Inside Out Chocolate Chip Cookies.

Super soft, thick, and chewy chocolate cookies made from scratch. Filled with white chocolate chips!

The BEST Chocolate Cookies - they taste like brownies! Recipe on

Nothing beats a good ole fashioned chocolate chip cookie. I think we can all agree on that! Chocolate chip cookies are a timeless classic. An iconic dessert. I call them pure nostalgia-invoking comfort food. There are thousands upon thousands of chocolate chip cookie recipes out there. While I believe to have the perfect chocolate chip cookie recipe down, I felt the need to get a little feisty when my cookie craving hit over the weekend.

Meet the chocolate chip cookie’s sneaky step-sister… the Inside Out Chocolate Chip Cookie. Adding more chocolate makes a chocolate chip cookie even better.

The BEST Chocolate Cookies - they taste like brownies! Recipe on

Do you remember my Salted Caramel Dark Chocolate Chip Cookies? Well, that cookie recipe won the $5,000 Nestle Dark Pinspirations Contest last month! Thank you all for your votes.  You all loved that cookie recipe so much, I decided to use the same homemade chocolate cookie dough and load it with white chocolate chips. Soft, chewy, and completely overloaded with chocolate flavor.

The very best thing about these cookies? The recipe is so easy to make. It’s a chocolate cookie recipe you don’t want to miss. Most certainly my “go-to” for chocolate cookie recipes.

The BEST Chocolate Cookies - they taste like brownies! Recipe on

Now, there are a few key steps in this recipe. To make the chocolate cookies, start with some room temperature butter. Most of my cookie recipes call for room temperature butter.  Sometimes this is so inconvenient because I forget to set out the butter ahead of time! I know I’ve told you about my little butter trick before, but I’ll mention it again in case you missed it. Be careful doing it: in your mixing bowl, cut the stick of butter into 5 small pieces. Place the mixing bowl in the microwave for 5-10 quick seconds. You do NOT want to melt the butter at all, just soften it. In fact, start with 5 seconds to be sure. Cutting the butter into small pieces will allow them to warm up individually AND make the butter easier to mix. Putting the butter out on the counter 2 hours ahead of time is foolproof, but I can never remember to do it!

Make sure the egg is at room temperature. The warmer temperature of the egg will allow the yolk and white to be mixed evenly into the other ingredients. I have a trick for you to bring eggs to room temperature quickly: simply put the egg in a bowl with very hot water for 5-8 minutes. Voila! Room temperature egg!

Next up are your dry ingredients. Nothing fancy here: all-purpose flour, baking soda, cocoa powder, and salt. Add these slowly to the wet ingredients. Sometimes I forget the next ingredient, but you can’t leave it out! The cookie dough is quite thick, so you need *some* liquid to thin it out again. Use 2 Tablespoons of milk. No more, no less. Any more will make your dough VERY sticky and unmanageable.

Chill the dough. This step is so important! The longer you chill the dough, the less sticky it will be – making it much easier to handle in the next step. I chilled mine for exactly 2 hours. Chilling the dough makes it easier to handle and makes your baked cookies even thicker.

Cold dough = thicker cookies.

The secret to making these cookies so soft comes in this last step. The baking time. The cookies will appear undone when you remove them from the oven, but that is what you want! Allow them to cool on the baking sheet, where they will continue the baking process for a few more minutes.

I always slightly underbake cookies so they remain soft. From making these so often, I’ve found that these cookies keep beautifully and are even softer on day 2. And you know what? These super thick cookies will remain soft for 7 whole days. But I promise, they won’t last that long!

The interior of these cookies are like fudgy brownies. Soft, chewy, fudgy brownies. I love soft-baked cookies! With an overload of white chocolate chips, these decadent chocolate cookies are perfect for desperate and intense chocolate cravings.  For the true chocoholic.  And I know there are many of you out there! Us chocoholics must stick together. 😉

Chocolate cookie + glass of milk + PJs= my slam dunk Sunday afternoon.

The BEST Chocolate Cookies - they taste like brownies! Recipe on

Inside Out Chocolate Chip Cookies

Yield: 16 cookies

Prep Time: 3 hours, 10 minutes (includes chilling)

Total Time: 3 hours, 25 minutes

Print Recipe


  • 1/2 cup (115g) unsalted butter, softened to room temperature1
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg, room temperature preferred1
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1/2 cup + 2 Tablespoons (53g) natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 Tablespoons (30ml) milk
  • 1 and 1/4 cups (225g) white chocolate chips, plus a few more to sprinkle on top


  1. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
  2. In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Switch to high speed and beat in the milk, then the white chocolate chips. The cookie dough will be sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
  3. Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes-- if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
  4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  5. Scoop and roll balls of dough, about 2 Tablespoons of dough each, into balls. Place on the baking sheets.
  6. Bake the cookies for 10 minutes. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with step 4. 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.

