White Chocolate & Chocolate Chip cookies.

THE first post is happening! What better way to start than with these chewy cookies? They are mixed with mini, creamy chocolate chips, and sweet white chocolate chips for extra texture. Since my boyfriend enjoys white chocolate anything, he suggested to throw some in. It was the best idea for a spin on a classic cookie. I have made hundreds of chocolate chip cookies but nothing quite as delicious as these here. These perfect size cookies will satisfy that mid-afternoon or mid-night chocolate, sweet craving.

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For this recipe I used dark brown sugar vs. light. Light brown sugar has a less intense flavor being it contains less molasses. I wanted a deep aromatic taste to these, so I opted for dark brown sugar. Of course, you may use light brown sugar if you fancy.

But, Butttt, Butttttt. Butter. I am the most impatient person when it comes to cooking or baking. Having to sit and wait for butter to be “softened at room temperature” is pretty much torture. So, if you happen to posses the same quality, simply place a couple of sticks of butter out of the refrigerator the morning of baking. This way you wont have to struggle. You might be thinking, well what about the egg? Simple Solution! Fill up a bowl with some warm to hot water and submerge the egg for a few minutes. Room temperature egg… Coming right up!

As for the cornstarch, well that was just a fantastic tip. While most think it is used to thicken up soups and sauces, upon research I found out it is also used for corn syrup and other sugars. Cornstarch makes the cookies very fluffy, puffy, and lifted. 2015-01-21 14.23.08

IMPORTANT: Don’t forget to chill the dough before you toss your cookies in the oven. The last thing you want is a not consistent, flat cookie. Well unless you do want that, but I recommend chilling the dough for the most desirable texture, and fluffiness. It was worth the wait, promise.

ALSO IMPORTANT: Don’t eat all of the cookie dough before you get it into the oven. This has happened to me before. RESIST the temptation!

I like my cookies on the smaller size, otherwise I have half of a cookie and put the other half back for later. Instead, I used about 1 tablespoon scoops of cookie dough and placed them on parchment paper. This prevents sticking, and is super easy clean up.

There is no better feeling than dunking this warm, gooey, straight-out-of-the-oven white chocolate & chocolate chip cookie into a big ol’ glass of milk. Or maybe like 10 of them.

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Enjoy, and stay creATEive.

White Chocolate & Chocolate Chip Cookies. 

Yields between 2-2.5 dozen (depending on size)


  • 3/4 cup unsalted butter, softened to room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mini-chocolate chips
  • 1 cup white chocolate chips


  1. Beat the room-temperature butter for 1-2 minutes on medium speed with a paddle attachment in a large bowl. I am using my new Kitchen Aid mixer from Christmas :). Make sure that the butter is smooth and looks creamy. Into the creamy butter, add your sugars. Continue mixing until the sugar and butter are fluffy and mixed well. Once you see the color blend, add the egg and vanilla. I scrapped the bowl down about 3 to 4 times, just to make sure the ingredients were incorporated. Take out a separate large bowl for your dry ingredients. Mix the flour, cornstarch, baking soda, and salt in the bowl. I don’t have a sifter so I simply used a whisk and tossed well for even distribution.
  2. At a low speed, start adding the dry ingredients with the wet ingredients in the mixer. Add about 1/3 of your dry mix at a time until combined. Add the white and chocolate chips. Mix for another 5-10 seconds. Once all is fully combined, tightly cover the cookie dough with plastic wrap. Place it in the refrigerator for at least 1 hour.
  3. After 1 hour, preheat the oven to 350º F. Line baking sheet. Take the cookie dough out to sit at room temperature for 5-10 minutes.
  4. Start rolling balls of about 1 tablespoon and place on sheet. Bake for 9-10 minutes or when you can see a little browning on the bottom sides of the cookies. (**Once you fill up the cookie sheet, cover cookie dough with plastic wrap and place in the refrigerator until the next batch is ready. This keeps your cookies consistent texture.)
  5. Once you take the cookies out of the oven, verrrry lightly tap down on top of the cookies to deflate them. Let them cool on the cookie sheet for a couple of minutes, then transfer to a cooling rack. Let the cookie sheet completely cool before placing the next batch on.
  6. Once completely cooled, you may place cookies in a jar or Tupperware as storage. You may want to rip off half a piece of a slice of bread and put it along side your cookies. This will ensure your cookies stay fresh longer and don’t get hard as a rock!

Recipe adapted from Sallys Baking Addiction

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