why make this recipe
Chocolate Chip and White Chocolate Chip Cookies are a delightful treat loved by many. This recipe combines the classic taste of semi-sweet chocolate with the creamy sweetness of white chocolate, resulting in a cookie that is both attractive and delicious. They are perfect for any occasion, whether you are baking for a family gathering, a potluck, or just a sweet craving at home. These cookies are sure to put smiles on faces!
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 can be enjoyed warm or at room temperature. You can serve them as a snack, dessert after a meal, or as a sweet treat with coffee or milk. For a fun twist, try adding a scoop of ice cream on top of a warm cookie for a delicious dessert!
how to store Chocolate Chip and White Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for up to 3-4 days. If you want to keep them longer, you can freeze them. Make sure they are in a freezer-safe bag or container, and they can last for up to 3 months in the freezer. Just thaw them at room temperature when you’re ready to enjoy.
tips to make Chocolate Chip and White Chocolate Chip Cookies
- Make sure your butter is softened for easy mixing.
- Don’t overmix the dough after adding the flour; it’s okay if there are a few lumps.
- Use parchment paper to prevent sticking and for easy cleanup.
- For thicker cookies, shape the dough into taller mounds before baking.
variation
You can swap out the types of chocolate chips for different flavors, such as butterscotch or dark chocolate. You can also add nuts like walnuts or pecans for extra crunch.
FAQs
Q: Can I use margarine instead of butter?
A: Yes, you can use margarine, 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, try chilling it in the refrigerator for 30 minutes to make it easier to handle.
Q: Can I make these cookies gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free 1-to-1 baking flour, and the cookies should turn out great!
Chocolate Chip and White Chocolate Chip Cookies
- Total Time: 25
- Yield: 24 cookies
- Diet: Vegetarian
Description
A delightful combination of semi-sweet and white chocolate chips in a classic cookie recipe, perfect for any occasion.
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 (190°C).
- 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 mixer, beat together the sugars and butter until light and fluffy, about 2-3 minutes. Scrape down the sides.
- Add the egg, egg yolk, and vanilla, and beat until thoroughly mixed.
- Add the flour mixture and mix at low speed until combined, being careful not to overmix. Scrape down the sides to incorporate all ingredients.
- Stir in the semi-sweet, milk, and white chocolate chips. The dough will be stiff.
- Scoop about 2 tablespoons of dough onto the cookie sheet, spacing them 2 inches apart.
- Shape the dough into taller mounds for thicker cookies.
- Bake for 8-10 minutes, until the bottoms are just turning golden brown.
- Remove from oven and use a cookie cutter to nudge the edges for a perfect shape. Press extra chocolate chips on top.
- Cool on the cookie sheet for 2-5 minutes before transferring to a cooling rack.
Notes
Store cookies in an airtight container at room temperature for 3-4 days, or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American