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    Chocolate chip and white chocolate chip cookies

    Published: Apr 22, 2013 / 28 Comments

    694 shares
    • Facebook170
    Recipe Print

    Chocolate chip and white chocolate chip cookies - 2 types of cookies in one!

    Chocolate chip and white chocolate chip cookies

    I really liked this recipe for soft and chewy chocolate chip cookies, so when I ran out of them and wanted more, I decided to make them the way I actually prefer to eat my chocolate chip cookies: with both regular chocolate chips and white chocolate chips (or chunks, as you see in these photos).

    Chocolate chip and white chocolate chip cookies

    Combining both white and regular chocolate chips in one cookie, but strictly confining them to different sides of the cookie - to me, that's two cookies in one! I love biting the semi-sweet chocolate chip side of the cookie and enjoying all that rich chocolate flavor (along with a cup of hot tea), and then biting the white chocolate portion of the cookie - the contrast and the balance of the flavors is amazing!

    Chocolate chip and white chocolate chip cookies

    It's a simple recipe, simple cookie, but what joy does it bring! 🙂

    Chocolate chip and white chocolate chip cookies

    You can also easily half the recipe.

    chocolate chip white chocolate chip cookies
    4.80 from 20 votes

    Chocolate Chip and White Chocolate Chip Cookies

    Combining both white and regular chocolate chips in one cookie, but strictly confining them to different sides of the cookie – to me, that’s two cookies in one!  One of my favorite cookie recipes!
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course Dessert
    Cuisine American
    Servings 30 cookies
    Calories per serving 197 kcal

    Ingredients

    • 2 ¼ cups all-purpose flour (270 grams)
    • ½ teaspoon baking soda
    • 1 cup unsalted butter , room temperature (let the butter from refrigerator sit on the counter for about an hour or so)
    • ½ cup granulated sugar (100 grams)
    • 1 cup light-brown sugar packed (220 grams)
    • 1 teaspoon salt
    • 2 teaspoons pure vanilla extract
    • 2 large eggs
    • 6 oz semisweet chocolate chips (1 cup)
    • 6 oz white chocolate chips (1 cup)

    Instructions 

    • Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside.
    • Using electric mixer, in a separate bowl combine the butter with both sugars. (The butter should be soft at room temperature, but it should not be liquid – do not use microwave, let the butter sit for an hour). Beat butter and sugars on medium speed until light and fluffy. Add the salt, vanilla, and eggs and continue beating on low speed. Beat until mixture is light, fluffy and very creamy, about 1 minute. Add flour mixture; mix until just combined: do not overmix.
    • Divide cookie dough into 2 equal batches, place each batch of cookie dough into a separate bowl. Stir in the regular chocolate chips into one batch, and stir white chocolate chips into the second batch of cookie dough. Leave out some chocolate chips of both colors – for putting them on top of cookies.
    • Combine a spoonful of cookie dough with regular chocolate chips with a spoonful of the cookie dough with white chocolate chips – to form tablespoon-size flattened ball of cookie dough and drop it on baking sheet lined with parchment paper. Repeat, placing cookie balls about 2 inches apart.
    • Bake until cookies are golden and set around the edges, but still soft in the center, 8 to 10 minutes. Midway through baking, pull the cookie sheet out, and add more chocolate chips of respective color on each side of each cookie. Put the cookie sheet back in the oven and continue baking.
    • The softer you want your cookies to be, the less amount of time you should bake, that is, no more than 8 minutes. Cookies will still look like they are not set in the middle – that’s OK. They should not be golden brown on top. Once removed from the oven, they will continue cooking for a little bit.
    • Remove from oven, and let them cool on baking sheet 1 to 2 minutes. Cut cookies if they’ve merged. Transfer to a wire rack or a sheet of foil, and let cool completely.
    • Store cookies in an airtight container at room temperature up to 1 week.

    Notes

    Adapted from Martha Stewart.

    Nutrition

    Nutrition Information
    Chocolate Chip and White Chocolate Chip Cookies
    Amount per Serving
    Calories
    197
    % Daily Value*
    Fat
     
    10
    g
    15
    %
    Saturated Fat
     
    6
    g
    38
    %
    Cholesterol
     
    28
    mg
    9
    %
    Sodium
     
    108
    mg
    5
    %
    Potassium
     
    74
    mg
    2
    %
    Carbohydrates
     
    24
    g
    8
    %
    Sugar
     
    15
    g
    17
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    210
    IU
    4
    %
    Calcium
     
    26
    mg
    3
    %
    Iron
     
    0.9
    mg
    5
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    Please share your comment and Star Rating in the comments section below.

    I appreciate your feedback!

    Reader Interactions

    Comments

    1. Audrey

      August 22, 2022 at 10:34 pm

      I am a young baker and me and my sisters love this recipe. I usually mix both of the chocolate chip types together and it still turns out good. My go to cookie

      Reply
      • Julia

        August 22, 2022 at 10:55 pm

        Audrey, I am so happy to read your comment! I love reading the feedback from people who try my recipes! Glad you liked these cookies!

        Reply
    2. blondie63

      October 18, 2021 at 7:22 pm

      Way over complicated for one of the simplest recipes and didn't taste any different then just mixing the ingredients together and baking.

      Reply
      • Julia

        October 23, 2021 at 2:24 pm

        Glad you gave this recipe a try. It's one of the earlier recipes that I made. 🙂

        Reply
    3. Pam

      January 31, 2021 at 10:30 pm

      Chill the dough for a min 30 min before adding to your bake sheet. Your balls will form much better and your cookies won't come out so flat

      Reply
    4. Tracy

      November 20, 2020 at 8:39 pm

      Halved this recipe and the batter came out really runny for some reason, I added extra flour but it was still impossible to get them into a ball per say, so I would definitely recommend chilling the dough before combining! I also had to cook them for about 13 minutes since I like a bit of a crunch.

      Reply
    5. Harmoni

      April 30, 2020 at 7:55 pm

      I made these today and they were delicious. Even my husband, who is not a fan of sweets or baked goods loved them. I will say I just mixed all the chips together. 5 stars from me!

      Reply
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