Inside Out Chocolate Chip Cookies

These inside out chocolate chip cookies combine a rich and fudgy chocolate cookie base, super soft and brownie-like centers, chewy edges, and sweet white chocolate chips. Easy to throw together, this is my base chocolate cookie recipe. They’re as loved as my chewy chocolate chip cookies and as unbeatably rich as my homemade brownies.

inside out chocolate chip cookies

Hello and welcome back to 2013 when I initially published this recipe. Now with updated pictures, clearer instructions, and helpful success tips, there’s no excuse not to try the ONLY CHOCOLATE COOKIE RECIPE YOU NEED. Wow, that’s quite the statement.

In the past several years, these inside out chocolate chip cookies have climbed to the top of my most-loved cookie recipe list. Along with chewy chocolate chip cookies, drop sugar cookies, and oatmeal raisin cookies, this list is the gold standard of cookie recipes to try.

What Are Inside Out Chocolate Chip Cookies?

I know you’re looking at me cross-eyed wondering what, why, and how these are inside out cookies. Think of a regular chocolate chip cookie– buttery brown sugar base with chocolate chips, right? Well, the term “inside out” means that the cookie base is now chocolate and the add-in is white chocolate. Obviously white chocolate chips don’t taste like the buttery brown sugar base of a regular cookie, but I don’t think anyone’s complaining here. 😉

Simply put, these are Chocolate White Chocolate Chip Cookies.

inside out chocolate chip cookies

chocolate white chocolate chip cookies

Video Tutorial


These Chocolate Cookies Are:

  • Easy to make with a basic recipe
  • A personal and reader favorite
  • Soft-baked with brownie-like centers
  • Chewy on the edges
  • Massively chocolate-y

The recipe is also easy to double in 1 mixing bowl without overwhelming/overcrowding your mixer and the baked cookies freeze wonderfully.

chocolate cookie dough

How to Make Inside Out Chocolate Chip Cookies

Even though it’s one of my favorite base cookie recipes, I’ve never walked you through the recipe process. We’ll do that real quick:

  1. Mix dry ingredients together. You need all-purpose flour, natural unsweetened cocoa powder, baking soda, and salt. Do you remember the difference between natural cocoa powder and dutch-process cocoa powder? Use natural here.
  2. Beat wet ingredients together. You need butter, white sugar, brown sugar, egg, and vanilla extract. Room temperature butter and egg will mix more evenly into each other, creating a uniform texture among all the cookies. Additionally, both whip into a greater volume when at room temperature, producing a softer-crumbed cookie.
  3. Combine all ingredients, then add milk. 1 Tablespoon of milk smooths out the dough. And don’t forget to add the white chocolate chips! Looking for a double chocolate chip cookie recipe? Replace the white chocolate with regular chocolate chips.
  4. Chill the cookie dough in the refrigerator. The cookie dough is sticky and unmanageable, so chilling is necessary. I usually chill it overnight, but 3 hours is just enough. Chilled cookie dough is not only easier to handle and roll into balls, it also guarantees thicker cookies. See my 10 Tips to Prevent Cookies from Spreading.
  5. Roll cookie dough into balls. After chilling, roll the cookie dough into balls– a heaping 1.5 Tablespoons of dough per cookie.
  6. Bake. Bake the cookies for 11-12 minutes. If the cookies aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven for a couple more minutes.

Let them cool for a few minutes and experience a fudgy brownie in cookie form. I usually don’t like milk with cookies, but this recipe basically demands it.

chocolate cookie dough on baking sheet

Sticky Dough

This cookie dough is sticky, even if you’ve chilled it, so a cookie scoop is helpful. The medium size is perfect because each dough ball should be around 1.5 Tablespoons of dough. If you use your hands, expect to make a little mess as you shape the cookie dough balls. Have a kitchen towel or paper towel nearby. I usually wipe my hands clean after every few cookie dough balls. Clean hands make rolling easier.

Same Dough, Different Cookie

Though ultra soft-baked with chewy edges and fudge-like centers, these chocolate cookies aren’t anything new or groundbreaking. In fact, you might actually recognize the base dough because it’s been my go-to chocolate cookie for years. This is the same exact cookie dough as my:

Some of you have had trouble with the peppermint mocha cookies and chocolate crinkle cookies over-spreading as a result of the peppermint extract and sugar coating on top (respectively), so I leave out the milk in those cookie doughs. I also reduced the milk down to 1 Tablespoon for this dough, instead of the original 2 Tablespoons. This reduces spread.

inside out chocolate chip cookies

chocolate white chocolate chip cookies

Interested in freezing the baked cookies or cookie dough?

