Dark Chocolate White Chocolate Chip Cookies

These past few weeks I’ve been going through a bit of a chocolate crisis. As a self proclaimed chocolate addict with a quite unfortunate allergy to most types of chocolate, I was absolutely distraught when I learned the one brand of chocolate chips I can actually eat were on backorder in DC. I tried to compensate by making chocolate chip cookies with a chopped up semi-sweet baking bar to fill my cookie dough void, but it was just too much work and too much of a mess. Finally, I had my mom search RI stores high and low for my chips and she thankfully found some! While I waited for them to ship, I realized I couldn’t wait any longer and that I couldn’t go a week surviving off of just cupcakes; I needed cookies (and cookie dough)! The answer came in the form of white chocolate chips, which were still fortunately plentiful at my local Whole Foods. After a few quick online searches, I found some recipe inspiration and was ready to get baking.


For a cookie to be good, it has to taste good raw and cooked, warm and cool. I LOVE cookie dough, and when I made these, the dough was so amazing, I ate half the bowl. The secret to perfectly smooth textured cookie dough is whipping the ingredients full force and partially melted butter. I let most of the stick remain softened, but use the microwave to allow about a quarter of the stick melt to liquid. The result is fantastic. I don’t know if I’m ashamed or proud to admit that I finished the whole batch of cookies in 24 hours (2 days). They were THAT GOOD!

To make these cookies you will need:

1 stick butter

1 cup sugar

1 egg

1 1/2 tsp vanilla extract

1 cup flour

1/2 cup dark chocolate cocoa power

1/2 tsp baking soda

1/4 tsp salt

5/6 cups white chocolate chips

When I bake, I modify the original recipes to have more vanilla, cocoa or other ingredients to ensure the best taste so if you decide to recreate these cookies, keep in mind that you should not add a heaping cup of anything and stick to the measures outlined here.

Begin by preheating your oven to 350 degrees. Cream the butter and sugar before adding the eggs and vanilla. Take time to beat these ingredients together until they rise and are fluffy and smooth. Next, add all the remaining powder ingredients and beat thoroughly before finally adding the chocolate chips. The dough itself is so good but the cookies are just as yummy.

Drop chunks of batter onto a baking sheet or parchment paper and bake for 8-12 minutes. After the appropriate time, the cookies will still look soft and not done in the oven but if you lead them in longer, they will burn. They should be spongey in texture when they come out because as they cool, they also set and finish cooking. Keep in mind that they do taste better cool so if you typically save the dough in the fridge and make cookies one as a time as needed like I typically do, I highly recommend baking them all at once; they won’t last that long anyway!

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  1. Dairy Free – Well Styled Adventures

    […] I have the worst allergy to nestle chocolate chips and most other baking chocolates. Nothing will make my face explode worse. However, the one safe brand for me that uses nothing but the best ingredients is Guittard. They taste better, are higher quality, and are better for you. These chips have a 46% cocoa content, are non GMO, gluten free, peanut free and all natural. While they are technically not safe for those with an actual milk allergy, not a slight intolerance, their ingredient list is kept simple, featuring only sugar, cocoa beans, cocoa butter, sunflower lecithin and vanilla. Their while chocolate chips are also fantastic and make for the most addicting desserts! […]


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