These yummy, stylish Chocolate Fudge White Chocolate Chip Cookies are so full of chocolate fudgy flavor and loaded with rich & creamy white chocolate chips in every bite.
They are quite irresistible! 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 by the handful. Quite often, actually for a quick chocolate fix, it does the trick. Of course, by adding them in cookies, creamy white chocolate chips take these to another surprising level, providing these cookies with a delicious mild white chocolate flavor paired with a dark chocolate fudgy brownie-like cookie.
Like I said, irresistible! I love how thick and fudgy they 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.
Cookies make the world go round. No doubt about that and just to prove my point, how many times have cookies not made you happy? See what I mean? 🙂
You'll love these and so will your little elves. Chocolate and white chocolate together is amazing!
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Enjoy! Chocolate Fudge White Chocolate Chip Cookies - Vegan & GF Options. Let's bake!
Chocolate Fudge White Chocolate Chip Cookies - Vegan & GF Options
Ingredients
- ½ cup unsalted butter, cold or softened use plant-based butter if vegan option
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg or ½ cup applesauce, if vegan option
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour or gluten-free flour measured correctly (scoop and level method)
- ⅔ cup cocoa powder measured correctly and clump free sift if needed (scoop and level method)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup 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 butter and sugar. Beat with an electric mixer until combined and creamy.
- Add egg and vanilla. Beat again until combined by not overmixing.
- Whisk together flour, salt, baking powder and cocoa powder in a separate bowl and pour into the mixture and beat together on low speed just until a chocolate dough forms.
- 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 toasty colored.
- Let cookies set on cookie tray for a couple of minutes 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
Has anyone tried making them with gluten free, coconut rice almond flour?
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!
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.
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.
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!
Hi, just wondering how long these will last and if they will freeze well!!! Absolutely delicious!!!! 🤤
Hi just wondering how long these will last and if they can be frozen. Absolutely delicious though!!
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!
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!
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!
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 🤤
Hi Angela, Updated, thank you for letting me know! Enjoy!!
Did I miss where to add the salt?
Hi Andraya, one egg, worded it to make more sense. Hope that helps and thanks for letting me know.
Should the indigent list state 2 eggs instead of 1? Later in the recipe it states to blend "each" egg. So, can I assume we ate meant to add 2 instead of 1?
Jayne, sorry for the mishap, I took this recipe from my Reese's Piece's Chocolate Cookie Recipe and thought I got all them all switched out with the white chocolate chips. Updated now. Thanks for letting me know!
is no one besides me going to mention the elephant in the recipe?????? ...i'm going along with all my ingredients lined up. all prepared-like, and i get to the part where the instructions mention the reeses pieces and i'm freakin out over here! what? who said anything about reeses pieces????? please explain!
They do have lots of chips as it should be! Thanks Valentina! xo
These are amazing! I love the generous amount of white choc chips so each bite has some. As it should be. 😉 Love!
🙂 ~Valentina
Yay! They are sooo good! Thanks so much Katherine! Have a wonderful weekend my sweet friend! xo
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!
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 🙂
I'm a sucker for a chocolate cookie with white chocolate chips. They're so dramatic! I'm making these SOON!