Best Holiday Double Chocolate Cookies (with White Chocolate Chips)
Rich, fudgy, and filled with creamy white chocolate chips — soft in the center and perfectly baked on the edges. 🍫🤍
🧂 Ingredients
Dry Mix
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 Tbsp vanilla powder (or 1 tsp vanilla extract)
- 1 1/2 tsp cocoa powder
Wet Mix
- 2 oz unsweetened chocolate, melted (double boiler)
- 5 Tbsp unsalted butter, softened
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Add-Ins
- 3/4 cup white chocolate chips
👩🏽🍳 Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet.
- Melt unsweetened chocolate over a gentle double boiler; cool slightly.
- Whisk Dry Mix together in a bowl.
- Cream butter + brown sugar + white sugar until smooth and fluffy.
- Beat in egg and vanilla until pale and creamy.
- Fold in melted chocolate until fully combined.
- Add Dry Mix in two additions; mix just until combined.
- Stir in white chocolate chips.
- Cover and chill dough 30 minutes (or overnight for deeper flavor).
- Scoop large dough balls, space on tray, and bake 12–15 minutes.
- Edges set, centers slightly soft. Cool 5–10 minutes, move to rack.
🎬 Timestamps
- 0:00 Break one open (gooey preview)
- 0:04 Intro – Be Sure to Cook
- 0:10 Today’s recipe intro
- 0:19 Double boiler setup; melt chocolate
- 0:49 Mix the dry ingredients
- 1:33 Cream butter + sugars
- 2:01 Add egg + vanilla
- 2:43 Fold in melted chocolate
- 3:15 Add dry mix to wet
- 3:41 Stir in white chocolate chips
- 4:14 Chill dough (30 min–overnight)
- 4:54 Scoop & bake at 350°F
- 5:27 Fresh out the oven – texture check
- 5:59 Taste test
- 6:07 “We made this together” message
- 6:21 Like • Share • Subscribe (outro)
🖨️ Printable Recipe Card
Best Holiday Double Chocolate Cookies (with White Chocolate Chips)
Rich, fudgy, creamy white chips; soft centers and perfect edges.
Ingredients: See lists above.
Directions: Follow steps 1–11.
Time: ~1 hr 5 mins (incl. chill) • Yield: ~12 cookies
Allergens: Contains wheat, egg, and dairy.
Tip: Use the “Print Recipe” button at the top for a clean print layout.
💡 Tips & FAQs
Why chill the dough?
Chilling controls spread and gives chewier, bakery-style cookies.
Can I use dark chocolate chips?
Yes—swap some or all of the white chips for dark or semi-sweet.
How do I get shiny, crackly tops?
Cream sugars well and avoid overbaking; pull when centers look set but soft.