More of My Classic Cookie Recipes

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inside out chocolate chip cookies

Inside Out Chocolate Chip Cookies

  • Author: Sally
  • Prep Time: 3 hours, 10 minutes
  • Cook Time: 11 minutes
  • Total Time: 3 hours, 45 minutes
  • Yield: 20 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


These inside out chocolate chip cookies combine a rich and fudgy chocolate cookie base, super soft and brownie-like centers, chewy edges, and sweet white chocolate chips. Easy to throw together, this is my base chocolate cookie recipe. This cookie dough requires at least 3 hours of chilling, but I prefer to chill the dough overnight.


  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1/2 cup + 2 Tablespoons (51g) natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 Tablespoon (15ml) milk (any kind, dairy or non)
  • 1 and 1/4 cups (225g) white chocolate chips, plus a few more for optional topping*


  1. Preliminary note: This cookie dough requires at least 2 hours of chilling, but I prefer to chill the dough overnight. The colder the dough, the thicker the cookies.
  2. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color. On high speed, beat in the egg and vanilla extract. Scrape down the sides and bottom of the bowl as needed.
  3. In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low 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 sticky cookie dough. I always chill mine overnight.
  4. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
  5. 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.
  6. Scoop and roll balls of dough, a heaping 1.5 Tablespoons of dough each, into balls. Arrange 2-3 inches apart on the baking sheets. The cookie dough is sticky, so don’t be afraid to wipe hands clean after every few balls of dough you shape.
  7. Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. Allow to cool for 5 minutes on the cookie sheet. During this time, I like to press a few more white chocolate chips into the tops of the warm cookies. (This is optional and only for looks.) The cookies will slightly deflate as they cool. Transfer to cooling rack to cool completely.
  8. Cover leftover cookies tightly and store at room temperature for up to 1 week.


  1. Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days (step 3). 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.
  2. White Chocolate Chips: Instead of white chocolate chips, if desired, you can use the same amount of regular semi-sweet chocolate chips, peanut butter chips, or my favorite: butterscotch chips!
  3. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: chocolate cookies, inside out chocolate chip cookies, white chocolate chip

stack of inside out chocolate chip cookies


  1. Chelsea Gelber says:

    Hi! I tweaked this recipe a bit into chocolate chocolate mint chip cookies. A reaction I got was they were salty, is there a way to reduce the baking soda? Thank you

    1. Trina @ Sally's Baking Addiction says:

      Hi Chelsea! Is there any chance you used salted butter? If you do use it, omit the added salt. We also recommend checking to make sure your baking soda is fresh. We’ve never had a salty tasting cookie with this recipe!

  2. Cookies came out SO good! Chilled dough over night & I swear they’re the most fudgiest/softest cookie ever!! Just like heaven!

  3. Hi Sally,
    Thank you for the recipe!
    I used a small ice cream scoop to transfer the dough to the baking sheet, as I find it more convenient than shaping by hand.
    Although the dough spread moderately, the dome shape remained, requiring the cookies to be baked longer in order to ensure the middle was baked adequately.
    What do you think was the issue here, and is there a work-around it?
    Many thanks,

    1. Trina @ Sally's Baking Addiction says:

      Hi Ru! When cookies aren’t spreading, it means that there’s too much dry ingredient (flour) soaking up all the liquid. Make sure you are properly measuring your flour by spoon and leveling instead of scooping. If you’re in the middle of baking a batch and the cookies still aren’t spreading, remove them from the oven, and use a spoon to slightly flatten them out before returning them to the oven. Thank you so much for giving these a try!

  4. Susan Steffen says:

    These are my favorite cookie recipe. I live at 5560 feet above sea level. I cook them at 340 for 11 minutes. I add about 10 grams more of flour and use about ¾ tsp baking soda. I just minimally press my palm on the top so they aren’t a complete ball. Each ball is 40 grams. I leave them on the cookie sheet for 5 minutes. They are superb. I only use dark chocolate chips and a high grade cocoa. Superb!

  5. Jose O edwards says:

    Can this be made into a cookie cake?

  6. After baking and cooling them, my cookies are breaking while they are being stored. Any tips?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Georgia, how are they being stored? If gently stacked, breakage should be minimal, although a bit is natural over time. We also like to keep a slice of bread in our cookie storage container to help keep the cookies moist and from breaking, too. Hope this helps!

