Double Chocolate Chip Swirl Cookies.

Soft-baked and completely irresistible chocolate chip cookies swirled with chocolate white chocolate cookies. Say goodbye to your self control!

Soft-baked and completely irresistible chocolate chip cookies swirled with chocolate white chocolate cookies!

It’s the freeeeeeeakin’ weekend! And my bridal shower is on Sunday. 🙂

Question. Do you like these gold wedges for it? My dress it white.

By the way, my friend texted this to me yesterday. And it explains me (and you?) to a T. The kicker? I got her text while I was in Target buying a candle I don’t need. Oy.

Soft-baked and completely irresistible chocolate chip cookies swirled with chocolate white chocolate cookies!

So, I’m going to make today’s post short and sweet. If you are on a diet, please do yourself a favor and step away from the computer. You won’t resist these hypnotizing swirls.

This swirly cookie has been in the works since last year… when I first introduced peanut butter chocolate swirl cookies to my blog. Surely a reader favorite recipe right there.

Have you tried them? ↓ ↓

Soft Baked Peanut Butter Chocolate Swirl Cookies by

Today’s confused cookie recipe combines two favorites. A rich, soft-baked chocolate chip cookie paired with an indulgent, rich chocolate white chocolate chip cookie recipe. The BEST of both cookie worlds.

Self control, you don’t stand a chance!!

Soft-baked and completely irresistible chocolate chip cookies swirled with chocolate white chocolate cookies!

They’re laughably simple. Roll two cookie doughs together. Bake. DONE.

Wham, bam, thank you ma’am.

Eat while warm. Melty chocolate everywhere. Have a glass of milk handy.

Chocolate on more chocolate. With white chocolate. And more chocolate. Told ya, these swirly twirly, ultra soft cookies are hypnotizing! Don’t they look like little yin-yangs?

Soft-baked and completely irresistible chocolate chip cookies swirled with chocolate white chocolate cookies!

I’m melting into a puddle of cookie love. Enjoy, my friends!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥


Double Chocolate Chip Swirl Cookies

Soft-baked and completely irresistible chocolate chip cookies swirled with chocolate white chocolate cookies. Say goodbye to your self control!


Chocolate White Chocolate Cookie Dough

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg1
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour (careful not to overmeasure)
  • 1/2 cup + 2 Tablespoons (53g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tablespoons (30ml) milk2
  • 1 cup + 2 Tablespoons (202g) white chocolate chips

Chocolate Chip Cookie Dough

  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg1
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons cornstarch (aka cornflour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup + 2 Tablespoons (202g) semi-sweet chocolate chips


  1. Make the chocolate cookie dough: Cream the butter and sugars together with a hand or stand mixer fitted with a paddle attachment on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla on high speed until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly mix it into the wet ingredients on low speed. The dough will be thick. Again on low speed, mix in the milk until combined. The dough will be sticky. Fold in 1 cup of white chocolate chips.
  2. Make the chocolate chip cookie dough: Cream the butter and sugars together with a hand or stand mixer fitted with a paddle attachment on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla on high speed until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cornstarch, baking soda, and salt. Slowly mix it into the wet ingredients on low speed. The dough will be thick. Fold in 1 cup of chocolate chips.
  3. Cover both cookie doughs with aluminum foil and chill for at least 2 hours or up to 3 days. Chilling is mandatory; the cookies will spread all over the place if the cookie doughs are not chilled. I recommend chilling for at least 4-6 hours for thicker cookies (as pictured).
  4. Preheat oven to 350°F (177°C). Line cookie sheet with silicone baking mat or parchment paper. Measure 1.5 Tablespoons of chocolate cookie dough. Roll into a ball. Take 1.5 Tablespoons of chocolate chip cookie dough. Roll into a ball. Press the two balls together between your hands and roll them into 1 large ball. Repeat rolling for each cookie. The chocolate cookie dough will get onto your hands, so wash/wipe them after you roll each cookie. It is important the chocolate cookie dough is chilled or else it will be even more messy.
  5. Bake the cookies for 9-10 minutes. 11-12 minutes for a crispier cookie. The cookies will look very soft, puffy, and almost undone. Remove from the oven. With the remaining white chocolate and semi-sweet chocolate chips you have leftover, press a few into each cookie. (This is just for looks and not required.) Allow the cookies to cool on the cookie sheet as they will continue to "bake" and set up.
  6. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Recipe Notes:

  1. Room temperature egg is preferred for both cookie doughs for easy mixing and even disbursement through each cookie. Good rule of thumb - when using room temperature butter, always use room temperature egg(s) unless otherwise specified.
  2. Any milk is ok - cow's (skim, 1%, 2%, whole), soy, almond, or coconut.

