White Chocolate Chip Cookies
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Ever since Nestle Toll House developed their Simply Delicious brand of white chip morsels which then turned into their Nestlé Toll House Allergen Free Morsels, I've been dreaming of perfecting my recipe for these Chocolate White Chocolate Chip Cookies.
And I must brag a bit, this recipe is decadent with a rich cocoa cookie base studded with not only white chocolate chips, but also chocolate chips too.
Because why not combine the best of both worlds in a single cookie. This gluten free chocolate white chocolate chip cookies recipe is just as rich and chewy as the original.
You'll find each bite of these dairy free chocolate white chocolate chip cookies is soft, chewy, rich in chocolate, and sweet white chocolate chips.
Prepare yourself-- you won't believe these are gluten and dairy free. The cocoa powder in these cookies adds so much depth to each bite. There's no doubt you enjoy all the flavors and textures in these white chocolate chip cookies.
Ingredients Needed
- gluten free flours-- I've had great success in this recipe baking with several flours including Bob's Red Mill 1-1 Baking Mix and Josie's Best Gluten Free Mixes.
- xanthan gum- check your flour, if it already has xanthan gum, then omit adding it in this recipe.
- dairy free butter-- I always use Earth Balance Buttery Sticks (soy free too, if you grab the red box) in my recipes.
- dairy free morsels-- Nestle Toll House has an Allergen Free line of baking morsels that are free from 8 of the top allergens including gluten and dairy. They offer white, semi-sweet, and dark chocolate chips. For this recipe I used their white morsels and semi-sweet chocolate chips. You can also consider another allergen friendly brand Enjoy Life and their delicious chocolate mega-chunks.
How to Make White Chocolate Chip Cookies
Here's a quick overview of how these come together. Full ingredient amounts are in the recipe card at the bottom of this post.
- Line 2-3 cookie sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, cocoa powder, xanthan gum (if needed), baking soda, and salt. Set aside.
- Cream the dairy free butter and both sugars together well, then mix in the eggs one at a time, scraping down the bowl as needed.
- Add the vanilla extract, then slowly mix in the flour mixture until just combined. Stir in half the white chocolate chips and half the semi-sweet chocolate chips. The dough will be thick and sticky.
- Cover the bowl and refrigerate for 20-30 minutes -- the dough is too sticky to handle otherwise. Preheat the oven to 350°F.
- Scoop the dough by the rounded tablespoon, or by using a cookie dough scoop, roll into balls, and place 12-15 per cookie sheet. Slightly flatten each with the bottom of a glass, then press the remaining chocolate chips onto the tops.
- Bake one sheet at a time for 8 minutes -- the cookies will look slightly underbaked but will finish setting on the sheet as they cool.
- Let the cookies cool on the sheet for 3-4 minutes before moving them to a cooling rack.
Recipe Tips
- the cookie batter will be very sticky in this recipe. You might need to keep you hands wet, or even spray the glass with non-stick pray. But the end results are so worth the sticky dough!
- Make sure your dairy free butter is room temperature (not melted or too soft) and measure your flour carefully -- too much butter or too little flour is the most common reason cookies spread flat.
- Don't skip the fridge time. Chilling the dough for the full 20-30 minutes makes it much easier to handle and helps the cookies hold their shape.
- Pull the cookies at 8 minutes even if they look a touch underdone in the center -- they'll finish setting up on the hot cookie sheet as they cool.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. The dough needs to chill for at least 20-30 minutes anyway, and it's fine in the fridge for up to 24 hours. You can also scoop the dough into balls using a cookie scoop and freeze them -- just add a couple extra minutes to the bake time when baking from frozen.
What should I serve with these?
A cold glass of dairy free milk is the classic pairing. These also make great ice cream sandwiches -- just add a scoop of dairy free vanilla ice cream between two cooled cookies.
What else can I add to these cookies?
Chopped nuts like pecans or walnuts fold in well, and a sprinkle of flaky sea salt on top before baking is a great way to balance the sweetness. You can also play with the chip ratio -- more white chocolate, more semi-sweet, or all one or the other.
Why did my cookies turn out flat?