  7. Hi Sally. I made these cookies today. I cut down both sugar to 85gram each, and put in Ghirardelli semi sweet choc chips and candied orange pieces. Tasted perfect like a dream! Just one small hiccup. The cookies did spread quite a bit. Is that normal? (I chilled the dough overnight, but I live in Thailand which has very hot climate). Thanks for this amazing recipe. Will definitely be my go-to chocolate cookies from now on.

  8. I doubled this recipe before reading the comments about how they usually turn out better by making a single batch.

    Well, I have to say these might be the most delicious cookies I’ve had in quite a while, so if they’re better as a single batch then my mind is blown haha.

    I made as written except used regular chocolate chips since I wanted cookies NOW and don’t normally have (or care for) white chocolate.

    Will be making this again and again, thank you for this recipe!!

    1. Trina @ Sally's Baking Addiction says:

      We’re so glad you loved them, Shari!

  9. The cookies were AMAZING with a great chocolate flavor!! I think this was wrong on my part but the cookies were crumbly but they were baked nicely, any idea why? Just a small problem, will definitely be using this recipe again regardless!

    1. Trina @ Sally's Baking Addiction says:

      Hi Christine! So glad you love them. How are you measuring your flour? Make sure to spoon and level to avoid over-measuring (which would result in dry, crumbly cookies).

  10. Love, love, love! Just baked and tasted the best cookies ever. You gave great instructions and I followed them to the T. Except i didn’t roll them by hand after scooping out of bowl because I have a cookie scoop that measured 1.5 tbsp and they were already rounded enough for me. Keeping for my make again book. Wish i could share a pic here.

    1. Lexi @ Sally's Baking Addiction says:

      So glad you enjoyed these cookies, Becca! If you’d like, feel free to email us a photo at [email protected] — we’d love to see them!

  11. I made these yesterday and they came out excellent. I did weigh all of my ingredients, which I find makes a big difference. For example it is supposed to be 100g/half cup of sugar, when I weigh 1/2c if sugar it comes to 116g. I find weighing to be the most accurate and give the best results. These have a great soft and chewy texture and great taste!

  12. Hi Sally
    I’ve been using this recipe for years now and I want to ask if it’ll still turn out okay if I add food coloring in the dough?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Rabab, we haven’t tested it – this dough is a pretty dark color so I don’t know if adding colors will really make an impact. If you try anything, let us know how it goes!

  13. Made 12 not 20. Although still a tasty recipe

  14. I have to say, best cookies we’ve ever made.. though we used 3/4 cup milk chocolate and 1/2 cup dark chocolate chips.. then we pushed in some chopped chocolate orange squares … ahh mazing! I’ve read lemon juice makes the cookies chewier.. would you advise adding this to them? And if do, how much would i add?
    Thank you so much for this recipe – definite keeper for us!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Nisha, these sound amazing with the addition of chocolate orange squares! We haven’t tried adding lemon juice to make the cookies chewier, so we’re unsure of how the addition would taste and how much to add. If you decide to do any experimenting, let us know how it goes.

      1. Thank you, I will do!

  15. Could I try switching out the butter for coconut oil or any other oil? And if I cant switch it out completely could I switch out half of it so have half butter and half oil?

    1. Trina @ Sally's Baking Addiction says:

      Hi Jess, the texture would change and the cookies would taste greasy with a partial or full swap for oil. Solid coconut oil could work in the place of butter, but the flavor would change. Best to stick with all butter!

  16. Easy and yummy! These cookies taste like brownies. And I’m not complaining! Super sweet and delicious. As stated above, make sure you have some milk! Highly recommend the additional chips on top after baking. Kinda pulls them together. Saving recipe to add to my SBA list lol. 4 stars because if you don’t have a super sweet tooth like me they might be too sweet. My hubby definitely found them too sweet. More for me and the kids! Haha.

  17. They came out delicious! but the cookie dough was very runny. Any idea why?

    1. Michelle @ Sally's Baking Addiction says:

      Hi Leah, For help troubleshooting cookies that spread, visit the post 10 Guaranteed Tips to Prevent Cookies from Spreading.

  18. susan robbins says:

    These cookies are amazing!! I wish the yield was more. Can I just double this recipe?

    1. Michelle @ Sally's Baking Addiction says:

      Hi Susan, You can double this recipe. Enjoy!

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