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I always use the same recipe (weight everything including eggs) but occasionally the white chocolate cookies come out funny.

When baking in the oven I can see them making bubbles constantly, they always come out flatter and taste doughy.

Here is a video showing the bubbles while in the oven: http://youtu.be/ZLA1h3HzkXY

What could be happening here?

Note: I melt the butter, use a bit of baking soda and bake them from frozen. But it only happens with white chocolate, that's what is strange!

From the same dough batch that was divided into two:

cookies

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I find it hard to imagine that the chocolate chips color has something to do with it. Maybe there is another factor? When you make both, do you always bake the dark ones first and the white ones second? Or maybe the other way round? If your white-chips dough is warmer before going in because it stood on the counter after shaping, or if the oven is not yet hot enough for the early batches, or overheated for the late ones, this could explain it. –  rumtscho May 24 at 18:16
    
Are you using the same brands of white and milk chocolate chips? Perhaps there's a difference in their moisture content that's throwing things off. –  logophobe May 24 at 18:49
    
hey everybody. some answers: yes i use the same brand (very good brand) –  user25106 May 25 at 21:30
    
hey everybody. some answers: -yes i use the same chocolate brand (very good brand) @logophobe what you watched the video? its so strange those bubbles coming out of the white choc cookies, isnt it? its like plenty of air escaping from the cookies :/ i run a small cookie shop. i got the best recipe ever. my cookies are yummy but rarely the white choc ones turn out like this. i dont get it! –  user25106 May 25 at 21:38
    
-i bake them at the same time @rumtscho –  user25106 May 25 at 21:39

1 Answer 1

White chocolate has a higher fat content than milk chocolate. That's very likely throwing off the balance in your dough. Even though you're using the same batch, more fat is being added to the white chocolate cookies as the chips break down.

You may need to reduce the butter or margarine that you use for the white chocolate cookie dough by a bit. It's probably a very fine difference, perhaps 10-25% less butter. That's a bit of a guess but please let us know your results if you give this a try.

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