This is almost always a butter or flour issue -- butter that's too soft (or melted) or flour that's under-measured will both cause spreading. Also make sure you're not skipping the chill time, which helps the dough hold its shape in the oven.
When measuring the flour, what's the best method?
Don't just dip the measuring cup in the bag of gluten free flour. You need to fluff the flour with a fork and then use a spoon to scoop some into the measuring cup. Once you have a heaping measuring cup, you can use the back side of a knife to level it off.
If you just scoop from the bag you can have too much flour packed in there and will mess up the cookies.
How should I store these cookies?
Store in an airtight container at room temperature for 3-5 days -- skip the fridge, since it actually dries cookies out faster.
For an easy trick to keep them extra soft, tuck a slice of gluten free bread into the container; the cookies will absorb the moisture.
You can also freeze baked cookies (or the raw dough) in an airtight container or freezer safe bag for up to 2-3 months.
More Gluten + Dairy Free Cookie Recipes
- s'more cookie bars-- these bars taste like a glorified s'more. You'll be able to enjoy your favorite summer time treat year round with these easy s'more cookie bars.
- softest chocolate chip cookie-- oh these chocolate chip cookies are so soft and chocolaty. So many readers have been messaging me saying they love this cookie recipe.
- chocolate kiss cookies-- yes, make your very own dairy free Hershey chocolate kisses to top on these delicious, classic chocolate kiss cookies.
Let me know in the comments if this recipe was helpful. Now go get your baking on.
Eat well and feel well,
Victoria
Ingredients
- 1⅔ cup gluten free all purpose flour I use Bob's Red Mill GF 1 to 1 All Purpose Mix
- 1 cup unsweetened cocoa powder
- 1 teaspoon xanthan gum omit if your all purpose flour has this in it
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup dairy free butter room temperature, not melted
- 1¼ cup granulated sugar
- ¾ cup brown sugar
- 2 eggs room temperature
- 2 teaspoon vanilla extract
- ¾ cup dairy free white morsels divided
- ¾ cup dairy free semi-sweet chocolate chips divided
Instructions
- Line 2-3 cookie sheets with parchment paper or silicone mats and set aside.
- In a medium bowl, combine flour, cocoa powder, xanthan gum (if needed otherwise omit), baking soda, and salt. Set aside.
- In a large bowl with a handheld mixer or electric stand mixing bowl cream butter and both sugars well.
- Next mix in eggs one at a time, scraping down sides of the bowl as needed.
- Then add in the vanilla extract and slowly add in the flour mixture until just combined. Scrape down sides and bottom of the bowl as needed.
- Stir in ½ cup white chocolate chips and ½ cup semi-sweet chocolate chips. The dough will be thick and sticky.
- Cover bowl with plastic wrap and allow to sit in the refrigerator for 20-30 minutes. Otherwise dough is too sticky to handle.
- Preheat oven to 350°F.
- Scoop dough by the rounded tablespoon and roll into a ball. Place ball onto covered cookie sheet. Place 12- 15 balls on each cookie sheet.
- After the cookie sheet is full, slightly flatten each cookie with the bottom of a glass jar. The dough will be very sticky and you might need to keep your hands wet or use non stick spray on the glass. Gently push remaining white and semi-sweet chocolate chips to tops of cookies.
- Bake cookies one sheet at a time for 8 minutes. Set a timer for this recipe. The cookies will look slightly underbaked at 8 minutes, but they will finish baking on the cookie sheet when removed from the oven.
- After cookies have cooled for 3-4 minutes, remove cookies to a cooling rack.
- Store cookies in an airtight container up to a few days or freeze up to 2 months.
Notes
- See our FAQ for the most asked questions to see if that helps answer any questions you may have.
- We shared our favorite brands in the ingredient section to help you know which brands have worked when we tested this recipe many times.
Nutrition
Nutritional Disclaimer
These Nutritional Facts are ESTIMATED. Your actual nutritional info with this recipe may vary depending on the brands you choose. “Eating Gluten and Dairy Free” is not a registered dietician or nutritionist. The provided nutritional info above is based on a generic calculator, if you want more accurate info, use your nutritional calculator of choice where you can choose brands and get more info that way.
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