These fudgy chocolate cookies are studded with white chocolate chips. Easy to make and even easier to eat! You’ll love this tasty dessert!
If you’re in the market for a rich and fudgy chocolate cookie you’ll love this recipe!
These cookies turn out rich and fudgy and are studded with little bites of sweet white chocolate.
I personally love eating them with a hot mug of coffee but they are also great as a midnight snack.
Make sure to follow the directions closely as this recipe does require a bit of mixing time but the result is a perfect cookie.
100% worth it!
Why does this recipe used instant espresso powder?
Chocolate and coffee go together like 2 peas in a pod!
It helps bring out all the flavor and really highlights the chocolate flavor.
If you can’t find instant espresso powder you can always use instant coffee.
What is unsweetened chocolate?
Well, it’s unsweet chocolate.
I know it sounds weird to add unsweetened chocolate to a cookie recipe but because you’ll be adding sugar to the batter you don’t need to worry about the sweetness.
You can find unsweetened chocolate right in the baking aisle of the grocery store. It’s typically found in a bar vs. chips.
Love these chocolate white chocolate chip cookies?
Why not try a few of my other tasty cookie recipes!
- Vanilla Bean Lemon Sugar Cookies
- Molasses Ginger Raisin Cookies
- Dark Chocolate Blueberry Olive Oil Cookies
- Espresso Salted Chocolate Chip Cookies
- Orange Cherry Oatmeal Pecan Cookies
- Peanut Butter Snicker Cookies
- 6 ounces unsweetened chocolate, coarsely chopped
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 2 large eggs
- 1-1/3 cup granulated sugar
- 1-1/2 teaspoons instant espresso powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 3/4 cup white chocolate chips
- Melt chocolate and butter in a small bowl set over a pot of simmering water.
- Stir until melted and smooth.
- When chocolate is melted, remove the bowl from the heat and set it aside to cool.
- Preheat oven to 350 degrees.
- Line 2 sheet pans with parchment paper or Silpat and set aside.
- Put flour and baking powder in a small bowl and whisk together to combine, set aside.
- Crack eggs into the bowl of a stand mixer, whisk gently.
- Add granulated sugar, instant espresso powder, vanilla extract, and kosher salt.
- Beat on medium-high speed for 11-13 minutes. Don’t skimp on the time. You’re beating lots of air into the batter, which is going to help the cookies poof up and give them a wonderful texture. You will notice your batter going from very thin to being much thicker and fluffier.
- When your batter is well beaten, remove the mixing bowl and beater from the stand.
- Pour in the melted chocolate and butter mixture.
- Give it one or two stirs to get it started mixing.
- Scrape the beater to the bottom when you do this. This helps loosen the chocolate up a bit.
- Reattach the bowl to the stand and beat on medium-high for 2-3 minutes to thoroughly incorporate the chocolate. As the chocolate mixes in, the batter will get darker. After about 2 minutes, your batter should be dark, glossy, and thick.
- Add in flour mixture and fold into chocolate mixture. Keep folding in until completely combined.
- Add white chocolate chips and mix till combined.
- Drop rounded tablespoons of batter onto your prepared pans.
- Bake for 10-12 minutes until the cookies just start to crack at the top.
- Cool on pan for 5 minutes and move to a cooling rack.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 200Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 55mgCarbohydrates: 32gFiber: 1gSugar: 28gProtein: 2g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.