These addicting chocolate cookies with white chocolate chips are the perfect balance of sweet and a little bit of tart from the sour cream! I always have a batch of this cookie dough in the freezer for whenever the craving hits!
3/4 cup semisweet chocolate chips
2 cups (240 g) flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp cocoa powder
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 tsp vanilla extract
1/4 cup sour cream or plain greek yogurt
1 cup white chocolate chips
Preheat the oven to 350 degrees and prepare two baking sheets with parchment paper.
Melt the semisweet chocolate chips in a microwave-safe bowl in 30 second intervals until smooth. Let cool to room temperature.
In a small bowl, whisk together the flour, baking powder, baking soda, salt and cocoa powder.
In a separate bowl, beat together the butter and both sugars until just combined (1-2 minutes).
Mix in the egg and vanilla and then add in the melted (but cooled) chocolate.
Scrape the sides and bottom of the bowl and then pour in the dry ingredients. Mix until just combined.
Mix in the sour cream and chocolate chips until evenly distributed.
Divide the dough into 12-16 large dough balls. I like using a cookie scoop that is the size of about 1/4 cup.
Space the dough balls with 6 on each pan. I like to pinch them to make them a little taller. This will prevent them from spreading out while baking.
Bake for 14-18 minutes. I usually do about 16 minutes.
To get the best results, you want to mix as little as possible! At each step, only mix until the ingredients are just combined, especially once the dry ingredients are added.
It's tough to know when these cookies are done because they are already a dark brown. I'd say pull them out earlier than you think and break one open after it has cooled a little bit. Then throw them back in the oven if they need a few more minutes.
Adapted from RachhLovesLife.
Top Tips for Soft Cookies
Mix as little as possible! Creaming the butter and sugar a lot will whip in too much air and result in cake-like cookies. Mixing too much after the flour is added will cause too much gluten development, resulting in firm cookies. Always leave the mixer speed on low and only mix until just combined.
Make sure the butter is not too soft (see Notes section) or the cookies will spread out too much in the oven. If your dough is soft and sticky, refrigerate the dough for 15-30 minutes before baking.
Use a cookie scoop to portion out the dough evenly. This is my favorite one from Amazon (commissionable link).
I usually pull the cookies out of the oven just before they look done. The edges will start to turn golden brown, but the top will still look moist. I'd rather have an under-baked cookie instead of an over-baked cookie and you can always throw them back in the oven for a few more minutes if needed.
Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.
Instructions for freezing cookie dough:
Make the cookie dough according to the recipe above.
Prepare one cookie sheet with wax or parchment paper.
Use a cookie scoop to portion out the cookie dough into balls onto the pan.
Place the pan in the freezer for 20-30 minutes until it hardens.
Move the cookie dough balls to a ziploc bag marked with the date and store in the freezer for up to 3 months.
Follow the recipes instructions for baking, but add 2-4 minutes of extra baking time since it's starting from frozen.