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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

Inside Out Chocolate Chip Cookies

Ingredients:

  • 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

Directions:

  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.

Recipe Notes:

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

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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!

311 comments

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

  2. 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!

  3. 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?

  4. 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. 

    • 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.

  5. 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 from.my boys and husband
    I baked flto share with my new neighbour and it just didn’t make it there 😀

  6. 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!

  7. I just made it and it turned out soooooo good

  8. 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??? 

    • 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.

  9. 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!

  10. 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.

  11. 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!!! 

  12. 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?

    • 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.

  13. Hi Sally!
    Love your cookies always! I was wondering, how would these cookies turn out if I subbed in half semi-sweet and half white chocolate chips instead of all chocolate chips? would the taste blend well? Thank you! Love your blog!

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