This post may contain affiliate links. Read my disclosure policy.
Outrageous chocolate cookies with white chocolate chips. If you love chocolate, try this recipe!
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.
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:
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 outrageous chocolate cookies with white chips.
Outrageous chocolate cookies with white chocolate chips
Ingredients
- 8 ounces semisweet chocolate chips for melting and adding to the dough. DO NOT REDUCE THIS AMOUNT!
- 4 tablespoons butter unsalted
- ⅔ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup light-brown sugar packed
- 1 teaspoon pure vanilla extract
- 12 oz white chocolate chips semisweet or white chocolate chunks
Instructions
- 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.
- In a separate bowl, whisk together flour, baking powder, and salt.
- 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.
- 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.
- Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.
Notes
Nutrition
Nutrition Disclaimer:
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.
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!!
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?
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.
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.
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.
Would using a silpat rather than spraying the baking sheet work? The cookies look amazing and I am going to try them tomorrow. Thanks!
Oh yes, silpat or parchment paper will work even better! I just didn't have either at the time I was baking these cookies. 🙂
how many does this recipe make?
2 dozen cookies. it might make fewer cookies if you form larger cookie balls.
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
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. 🙂
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! 🙂
So glad that you stopped by to let me know that you liked these cookies!
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?
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.
I need to dash into the kitchen and bake these deliciousness!! Oh my
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
oh man, these cookies look DIVINE! i wish i could bite into one now. bookmarking for later!!!
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! 🙂
These cookies look outrageously amazing!!!