Additional Notes:

  1. See notes in the post about shortcuts to bring to room temperature.

© 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.

Warning: intense chocolate lovers only. 🙂

Take a peek at some of the chocolate cookie recipes I’ve made with this simple chocolate cookie dough. 1 dough = so many cookie options!

Salted Caramel Dark Chocolate Cookies

Salted Caramel Dark Chocolate Cookies

Candy Cane Kiss Chocolate Cookies

Candy Cane Kiss Chocolate Crinkle Cookies

Soft-Baked Peanut Butter Chocolate Swirl Cookies

Soft-Baked Peanut Butter Chocolate Swirl Cookies

See more cookie recipes.

See more chocolate recipes.

The BEST Chocolate Cookies - they taste like brownies!

309 Responses to “Inside Out Chocolate Chip Cookies.”

  1. #
    Carrieposted July 11, 2015 at 10:54 pm

    Would it taste just as good if I used regular semi-sweet chocolate chips instead? Thanks


    • Michellereplied on May 3rd, 2016 at 11:31 pm

      It tastes diffferent but it definitely still good


  2. #
    Taylaposted July 25, 2015 at 1:01 am

    I really love your recipes and they always come out good. Except for this one 🙁 I have no idea what happened but they spread out so much and are now paper thin 🙁


    • Tammyreplied on December 22nd, 2015 at 9:48 am

      I had the same problem! I make recipes from this website all the time. It is my go to for all things baking except these were a nightmare. I have no idea what the heck went wrong. Today I added 1/2 cup of flour in an effort to save them, they are better but not what I expected. 


  3. #
    Lauraposted August 9, 2015 at 11:53 am

    I made these cookies today, but mine are not as thick and puffy! They taste very good! I chilled the dough over night. Any suggestions?


  4. #
    Deni Johnsonposted September 11, 2015 at 4:46 pm

    Thank you for this wonderful recipe! I will be using your hints on bringing butter and eggs to room temp many times in the future! 


  5. #
    Mariaposted September 13, 2015 at 7:51 am

    I just made a batch of these cookies and they are to die for! They are so fudgy, soft and super chocolatey! Mine didn’t turn out quite like yours in the pics, but they weren’t flat either. Could the temperature of my butter and eggs affect the outcome?


  6. #
    Shikhaposted September 26, 2015 at 9:05 am

    If I make the cookies 1 tablespoon instead of 2, should I reduce the baking time? 


  7. #
    Dakotaposted October 17, 2015 at 1:09 pm

    Hello sally! I am a long time follower and love all your recipes! I tried this one yesterday but the spread 🙁 I even let them sit for 24 hours and they were still sticky and spread please help me out so I can try again 🙂 thank you so much!


  8. #
    Antheaposted October 29, 2015 at 6:20 pm

    Ive made these quite a few times now and was just munching on one when i realised i HAD to leave a comment. They are seriously the best chocolate-chocolate chip cookie ever. Thanks for the recipe!


  9. #
    Blairposted November 2, 2015 at 4:55 pm

    Hello!! I LOVE this recipe so much! In fact, I love everything I’ve tried from your website!! I figured it was about time I left you a comment I think I got this idea from you (or maybe not) but I often make these at Christmas time and sub in Andes mint pieces (regular or peppermint crunch] for the white chocolate chips. Heaven on Earth You are absolutely right when you say these are a very soft cookie and stay soft for awhile. It’s quite literally the best cookie I’ve ever put in my mouth. However, mine never look like yours. They never stay puffy. Yours look sort of chunky and thick and mine spread way out and get kind of thin. They stay incredibly soft, which is odd because usually a thin cookie is a crunchy one. I usually bake them straight on the Pampered Chef stoneware cookie sheet, maybe that’s effecting them? Any thoughts? I’m very pleased with the recipe I just thought I would ask your opinion on this so I could try to make mine appear a little better this Christmas season ☺️


    • Sallyreplied on November 2nd, 2015 at 6:02 pm

      Blair, are you sure to chill the cookie dough? Perhaps chill it a little longer? OR you can chill the cookie dough for 2-3 hours, then roll into balls, then chill for 2-3 hours more or overnight. You want very cold dough. I suggest baking on a silicone baking mat. If you still find that the cookies are spreading, you can add 2-3 Tablespoons more flour. This should all help!


  10. #
    CKposted November 16, 2015 at 2:31 pm

    Not that these need another comment but, geez, these are so good! I refrigerated the dough overnight and the cookies turned out just like yours pictured. Also, I chopped up a Ghiradelli white baking bar, otherwise, stuck to the recipe. I’m now interested in trying the other variations using the dough. Thank you for another great recipe!


