- Dish type
- Biscuits and cookies
- Chocolate cookies
- White chocolate cookies
These are my favorite cookies my grandma used to bake for me. They're chocolate cookies with white chocolate chips.
672 people made this
- 225g butter, softened
- 400g caster sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 250g plain flour
- 65g best quality cocoa powder
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 300g white chocolate chips
MethodPrep:15min ›Cook:10min ›Ready in:25min
- Preheat the oven to 180 C / Gas mark 4.
- In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, bicarbonate of soda and salt; stir into the creamed mixture. Fold in the white chocolate chips. Drop by rounded teaspoonfuls onto ungreased baking trays.
- Bake for 8 to 10 minutes in the preheated oven, until cookies are set. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.
Dr Oetker make white chocolate chips, but if you cannot find them, use a white chocolate bar and chop it into little pieces.
Make perfect cookies every time with our How to make cookies guide!
Chocolate chip cookie video
Watch our easy step-by-step video and see How to make chocolate chip cookies that are soft, chewy and gorgeous every time!
Reviews & ratingsAverage global rating:(655)
Reviews in English (535)
I love this recipe and use it often. These cookies are so good, they are requested alot!Just a few tips...*The dough seems sticky, but stay with it, they do work.*Don't be tempted to grease the tray, they WILL turn to mush! If you don't have a non stick tray then use baking paper instead. *They also spread out quite a bit when cooking.-08 Jan 2012
Right, I'm 15, and I've never really done anything like this. And, for a first try, they came out perfectly, I didn't use Chocolate Chips, I bought 300g of white, and milk chocolate *150g of each* and, everyone loved them. Simple, Tasty, and I got 24 out of the mix.A great recipe. I would recommend it to anyone.-04 Jul 2012
Used different ingredients.I add 100gms of White chocolate chips, 100gms of milk and 100gs of Dark chocolate chips. so they become tripple chocolate cookies!-11 Dec 2010
White Chocolate Chip Oatmeal Cookies
So, I want to ask a question that might spark a huge, ugly debate. It’s a question that I don’t know if I can even answer, because I feel so passionate about both sides.
What is better: Cookie dough or a cookie?
As for myself (today), I am totally on Team Cookie Dough. I know that people will let me know that the eggs in the dough could be harmful, but seriously it won’t change my mind.
If I go eating cookie dough, I will want to be remembered by that. Plus, I will be in a perfect state of happiness as I go. No bite of cookie dough has ever left me filled with regret.
I just have no control. When you put a bowl of cookie dough in front of me, I can’t help but eat a couple handfuls.
That’s right . . . I said HANDFULS. I may have issues. But then let’s talk about a warm cookie.
By the time the cookies are finally done baking, I am so full of cookie dough that I can’t even bring myself to try a cookie. But do I try anyway? Yes. Always. You always have to taste the finished product.
Whether you love cookie dough or cookies, this recipe is for YOU.
The dough is divine (in my humble opinion), but my husband swears that the cookies are even better (but you don’t have to take his word for it).
White Chocolate Macadamia Nut Cookies
Byron Bay cookies changed the Aussie cookie market forever when they first came out. They were known for their size (big!), the buttery crisp-but-melt-in-your-mouth texture and most importantly, the generous amounts of “stuff” inside. Big chunks of chocolate (here’s the Choc Chunk version!), nuts, M&M’s.
Nobody eats a Byron Bay cookie and is left feeling dissatisfied!!
They’re now found in cafes all across Australia, and as popular as ever. They also come with a fairly hefty price tag of $4.00 each.
So it was inevitable that I’d pursue a copy-cat version with a vengeance!
This recipe is a copycat of Australia’s most popular cafe cookie – Byron Bay cookies!
White Chocolate Chips!
Have you heard? Companies are coming out with white chocolate chips. I am beyond excited, and I am so thankful ChocZero sent me their new white chocolate chips. My favorite kind of cookies are white chocolate chip cookies. You know I had to make keto cookies as soon as I received these chips. Cookies are one of my favorite low carb desserts, and these are my favorite. You are going to love these keto cookies!
There may be a tone of keto cookie recipes out there but this will be your favorite. Low carb white chocolate chips are starting to hit the shelves are I recommend this recipe being the first recipe you make. When you make this recipe don’t forget to tag us on social media so we can see your creations! @lowcarbcupboard
Like I said, you will see a ton of low carb desserts here and I don’t want you to miss out. Make sure to sign up to our mailing list and get you free The Best 5 Fat Bombs recipe ebook! You can sign up on any page at the bottom of the page. I have listed a few of our favorite dessert recipes below for you to check out.
The Best Keto Chocolate Cookies!
