These yummy, delish Chocolate Fudge White Chocolate Chip Cookies are loaded with rich & creamy white chocolate chips in soft fudgy chocolate cookies! They are quite irresistible!
We've got Vegan & Gluten Free Options as well and they taste just as amazing! You'll love these Brownie Walnut Chocolate Chunk Cookies - Vegan & GF Options too!
They are an easy chocolate chip drop cookie version, like these classic Perfect Chocolate Chip Cookies, except we reversed the butter cookie to chocolate and the semi-sweet chocolate chips to white chocolate chips.
I love eating white chocolate chips 
Like I said, irresistible! I love how thick and fudgy these Chocolate Fudge White Chocolate Chip Cookies are!
Now, all we need, is a tall glass of cold milk, these cookies and some Hallmark movies, all snuggled in a blankie, without a worry in the world.
Observation? That can be arranged and no need to chill your dough, (unless you want to) so you can have these right in front of your sweet little face in no time.
Of course, this is the time of year cookies are at their peak! These are perfect for gifting and cookie exchanges for sure, because cookies make everything better. No doubt about that and just to prove my point, how many times have cookies not made you happy? See what I mean? 🙂
Ingredients You Need
- unsalted butter, cold cut into cubes, can use plant-based butter if vegan option
- brown sugar packed
- granulated sugar
- eggs or applesauce
, if vegan option
- vanilla extract
- all-purpose flour or gluten-free flour measured correctly (scoop and level method)
- special dark or Dutch processed cocoa powder
, measured correctly and clump free sift if needed (scoop and level method)
- baking powder
- salt
- white chocolate chips
, plus extra if you want to press in tops of cookies after baked, use vegan chocolate chips if wanting vegan option
How to Make Chocolate Cookies with White Chocolate Chips
- Preheat oven to 350 degrees F.
- Line a baking sheet or two with parchment paper.
- In a large mixing bowl, add cubed cold butter and sugar. Beat with an electric mixer on medium to medium-high until combined and creamy.
- Add egg and vanilla. Beat again until combined by not overmixing.
- Add flour, salt, baking powder and cocoa powder and beat together on low speed just until a chocolate dough comes together.
- Fold in the white chocolate chips.
- Using a medium cookie scoop, (1 & ½ tablespoons), scoop cookie dough onto baking sheet and press some white chocolate chips on top, but don't add more white chocolate chips until they are done baking. This helps the white chocolate chips not to brown on top.
- Leave room for the cookies to spread very slightly. If dough is warm, refrigerate for 30 minutes or so.
- Bake for approximately 8-10 minutes. Gooier for 8 minutes.
- Cookies should be starting to firm up but still soft in the middle. Remove from the oven and press a few white chocolate chips on top if desired. Don't do this before baking, as it will make the chocolate chips caramel colored.
- Let cookies set on cookie tray to cool before removing them to cool completely on a wire rack. So good with a glass of milk!
- Allow to cool completely prior to storing.
Cookie Tips
- For fudgiest cookies, bake 8 minutes. They will continue cooking after removing from oven.
- If cookies are not thick enough, place the cookie dough in the fridge for at least 30 minutes and try again.
You'll love these Chocolate Fudge White Chocolate Chip Cookies and so will your little elves. Chocolate and white chocolate together is amazing! Enjoy! Chocolate Fudge White Chocolate Chip Cookies - Vegan & GF Options. Let's bake!
Chocolate Cookie Cravings!
- Brownie Walnut Chocolate Chunk Cookies - Vegan & GF Options too!
- Best Fudgy Chocolate Crinkle Cookies
- Thick & Chewy Chocolate M&M Cookies
- OMG! Thick & Chewy Mega 'Chocolate Fix' Cookies
- 'Thick 'n Fudgy' Chocolate Explosion Cookies
- Classic Chocolate Whoopie Pies
Chocolate Fudge White Chocolate Chip Cookies - Vegan & GF Options
Ingredients
- 1 cup unsalted butter, cold cut into cubes, can use plant-based butter if vegan option
- 1 cup brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs or ½ cup applesauce, if vegan option
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour or gluten-free flour measured correctly (scoop and level method)
- ½ cup special dark or Dutch processed cocoa powder, measured correctly and clump free sift if needed (scoop and level method)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups white chocolate chips plus extra if you want to press in tops of cookies after baked, use vegan chocolate chips if wanting vegan option
Instructions
- Preheat oven to 350 degrees F.
- Line a baking sheet or two with parchment paper.
- In a large mixing bowl, add cubed cold butter and sugar. Beat with an electric mixer on medium to medium-high until combined and creamy.
- Add egg and vanilla. Beat again until combined by not overmixing.
