Chocolate Cookies with White Chocolate Chips

Almost two weeks…that is how long it has taken me to get used to real life again following my WEEK long vacation!! Kinda sad, isn’t it? I wasn’t fully unpacked for about a week after, laundry took about the same too…but I still made time for cookies!

Chocolate Cookies with White Chocolate Chips from

Chocolate Cookies with White Chocolate Chips from

We went on a Caribbean cruise and ate entirely too much food. Cookies probably should have been the last thing on my mind, but I just couldn’t help myself! Over the week we were on the ship we kept coming across chocolate cookies with white chocolate chips. They looked SO good, but tasted kind of meh..of course I still ate a couple over the span of a week, but they left me disappointed and wanting a REAL cookie. I knew they would be the first think I’d make during my first week home. These did not disappoint.

I usually prefer thick, chewy cookies, but my boyfriend wanted something thinner, with a little crunch. These are the perfect happy medium – crunchy around the edges, but still chewy in the middle!

And now…I diet.

Chocolate Cookies with White Chocolate Chips
Author: Life, Love, and Cupcakes
  • 1 cup unsalted butter, at room temperature
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 ts vanilla extract
  • 2 eggs at room temperature
  • 2/3 cup unsweetened cocoa
  • 2 cups flour
  • 1 ts baking soda
  • 1 ts kosher salt
  • 2 cups white chocolate chips
  1. Preheat oven to 350 degrees.
  2. Cream the butter and sugars until light and fluffy, then add in the vanilla.
  3. Add the eggs one at a time followed by the cocoa, mixing well after each addition.
  4. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the white chocolate.
  5. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch scoop and flatten slightly. Bake for 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
recipe from Ina Garten – Food Network


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