing 2 1/2 inches apart.
- Bake one sheet at a time on center rack for 12 minutes or until cookies appear set. Let cool for a few minutes on the baking sheet, then transfer to a wire rack.