Inside Out Chocolate Chip Cookies.

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

Inside Out Chocolate Chip Cookies - the best chocolate cookie I've ever had!

Nothing beats a good ole fashioned chocolate chip cookie.

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 ever, 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.

Inside Out Chocolate Chip Cookies - the best chocolate cookie I've ever had!

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.  This cookie dough took me a few weeks to develop, but I can honestly say that it is the BEST chocolate cookie dough on the planet.  And many of you agree!

Soft, chewy, and completely overloaded with chocolate flavor.

Inside Out Chocolate Chip Cookies - the best chocolate cookie I've ever had!

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.

Now, there are a few key steps in this recipe. Sometimes I have readers substitute ingredients for others or skip a step or two. You can’t do that for this recipe. The recipe must be made as written or I can’t guarantee their thickness and softness.

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!

Beat the softened butter in the mixing bowl with a stand or hand mixer for about 20 seconds on medium speed before adding any sugar. Next, add 1/2 cup of white sugar and 1/2 cup of dark brown sugar - you may use light brown sugar instead.

Add 1 room temperature egg and 1 teaspoon of vanilla.  Another room temperature ingredient? Yes!  The warmer temperature of the egg will allow the yolk and white to be dispersed more evenly among 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.

Inside Out Chocolate Chip Cookies - the best chocolate cookie I've ever had!

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. After the milk is mixed in by hand, add your white chocolate chips.  I used 1.25 cups in the dough and then used a few extra to press into each cookie dough ball before going into the oven.

Chill the dough for at least 2 hours. This step is mandatory. 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.

Once the dough is chilled, take 2 Tablespoons of dough and roll into a ball. Your hands will get chocolate on them, so keep a paper towel nearby if you are multi-tasking!  Place the cookie dough balls on a silicone baking mat or parchment paper lined cookie sheet. Press a few more white chocolate chips onto the tops of the cookie dough balls.

2 Tablespoons of dough is a lot for each cookie. But these cookies are quite large!  Only 16 cookies came from the batch. And those 16 cookies sure went quickly around these parts!

Inside Out Chocolate Chip Cookies - the best chocolate cookie I've ever had!

The secret to making these cookies so soft comes in this last step.  The baking time.  About 12 minutes for the cookies.  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.

Inside Out Chocolate Chip Cookies - the best chocolate cookie I've ever had!

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.

Inside Out Chocolate Chip Cookies - the best chocolate cookie I've ever had!

Warning: intense chocolate lovers only.


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Inside Out Chocolate Chip Cookies

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

Yield: 16 cookies

Prep Time: 2 hours, 10 minutes (includes chilling)

Total Time: 2 hours, 25 minutes


  • 1/2 cup (115g) unsalted butter, softened to room temperature*
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) dark brown sugar (or light brown sugar)
  • 1 large egg, room temperature preferred*
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/2 cup + 2 Tablespoons (57g) 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


Using a handheld or stand mixer, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.

In a separate medium size bowl, toss the flour, cocoa powder, baking soda, and salt together. Slowly add to the wet ingredients with the mixer running on low. The dough will be very thick. By hand, stir in the milk, then fold in the white chocolate chips. The dough will be thick and very sticky. Chill for at least 2 hours and up to 36 hours, covered. Chilling is *mandatory.*

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Take 2 Tablespoons of chilled dough and roll into a ball. Place on cookie sheet and press a few more white chocolate chips on the tops, if desired.
Bake for 12 minutes. Cookies will appear undone and very soft. Press down (gently) if cookies are too puffy. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Cookies stay fresh and soft in an airtight container up to 7 days.

*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.


Take a peek at all 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


S’more Chocolate Crinkle Cookies

S'more Crinkle Cookies


Soft-Baked Peanut Butter Chocolate Swirl Cookies

Soft-Baked Peanut Butter Chocolate Swirl Cookies



See more cookie recipes.

See more chocolate recipes.





