These Chocolate Chip and White Chocolate Chip Cookies are thin chocolate chip cookies that have chewy middles and crispy edges! No mixer is needed for this recipe; just a whisk and a spatula! With only 30 minutes of chill time, you'll have amazing white chocolate and chocolate chip cookies in under an hour! If that wasn't enough, these cookies are gluten free, nut free, eggless and can easily be made vegan!
These Chocolate Chip and White Chocolate Chip Cookies are so delicious and so easy to make! They're perfect when you don't want to wash a million dishes or if you want cookies within the hour! You'll never know they're missing eggs or gluten! They're decadent and sweet, soft and chewy; everything a homemade chocolate chip cookie should be! And after they're stored overnight, the edges become softer and less crispy.
For more chewy chocolate chip cookie recipes, try my Small Batch Chocolate Chip Cookies, my Eggless Chocolate Chip Cookies, my No Butter Chocolate Chip Cookies and my Dark Chocolate Chip Cookies!
Reasons to Love These White and Chocolate Chip Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Gooey Inside- These cookies are gooey and soft in the middle and oozing with white and semi-sweet chocolate!
- Crispy Edges- The first day the cookies have soft and chewy middles with crispy edges, like my Crispy Sugar Cookies. After storing them overnight, they become softer on the edges.
- Chocolate Chips- They are loaded and topped with mini white and regular semi-sweet chocolate chips!
- Easy to Make- You don't need a mixer of any kind to make these like my Mini Chocolate Cookies! All you need is a whisk and a spatula to create this fast cookie recipe!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Butter/ Vegan Baking Stick- For this recipe we are actually using melted butter. Make sure to cool it prior to adding the light brown sugar in it.
- Light Brown Sugar- I use light brown sugar instead of granulated for added moisture. I prefer light brown to dark brown in this recipe; too much additional moisture can cause the cookies to spread while baking.
- Cornstarch and Water- These cookies have no egg so this mixture helps bind everything together. You need this otherwise the cookies will spread into a liquid mess while baking.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Vanilla- Make sure to only use pure vanilla extract otherwise the cookies can have a chemical flavor.
- Chocolate Chips- To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
- White Chocolate Chips- A few brands make white chips but many use sunflower lecithin which I don't use as there is a sunflower allergy in my home. I use Pascha brand due to the fact that they are gluten free, nut free, egg free, legume free and seed free. Always read labels to ensure the chocolate you use is safe for your family.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Chocolate Chip Cookies
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
- Read the label on your chocolate chips and white chocolate chips to ensure they’re gluten free, nut free and vegan.
Make this Recipe with All Purpose Flour
- Use 1 ¾ cups packed AP flour (294 grams).
- Use 2 tablespoons milk.
- You still need to chill the dough due to the lack of eggs.
For Smaller Cookies
- Use a small cookie scoop or roll the dough into 1 inch balls.
- Bake the cookies at the same temperature but for 11-12 minutes. Reshape as needed. Should make 36 cookies.
For Normal Size White Chocolate Chips
- Use ½ cup plus 2 tablespoons white chocolate chips in the dough and another ¼ cup for the tops.
- Also use ½ cup plus 2 tablespoons semi-sweet chocolate chips in the dough and an additional ¼ cup for the tops.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Chip and White Chocolate Chip Cookies
Here are the step by step instructions for making white and chocolate chip cookies!
Step 1: Melt the Butter
Microwave the butter in 11 second increments until almost fully melted. Whisk until fully melted; the residual heat will melt the rest. Set aside to cool. Do not microwave until it bubbles or browns.
Step 2: Whisk Together the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, baking soda and kosher salt. Set aside.
Step 3: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 4: Mix in the Sugar, Cornstarch Water and Vanilla
Into the cooled melted butter, whisk in the light brown sugar, the cornstarch water and the pure vanilla extract until fully combined.
Step 5: Add in the Flour Mixture, Milk and Mini Chocolate Chips and Chill
Starting and ending with the flour mixture, whisk half the flour into the melted butter mixture. Add the milk and whisk until combined.
Using a spatula, gently fold in the rest of the flour until combined. Do not over mix or the dough will become shiny and too sticky.
Fold in the white chocolate and semi-sweet chocolate chips.
The dough will be very sticky. Add it to a freezer safe bowl, cover the top with plastic wrap and freeze for 30 min.
Step 6: Form into Balls and Add Additional Mini White and Semi-Sweet Chocolate Chips
After 30 min, using a large cookie scoop, make 14 scoops with the dough.
If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
Pour the additional chocolate chips into a small bowl. Press the tops of the dough balls into the chocolate chips. With your hand, gently press down on the chips so they stick to the dough, but keep the ball shape.
Step 7: Bake the Cookies and Cool
Place the dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 350 degrees Fahrenheit for 14 minutes.
Immediately reshape the cookies when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe use packed cups or please read the gram amount.
