Double Chocolate Chip Swirl Cookies

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!

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

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:

  1. Rich and buttery soft chocolate chip cookies
  2. Indulgent chocolate white chocolate cookies (this dough is my inside out chocolate chip cookies recipe)

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!

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

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:

  1. Make the chocolate white chocolate cookie dough.
  2. Make the chocolate chip cookie dough.
  3. 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).
  4. 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).
  5. Bake. I always recommend baking cookies until the edges appear set. These should take at least 11-12 minutes.

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

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 Guaranteed Tips to Help Prevent Cookies from Spreading. 🙂

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

More Chocolate-Filled Cookie Recipes

Print

Double Chocolate Chip Swirl Cookies

  • Author: Sally
  • Prep Time: 3 hours, 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 4 hours
  • Yield: 32 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

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.


Ingredients

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*
  • 1 teaspoon pure vanilla extract
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1/2 cup + 2 Tablespoons (53g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tablespoons (30ml) milk*
  • 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 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 + 2 Tablespoons (202g) semi-sweet chocolate chips

Instructions

  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 3-4 hours or up to 3 days. Chilling is imperative; the cookies will spread into flat puddles if the cookie doughs are not chilled.
  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 is particularly sticky and will stick to your hands, so wash/wipe them after you roll each cookie. It’s important the chocolate cookie dough is chilled or else it will be even more messy.
  5. Bake the cookies for 11-12 minutes. 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.) Cool cookies for 10 minutes on the baking sheets before transferring to a wire rack to cool completely.
  6. Cover leftover cookies tightly and store at room temperature for up to 1 week.

Notes

  1. 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. Click here for my tips and tricks on freezing cookie dough.
  2. Eggs: Room temperature egg is preferred for both cookie doughs for easy mixing. Good rule of thumb – when using room temperature butter, always use room temperature egg(s) unless otherwise specified.
  3. Milk: Any dairy or nondairy milk works.
  4. 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!
  5. 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

If you love swirled cookies, bake my peanut butter chocolate swirl cookies next! ↓ ↓

Soft Baked Peanut Butter Chocolate Swirl Cookies by sallysbakingaddiction.com

The ULTIMATE chocolate chip cookie!

137 Comments

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  1. Definetly the wedges! Super cute! As for the cookies……OH my goodness! Yowza! Makin these for sure! Can’t wait.

    Have a lovely time at your bridal shower! Hope your day is super special and happy!! ; )

  2. Sally, those gold wedge shoes are absolutely beautiful!! They will go perfectly with your wedding dress. The only thing that I would be worried about is…are they comfortable to wear for hours after the wedding…walking, dancing, picture taking, more walking, more dancing, more picture taking, etc. ? Beautiful shoes doesn’t always = comfort. A back-up plan is to bring an extra pair of comfy shoes for all the reception fun stuff that you will be doing. 🙂

    As for these cookies, they are so adorable. My hubby and kids are coming home this weekend, after visiting my MIL for a week, so I am going to be surprising them with a batch of these cookies. I just bought this really cool cookie stick pan today that I am dying to try out…I am addicted to baking supplies!! I also stocked up on some more sprinkles…chocolate and rainbow…yummo!!! 🙂

    Have a fabulous weekend and enjoy your bridal shower with your family and friends to the fullest!! 🙂

    1. Hi Kathryn! The wedges are actually my bridal shower shoes – not my wedding shoes! My wedding shoes are completely different. Both pairs are surprisingly very comfortable, too! I know what it’s like being addicted to baking supplies… you should see my cabinets and drawers! Have a wonderful weekend.

      1. Then those are beautiful bridal shower shoes!!! I remember all the wonderful memories from 1995 when I was planning my wedding to my hubby Steve. I lucked out and found a wedding shop that was going out of business. I loved the shoes I found (on sale!) since they matched my dress perfectly.

        I am sure the house y’all found in the Philly area will have lots of space for your baking supplies. 🙂 I am about to embark on an organization adventure in my kitchen and garage to put all my baking supplies in one location. 🙂

  3. Adding these to the list of desserts I’ll be baking for my daughters 1st birthday party. We’re having a dessert buffet and so far EVERY dessert is from your blog, you make the tastiest treats of all time.

    1. I’m honored that so many of my goodies will be made for the party. Thank you Kristi! I hope everyone has a sweet tooth 😉

  4. So neat! I love the idea of rolling two cookie doughs into one drop cookie. The finished result is really cool – definitely reminded me of yin/yang!

  5. Target can be seriously dangerous for me. I can go in for a coupe of items and leave with a cart full. It’s ridiculous! These cookies are ridiculously amazing looking. I love the combo, very yin & yang

  6. My self control goes out the window pretty much everytime I read your blog, so this is no exception! These cookies look amazing, and they are so cute – I love the swirl! I hope you have an amazing shower – can’t wait to see all the fun gifts you are going to get!!

  7. Hi, I was just wondering; if I decide to freeze the dough balls, do I defrost and then bake? Or add more baking time?

    1. Hey Juliette! Do not thaw – simple bake them from their frozen state for an extra 2 minutes.

  8. I was in love with the peanut butter ones you posted before, and I’m loving these too! Maybe even more? I’m such a chocolate chip cookie freak at heart. A target freak too— so I TOTALLY relate! Have fun at your shower!!!

  9. Oh, wow!! Your cookies looks so yummy! I think I’m gonna go crazy for these! I will bake them for sure – next weekend!
    And thank you for sharing this recipe with us!
    Keep up with your good work! I really really like it!

    Wishing you a beautiful wedding shower sunday!