201 Responses to “Inside Out Chocolate Chip Cookies.”

  1. #
    Carla @ Carlas Confectionsposted April 23, 2013 at 3:57 pm

    I agree with Averie. Your cookies definitely have a certain look to them, and same with your photos :) They are all drool worthy! I am so excited for your new journey too with your cookbook! And Im so glad you are taking all your own photos :D


    • Sallyreplied on April 23rd, 2013 at 5:09 pm

      That means a lot! Thanks Carla – so cool knowing my photos are recognizable and that I have a “stlye”


  2. #
    Dinaposted April 23, 2013 at 7:07 pm

    the cookies are so cute and look yummy too!


  3. #
    Loretta | A Finn In The Kitchenposted April 23, 2013 at 9:46 pm

    Congrats on the win! You totally deserve it with all the amazing things you share with us!


  4. #
    Valposted April 24, 2013 at 6:46 pm

    Oh my gosh. I just made these and they are to DIE for. Perfect for a chocolate lover like me! They spread out beautifully, and the 12 minutes baking time was just right. I also let them sit in the fridge for 2 hours. I will definitely be making them over and over for my family who are also chocolate addicts!


    • Sallyreplied on April 24th, 2013 at 8:09 pm

      What a glowing report back about the cookies. I am so glad to hear all of it! This is probably one of my most favorite cookie recipes. :)


  5. #
    Mercedesposted April 24, 2013 at 7:54 pm

    Another amazing recipe, you cookie queen! Great tips for getting the cookies to stay thick and chewy!


    • Sallyreplied on April 24th, 2013 at 8:07 pm

      Thanks Mercedes!


  6. #
    Mary Ellenposted April 24, 2013 at 10:08 pm

    They look super duper yummy!!! What is your favorite cocoa? I love Ghiradellli and Trader Joe’s. Trader Joe’s has twice as much fat as Aldi’s per tablespoon, but I’ve never been able to figure out why.


    • Sallyreplied on April 25th, 2013 at 9:24 am

      Hey Mary Ellen! I use both Trader Joe’s and Hershey’s brands. Love them both the same.


  7. #
    Ashley @ Kitchen Meets Girlposted April 25, 2013 at 11:35 pm

    Oh Sally, I shouldn’t look at your blog late at night when I’m hungry. Now I want to go make a batch of these cookies – they look so puffy and soft! Can you send some leftovers?


  8. #
    Jeannine DiBartposted April 28, 2013 at 5:25 pm

    I love these cookies!!!! And I think your blog is amazing:)) I just found it and cannot stop baking your incredible recipes. Just a little tip from my experience with these cookies- my first tray were not very thick and fluffy and I realized that the heat of my hands rolling them into balls made them a little too warm. So I rolled them into balls, pressed the chips in, and popped them back in the fridge for a few minutes. Then they baked up perfectly, puffy and not flat at all. Wonderful!!


    • Sallyreplied on April 28th, 2013 at 9:40 pm

      Great tip, Jeannine! Thanks so much for sharing. I’m happy you love these and that you love my website and other recipes too. Let me know what else you make – I love hearing about it!


  9. #
    Karen @ The Food Charlatanposted May 1, 2013 at 11:48 am

    These cookies are FABULOUS! Love love love them. I added peanut butter chips just for fun. Thanks for a winner recipe :) I blogged about them over here:


    • Sallyreplied on May 1st, 2013 at 1:33 pm

      Love the addition of peanut butter chips, Karen! Can’t wait to check out your recipe later today.


  10. #
    Lauraposted May 7, 2013 at 3:16 pm

    Hi Sally! Love these cookies especially still warm from the oven with a glass of milk. I took some into the office and my coworkers loved them too. I’m thinking of making a batch with Andes mint pieces instead of the white chocolate chips..


    • Sallyreplied on May 7th, 2013 at 4:01 pm

      I baked them with andes mint chips last weekend – it’s crazy good! Thanks Laura, so glad they were a hit!


  11. #
    Claireposted May 7, 2013 at 8:11 pm

    I wanted to make these for a birthday party but have little time the night before… do they freeze well?


    • Sallyreplied on May 7th, 2013 at 8:13 pm

      Claire, I would roll the cookie dough into balls and freeze the dough balls. Let them thaw for ten minutes and bake as directed. They will be fresh that way.