Chocolate cookies are my inside-out chocolate chip cookies and the chocolate chip cookies are THE chocolate chip cookie recipe. My chewy chocolate chunks would work as well!

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Try these cookie jar favorites next!

Soft Cut-Out Sugar Cookies

Soft Cut-Out Sugar Cookies by

Soft-Baked White Chocolate Chip Cranberry Cookies

White Chocolate Cranberry Cookie

Caramel Surprise Snickerdoodles

Caramel Stuffed Snickerdoodle Cookies |

See all of my cookie recipes!

The ULTIMATE chocolate chip cookie!
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  1. Tania on September 17, 2014 at 12:57 am

    Quick! Advice needed urgently. I just made the chocolate chip batch. Was about the start on the next one and realised I forgot the brown sugar 🙁 🙁 are they ruined?? Do I have to start again!! And if by a lovely chance they’re not ruined… Should I put the brown sugar in the next batch or leave it out of that one too. Grr I’m so annoying!

    • Sally on September 17, 2014 at 10:01 am

      Hi Tania, the cookies will not be sweet enough and their texture will be off. I suggest you start again. I always lay out all of the ingredients I need before beginning. Helps me to not forget anything. Enjoy!

  2. Bukola on September 22, 2014 at 11:47 am

    Can I substitute Margarine for butter? What quantity?

    • Sally on September 22, 2014 at 5:57 pm

      Butter is best – I never recommend margarine for butter in my cookie recipes.

  3. Amanda on September 30, 2014 at 11:45 pm

    Hi Sally! Just wanted to let you know that I absolutely LOVE all of your recipes and I am so glad to have found your website! You have a great gift! And also, I did the chocolate white chocolate chip cookie dough but batter didn’t come out as thick as the chocolate chip batter. Please help! Thank you again!

  4. Steph on November 24, 2014 at 4:52 pm

    Hi! I really want to try this recipe but quick question can I use salted butter instead of unsalted? Thanks!

    PS: Your cookie recipes are AMAZING 🙂

    • Sally on November 24, 2014 at 4:53 pm

      I suggest decreasing salt by 1/4 teaspoon in both doughs if using salted butter.

  5. Jenn on December 15, 2014 at 4:10 pm

    Hi Sally! I wanted to say I love all your recipes but I really need your help… I’m making the double chocolate chip swirl cookie again but this time the chocolate cookie dough is too soft or wet this time for some reason. I measured exactly and made sure I didn’t over pour on the flour too… Is there anything I can do or add to thicken up the dough?

    • Sally on December 15, 2014 at 5:53 pm

      Hi Jenn, I suggest chilling the chocolate dough for a little longer so it becomes firmer.

  6. Laura on December 18, 2014 at 1:18 pm

    Just wanted to write a comment and say that I made these last night and YUM!! They turned out exactly how they look and what you said. I made the dough and chilled it for a little over 2 hrs. I followed the directs exactly (minus the room temp eggs because I completely forgot..only human). These are delicious and a huge hit at work with all the cookie critic co-workers. This is going into my “keep” recipe box!! Thanks!! YUM!

  7. Linsey on December 19, 2014 at 6:57 pm

    So I made these yesterday and today. I messed up by adding milk to the regular choc chip dough and didn’t add enough butter, BUT they still turned out great!!! Can’t wait to give these to my family/friends! Thank you!

  8. Dawn on January 27, 2015 at 9:31 pm

    I’ve got to say these are the best cookies I’ve ever made and I’ve made hundreds of cookies! Thank you so much for this recipe! Followed directions exactly and they turned out perfect! Now I can’t stop eating them 🙂

  9. Danella on March 6, 2015 at 1:18 am

    Hi Sally
    I found your blog a few weeks ago and I haven’t stopped cooking. Not good for the waistline. I made your double chocolate swirl cookies and I found them really soft and they stuck together in the container. Not sure what I did wrong but they were super yummy still. Any suggestions? I left the dough in the fridge for 4 hours.

    • Sally on March 6, 2015 at 6:36 am

      Hi Danella! I wonder if the cookies were *too* underbaked. How do they taste? How about baking them for an additional 2 minutes.

      • Danella on March 6, 2015 at 11:58 pm

        Ok thanks. They were slightly brown so I thought they would be cooked enough as my husband likes soft biscuits rather than crunchy. I will have to try again.