These keto cookies taste the best warm! You can certainly eat them cold and they will still taste amazing. Who doesn’t love a warm cookie right our the oven? If you don’t we can’t be friends, just kidding! I’ll love you anyway. These cookies will hold together great and you can definitely store them in the fridge or freezer and have them later.
What Chocolate Chips Are Best?
I always like using mini chocolate chips. That is what we used at the bakery and it’s what I prefer today because you get the perfect amount of chocolate in each bite. Of course, if you don’t have mini chips, you can always use regular-sized. Because the dough, itself, is plenty sweet, you will want to stick to semi-sweet or dark chocolate chips. Milk chocolate chips tend to melt faster and make more of a mess.
How to make white chocolate chip cookies
You start by creaming together butter, sugar and shortening. Why shortening? Shortening is a great baking agent! I don’t use it very often but once in a while I use it for specific recipes. Shortening helps the cookies to rise, gives them a great texture with out them being too crunchy or two soft. Just right.
Mix all your ingredients together as directed. As you can see I love using Bob’s Red Mill. They are such quality ingredients! I also like to use a cookie scoop to scoop out the dough- my cookie scoop is also from the bob’s red mill website.
Thank you <% member.data['first-name'] %>.
Your comment has been submitted.
What 5 Others have said
I have a huge problem with this recipe.. It just doesn't make enough! Absolutely delicious and go down a treat!
Just made these today and they did not turn out at all how I expected them too, they were more like chewy cakes rather than cookies and I was quite disappointed with the results followed the instructions precisely, would recommend to use a different recipe
Sophie, did you add extra flour? I found that the mixture is more moist that some cookie recipes but I just went with it and they came out well.
I made these cookies last night and i must have gone wrong somewhere as they turned out cake like, they didn't go flat. They tasted gorgeous but just didn't look like cookies. If anyone has any advise as to why this might have happened i would be grateful if you could let me know.
Just baked these and they are delicious! Definitely need to get good quality chocolate then you can't really go wrong.
How to Make Blueberry White Chocolate Chip Cookies
Disclosure: This blog post contains affiliate links for products or services we think you’ll like. This means if you make a purchase from one of these links, Ideas for the Home by Kenarry® will make a small commission at no additional cost to you so we can keep the great ideas for the home coming your way. All opinions expressed are derived from personal experience.
Could I use seedless strawberry jam for this recipe?
This recipe calls for seedless raspberry jam (nobody like raspberry seeds stuck in their teeth), but you could easily switch the jam out, for something else.
We obviously recommend using raspberry jam, because it is so yummy, and tastes absolutely amazing in these cookies, but strawberry would be just as delicious. You could also use blackberry jam as well.
Of course we recommend using seedless jam, in whatever you choose, because the seeds can get a little annoying when you eat them, but if you switch out the raspberry jam, we recommend using strawberry or blackberry.
Related article: love Disney’s desserts? Try our Copycat Disney Tigger Tails Recipe.
How To Make Disneyland Copycat Raspberry White Chocolate Chip Cookies
- Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper.
- Place butter and sugars into a large mixing bowl or stand mixer, beat butter and sugars until well combined, a good 2 minutes. Add eggs, vanilla and almond extract, beating until well combined. Add flour, salt, baking soda, baking powder and cream of tartar, stirring until dough forms then stir in white and chocolate melts stirring into the dough. Transfer dough to a large piece of parchment paper and press to about 1/2 inch thick piece of dough. Spoon raspberry jam evenly over dough. For large cookies as I have in my photographs, use a 1/2 cup measuring cup to scoop dough and place onto parchment paper. 4 large cookies per baking sheet. Press cookies slightly so they&rsquore not in a round ball. Bake the large cookies for 15-16 minutes, until cookie is mostly cooked through. Allow for more cooking on baking sheet when removed from oven. For smaller cookies, use a medium cookie scoop to scoop dough onto baking sheet, placing about 1 inch apart. Bake smaller cookies for 11-12 minutes. Remove cookies and let cool before serving.
Once wet ingredients have been mixed, add dry ingredients to mixing bowl, stirring until dough forms. You can also use a stand mixer if preferred.
Add white and chocolate melts to dough, stirring until combined.
Transfer dough to a large piece of parchment paper, pressing to about 1/2 inch thick. Top dough evenly with raspberry jam. Using this method will avoid the cookie dough turning pink from the jam. You want some pieces of raspberry, just not all of the dough.
For large cookies, use a 1/2 cup measuring cup to scoop dough and place onto a baking sheet.
For the large cookies, I placed 4 per baking sheet. If making smaller cookies, place dough 1 inch apart. Press cookies down so they&rsquore not in round balls.
Let cool and serve! They&rsquore absolutely gorgeous.
Taking me back to Disneyland! Love this giant cookie.
Some of the cookies I did just the white melts and some with both!