These irresistible double chocolate chip swirl cookies combine soft chocolate chip cookies and chocolate white chocolate cookies in one. They’re chewy, chocolatey, and baked to swirled perfection. You’ll never realize how simple these are to make!
I was inspired to make today’s double chocolate chip swirl cookies because I love my peanut butter version. I wanted a swirled cookie that was all chocolate– this recipe is just like my peanut butter chocolate swirl cookies, but we use classic chocolate chip cookie recipes instead of a peanut butter dough.
Two Cookies in One
We’re combining two reader favorite cookie recipes into one to create today’s double chocolate chip swirl cookies:
- Rich and buttery soft chocolate chip cookies.
- Indulgent chocolate white chocolate cookies. (This dough is my inside out chocolate chip cookies recipe, which is the same dough I use for double chocolate chip cookies.)
Best of Both Cookie Worlds:
- No need to choose a favorite– classic chocolate chip cookies and chocolate white chocolate cookies in one
- Melty chocolate chips and white chocolate chips
- Super chewy and extra buttery
- Each cookie has a beautiful, unique swirl
- Soft-baked to perfection
- Lots of chocolate in every bite!
How to Make Swirl Cookies
These swirl cookies might look a little complicated to make, but they couldn’t be easier. We’re simply making two cookie doughs, rolling them together, and baking. Let’s quickly review the steps so you understand the process before you begin:
- Make the chocolate white chocolate cookie dough.
- Make the chocolate chip cookie dough.
- Chill the cookie doughs. We’ll combine them next, so refrigerate them separately. I recommend chilling the dough for at least 3-4 hours for thicker cookies (as pictured).
- Roll each cookie dough into balls. Use about 1.5 Tablespoons of dough for each. Combine 1 chocolate white chocolate cookie dough ball with 1 chocolate chip cookie dough ball– roll these two together with your hands into 1 large cookie dough ball (about 3 Tablespoons of dough total).
- Bake. I always recommend baking cookies until the edges appear set. These should take at least 13 minutes.
Chilling Cookie Dough is Imperative
Chilling the cookie dough is a must for this recipe. Why? It helps prevent spreading.
For these double chocolate chip swirl cookies, I recommend chilling the cookie dough for at least 3-4 hours. Chilling cookie dough helps prevent excess spreading. The colder the dough, the less the cookies will over-spread into greasy puddles. Chilling cookie dough not only ensures less spreading, but heightened flavor as well. All of the flavors in your cookie recipe will mingle with one another during the chill time. It’s glorious!
If you’re interested, here are my 10 tips on how to prevent cookies from spreading.
You could even use these baked and cooled cookies for cookie ice cream sandwiches using your favorite ice cream flavor.
More Chocolate-Filled Cookie Recipes
- S’mores Chocolate Chip Cookies
- Chocolate Crinkle Cookies
- Cake Batter Chocolate Chip Cookies
- No Bake Cookies
- Brownie Walnut Chunk Cookies
These irresistible double chocolate chip swirl cookies combine soft chocolate chip cookies and chocolate white chocolate cookies in one. Make sure you chill the cookie doughs as instructed. See recipe notes for freezing instructions.
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 egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (125g) all-purpose flour (spoon & leveled)
- 2/3 cup (55g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 Tablespoon (15ml) milk (any kind, dairy or non)
- 1 cup (180g) white chocolate chips, plus a few more for optional topping
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 egg
- 2 teaspoons pure vanilla extract
- 2 cups (250g) all-purpose flour (spoon & leveled)
- 2 teaspoons cornstarch (aka cornflour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips, plus a few more for optional topping
- 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 beat it into the wet ingredients on low speed. The dough will be thick. Again on low speed, beat in the milk and then the white chocolate chips. The cookie dough will be sticky and tacky.
- 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 and then beat in the chocolate chips. The dough will be thick.
- Cover both cookie doughs tightly and chill in the refrigerator for at least 3-4 hours or up to 3 days. It’s imperative that both doughs are chilled otherwise the cookies won’t hold shape.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Measure 1.5 Tablespoons of chocolate cookie dough. Roll into a ball. Measure 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 for each cookie. The chocolate cookie dough is particularly sticky and will stick to your hands, so wash/wipe them after you roll each.
- Bake the cookies for 12-13 minutes or until the edges appear set and the centers still look soft. Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
- Cool cookies for 5 minutes on the baking sheet. During this time, I like to press a few more white chocolate chips + semi-sweet chocolate chips into the tops of the warm cookies. (This is optional and only for looks.) Transfer to cooling rack to cool completely. The cookies will slightly deflate as they cool.
- Cover leftover cookies tightly and store at room temperature for up to 1 week.
- Make Ahead & Freezing Instructions: You can make the cookie doughs and chill them in the refrigerator for up to 3 days. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on how to freeze cookie dough.
- The chocolate cookies are my inside-out chocolate chip cookies and the chocolate chip cookies are my soft chocolate chip cookies. My chewy chocolate chip cookies would work as well!
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Keywords: double chocolate chip swirl cookies, chocolate chip swirl cookies