  12. #
    Linaposted May 17, 2013 at 5:16 pm


    This is yet another AMAZING recipe. I have already made this twice in the past week. Can you shed some light on what I might do to make them thick and pillowy? Mine are more flat. I’ve made sure the butter is not too soft, put the dough briefly in the fridge after forming balls and prior to baking, and even putting them in the freezer for a few minutes. Any other mistakes that can contribute to flatter cookies?

    Thank you for such a great recipe!


    • Sallyreplied on May 17th, 2013 at 6:31 pm

      Hi Lina! Do you think your baking soda is up to date? Always get a new box every 6 months. Are you measuring your ingredients correctly? If you chilled the dough and the btuter was perfectly soft, I’m not sure how yours became flat. Are you at high altitude?


  13. #
    Jamieposted May 23, 2013 at 7:56 pm

    I made your chocolate chip cookies last week and loved them, so I took your advice on freezing the dough and made extra! Does the dough for the inside out chocolate chip cookie freeze nicely, too?




    • Sallyreplied on May 23rd, 2013 at 10:56 pm

      Hi Jamie – yes! This dough freezes wonderfully as well.


  14. #
    Maruposted June 24, 2013 at 3:55 pm

    Hi Sally! I’m thinking of making these soon, they look delish! Brownie tasting cookie, let me at it! Anyway, if the recipe makes 16 large cookies, are the cookies in the picture ‘large’? Thanks!


    • Sallyreplied on June 24th, 2013 at 5:47 pm

      Maru – yes, they are large to me – only because they are SO thick!


      • Marüreplied on July 1st, 2013 at 2:12 pm

        Hi again! My cookies are currently chilling in the fridge,and the waiting is absolute TORTURE! How come these cookies dont include cornstarch, like your other cookies?

        • Sallyreplied on July 1st, 2013 at 5:24 pm

          Not all of my cookie recipes include cornstarch. Some do, some don’t. These are soft without it. Thanks and enjoy!

          • Marureplied on July 13th, 2013 at 3:56 pm

            Hi sally, forgot to say:
            This cookie recipe is everybodys favourite now! They taste SO MUCH like fudgy brownies. Could you believe that i had to make 3 batches in 1 week?! Haha, thanks for sharing!

            • Sallyreplied on July 14th, 2013 at 5:58 pm

              I’ve made these cookies 3 times in a week before too – my neighbors love them so much too. Thanks Maru!

  15. #
    kimposted July 6, 2013 at 6:07 pm

    Oh, good god!!!-These cookies are amazing! I made the inside out cookies lastnight and didnt think there was anyway possible, the cookie would be better then the batter…..but I was wrong! So good. FYI I didnt mix the milk in by hand like you suggested and they were great. I wonder how that would change the resluts? Anyway, thanks for the awesome cookies.:)


    • Sallyreplied on July 7th, 2013 at 9:20 am

      Did you leave out the milk all together? The dough is so very thick without it, I couldn’t even roll into balls without adding it! So glad you enjoyed them.


  16. #
    kimposted July 8, 2013 at 1:26 am

    No-I used it but I didnt mix it by hand. I just blended with the stand mixer at the end. Yeah….this batter is really thick. I turned it out onto parchment paper and rolled it into a log, and refrigerated it. Made it easier to handle. I LOVE this cookie! Thanks again….I’ll be trying more of your recipies soon..:)


  17. #
    Dreposted July 12, 2013 at 10:46 am

    I made these cookies yesterday. They are OMG GOOD!!!! Love them! I made changes only because I didn’t have white chocolate chips. I had mini chocolate chips. The cookies came out so good. Only thing was they fell a little flat. That wasn’t the recipe’s fault it was mine. Either over mixing or lol I was low on cocoa(I had Dark Cocoa). I had less than required. I made a double batch. So my dough was a little less firm than it should have been before and after refrigerating. I added a bit more flour but I guess not enough. That being said…….the recipe is very forgiving!!!! It is one of the best if not THE BEST I’ve ever tried. I also tried the XXL Death by Chocolate cookie. It was huge, thick chewy, extra chocolatey…..perfect. Your site is my new favorite!!!


    • Sallyreplied on July 12th, 2013 at 1:18 pm

      So glad you love these cookies, Dre! Even after altering the recipe slightly. They are definitely a favorite cookie of mine! Let me know what you make next – thanks Dre!


