why make this recipe
Chocolate Chip and White Chocolate Chip Cookies are a delightful treat that everyone loves. With a mix of classic flavors, these cookies are soft, chewy, and packed with the richness of chocolate. Ideal for sharing with friends and family or enjoying as an after-school snack, this recipe offers a perfect balance between semi-sweet and white chocolate. Moreover, they are simple to make, giving you a rewarding baking experience with a delicious outcome!
how to make Chocolate Chip and White Chocolate Chip Cookies
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 cup butter (2 sticks), softened
- 1 egg, plus 1 egg yolk
- 1 teaspoon vanilla
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup milk-chocolate chips
- 3/4 cup white chocolate chips
Directions:
- Preheat the oven to 375 degrees Fahrenheit.
- Line a baking sheet with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
- Using an electric hand-held mixer or a stand mixer, at medium speed, beat together the sugars and butter until light and fluffy, about 2-3 minutes. Scrape down the sides of the mixer.
- Add the egg, egg yolk, and vanilla and beat again until thoroughly mixed.
- Add the flour mixture to the sugar mixture and mix at low speed just until combined, being careful not to overmix. Scrape down the sides of the mixture to make sure all ingredients are incorporated.
- Stir in the semi-sweet, milk, and white chocolate chips. The dough will be stiff.
- Using a medium cookie scoop (about 2 tablespoons), scoop the dough onto the prepared cookie sheet and space the dough 2 inches apart. After placing them on the cookie sheet, with your fingers, shape them so they are a little taller like a column. This helps them bake into a slightly thicker cookie.
- Bake the cookies for 8-10 minutes, until the bottoms of the cookies are just turning golden brown. Carefully remove them from the oven and right after they are removed, take about a 3-inch cookie cutter or glass cup and move it in a circular motion to nudge the edges to make a more perfect circle. Press a few extra chocolate and white chocolate chips on top of the cookies so you can see both colors of chocolate on the cookie tops.
- Leave on the cookie sheet to cool for 2-5 minutes then remove to a cooling rack to cool completely. Serve immediately or store covered at room temperature for 3-4 days.
how to serve Chocolate Chip and White Chocolate Chip Cookies
These cookies are best served warm with a glass of milk or your choice of hot drink. They also make a great addition to dessert platters for parties or gatherings. You can enjoy them on their own or sandwich some ice cream between two cookies for a delicious ice cream sandwich!
how to store Chocolate Chip and White Chocolate Chip Cookies
Store the cookies at room temperature in an airtight container. They will stay fresh for about 3-4 days. For longer storage, you can freeze the cookies. Just place them in a freezer-safe bag or container, and they will keep well for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature.
tips to make Chocolate Chip and White Chocolate Chip Cookies
- Make sure your butter is at room temperature for easy mixing.
- Avoid overmixing the dough to keep cookies soft.
- If you want thicker cookies, chill the dough for a bit before baking.
- Experiment with different types of chocolate chips, like dark or butterscotch.
variation (if any)
Feel free to add nuts like walnuts or pecans for extra crunch. You can also mix in dried fruits for a chewy texture and flavor. For a twist, try using flavored chocolate chips such as peppermint or caramel!
FAQs
Q: Can I use margarine instead of butter?
A: Yes, margarine can be used, but the flavor and texture may vary.
Q: What can I do if my dough is too sticky?
A: If your dough is too sticky, refrigerate it for about 30 minutes to help it firm up.
Q: Can I make the cookie dough ahead of time?
A: Absolutely! You can prepare the dough and store it in the refrigerator for up to 3 days or freeze it for up to 3 months. Just scoop and bake when you’re ready!
Chocolate Chip and White Chocolate Chip Cookies
- Total Time: 25 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Delightful cookies packed with semi-sweet and white chocolate, soft and chewy, perfect for sharing.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 cup butter (2 sticks), softened
- 1 egg, plus 1 egg yolk
- 1 teaspoon vanilla
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup milk-chocolate chips
- 3/4 cup white chocolate chips
Instructions
- Preheat the oven to 375°F.
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- Beat the sugars and butter with an electric mixer until light and fluffy, about 2-3 minutes.
- Add the egg, egg yolk, and vanilla and beat until mixed.
- Add the flour mixture and mix at low speed until just combined.
- Stir in the chocolate chips.
- Scoop dough onto the prepared cookie sheet, spacing 2 inches apart, and shape them slightly taller.
- Bake for 8-10 minutes until bottoms are golden brown.
- Carefully remove from the oven and reshape with a cookie cutter for a perfect circle.
- Top with extra chocolate chips and cool on a rack.
Notes
Serve warm with milk or use for ice cream sandwiches. Store in an airtight container at room temperature for 3-4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
