White Chip Chocolate Cookies Toll House
Indulge in the rich decadence of White Chip Chocolate Cookies, a Toll House favorite that combines the deep, fudgy flavor of cocoa with the creamy sweetness of white chocolate chips. These bakery-style cookies are soft, chewy, and packed with chocolatey goodness in every bite, making them the perfect treat for chocoholics. With just 15 minutes of prep and a short bake time, this recipe is easy to whip up for any occasion—whether you’re hosting a party, prepping for a bake sale, or simply satisfying your sweet tooth. The combination of ingredients, like unsweetened cocoa powder and two types of sugar, creates a perfectly balanced cookie dough, while the white chocolate chips add a strikingly delicious contrast. Serve them warm with milk, or store them in an airtight container to enjoy all week—if they last that long! Perfect for desserts, holiday platters, or everyday snacking, these cookies are destined to become a family favorite.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.75 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups white chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and eggs, one at a time, beating well after each addition.
Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Using a spatula, fold in the white chocolate chips until evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-9 minutes, or until the edges are set but the centers remain soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
6785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 373.1 g | 478% | |
| Saturated Fat | 235.1 g | 1176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 969 mg | 323% | |
| Sodium | 2544 mg | 111% | |
| Total Carbohydrate | 911.7 g | 332% | |
| Dietary Fiber | 70.0 g | 250% | |
| Total Sugars | 610.7 g | ||
| Protein | 103.4 g | 207% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1243 mg | 96% | |
| Iron | 44.1 mg | 245% | |
| Potassium | 5164 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