- Use Cooled Melted Butter- Make sure the butter is not bubbling or browned. Do not microwave it too much. Microwave it until there is just a little bit of butter left unmelted and whisk it so the residual heat melts the rest of the butter. Set it aside to cool as you prep the rest of the recipe. When it is time to use the butter it should be cool and thick/creamy. You can see in my video.
- Freezing the Dough- If you don’t freeze the cookie dough for at least 30 minutes, the dough will be too sticky to form into scoops.
- Wash the Cookie Scoop- If you notice the dough getting stuck in the cookie scoop, wash and dry your cookie scoop halfway through making the dough balls.
- Add the Flour then Milk then More Flour- Do not add the milk with the wet ingredients. The batter will be too wet and shiny and the cookies will be very buttery and flakey. You must add half the flour, then the milk and then the rest of the flour.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape.
Recipe FAQs
Yes. You can make the dough the day before. Keep it in a bowl and cover the top with plastic wrap in the fridge.
If doing this, there is no need to freeze the dough prior to baking.
Freezing Raw Dough: Form the dough into balls. Place dough balls (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until completely frozen. Once frozen, store the dough balls in a zip top bag for 1 month. When ready to use, bake at the same temperature for 17-18 minutes instead of 14.
Yes! Most gluten free and eggless baked goods are best made the same day, but you can make these cookies one day before!
Unlike most eggless cookies, these actually get softer the next day. The first day they will be crispy on the edges with chewy middles. After storing them in an airtight container overnight, the cookies will have softer edges.
I like to use light brown because it really helps add moisture and gives the cookies their beautiful color since these are eggless. Granulated sugar will make the cookies a pale sugar cookie color.
I prefer light brown to dark brown in this recipe; too much additional moisture can cause the cookies to spread too much while baking.
Storing: Once the cookies have cooled, store them in an airtight container or in a zip top bag at room temperature for up to 3 days.
If you want the cookies warm and gooey, heat the cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth.
Freezing Baked Cookies: To freeze already baked cookies, place cookies (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the cookies are completely frozen. Once frozen, you can store them stacked in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft. 1-2 hours.
Freezing Raw Dough: Form the dough into balls. Place dough balls (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the dough balls are completely frozen. Once frozen, store in a zip top bag for 1 month. When ready to use, bake at the same temperature for 17-18 minutes instead of 14.
Other Chocolate Chip Cookie Recipes You'll Love
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📖 Recipe
Chocolate Chip and White Chocolate Chip Cookies
Ingredients
- 1 ¾ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
- ½ cup unsalted butter or vegan baking stick, melted and cooled
- 1 ¼ cups light brown sugar , packed
- 1 teaspoon pure vanilla extract
- ¼ cup milk
- 1 ½ cups semi-sweet chocolate chips (reserve ¾ cup for the tops)
- ¾ cup mini white chocolate chips (reserve ¼ cup for the top)
Instructions
- Place the ½ cup unsalted butter or vegan baking stick in a heat safe bowl. Place a paper towel on top of the bowl so the butter doesn't splatter. Microwave in 11 second increments until just melted. Do not let it bubble or brown. Set aside to cool.Do not microwave it too much. Heat it until there is just a little bit of butter left unmelted and then whisk it until the residual heat melts the rest of the butter.
- In a medium bowl, whisk together the 1 ¾ cups gluten free flour, 1 teaspoon baking soda and ½ teaspoon kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 2 rounded tablespoons of cornstarch and the 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
- Into the cooled melted butter, combine the 1 ¼ cups light brown sugar, the cornstarch water and the 1 teaspoon pure vanilla extract. Whisk until it is all fully combined. It may appear slightly chunky. That's normal.
- Starting and ending with the flour mixture, whisk half the flour into the melted butter mixture. Then add the ¼ cup milk and whisk to combine.Add in the second half of the flour gently with a spatula. Do not over mix or the dough will become shiny and too sticky.
- Still using the spatula, scrape down the sides of the bowl and fold in ¾ cup of semi-sweet chocolate chips and ½ cup mini white chocolate chips. Gently fold until everything is just combined and you don't see any more flour. Again, make sure not to over mix.
- The dough will be very sticky. Add it to a freezer safe bowl, cover the top with plastic wrap and pop the entire bowl of dough in the freezer for 30 min.When the dough is almost done chilling, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Do not grease.
- Take the dough out of the freezer. Using an ice cream scoop or large cookie scoop (I use a 2 ounce cookie scoop), scoop the dough out into 14 scoops.If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
- Pour the additional ¾ cup semi-sweet chocolate chips and ¼ cup mini white chocolate chips into a small bowl. Press the tops of the dough balls into the chocolate chips. With your hand, gently press down on the chips so they stick to the dough, but keep the ball shape.
- Place the dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 350 degrees Fahrenheit for 14 minutes.I only bake 6-8 at a time. Pop the rest of the dough balls in the fridge while the first batch is baking.
- Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't let them cool a little on the pan, the cookies will break apart into a giant mess when you try to lift them up.Repeat this with the remaining dough balls.
John
These came out great! Thanks!