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Double Chocolate White Chip Cookies

I like using a mixture of both white and dark chips.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dessert
Cuisine: American
Servings: 32
Author: Cookie Madness


  • 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.


For best results, use "natural" style cocoa as opposed to Dutch process. The acidity in the cocoa powder works with the neutral baking soda.