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Outrageous chocolate cookies with white chocolate chips

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Outrageous chocolate cookies with white chocolate chips

As I was eating the last outrageous chocolate cookie, I began to wonder what those cookies would taste like if I used white chocolate chips instead of regular semi-sweet ones. It didn’t take me long to start baking cookies again, and I have to tell you that these outrageous chocolate cookies with white chocolate chips are so unbelievably good, I ate almost all of them myself. Well, I only made half a batch, so it wasn’t THAT many cookies to eat – at least not by my standards. 🙂 My husband did get to eat 2 of these cookies.

Outrageous chocolate cookies with white chocolate chips

As I was making these cookies I had a brilliant idea of using half the chocolate to melt for the cookie dough and guess what it resulted in? My cookies came out looking like little ugly thin chocolate cakes (I have photos of these little ugly creatures which I think I will post in a separate post as a warning NOT to use any less chocolate than required). They did not have that crispy chocolate-covered looking shell like outrageous chocolate cookies are supposed to. Lesson learned – do not reduce the amount of chocolate that you are melting to add to the cookie dough!!!! It’s very key for the success of this recipe. The photos that you see here are from my second, SUCCESSFUL batch, where I DID use the right amount of the chocolate to melt, and, as a result, cookies came out pretty, with A crispy chocolate shell, tasting like a chocolate cake inside, – just like they are supposed to be:

Outrageous chocolate cookies with white chocolate chips

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I also have a very detailed and lengthy (but useful) post with great tips on how to successfully make these cookies and achieve that nice crispy chocolaty shell on top – you can find those tips right here – make sure to check it out before starting to make these.

Outrageous chocolate cookies with white chocolate chips

Outrageous chocolate cookies with white chocolate chips

Total time: 40 minutes

Adapted from Martha Stewart.

Ingredients:

  • 8 ounces semisweet chocolate chips (for melting and adding to the dough). DO NOT REDUCE THIS AMOUNT!
  • 4 tablespoons unsalted butter
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup packed light-brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 package (12 ounces) white chocolate chunks, or equal amount of white semisweet chocolate chips

1) Preheat the oven to 350 degrees. Heat 8 ounces semisweet chocolate chips (regular chocolate chips, not white ones – you will use white chocolate chips at the very end) and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted. Make sure not to over melt the chocolate, melt it just enough to mix – as I emphasized in this post. Also, let me re-emphasize, do not reduce the amount of chocolate in this step (8 ounces) in proportion to other ingredients, otherwise you will NOT get a nice crispy chocolate shell.

2) In a separate bowl, whisk together flour, baking powder, and salt.

3) In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed really well, until light and fluffy. Reduce speed to low; beat in melted chocolate (remember, the melted chocolate should not be too runny). Mix in flour mixture until just combined. Stir in white chocolate chunks (or white chocolate chips). If your batter is too runny (due to over melting the chocolate in step 1), let the batter stand for some time to get hard.

4) Spray baking sheets with cooking spray – it’s important: I found that these cookies really stick to the baking sheet if you skip this step. Drop tablespoons (or less) of dough onto cold baking sheets 2 inches apart. Let me emphasize – cold baking sheets (not hot or warm baking sheets that have been sitting underneath your pre-heated oven). Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Do not overcook the cookies, the texture should still be soft, that of a brownie, when you take them out of the oven. If you overcook them, they will be too hard. Do not bake them to a crisp, they are supposed to be soft.

4) Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.

Outrageous chocolate cookies with white chocolate chips

Outrageous chocolate cookies with white chocolate chips

Outrageous chocolate cookies with white chocolate chips

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{ 44 comments… add one }
  • Von April 12, 2013, 1:57 am

    I’ve never made a chocolate cookie recipe which uses melted chocolate in the cookie batter……mine always uses cocoa powder 🙂 Which makes it a lot easier, but now I’m really interested in the texture that melted chocolate gives!! I’ll have to give it a try some day- your cookies look amazingly delicous!!

    • Julia April 12, 2013, 8:31 pm

      Yes, the texture is definitely worth it! It’s like a thin crispy chocolate shell on top of the cookie. 🙂

  • Monique April 12, 2013, 8:58 am

    I Pinned them even before I read about them:)..just one look..is all it took to know my family would love them Julia.

    • Julia April 12, 2013, 8:32 pm

      Thanks for the pin! I like how the white chocolate in this cookie balances stronger regular chocolate flavor.

  • Denise [email protected] Brazil To You April 12, 2013, 9:53 am

    Julia: These cookies are really outrageous…I have just eaten breakfast and I am already thinking about snacking. Totally your fault!!! 🙂

    • Julia April 12, 2013, 8:33 pm

      🙂

  • Ahu April 12, 2013, 1:07 pm

    These look amazing!!

    • Julia April 12, 2013, 8:33 pm

      Thank you!

  • Kayle (The Cooking Actress) April 12, 2013, 6:00 pm

    Ooooh such gooey cookie goodness!

    • Julia April 12, 2013, 7:05 pm

      Hey, you changed your Gravatar! I didn’t recognize you:).

  • Deb April 12, 2013, 9:19 pm

    The pairing of white with semi-sweet is inspired, exceptional cookies! The melted chocolate photos are so enticing!

  • Ari @ Ari's Menu April 12, 2013, 10:00 pm

    The only thing that could make those originals better is white chocolate chips! Or maybe peanut butter chips–or BOTH. OMG, I just want every single version of this cookie!! The melty white chocolate is calling my name!

  • Katy @ Katy's Kitchen April 12, 2013, 11:12 pm

    So melty! 🙂

  • [email protected]'s Recipes April 12, 2013, 11:36 pm

    Another amazing chocolate cookie recipe from you, Julia. I bet these are dangerously addictive!