  18. #
    kimposted September 5, 2013 at 1:44 am

    Hi Sally,

    Have you ever made the inside out cookie in advance and frozen the dough? Im wondering how to make this ahead of time. Thanks.


    • Sallyreplied on September 5th, 2013 at 6:09 am

      I sure have! I have a freezer full of cookie dough balls and one bag is of these. Just chill the cookie dough and roll into balls, then freeze into bags for up to 2 months. Bake them from their frozen state (do not thaw) for 1 extra minute.


      • kimreplied on September 5th, 2013 at 11:56 am

        Great tip! Thank you..

  19. #
    Kyra Lucesposted September 22, 2013 at 12:43 am

    Hello Sally!
    Thank you for making this website. I really love your recipes. They’re soooo awesome!!! More power and God bless <3


    • Sallyreplied on September 22nd, 2013 at 3:32 pm

      Thank you Kyra!


  20. #
    Emsposted September 23, 2013 at 4:37 pm

    Hi Sally!

    I stumbled on one of your recipes on pinterest and that’s what brought me to your awesome blog. Oh! Thank heavens for your site and this super yummy cookie recipe(Oh yes! i tried them right away! hehe) They are to die for! Im a newbie baker by the way and i also got the same issue on flattened cookies prolly coz of my location.Anyways i’ll try to follow some of the tricks posted above hopefully it’ll work :) Just so you know, I’m somuch overwhelmed with your site and soooo excited to try out the rest of your recipes! You’re such an inspiration! XOXO


    • Sallyreplied on September 23rd, 2013 at 5:37 pm

      Hi Ems! I am so glad you found my blog as well – what would we do without Pinterest? It sounds like you love cookies as much as I do. Happy you tried these and that you love them!


  21. #
    Amberposted October 15, 2013 at 5:00 pm

    These cookies are beyond delicious! I made them a few days ago and they were just divine! Thanks for sharing such a great recipe! This has to be one of my top 3 cookies!


    • Sallyreplied on October 15th, 2013 at 6:15 pm

      I’m glad you love them, Amber! They are truly one of my favorites as well. So fudgy!


  22. #
    Melanie Yposted October 30, 2013 at 10:19 pm

    Sally you have done it again! These are amazing! I substituted a mix of dark and semisweet chocolate chips. I have tried over a dozen if your recipies and each one has been awesome. I look forward to reading your blog eagerly awaiting the next yummy confection that I will be making and my family will benjoying.


    • Sallyreplied on October 31st, 2013 at 5:49 am

      Hi Melanie! What a sweet comment to read this morning. Thank you! I’m so glad you loved these. They are very good with dark chocolate chips!


  23. #
    Stephanie d'Arifatposted November 11, 2013 at 2:25 pm

    Hi Sally
    I’ve just discovered you though pin interest-your stuff looks amazing ( to die for ). I was just wondering as would love to try out some of those giant cookies , when you say baking soda is that bicarbonate of soda or baking powder?
    Please help
    Thanking you in advance


    • Sallyreplied on November 11th, 2013 at 2:33 pm

      Hi Stephanie – thank you!

      Baking soda is the bicarbonate of soda


  24. #
    Stephanie d'Arifatposted November 12, 2013 at 3:59 am

    Thx so much for your quick response , will try them out asap.
    Take care


  25. #
    ice teaposted December 14, 2013 at 1:15 am

    Thanks for great recipe. Despite fact that I have burned my cookies a bit, they are really tasty. By the way, your blog looks so sweet and lovely


  26. #
    Kristinposted December 19, 2013 at 6:18 pm

    I made the inside out cookies today and they are amazing! They look beautiful, too, because I followed your advice of pressing chips into the dough balls before baking. Yummy!!!


