Double Chocolate White Chocolate Chip Cookies

Most people who cook fairly regularly have a cookie or dessert that is there go-to, or signature dish. For me it’s these double chocolate white chocolate chip cookies.

Gather Up:


  • 2 1/4 cups AP Flour
  • 1/2 cup cocoa powder (use up to 3/4 cup if you like a really really rich chocolate flavor)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup brown sugar
  • 2/3 cup regular granulated sugar
  • 1 stick butter (softened)
  • 1/2 cup butter flavor Crisco
  • 1 teaspoon water
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup of semisweet chocolate chips
  • 1 cup of white chocolate chips

First, you will want a separate mixing bowl for your dry ingredients.

DSC_0156Measure out your flour. Remember, when baking you need to be fairly precise so level off that flour in your measuring cup.


Add your salt and baking soda. See those precise salt measurements right there. Like I said accuracy is very important when baking.

DSC_0159Add cocoa powder and combine.

Next, you want to get your wet ingredients combined. This starts by mixing together your butter and crisco.

Your butter should be softened. However, if you are like me and forget to set our your butter,which I do roughly 98% of the time,  I learned a little trick from some friends.

DSC_0160Put that cold stick of butter on a plate. Place it in the microwave, and set it to defrost for 15 seconds. Make sure you set to defrost or your will have melted butter, not softened.


Whip the now softened butter with the crisco and 1 teaspoon of water. Scrape down the edges of the bowl.


Add in both sugars and combine. Once the sugars are combined, add the eggs one at a time. There will be no photos of this because I am a complete germaphobe when it comes to eggs. So I had to immediately go and wash my hands.


Add the vanilla extract.


Once all the wet ingredients are combined, then start to add the dry ingredients that you mixed earlier.


Once you have all of the ingredients combined, then add one cup of semisweet chocolate chips and one cup of white chocolate chips. I have made these cookies several times in the past with all white chocolate chips and that is delicious too!

Now, I know that people say not to mix the chips in with the stand mixer but to do it by hand so that the chips don’t get broken up. It takes approximately 3.2 seconds to get the chips combined into the batter, and I have never noticed broken chips, but you do whatever makes your heart happy : )


Doesn’t this finished batter look so yummy!


I use this handy dandy scooper to dish out my cookies.


Put these into a 350 degree oven for 12 minutes. (Remember this baking time will likely vary depending on your oven so say 10 – 15 minutes.)

Now this recipe makes about 28-32 cookies if you are dishing out the same amount as me.


And here is how these lovely cookies look straight out of the oven.


See all that lovely height? I attribute that to the crisco. If you like flatter cookies then use all butter and no crisco.


Let the cookies set for a minute or two and then plate up.


Or put a whole bunch in a bowl to take to your friends house for dinner, which is exactly what I did.

If you would like this recipe in simple printable format, just click the link below.

Double Chocolate White Chocolate Chip Cookies






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