  • Lisa H. April 13, 2013, 6:39 am

    decadent cookies 🙂 nice with a cuppa ….

  • dawn of food April 13, 2013, 7:03 am

    The cookies look amazing! You can clearly see the crunchy outside and the lovely chewy inside. What beautiful pictures! I can’t want to try the cookies!

  • Ashley @ Wishes and Dishes April 13, 2013, 2:24 pm

    Wow – these are the best looking cookies I’ve seen in a long time!!!!

  • Laura Dembowski April 13, 2013, 4:10 pm

    My tummy is growling looking at these pics! The white chocolate looks so gooey and I love the visual brightness it adds!

  • Maureen | Orgasmic Chef April 13, 2013, 7:05 pm

    oh my goodness, those photos make me want to RUN to the kitchen and get out the mixing bowl.

  • Foodiewife April 13, 2013, 8:32 pm

    I’m so glad that I stumbled across your food blog. It’s beautiful. Your photos are stellar and I see a LOT of recipes I’d love to taste. I’ll start with these cookies!

  • ashley - baker by nature April 14, 2013, 12:08 am

    These cookies look outrageously amazing!!!

  • Gomo | cHow Divine April 14, 2013, 9:56 pm

    Wow, these look so good! Those gooey chips are just calling out to me. Must try these. I just need to remind myself not to finish the whole batch! 🙂

  • Sarah K. @ The Pajama Chef April 14, 2013, 10:53 pm

    oh man, these cookies look DIVINE! i wish i could bite into one now. bookmarking for later!!!

  • Ashley April 15, 2013, 8:12 pm

    Gah, oh my gosh Julia I want these right now!! They sound incredible… and those photos are making me have a serious cookie craving! haha

  • Kiran @ KiranTarun.com April 16, 2013, 10:04 pm

    I need to dash into the kitchen and bake these deliciousness!! Oh my

  • Nancy May 7, 2013, 7:49 pm

    Wow! I tried these and mine do ‘t look as dark as yours. USed Ghiradelli semi-sweet chips and followed all your directions very carefully. What do you think about trying darker choc chips? What about nuts?

    • Julia May 8, 2013, 9:09 pm

      For this batch, I’ve used just regular semi-sweet chips bought at Sprouts. I did notice that the cookies in this post came out darker than my first batch. You can safely add nuts, as you see I added white chocolate chips and they worked perfectly. The key thing is not to reduce the proportion of chocolate you’re melting and adding to the cookie dough – that’s what keeps the outer shell crispy.

  • Krystal August 2, 2013, 3:23 am

    Just tried these last night and I had to tell you that they are possibly the best chocolate cookies I’ve ever had! They’re addicting lol. Thanks for sharing! 🙂

    • Julia August 5, 2013, 11:12 pm

      So glad that you stopped by to let me know that you liked these cookies!

  • abby October 10, 2013, 10:24 am

    Hi Julia,

    Just wanted to let you know your recipe is being used here without credit to you, and she is linking back to her own site instead of to yours.

    https://www.facebook.com/photo.php?fbid=243258935824359&set=a.241965072620412.1073741826.241724359311150&type=1&theater

    • Julia October 17, 2013, 6:29 pm

      Abby, yes, that Facebook page is using my recipe and it’s on their site too, with my photo and my actual words – like it’s their recipe without any attribution. How obnoxious is that? Thanks for letting me know. 🙂

  • amanda November 27, 2013, 9:52 am

    how many does this recipe make?

    • Julia December 7, 2013, 3:27 am

      2 dozen cookies. it might make fewer cookies if you form larger cookie balls.

  • jennifer December 3, 2013, 12:30 am

    Would using a silpat rather than spraying the baking sheet work? The cookies look amazing and I am going to try them tomorrow. Thanks!

    • Julia December 7, 2013, 3:25 am

      Oh yes, silpat or parchment paper will work even better! I just didn’t have either at the time I was baking these cookies. 🙂

  • Sandee December 3, 2013, 9:12 pm

    I was wondering how many this recipe makes? I am doing a cookie exchange & have to make 9 dz. So I was just wondering how many batches I need to make.

    • Julia December 7, 2013, 3:25 am

      Sandee, this recipe makes 2 dozen cookies. I think one of my batches generated fewer cookies because I made them in larger size, but the usual output should be at right around 2 dozen cookies.

  • linda March 9, 2014, 1:40 pm

    have you ever tried milk chocolate chips instead of the semi sweet ones in this recipe? I am a big fan of milk choc chips and wondering if it would affect the the outcome?

    • Julia March 10, 2014, 3:19 pm

      Linda, I am not sure if using milk chocolate chips will affect the texture. It might – because when I did try to make this recipe with the smaller amount of melted semisweet chocolate, the outcome was a disaster. It probably happened because by reducing the amount of semisweet chocolate I reduced the amount of chocolate necessary to create that crispy texture. I am afraid that could be the case with milk chocolate too.

  • Dixie October 26, 2015, 1:36 pm

    I am in the process of making these delectable little treats!! My batter is still runny after letting it sit for an hour. Not runny like cake batter but not a cookie dough consistency. Should I put it in the fridge to harden up more do you think? can’t wait to try one!!

  • Tara April 20, 2016, 8:56 pm

    I just made these and they are awesome. Followed the recipe exactly, the first sheet pan looked a tiny bit runnier than I am used to cookie dough being but by the second it was perfect. Very delicious cookies, would recommend and will make again 🙂 Thank you!

  • Meg September 20, 2016, 11:33 am

    What will happen if i use dark choclate? Will it be fine vs. semi sweet?

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