Scrumptious chocolate cookies with white chocolate chips are a fun departure from the traditional chocolate chip cookie.

I bought the white chocolate chips this winter to make something with cranberries that I never actually ended up making, and I’m afraid to look at how old the cocoa I used was – but these turned out great! I tried them with the dough chilled and not chilled, and they’re easier to make when the dough isn’t chilled. If you’re making these with kids, chill the dough so they can roll the cookies into balls and place on the cookie sheet. Otherwise, just use spoons or a cookie scoop and don’t chill the dough. If you’re looking for another unique chocolate chip cookie recipe, check out my spiced pecan chocolate chip cookies.

Continue reading after the recipe card for step-by-step photos.

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Preheat oven to 350. Cream sugars and butter with a hand mixer or stand mixer. Beat until it begins to get a bit fluffy.

Beat in egg and vanilla.

Stir in baking soda, salt, and cocoa. Stir until ingredients are combined.

Stir in flour ⅓ cup at a time, making sure the flour is fully incorporated before adding more.

Stir in chocolate chips.

Line baking sheets with parchment paper. Use a spoon or a cookie scoop to scoop cookies onto baking sheets.

Bake for 12 minutes. Remove from oven and allow to cool on the baking sheet.