White Chocolate Cookies
Thick, fudgy cocoa cookies loaded with white chocolate chips, crunchy pecans, and golden raisins. These bakery-style cookies are crisp on the edges and chewy in the center, ready in just 30 minutes.
YIELD
2 dozenPREP
15 minCOOK
15 minREADY
30 minThese are not your average chocolate cookies.
A deep, dark cocoa dough gets studded with creamy white chocolate chips, buttery pecans, and plump golden raisins for a cookie that hits every note: bitter, sweet, nutty, and fruity all at once.
Each cookie uses about a third cup of dough, so you get thick, bakery-sized rounds with crispy edges and soft, fudgy centers.
The contrast of melty white chocolate against that rich cocoa base? That’s the move.
Pro Tips
- Use Dutch-process cocoa for a deeper, smoother chocolate flavor with less bitterness.
- Don’t skip flattening the dough balls slightly before baking. These are thick cookies and need a little help spreading evenly.
- Pull them from the oven when the centers still look barely set. They firm up as they cool on the sheet.
- Golden raisins work better than dark raisins here because their mild sweetness doesn’t compete with the cocoa.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Lightly grease cookie sheets or line with parchment paper.
Beat butter, sugars, vanilla and eggs in large bowl until light and fluffy.
Combine flour, cocoa, baking soda and salt in medium bowl, blend into creamed mixture until smooth.
Stir in white chocolate chips, pecans and raisins.
Scoop out about ⅓ cup dough for each cookie.
Place on prepared cookie sheets, about 4 inch apart.
Flatten each cookie slightly.
Bake 12 to 14 minutes or until firm in center.
Cool 5 minutes on cookie sheets, remove to wire racks to cool completely.
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