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.

 

PrintPrint SaveSave

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

Ingredients:

  • 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

Directions:

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. Baked cookies and cookie dough balls freeze well for up to 3 months.

*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.

 

 

 

   

205 Responses to “Inside Out Chocolate Chip Cookies.”

  1. #
    121
    Wendyposted July 23, 2014 at 10:09 pm

    OMG…how could i have gone my whole entire chocolate loving life without these cookies?? Amazing!

    Reply

  2. #
    122
    Gwenposted July 26, 2014 at 11:45 am

    Do these freeze well? The recipe sounds delicious and I’d like to make them for my sister’s wedding in September. Thanks!

    Reply

    • Sallyreplied on July 26th, 2014 at 1:06 pm

      Yep, they freeze well up to 3 months.

      Reply

  3. #
    123
    Hayleyposted July 29, 2014 at 6:24 am

    2 tablespoons of dough doesn’t SEEM like a lot to me but I’ve always been bad with guessing sizes and things like that. After they’re baked, about how large are these cookies?

    Reply

Leave a Comment