These Chocolate Chip and White Chocolate Chip Cookies are filled with three kinds of chocolate chips- semi-sweet, milk, and white. Golden and crisp on the outside with a soft and fudgy center, they have layers of chocolate flavor and are a huge family favorite.
What we love about these Chocolate Chip and White Chocolate Chip Cookies
For years, I have been making my chocolate chip cookies with this triple chocolate chip combination. I love the layers of flavor and chocolate. The semi-sweet, milk, and white chocolate complement each other and make the cookies rich and delicious. My kids love these cookies! There’s something about the chocolate combination that makes the cookie taste balanced and a bit indulgent.
I love the texture of the cookies as well, slightly crispy on the outside, soft and chewy on the inside. They are crunchy, soft, buttery, sweet, chocolately, and honestly a little nostalgic all in one bite, because who doesn’t love a chocolate chip cookie? I have made these so many times, and they are a huge kid favorite.
Looking for some more cookie recipes? Try our delicious Cranberry and Walnut Cookies or our addicting Chocolate Chip Pretzel Cookies.
What you need to make these White and Chocolate Chip Cookies
You will need the following ingredients:
- All-purpose flour
- Baking soda
- Salt
- Granulated Sugar
- Brown Sugar
- Butter
- Eggs
- Vanilla
- Semi-sweet chocolate chips
- Milk chocolate chips
- White chocolate chips
White Chocolate Chip and Chocolate Chip Cookies Substitutions
I know what it’s like when you don’t have everything on hand and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:
- You could substitute chocolate chunks for the chocolate chips for a deep dive with the chocolate.
- If you don’t like white chocolate, you could replace the amount of white chocolate with more of the milk and semi-sweet chocolate.
- You could add 1/2-1 cup of chopped walnuts or pecans, or other nuts if you would like to add nuts to the cookies.
- I have not tried making these dairy-free, gluten-free, or egg-free, but gluten-free flour, dairy-free butter, or an egg substitute may be possible, I just can’t guarantee the results.
Step-by-step Instructions
Step 1. In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 2. In a separate large bowl with an electric mixer, or with a stand mixer, beat together the granulated sugar, brown sugar, and softened butter for 2-3 minutes until more light and fluffy. Add egg, egg yolk, and vanilla and blend until thoroughly mixed in.
Step 3. Mix the dry ingredients into the dough just until the dry ingredients are incorporated. Do not over-mix. Mix in the semi-sweet, milk, and white chocolate chips just until evenly distributed. The dough will be stiff.
Step 4. Using a medium cookie scoop (about 2 tablespoons), scoop dough onto the prepared cookie sheet and space about 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.
Step 5. Bake cookies at 375 degrees Fahrenheit for 8-10 minutes. Carefully remove from the oven and right after they are removed, I like to 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. I also like to 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.
Step 6. Let the cookies cool on the cookie sheet for 2-5 minutes before removing to a cooling rack to cool completely.
Tips
- I recommend keeping parchment paper on hand; it is especially helpful when baking cookies. Lining your pan with parchment paper helps prevent cookies from spreading when baking, which in turn helps prevent your cookies from becoming too thin and crispy. The cookies won’t stick to your pan, and pans are much easier to clean up. Also, the parchment paper creates a thin layer between the cookies and the pan, which helps promote even browning and prevents hot spots on your pan that may cause cookies to burn.
- I love using a cookie scoop when making cookies so that the cookies are a uniform size and shape. I use a medium cookie scoop for this recipe, which makes a scoop of about 2 tablespoons. I really like the one from Pampered Chef or this scoop from Amazon works great as well.
- Also, I love my USA pan baking sheets, they cook so evenly, are high quality, and long-lasting.
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Frequently Asked Questions
| Can the cookie dough be made in advance? |
| The USDA says that cookie dough is safe in the fridge for 2-4 days. I have had a lot of success making this dough the day before, covering the dough in the fridge, and cooking the cookies the next day if I didn’t have time to bake them the day I made the dough. Before baking, keep the dough out at room temperature for about 30 minutes, or the dough will be hard to scoop. |
| How do I store Chocolate Chip and White Chocolate Chip cookies? |
| a. Store cookies in an air-tight container. I use a Tupperware container and use parchment paper to separate the layers when stacking so they don’t stick together. For best quality, store cookies at room temperature for 3-4 days, in the fridge for 1-2 weeks, and in the freezer for 3 months. b. You can also freeze cookie dough. Scoop them into 2-tablespoon portions and place them individually on a cookie sheet to freeze. Once frozen, they can be frozen in a sealed bag or container for up to 2 months. To thaw, set them on a cookie sheet ready to bake and let them sit at room temperature for 15-30 minutes while the oven preheats. I recommend cooking them at a lower temperature, 350 degrees Fahrenheit, and then baking them for a little longer, 10-12 minutes, keeping an eye on them. |
Chocolate Chip and White Chocolate Chip Cookies
15
minutes40
minutes30-36
cookies55
minutesThese Chocolate Chip and White Chocolate Chip Cookies are filled with three kinds of chocolate chips- semi-sweet, milk, and white. Golden and crisp on the outside with a soft and fudgy center, they have layers of chocolate flavor and are a huge family favorite.
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, I like to 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. I also like to 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.
Notes
- To make your cookies in the best circular shape, right when you pull them from the oven, put a glass cup or a 2.5 to 3-inch circle cookie cutter around a cookie and move it around in a circular shape to help nudge the edges to make a more perfect circle.
- Another tip to make cookies look even better is right when the cookies are out of the oven place a few chocolate or white chocolate chips on the top of the cookies in places where you don’t see any of the mix-ins.
- I recommend lining your cookie sheet with parchment paper for even browning, to prevent spreading and sticking, and to help with clean up. For more information, read the tip above.
- To measure your flour, spoon the flour into a dry measuring cup and level off the top using a knife or straight-edged utensil for best results.
- It takes 30 minutes to 1 hour for butter to come to room temperature. I recommend just placing the butter on the counter to soften before making the cookies instead of softening the butter in the microwave, where the butter can melt. Melted butter in this recipe can cause cookies to flatten more and turn out slightly more dense.
Love the combination of both chocolate chips in cookies!
Thank you! We love the different layers of chocoate in this cookie, its so good! Thank you for stopping by and for the great feedback!
Absolutely drooling! Love that triple chocolate combo!
Thank you! The cookies really are so good! Thanks so much for taking the time to leave some great feedback!
These cookies are delicious! Thanks for all the tips and tricks!
I made these for my little guy and he said they are his new favorite! I never knew he was a white chocolate lover until now. Thanks for the great recipe.