  11. #
    Mayposted November 17, 2015 at 9:26 pm

    Hi Sally,

    Can I add corn starch to make it help with extra chew and puffiness? Or would this ruin the recipe?


    • Sallyreplied on November 18th, 2015 at 10:25 am

      I don’t find that necessary– if you’ve made them as written, you know they are extra puffy and soft! Cornstarch doesn’t really add any chewiness to cookies. If you’d still like to add some, you can add 1 tsp.


  12. #
    Jessica Jacksonposted November 25, 2015 at 3:03 pm

    I made these and they came out completely flat. Any guesses why? I weighed  every ingredient perfectly.


  13. #
    dianeposted November 27, 2015 at 11:33 pm

    I omitted the white chocolate chips & used earth balance soy free margarine because i cant have dairy and they turned out perfect! i turned them into sandwiches with vegan mint buttercream and can not get enough. your cookies are the best!


  14. #
    Darlene Tysonposted November 29, 2015 at 2:17 pm

    I wanted to make this cookie dough ahead of time and freeze it. When baking the cookies, should I bake them from the frozen state or thaw before baking?


    • Sallyreplied on November 29th, 2015 at 5:37 pm

      Bake them frozen– for an extra minute or two.


  15. #
    Ellieposted December 27, 2015 at 1:05 pm

    Hi Sally! Can I use dutch process cocoa in this recipe? Thanks


    • Sallyreplied on December 28th, 2015 at 11:32 am

      It must be natural– not dutched here!


  16. #
    Kristenposted December 30, 2015 at 2:20 am

    Hi Sally, does it matter if the unsweetened cocoa is natural or dutch-processed or will either do for this recipe? 


    • Kristenreplied on December 30th, 2015 at 2:24 am

      I just saw you answered that question to the person above me (d’oh!).  So natural cocoa it is, thanks.


  17. #
    Ashleyposted January 13, 2016 at 6:40 pm

    Hi, Sally. I’ve made these cookies quite a few times, and they’ve turned out delicious every time! However, they always seem to turn out a bit flat. Right when I take them out of the oven, they look thick and beautiful but they tend to flatten out as they chill and end up looking way flatter than yours do. I usually chill them overnight. Am I doing something wrong? What can I improve?


  18. #
    Claireposted January 21, 2016 at 4:46 pm

    Hi Sally! I’m interested in trying this recipe as a skillet cookie- I was inspired by the other one you posted with m&ms! I have made both these chocolate cookies and that skillet cookie multiple times, always to rave reviews 🙂 Do you have any tips on how to successfully go about that? I’m guessing the cooking time will be increased to roughly 35-40 minutes but I’m curious about the amount of dough. Do you think this will fit in a 10″ skillet or should I halve the recipe? Thanks so much! Can’t wait to try it!


    • Sallyreplied on January 22nd, 2016 at 10:09 am

      Bake time for this as a skillet cookie would be the same as the M&M skillet cookie. 🙂 It will fit into a 10 inch skillet.


      • Clairereplied on January 26th, 2016 at 2:57 pm

        This turned out GREAT! Instead of white chocolate chips I used a combo of pb chips and chocolate covered espresso beans. So freaking delicious. I think skillet cookies are my new favorite thing. I may never go back. Thanks for the recipe and your help!

  19. #
    Louposted February 10, 2016 at 12:06 am

    Can I cover these cookies with sprinkles, like you did with your Cake Mix Cookies ( ? I would like to bake them for Valentine’s, and thought it would be a good idea. 


    • Sallyreplied on February 10th, 2016 at 11:16 am

      Yes, absolutely.


  20. #
    Louposted February 12, 2016 at 2:15 pm

    Does the baking time or the oven temperature varies when the oven is smaller? My oven is small and sometimes I’ve had to take out the breads or cookies before time, otherwise they would burn. I’m not saying it happened with these cookies, its just a general question. 


  21. #
    garimaposted February 24, 2016 at 1:08 am

    what should i do when i don’t have a electric beater ….. it always struck me when i do bake all these stuffs..


  22. #
    Johnposted February 28, 2016 at 9:25 pm

    Hi Sally,

    I am looking at making these soon, and I noticed the detailed recipe at the bottom and the directions reference 2 different cook times and dough ball size. Do you recommend 1.5 TBS or 2 TBS dough balls? for how long?

    PS – Love your site!


    • Sallyreplied on March 1st, 2016 at 9:27 am

      Sorry about that! It’s 2 Tbsp per cookie and about 10 minutes in the oven.


  23. #
    Caseyposted February 29, 2016 at 11:37 am

    Mine came out very flat. No fluff. I definitely added b soda but it was in my fridge from Thursday afternoon to Monday morning. Did it sit too long?


