These white + dark chocolate chip cookies are gooey, soft, and pillowy. Unlike some cookies, these cookies puff up to a cake-like consistency. They're filled with white chocolate, dark chocolate, and lots of creamy butter.
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I developed this recipe when I was taking stock of my pantry. I had so many different kinds of chocolate chips! I rarely use white chocolate chips, so I decided to put them to good use in this delicious recipe. The result? A perfect cookie that tastes like heaven!
If you're looking for cookie recipes, check out my flat but chewy caramel chocolate chip cookies or my amazing french toast cookies.
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Ingredients
- Gluten-free flour (I use Cup4Cup)
- Vanilla extract
- Dark chocolate chips
- White chocolate chips
- Baking soda
- Granulated sugar
- Brown sugar
- Eggs
- Semi-sweet chocolate chips
- Unsalted butter
- Salt
See recipe card for quantities.
Instructions
Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
Combine the melted butter, granulated sugar, brown sugar, and eggs together with an electric mixer.
In a separate bowl, mix together the flour, salt, and baking soda.
Add the dry flour mixture to the butter mixture. Mix until combined. Add in the vanilla extract and all the chocolate chips.
Scoop the cookie into large balls and place them on the baking sheet.
Chill in the fridge for 15 minutes before baking.
Bake in the oven for 20 minutes. Take the cookies out every 5 minutes and pound the baking sheet on the counter to flatten the cookies.
After 20 minutes, remove the cookies from the oven and cool. They should be golden brown.
Hint: Save one or two balls of dough and put them in the freezer in a freezer-safe bag. Then you have a cookie on hand if you ever want just one or two!
Substitutions
- Vanilla extract - instead of vanilla extract, you can use almond extract.
- Chocolate chips - use chocolate chunks instead of chocolate chips.
Variations
- Nutty - add mixed nuts to the batter for a nice crunch.
- Brown Butter - brown the butter before adding it to the dough for brown butter cookies.
See this brown butter cookie recipe on my website!
Equipment
- Three glass bowls
- A cookie sheet
- Precut parchment paper
- An electric mixer
Storage
Store these cookies in a cool, dry place in an airtight container. You can also store the cookies in a freezer-safe bag and store them in the freezer for six months.
Top tip
Save one or two balls of dough and put them in the freezer in a freezer-safe bag. Then you have a cookie on hand if you ever want just one or two!
White + Dark Chocolate Chip Cookies: How to Make Them
Equipment
- A cookie sheet
Ingredients
- 2 cups gluten-free flour
- 1 teaspoon baking soda
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ cup caramel pieces
- 2 sticks unsalted butter melted
- ½ teaspoon salt
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
- Combine the melted butter, granulated sugar, brown sugar, and eggs together with an electric mixer.
- In a separate bowl, mix together the flour, salt, and baking soda.
- Add the dry flour mixture to the butter mixture. Mix until combined. Add in the vanilla extract, chocolate chips, and caramel pieces.
- Scoop the cookie into large balls and place them on the baking sheet.
- Chill in the fridge for 15 minutes before baking.
- Bake in the oven for 20 minutes. Take the cookies out every 5 minutes and pound the baking sheet on the counter to flatten the cookies.
- After 20 minutes, remove the cookies from the oven and cool. They should be golden brown.
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