  10. Anna on March 9, 2015 at 8:03 pm

    I made these but substituted the regular chocolate chip cookies with your peanut butter cookie recipe. OMG soooo good!!! This is my new favorite site! I have yet to try a recipe on here that I haven’t liked!

  11. KJandJ on March 12, 2015 at 8:06 am

    You are certainly right about the importance of chilling the doughs!!! My two boys and I made these in a little bit of a rush and had a huge (still delicious) chocolatey mess! We’re going to try them again next week and will be making the doughs the night day before 😉

  12. Carisa Sanchez on March 19, 2015 at 9:48 pm

    I love this recipe! And my family loves it too. My only question is what is a serving size? I want to indulge and have 3 cookies but I dont know if that will completely kill my diet. I made them about half the size. Any suggestions about serving size would help.

  13. Shilpa on April 13, 2015 at 12:58 pm

    Hi Sally!

    I love all how creative your recipes are! I just made the cookie dough for the yin-yang cookies of yours! But in a rush i forgot to put corn starch in the white cookie dough. I noticed it was not an ingredient in the dark cookie dough. How important is it? What effect will it have on the cookies? Because my dough is already in the fridge to be chilled and so i cannot add the corn starch! Hope they turn out okay! 🙁

    • Sally on April 13, 2015 at 6:54 pm

      The cornstarch just gives them that extra soft texture. The chocolate dough is already quite soft. Your cookies should be just fine though.

  14. Victoria on May 18, 2015 at 11:10 am

    I made this recipe for a work bake sale (raising money for a local charity), and while every other baked good took the full week to sell, these sold out within 24 hours! Everyone loved them. The recipe says to chill at least 2 hours, but listen to Sally and chill for at LEAST 4 hours. The chocolate dough is the one that really needs the chilling; I’ve waited the 2 hours and had the chocolate side of the cookie end up too flat, which looked awkward with the thicker regular dough attached to it. It is worth the extra time to chill! Delicious recipe, Sally. Your recipes are the only ones I don’t read the comments for to make sure it will turn out well!

    • Sally on May 18, 2015 at 11:19 am

      Amazing. Thank you for taking the time to report back Victoria!

  15. Amanda on May 31, 2015 at 9:55 am

    hi there! it was my first attempt at baking and these cookies were wonderful! one thing left me puzzled though, i ran out of the chocolate dough way faster than the chocolate chip one. is this supposed to happen, or did i do something wrong? nevertheless, the cookies were perfect. thank you for sharing this recipe 🙂

  16. Veronica on September 23, 2015 at 9:54 pm

    Hi Sally! I made these cookies today for a family dinner and they were a hit. Everyone loved them and asked where I found the recipe. I of course told them that I found them here. These cookies were absolutely amazing and I honestly can’t get enough. I will definitely be making them for numerous occasions to come. I was just wondering, my batch was really soft and fell apart if I picked it up on only one part of the cookie, but I was afraid that if I put them in for longer that they might burn and become really crunchy. Is there any way that I can avoid this for future batches to come?

    • Sally on September 24, 2015 at 7:51 am

      Veronica– so glad these were a huge hit! I’m not surprised. If you bake the cookies for 1-2 minutes more– they won’t be crunchy. These are such soft cookies already that a little more time won’t ruin the texture BUT will help them stay intact.

  17. Jessica on January 16, 2016 at 1:44 pm

    When made your cake batter chocolate chip cookies (they were AMAZING) I made the dough on a Saturday night and baked the cookies the following day. Your notes said that if you chilled the dough for longer than two hours I needed to roll the dough into balls at the two hour mark. Does that apply to this recipe as well? Thanks! 🙂

  18. Cassie on May 7, 2016 at 9:05 pm

    Omg… These were so delicious and beyond fun to make! I was getting bored of just the classic choco chip cookie so this was definitely the best of both worlds. One helpful tip is to remember to take caution in reading the separate cookie recipes carefully as to not mix them up.

    I got so many compliments on these and I can literally not stop eating them! Yum!!!

  19. Lairen on February 20, 2017 at 8:35 pm

    I made these and my chocolate chip cookie dough, dough is super crumbly. Every time I attempt to roll it into a ball it just crumbles  What did I do wrong? 

  20. Trisha on December 16, 2017 at 8:39 pm

    Hi Sally! I am planning on making two batches of this recipe to give my classmates this Christmas. I just have a question. Will the cookies still be fresh two days after being baked? The only time I can make them is two days before the Christmas party.

    • Sally on December 17, 2017 at 12:02 pm

      Definitely! Just keep them covered tightly at room temperature.



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