Chocolate White Chocolate Chip Cookies are a delicious chewy chocolate cookie made with white chocolate chips. This cookie, also known as “inside out chocolate chip cookies” are soft and chewy and sure to be your new favorite cookie recipe!

If you love fudgy chocolate cookies and white chocolate, you need to give this recipe a try. Add a bit of espresso powder to really bring out the chocolate flavor these chewy cookies.
For more chocolate cookies, be sure to try my Chocolate Walnut Cookies, Chocolate Pudding Cookies, or these Almond Chocolate Cookies. If you are looking chewy chocolate chip cookies, be sure to try my Chocolate Espresso Cookies! Cinnamon lovers don’t miss my delicious recipe for Oatmeal Cinnamon Chip Cookies!
Chocolate Cookies with White Chocolate Chips
This simple recipe for chocolate white chocolate chip cookies is perfect for white chocolate lovers. Made with simple ingredients, this recipe comes together fast and is great when you have a cookie craving.
This recipe is made with a chocolate cookie base using cocoa powder, and is filled with white chocolate chunks. These is double chocolate chip cookies recipe you don’t want to miss.

You’ll Love these Cookies!
One bite of these chocolate white chocolate chip cookies and you’ll be hooked. They have that intense chocolate flavor you love, with irresistible white chocolate chips.
This is a fun way to use white chocolate in baking without making standard cookies. The combination of cocoa powder and espresso play perfectly with the sweetness of the white chocolate.
These are a great cookie to include in holiday baking or cookie exchanges too. They are simple and to make and a favorite of anyone who tries them.

You’ll love the combination of the flavors in this cookie. Plus, the contrasting colors are fun to look at and would be great added to a cookie tray.
So, if you’re a white chocolate fan, be sure to give these Chocolate White Chocolate Chip Cookies a try. You’re going to love them!
Ingredients

- Flour: use regular all purpose flour. Be sure to weigh and sift the flour for best results.
- Cocoa Powder: use an unsweetened cocoa powder, like Hershey’s, for these cookies.
- Espresso Powder: instant espresso powder adds a richness and depth to the cookies. You can substitute with ground coffee or omit the ingredient altogether.
- Baking Soda: make sure you are using baking powder and not baking soda.
- Salt: use kosher salt for baking.
- Butter: use room temperature softened butter. Unsalted butter or salted butter works.
- Sugar: regular granulated white sugar.
- Brown Sugar: light brown sugar packed into the measuring cup. Dark brown sugar works too.
- Eggs: you’ll need two large eggs, using both the egg yolk and white.
- Chips: use white chocolate chips. You can find them in the baking section of your grocery store. White chocolate chunks or broken pieces of a white chocolate bar can be used as well.
How to Make Chocolate White Chocolate Chip Cookies
This recipe for Chocolate White Chocolate Chip Cookie is easy to make and sure to be a new favorite cookie recipe! Start by preheating your oven and line a baking sheet with parchment paper; set aside.
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Step 1: mix dry ingredients
In a mixing bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt; set aside.
Step 2: mix wet ingredients
In a separate large bowl or a stand mixer fitted with paddle attachment, use an electric mixer to mix together the butter, sugar, and brown sugar until light and fluffy; about 2 minutes. Add in the eggs and mix until well combined.
Step 3: combine with white chocolate chips
Pour the dry ingredients into the wet ingredients and mix, on low speed, just until the batter is combined. Fold in the white chocolate chips using a rubber spatula.
Step 4: roll into cookie dough balls and bake
Use a cookie scoop to measure out balls of dough and place on the lined baking sheet. Press on extra white chocolate chips if desired.
Bake on center rack in preheated oven for 11-12 minutes, be careful not to over bake. Let cool on baking sheet before moving to a wire rack to cool completely.

Recipe Tips
- Espresso powder: I like to add in a bit of espresso powder whenever I’m cooking with cocoa powder. However, feel free to omit it or substitute instant coffee granules.
- Cocoa powder: for the cocoa powder, use a 100% cacao unsweetened brand, like Hershey’s Cocoa Powder.
- Butter: use room temperature unsalted butter so you don’t end up with clumps of butter in the dough.
- Finishing the cookies: I like to press on additional white chocolate chips into the dough balls before baking. You can also add them to the tops of the warm cookies right after baking.
- Storage: store leftover cookies in an airtight container on the counter for two days, or refrigerate for up to a week. You can also freeze for up to a month.

More Chocolate Desserts!

Chocolate White Chocolate Chip Cookies
Equipment
- baking sheet
Ingredients
- 2 cups all purpose flour (266 grams)
- ½ cup cocoa powder, like Hershey's (54 grams)
- 1 tablespoon instant espresso powder (optional but recommended)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 ½ cups white chocolate chips (about 10 ounces)
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick mat; set aside.
- In a bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt; set aside.
- In a separate large bowl, use an electric mixer to mix together the butter, sugar, and brown sugar until light and fluffy; about 2 minutes. Add in the eggs and mix until well combined.
- Pour the dry ingredients into the wet ingredients and mix, on low speed, just until the batter is combined. Fold in the white chocolate chips using a rubber spatula.
- Use a cookie scoop to measure out balls of dough and place on the lined baking sheet. Bake on center rack in preheated oven for 11-12 minutes, be careful not to over bake. Let cool on baking sheet before moving to a cooling rack to cool completely.
Notes
- A standup mixer works great here since dough is a bit more dense.
- For the cocoa powder, use a 100% cacao unsweetened brand, like Hershey’s Cocoa Powder.
- Instant espresso powder works best here since it’s designed to easily dissolve. You can usually find it in the coffee section of most grocery stores.
- Use room temperature unsalted butter so you don’t end up with clumps of butter in the dough.
- I like to press on additional white chocolate chips into the dough balls before baking. You can also add them to the tops of the warm cookies right after baking.
- Store Chocolate White Chocolate Chip Cookies in an airtight container on the counter for two days, or refrigerate for up to a week. You can also freeze for up to a month.