    • Sallyreplied on December 20th, 2013 at 9:26 am



  27. #
    Candiposted December 20, 2013 at 11:53 am

    Sally, I wanted to let you know I made the chocolate chip and peanut butter chip cookies yesterday. I the half and half ( as if you didn’t know) lol. Anyway didn’t double the recipe on these, just went with the single. They came out awesome! I’m glad I didn’t double it, they’re so rich and chewey, for me one was enough and hubby couldn’t finis two. (He’s Cookie Monster) Anyway, it had to be something something I did when I doubled the Inside Out cookies. Thank you for the support and incredible recipe’s I’m making those today and freeze them till Monday, when I’ll bake them along with some others
    Forever grateful, Candi


    • Sallyreplied on December 20th, 2013 at 1:23 pm

      These cookies are certainly fudgy and rich, Candi!


  28. #
    Juliaposted December 21, 2013 at 10:16 am

    I’m definitely doubling the recipe and trying this out for Christmas! All of your recipes are my go to recipes when I want to make something new!


    • Sallyreplied on December 21st, 2013 at 10:19 am

      Thanks Julia! And I hope everyone loves these cookies. Merry Christmas!


  29. #
    Daniposted December 24, 2013 at 2:55 am

    Holy moly. I made these w/peanut butter M&Ms & mint M&Ms. Both are absurdly delicious!! You’ve done it again! = ]


    • Sallyreplied on December 24th, 2013 at 7:12 am

      Absurdly delicious – that is 100% right, Dani. They really are! I love the M&Ms you added. Must try!


  30. #
    Aurelposted January 8, 2014 at 5:24 am

    Hey sally! Its me again hahah (hope you’re not sick of me commenting everyday ahaha), so its kinda confusing for me to choose between this cookies and your rv cookies. Which one do you prefer? (shh i know you love both of them but pretty please which one do you prefer) thanks sally


    • Sallyreplied on January 8th, 2014 at 8:24 am

      I like both Aurel, sorry I can’t choose! When I want something very chocolatey, I make these.


  31. #
    HappyLuckyBlessedposted January 11, 2014 at 9:55 pm

    I am so disappointed! I made a batch of these to take over my Sister-in-Laws and I ate them all! Yup. Every single cookie – I ate em. All. She never had a chance! These are the best chocolate cookies I have ever eaten. Ever. Period. Thank you :)


    • Sallyreplied on January 12th, 2014 at 3:11 pm

      I got a little nervous when I read your comment about your being disappointed. :) I’m happy that your disappointment is only because you ate too many of them because they are so good. These cookies are a favorite! Sounds like you need to make them again.


      • HappyLuckyBlessedreplied on January 12th, 2014 at 3:48 pm

        I’m so sorry I scared you — These are positively the best cookies I have EVER had in my life. I was disappointed because I ate all of them and there were none left to take to my Sister-in-Laws (well – 2, there were 2 left last night but I wasn’t going to take 2 cookies to her house so I ate them this morning. You are an amazing baker and thank you so much for sharing this recipe. HappyLuckyBlessed :)

  32. #
    Jessicaposted January 14, 2014 at 3:15 pm

    I just wanted to let you know that I’ve tried (and failed) to bake with recipes from other websites. I just finished this one and these cookies are AMAZING! I can’t wait to try another one of your recipes. Thank you!!


    • Sallyreplied on January 14th, 2014 at 5:21 pm

      Thanks Jessica, I’m happy you loved these cookies!


  33. #
    Beaposted January 22, 2014 at 9:32 pm

    Hi Sally! i just wanted to ask ifyou needto sift the dry ingredients before mixing them all up? Thanks! I can’t wait to try them they look so yummy!!


    • Sallyreplied on January 23rd, 2014 at 9:45 am

      No need to sift. Sometimes I do, sometimes I don’t. I’ve found that it makes no distinctive difference.


      • Beareplied on January 23rd, 2014 at 7:54 pm

        Thanks! I tried making your homemade oreos and they were the best! Even better than the real ones! :)

  34. #
    Kaylahposted January 24, 2014 at 10:41 am

    I made these yesterday and they were AMAZING! The only thing I changed was using light brown sugar as suggested instead of dark. This will be my go-to cookie recipe! I would recommend these to anyone! Best cookie I’ve EVER had. These were my first time making any homemade from scratch cookies, and I’m glad I chose this recipe! I will FOR SURE be checking out your other cookie recipes! It’s now been a day after, and they are still soft! My husband actually ate THREE in one day, which is unheard of! He’s not a big sweets guy! FIX THIS COOKIE NOW! lol :)


    • Sallyreplied on January 24th, 2014 at 4:31 pm

      Loving this glowing report back about the cookies, Kaylah. Thank you so much for taking the time to let me know you loved them! They’re certainly a favorite with us too.