  10. Love these cookies! Two fabulous treats in one! Double win!
    Hope you are having tons of fun on your shower weekend!

  11. My God, those wedges are gorgeous! Gold+white=classy, I say go for it! You’ll make a beautiful, beautiful bride. 🙂

  12. It’s the best of both worlds with these cookies! Hope you have fun at the shower!

  13. Oh. Wow. I really need to up my game in the kitchen and starting make more effort, these look incredible!

    – Nina

  14. Well your shower is over – and I hope you had an amazing time! – but I love those shoes! #iwantmyownpair

    Love these cookies too – perfect for my dual personality. Pinned!

  15. I always love your cookie creations!! This looks amazing and must be tried soon! Happy bridal shower weekend. I hope you had a great great time and feel very excited about being a bride!! Things started feeling real and sinking in after my bridal shower weekend which was three months before the wedding.

    1. Thanks for the kind word Zainab… it’s all really starting to sink in now that’s for sure. 🙂

  16. Gorgeous wedges. Where do you find all this adorable stuff??
    Haha … oh wait, that is SO me at Target too. That place is dangerous, I probably could spend a fortune there.
    These cookies – no kidding, self control, you lost when I looked at these pictures! Two kinds of chips? Two kinds of dough? Sold, sold, and sold! Pinned!

    1. Though I usually buy my clothes and shoes at Target (seriously, they have the cutest shoes!)… I bought the wedges at DSW. Thanks for pinning Mary Frances. Hope you had a great weekend!

  17. On a lighter note, those gold wedges looked AMAZING on you (Looks like you had a lovely bridal shower!) and I am hopfully going to make these cookies today- have the butter sitting out to become nice and soft.
    I am sure they will be lovely jubbly! (I just really wanted to type lovely jubbly, I know it is really cheesy)

  18. Your wedding date is slowly coming up Sally — I’m so happy for you!! Your bridal shower looked like so much fun with your friends, and you looked even more gorgeous than usual. I bet Kevin was sad he couldn’t come along! 😉 But I’m sure he was okay since you probably left lots of sweet treats back at the apartment for him to nibble on while you were gone. If you left a plate of these cookies for me, I’d be the happiest girl alive — they look amazing!

    1. You would LOOOOVE these cookies Amy! And thanks for all the sweet words. I cannot believe how close the wedding is! I wish you could come. We should just elope in CA.

      1. Weeeeeell, if you can’t convince Kevin to elope in California (who wouldn’t want to?? it’s so gorgeous here in September!), then… Maybe I can convince my mom to give me some of her frequent flier miles to visit Philadelphia again! 😉 😉

  19. Sally, these are fantastic!!! I only had 1/2 cup of white chocolate chips, so I also used 1/2 cup of peanut butter chips. Super! I scooped both doughs using my OXO medium (1 1/2 T) cookie scoop. I let them chill and then smooshed them together.

    I may leave the milk out of the chocolate dough next time just to see if they’re less sticky. After smooshing the first 6 together and putting them in the oven, I decided I would just bake the rest separately and avoid the hassle of rinsing my hands so many times. Then I tasted them and WOW! They were better than I expected. Needless to say, I smooshed the rest together. 🙂

    My husband loves the larger cookies, but I prefer normal sized ones, so after smooshing them all together, I decided to half some of the dough balls by cutting them in half and reshaping them. That worked fine and we’re all happy. Well, my son doesn’t like peanut butter, but I had 7 extra scoops of the regular chocolate chip cookie dough, so he gets to eat those.

    Sorry for the novel. Thanks for the recipe!!

  20. Hi Sally, I am from Singapore! Saw your recipe and decided to give it a try. It sure was fun doing it. Though the cookies didn’t turn out as beautiful. But, I had great reviews from my friends! And even had comments like (Not sure if I am able to say this) “Its even better then Subway!” So, I guess it was awesome! Thanks for such a wonderful recipe!

  21. These look amazing. I’m visiting my in-laws and would like to treat them to these! Are there any special instructions for high altitude? I’m at about 8500 feet. Thanks! 🙂

    1. Hi Celeste! I’m actually unsure. I’ve never baked at high altitude before. Some readers find this helpful: http://www.kingarthurflour.com/recipe/high-altitude-baking.html

  22. I made the dough for these last night, but I’m going to have to wait until tomorrow night to bake them! I was surprised by how wet and sticky the doughs were compared to typical chocolate chip cookies, but now that they’ve been in the fridge overnight, they’re pretty solid. Hope they look half as pretty as yours when they’re done!

    1. Made the first tray of them, and they turned out perfectly! I have two suggestions: 1) Make the chocolate chip dough first, then the white chocolate chip dough. This allows you to avoid cleaning the mixer between batches. If you do it the way it’s listed, your chocolate chip dough will get dirty looking. 2) Roll all the half-balls of chocolate chip dough and then all the half-balls of the white chocolate chip dough. You won’t have to wash your hands between them. Then re-refrigerate. If you work fast, you can roll together a bunch of the halves before your hands get dirty, and then you can just wipe them on a towel and keep going. I would never have the patience to wash them each time.

  23. Hey Sally!! No yellow cake mix around the house tonight so birthday cake cookies for another day… so late tonight I’m trying this recipe! New House, New Stove….Convection available…. when to use it? I like soft chewy cookies and I do not EVER bake crispy cookies…. so to use or not to use and if so… temp and time variations? Thanks!

    1. Hi Christina, for convection – I suggest lowering oven temperature by 25 degrees and baking for a minute or two less.

  24. 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!

    1. 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!

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