Easy recipe for soft chocolate cookies made with cocoa powder and studded with white chocolate chips. Perfect for Christmas or anytime you’re craving some chocolate decadence!
Easy Chocolate Cookies Recipe
If you’re ever wondering what to make with white chocolate, this is it! This unsweetened cocoa powder cookie recipe can be made in one bowl, without a mixer, and comes together in minutes.
The cookie dough requires no chilling (no refrigeration) and the cookies are ready in less than 30 minutes! So it’s not only an easy recipe, but a quick and convenient one too.
This is a great base recipe for chocolate cookies. You can add whatever you want to these. Add semisweet chocolate chips for double chocolate chip cookies, add m&m’s, or a chopped up candy bar. Add anything except nuts, yuck.
Measuring Cocoa Powder
How do you measure cocoa powder? Cocoa powder is often times clumped together so to make sure that you measure it correctly, fluff it with a spoon prior to measuring (remove as many lumps as possible) then spoon it into the measuring cup and level off the excess. This will ensure that the cocoa powder is not packed into the measuring cup, preventing the possible outcome of a drier baked good.
These cocoa powder cookies are made with brown sugar and white sugar. So not only are they flavorful, they’re soft, chewy, slightly crisp around the edges and oh so gooey in the center. They have the perfect amount of chocolate flavor, sweetness, and they’re not too big or too small. They are such a treat while they’re still warm!
Chocolate cookies with white chocolate chips are so rich because white chocolate is basically just flavored fat. They’re made of cocoa butter (a fatty substance extracted from cocoa beans), sugar, milk products, lecithin (fat), and vanilla.
Two (or three) of these soft cocoa cookies paired with a glass of milk is pure perfection.
This recipe has now become my go-to for chocolate cocoa cookies. But I wouldn’t be the person that I am if I didn’t play around with the recipe and try to outdo this someday, and then that will become my new favorite. It always happens.
If you love super soft, gooey chocolate cookies bake them for only 7 minutes.
These cookies taste best on the very first day so gobble them up while they’re fresh!
And store immediately after cooling!
What makes these White Chocolate Chip Cocoa Cookies soft?
The brown sugar for one. Brown sugar makes cookies soft and moist (and flavorful). Also, the size of the cookies play a part here. The dough balls are 1 heaping tablespoon in size and they are not flattened before baking, therefore preventing the cookies from spreading too thin. This yields a softer texture and a decadently gooey center that tastes like brownies.
How to store these Soft-Baked Chocolate Cookies
Store these cookies in an airtight container or food-safe resealable bag, removing as much air as possible. Additionally, you can add a half a slice of bread to the container which makes the cookies absorb the moisture of the bread to help keep them fresher and softer longer. White bread is best for this. I would highly recommend doing this for these cookies because they lose moisture the longer they are stored.
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White Chocolate Chip Chocolate Cookies
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- 3/4 cup salted butter, melted
- 1 cup brown sugar, loosely packed
- 1/2 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups white chocolate chips
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat and set aside.
- In a large bowl combine butter and both sugars. Beat in the egg and vanilla extract.
- Add flour, cocoa powder, baking soda, and salt. Mix until the dough is formed. Fold in the white chocolate chips.
- Drop heaping tablespoon balls of dough onto the baking sheet (do not flatten), spaced evenly apart.*12 per sheet.
- Bake for 8 - 9 minutes until the edges are set and the centers are soft. Do not over bake.*For extremely soft, gooey cookies bake for 7 minutes.
- Cool on the baking sheet for 5 minutes then remove to cool completely. Best eaten fresh.
- Store immediately after cooling.
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