  35. #
    Heatherposted January 29, 2014 at 9:11 pm

    Made these and they are incredible! They didn’t even get the chance to cool ! I had to lecture my husband to save some for the rest of us. So happy I stumbled upon your site and you now have a loyal follower!


    • Sallyreplied on January 30th, 2014 at 10:11 am

      Thanks Heather! It’s hard to wait for them to cool, so I usually just eat them all warm and when the white chocolate is melty. So good! Happy you love to follow my blog. Thanks for reporting back!


  36. #
    Kaitlinposted February 4, 2014 at 9:45 pm

    I really want to make these cookies this weekend.. I live in Denver… how would you suggest i adjust the measurements for high altitude?

    thanks! :)


  37. #
    Donna Gposted February 8, 2014 at 12:49 pm

    Absolutely delicious – just took them out of the oven and almost gone already! Thanks for a great recipe! I will be making these again and again!


  38. #
    jackieposted February 9, 2014 at 4:28 am

    hey sally! I just tried making these cookies and my dough was really wet and sticky so they stuck to the baking parchment :( do you know what I did wrong?

    p.s. it’s a lovely simple recipe so thank you for it too!


    • Sallyreplied on February 9th, 2014 at 9:27 am

      Yep, the dough is supposed to be wet and sticky. It’s the cocoa powder mixed with wet ingredients that makes it so. That’s why chilling the dough is mandatory. If you chilled the dough, chill for a little longer.


      • jackiereplied on February 10th, 2014 at 12:26 am

        thank you for the help sally! :)

  39. #
    Farzanaposted February 13, 2014 at 5:44 am

    Sally, they are just perfect. I went crazy after eating them. OMG its so good. Thank you so much for sharing the recipe.


  40. #
    Melissaposted February 19, 2014 at 1:11 pm

    Hi, this recipe looks amazing! Can one use spray and cook, instead of parchment paper, when baking the cookies?


    • Sallyreplied on February 19th, 2014 at 8:37 pm

      That would be fine. Enjoy!


  41. #
    Virginia Greenposted February 24, 2014 at 6:37 pm

    Hi Sally! I am so excited to try baking these cookies this week! I am dairy-free and was wondering if I could swap the butter for refined coconut oil (I would use it at a softened butter consistency) or if this would mess up the texture completely. I’ve been pretty successful with using this replacement in baking so far.

    Also, I’m not a white chocolate fan..what would you recommend as good substitutes? What about swirling natural peanut butter into the batter before chilling and making into balls?

    Thank you so much!!!


    • Sallyreplied on February 24th, 2014 at 8:42 pm

      Hi Virginia! You could certainly try using 1/2 coconut oil instead of softened butter. I have never tried it before, so I cannot say if your cookies will turn out OK or not. Skip the milk in this case because solid coconut oil tends to be a little greasier than softened butter. You won’t need the added liquid. Some peanut butter in the dough should be ok, but again – I’ve never tried it before. Let me know how it goes!


      • Virginia Greenreplied on February 25th, 2014 at 7:50 pm

        Thank you so much!! I will give it a try and let you know how they turn out!

  42. #
    Beeposted February 25, 2014 at 9:40 pm

    Hi Sally,

    Thank you for sharing the recipe. Just tried these today, tasted great, not overly sweet but plenty chocolaty!! I should sprinkle more white choc chips on top next time. One question though, how do you prevent cookies from spreading out too much? Mine ended looking thinner than yours, though I did wait 2 hours for dough to chill in the refrigerator, maybe wasn’t enough time in the fridge you think?


    • Sallyreplied on February 26th, 2014 at 8:29 am

      Happy you loved them! If your cookie dough was still sticky after chilling, then it should go into the refrigerator to chill for a couple more hours. You ant it to be cold and solid. Also, try using a silicone baking mat, like Silpat. It grips onto the bottom of your cookies, reducing spread.


      • Beereplied on February 27th, 2014 at 2:27 pm

        Thank you very much for the advice!