- Add flour, salt, baking powder and cocoa powder and beat together on low speed just until a chocolate dough comes together.
- Fold in the white chocolate chips.
- Using a medium cookie scoop, (1 & ½ tablespoons), scoop cookie dough onto baking sheet and press some white chocolate chips on top, but don't add more white chocolate chips until they are done baking. This helps the white chocolate chips not to brown on top.
- Leave room for the cookies to spread very slightly. If dough is warm, refrigerate for 30 minutes or so.
- Bake for approximately 8-10 minutes. Gooier for 8 minutes.
- Cookies should be starting to firm up but still soft in the middle. Remove from the oven and press a few white chocolate chips on top if desired. Don't do this before baking, as it will make the chocolate chips caramel colored.
- Let cookies set on cookie tray to cool before removing them to cool completely on a wire rack. So good with a glass of milk!
- Allow to cool completely prior to storing.
Notes
Kim Lange says
Yes you can Beth! You can freeze the cookie dough raw or baked for up to 3 months. Enjoy!
Beth says
Can you freeze these Chocolate Fudge White Chocolate Chip Cookies ?
Pammer says
Has anyone tried making them with gluten free, coconut rice almond flour?
Kim Lange says
They hold their shape and spread very slightly for small or medium sized cookies for the cookies to hold their shape, not the larger size. If you make them again, I would flatten the larger scooped ones down some. Sometimes I have found also, if cookies hold their shape more than I wanted, I will bang the the baking sheet on the counter while they are still hot out of the oven and they will deflate a little. I hope they still tasted good! Thank you for trying it Gayle!
Gayle says
Hello. I just made these and they did not spread into a cookie but rather held its shape as it was scooped. So the finished cookie looks exactly as it did when I scooped it with an ice cream scooper. I use an ice cream size scoop because we love big cookies. Please let me know what happened. Thank you so much.
Kim Lange says
Thank you so much Kate! Happy Holidays!
At room temperature: At room temperature they should last about a week. Just keep them sealed up.
They will be good in the freezer for six months.
As far as cookie dough, you can store drop cookie dough in the freezer for up to six months. To make things easy, pre-portion the dough with a cookie scoop, freeze and pop in an airtight container for long-term storage in the freezer.
Kim Lange says
Thank you so much Martha!
At room temperature: At room temperature they should last about a week. Just keep them sealed up.
They will be good in the freezer for six months.
As far as cookie dough, you can store drop cookie dough in the freezer for up to six months. To make things easy, pre-portion the dough with a cookie scoop, freeze and pop in an airtight container for long-term storage in the freezer.
Happy Holidays!
KaTe says
Hi, just wondering how long these will last and if they will freeze well!!! Absolutely delicious!!!! 🤤
Martha Macpherson says
Hi just wondering how long these will last and if they can be frozen. Absolutely delicious though!!
Kim Lange says
Yes you can roll them into balls. 🙂 If the dough is too soft to roll, just refrigerate for 10 - 15 minutes. Hope you enjoy! They are soooo yummy!
Lisa says
Hi there! I’m trying these this weekend and wanted to ask if you roll them on balls before putting them on the baking sheet. I am not a baker but have been trying recently, and a couple of cookie recipes I’ve made says to roll them into balls. I don’t have a cookie scoop so I’ve been using a tablespoon measuring spoon. Just want to make sure I make the right shape. I’m sure this is a silly question haha!
Kim Lange says
I'm so happy to hear you found them fudgey and all you ever wanted in white chocolate chip cookie! That's pretty awesome! Thank you again!
Anonymous says
Literally JUST made these and woww oh woww !!! Sooooo good and soooo fudgey ❤ soo sweet and everything I've ever wanted in a white chocolate chip cookie ! Thank you sooo much for this delish recipe 🤤
Kim Lange says
They do have lots of chips as it should be! Thanks Valentina! xo
Valentina says
These are amazing! I love the generous amount of white choc chips so each bite has some. As it should be. 😉 Love!
🙂 ~Valentina
Kim Lange says
Yay! They are sooo good! Thanks so much Katherine! Have a wonderful weekend my sweet friend! xo
Katherine | Love In My Oven says
I love white chocolate chips too, Kim!! I always crave those cookies and cream chocolate bars. The dark chocolate with the white chocolate chips would make for the absolute best cookies! These look so good!
Ben|Havocinthekitchen says
While I do like to eat chocolate chips by the handful, this recipe certainly suggests the better use of it. These chocolate chip cookies look splendid; so rich and with a beautiful fudgy texture! Beautiful. Santa approves 🙂
Kelsie | the itsy-bitsy kitchen says
I'm a sucker for a chocolate cookie with white chocolate chips. They're so dramatic! I'm making these SOON!