  24. #
    Lilyposted March 15, 2016 at 12:50 am

    Literally every single other cookie recipe I’ve tried from here has been a huge success and a big hit. This one has been vexing me for the last year though.  No matter what I try, I cannot get these to turn out soft, thick, and puffy.  I bake by weight. I use King Arthur flour, name brand butter, only large-sized eggs, and natural cocoa powder. For one batch, I bought a brand new box of baking soda even though the other box wasn’t even a month old yet. I bake with room temperature eggs, and soft but not-too-soft butter. I’ve tried chilling the dough for twice as long as called for, overnight, 2 days, and even baking straight from the freezer. I bake on silpats and have nice quality baking pans. I’ve made my balls of cookie dough a lot taller than they are wide. I’ve tried leaving out the milk, using more flour, and doing both of those things at the same time.  The cookies come out of the oven looking like they do in the photos, but then as they cool, they flatten out very thin. I feel like there has to be something I’m missing, but I can’t put my finger on it. 


    • Sallyreplied on March 17th, 2016 at 6:49 am

      Hi Lily! It could just be a case of using a little more flour. Easy fix! I’d add 1/4 cup more flour to start and see how it goes.


  25. #
    Haifaposted April 29, 2016 at 7:32 am

    I bake with the recipes from your website all the time!! 
    I honestly don’t know what went wrong this time. I followed the recipe to T.
    I chilled the dough and baked, it spread like crazy and didn’t cook through at all. I left it on the baking sheet longer, didn’t work.
    I rolled the dough, froze then for few hours, tried, still didn’t bake through. 
    I let them sit in a warm oven for longer just so I’ll be able to remove them from the sheet, still ended up in a floppy mess.
    I just put the partly cooked flat cookies in the freezer, waited for then to harden, and wrapped them individually and put them in a box. 
    No complaints really cz I keep eating them hiding boys and husband
    I baked flto share with my new neighbour and it just didn’t make it there 😀


  26. #
    Hannahposted May 12, 2016 at 8:59 pm

    I recently discovered your blog and just made these tonight. I have a food allergy and the only cocoa powder I have found to be safe (so far) is Dutch-processed, so I switched out the baking soda with baking powder and they turned out great! Thick and puffy and almost like a brownie in cookie form. Thanks for the recipe!


  27. #
    Totiposted May 13, 2016 at 3:45 am

    I just made it and it turned out soooooo good


  28. #
    Dishaposted May 16, 2016 at 9:05 am

    Hi Sally

    I am in love with your recipes though I recently discovered your website and I am addicted to baking cookies. However this one is giving a burnt look and taste. They are decently soft but they burn. I tried to reduce the baking time a little but ni great results. You think reducing the temp would help??? 


    • Sallyreplied on May 16th, 2016 at 7:30 pm

      Before reading that last sentence, I was about to suggest reducing the oven temperature to 325F. Start with the same bake time. That should fix everything.


  29. #
    Jen Fredposted June 2, 2016 at 3:02 pm

    I read the comments about the cookies getting flat. I increased the flour and cocoa a little and didn’t add the milk.  I scooped the dough immediately onto my cookie sheets and put the whole pan in the freezer for a few minutes before baking. I needed them ready before my boys came home from school and didn’t have time to chill them for hours.  They turned out great! Thick and fudgy and dark and the perfect treat for a chocoholic!  
    I think the flour to sugar and fat ratio was a little low and that’s why they were turning out flat. They needed a little more structure. But other than that, super yummy!


  30. #
    Belaposted June 10, 2016 at 1:56 pm

    I don’t usually have time to chill cookies for hours, and especially overnight. I was wondering what would happen if I didn’t chill them at all.. Also I added a 1/4 teaspoon of baking power, and it came similar to those in the pictures, I also only chilled for one hour.


  31. #
    KKposted July 17, 2016 at 3:31 pm

    I’ve tried quite a few of Sally’s recipes! This one was soo good! I’m making it for a reunion I was scared my mom and I would eat them all haha! So I made some yesterday and chilled for 2-2.5 hours and they were flat.. Today I chilled for about four and theyre coming out (baking right now)  pretty pouncy  just like yours. I think the chill time is key to this recipe but yeah this was so Delish!!! 


  32. #
    Christinaposted August 16, 2016 at 11:02 am

    Hi Sally,

    I love ALL your recipes, they have become a staple in my home. However unlike my fellow bakers in the comments, when i made this it was puffy even after chilling. No thinning out was noticed. Im not sure if it had to do with making a too big of a dough ball. Any tips?


    • Sallyreplied on August 17th, 2016 at 9:12 am

      That could be part of the issue– the dough ball was simply too big that it couldn’t spread. I suggest making them a little smaller and even slightly pressing down on them before putting into the oven. To help start the spreading process.


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