  43. #
    Julie @ A Life Exoticposted February 26, 2014 at 3:47 pm

    Just made these cookies with butterscotch chips instead of white chocolate – so tasty (and pretty!)! I actually substituted pureed avocado for the butter because my flatmate can’t have dairy, so it was a bit of an experiment, but they still turned out great! Thanks for the recipe :)


  44. #
    Serenaposted March 27, 2014 at 6:58 pm

    Hey, your cookies looked delicious. I’m making them right now. I don’t know if your weight measurements are off or the humidity in my house is different…but my dough is rock hard, the consistency doesn’t seem right. I’m not sure what to do.


  45. #
    Tracyposted March 30, 2014 at 3:04 pm


    Could you recommend a baking sheet for me? I’m currently using the Pampered Chef bar pans and my cook times are always off.

    I’m enjoying working my way through your cookbook and website! My family is very thankful I found you.



  46. #
    Caroleposted March 31, 2014 at 11:38 pm

    I am a nurse in a nursing home and have made your recipie several times for all my Grammies and Pappies. They love them. Soft and easy for them to chew. I pass them out as a bedtime snack. Thanks for such a great recipie.


  47. #
    Elaine Cposted April 10, 2014 at 6:11 am

    Hi Sally, Thanks for the nice chocolate chip cookies recipe. We are so used to crunchy cookies here in Asia but I love both crunchy and soft. I have very little experience in baking and i am just wondering if mine is a bit under cook.The texture is extremely soft…in fact a bit like cakes. Appreciate your advice because I wanted to try making it again.


    • Sallyreplied on April 10th, 2014 at 8:47 pm

      Hi Elaine! The cookies are meant to be very soft, yes – did you use a large egg or anything larger? Because too much egg will get you a cakey cookie.


      • Elaine Creplied on April 11th, 2014 at 2:11 am

        I guess so. Coz I used 2 small eggs instead of 1 large. Will try baking again. Have a nice day.

  48. #
    Tessaposted April 14, 2014 at 9:34 am

    Sally, these are AMAZING! I have made several of your recipes for the folks at work and while they have always been well received, I normally get to go home with one or two cookies as a leftover…these were gone before the lunch hour!


  49. #
    Elaine Cposted April 29, 2014 at 10:05 am

    Hi I finally made chewy and soft choc chip cookies and my kids love it! Can I reduce a bit of sugar coz I find it a bit too sweet for me but not to the kids. Will it effect the texture?


    • Sallyreplied on April 29th, 2014 at 12:06 pm

      I’m sure you could slightly reduce to fit your tastes. Enjoy!


  50. #
    Stephposted May 4, 2014 at 12:10 pm

    Hi Sally,

    Yet another wonderful recipe. I love how versatile it is, I wanted to white chocolate, couldn’t find any and ended up going with 125g dark and 100g peanuts – and they turned out perfectly! The problem is I can’t stop eating.


  51. #
    Jessieposted May 5, 2014 at 1:28 am

    Can I sub white sugar for brown sugar? I don’t have any molasses, so do I need to add any extra water for moisture?


    • Sallyreplied on May 5th, 2014 at 9:05 am

      That would be just fine, the cookies may be a little more crisp and spread a tad more. Do not add water.


  52. #
    Liliposted June 2, 2014 at 2:57 am


    Absolutely the PERFECT chocolate cookie texture and taste … I have been looking for this cookie for a while. Thank you for creating and sharing it.

    I used peanut butter chips instead for a punch of fabulousness and cut back on some of the sugar and total quantity of chips with success. Recipe doubles fine too (might as well do two batches).

    I recommend rolling the dough into logs and wrapping them in plastic for chilling. i tried the “slice” vs “rolling into ball” approach and rolling into a ball turned out the perfect little dome.


  53. #
    Heatherposted June 14, 2014 at 6:37 am

    Can I use white whole wheat flour? It’s all I have at the moment. Would I need to change anything else in the recipe if I use that instead?


    • Sallyreplied on June 14th, 2014 at 1:07 pm

      That would be fine! I do it all the time. The cookies will taste only a little more heavy and dense.


  54. #
    Dengposted June 17, 2014 at 1:39 pm

    Hi Sally,
    Thanks for this delicious recipe!
    For a one Tbsp size of dough ball, how many minutes should I bake it? Thanks!


    • Sallyreplied on June 17th, 2014 at 2:30 pm

      About 10 minutes for the smaller size.


  55. #
    Ruwaniposted June 27, 2014 at 9:09 am

    You are the best Sally ! Just made these cookies OMG ! SUPERB ! I am your fan :) . Love these cookies , they turned out great . Thank you for sharing the recipe with us. Hope to buy your book soon . Loads of love :)


  56. #
    Caseyposted June 27, 2014 at 9:19 am

    Amazing!! I love thick cookies, and these are perfect:) I had low expectations-because of me not your recipe- but these came out just like your pics.


  57. #
    Jessicaposted June 29, 2014 at 9:59 pm

    Anyone who wants to make this with margarine should not let it get to room temperature and you will NEED to chill it for 2 hours
    My first attempt was with room temp. margarine and not chilled before baking and they became a giant, slimy, gooey mess that dripped onto the bottom of the oven creating a lovely black mark.
    Second attempt with still cold margarine and chilling made the most delicious cookies. Be careful!


  58. #
    Cynthiaposted July 10, 2014 at 11:38 pm

    Hello Sally,

    I have a few questions about your cookies in general.

    1) We have an oven slightly stronger than the average. Whenever we cook or bake anything in it, we have to reduce the heat given in any recipe by 50 Celcius degrees. I was just wondering, to compare, whether your oven can follow any recipe to the letter or if you have the same issue?

    2) When you say to use milk, are all milks created equal or is one type overall preferable? I use 2% because it’s what I drink, but is there any difference if I use 1% or skim?

    3) Given the thickness of the dough, how did you manage to mix it in a mixer? My hand mixer was waving the white flag about halfway through incorporating the dry ingredients. And also, do you find any difference in the texture of the cookies whether you use a mixer or mix by hand? I’m used to mixing all my cookie doughs with my hands, so I’m curious about this.

    4) Maybe I’m just bad at mixing in the chocolate chips cauz the dough is so thick, but do you ever end up with a dough that have a few chips falling off? Not to mention a few cookies that end up having very few chips?


    • Sallyreplied on July 11th, 2014 at 5:31 am

      Hi Cynthia – 1) I would continue to reduce the heat baking my recipes as your normally do with your oven. 2) It depends on the recipe and usually my recipes will state that you can use any milk. You may use 2% for a majority of them, including these cookies. 3) My stand mixer was able to mix everything together daily. The dough is thick, yet sticky and wet. You may have over measured your flour if your dough cannot be mixed. 4) I do not.


      • Cynthiareplied on July 11th, 2014 at 12:09 pm

        Thank you! I think it’s probably just that the hand mixer was not a standard one and a stand mixer is just more powerful. Anyway, it’s my first experience with chilling the dough so I’ll let you know how it works out. :)

  59. #
    Cynthiaposted July 11, 2014 at 9:45 pm

    Hello Sally,

    The cookies turned out really great! Puffy, as you said, but very tender. I had a bit of a hard time removing the chilled dough from the metal bowl I stored it in though. Had to leave it outside for a little over an hour. Is that how you usually unchill your dough too?

    Anyway, I ended up using about 3/4 dark chocolate chips cauz I doubled this recipe and didn’t have enough white chocolate chips. The combination is pretty delicious!


    • Sallyreplied on July 13th, 2014 at 7:38 pm

      HI Cynthia! It depends on how long I chilled the dough. The longer the dough chills, the longer it will need on the counter to “thaw” before rolling into balls. I like to chill this chocolate cookie dough overnight (12 hours) – and I usually let it sit for 30 minutes.


  60. #
    nishita gandhiposted July 18, 2014 at 1:05 am

    hi sally, these look delicious. i’m dying to try these! can please tell me a substitute for egg?? i dont use eggs. awaiting your reply
    thanks, nishita!:)


    • Sallyreplied on July 18th, 2014 at 3:04 pm

      Hi Nishita – you cannot leave out the egg in this cookie recipe without altering the texture and taste.


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