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

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. Expect to make a little mess on your hands 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

Description

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.


Ingredients

  • 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*

Instructions

  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.

Notes

  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

548 Comments

  1. Let me begin w/ saying that it’s amazing these cookies ever made it to the oven! The cookie dough for these cookies rivals over its classic chocolate chip cookie dough cousin. You’ve been forewarned! Second, you better make sure you have milk. (I didn’t when I made them and used almond milk, which works great) B/c once these cookies are baked you will need a gallon of cold milk to accompany them through their short lives.

  2. I ran the first try with a double, and things didn’t go to plan. I chilled ’em for an hour, then thawed ’em for a good 20 minutes. Put them on the sheets, it sure was sticky as predicted by the author and then when they came out they were flat! Meshed into eachother and I just wanna say… They didn’t quite look like the picture above. So they were crunchy not chewy and they sure tasted good but still the texture was unexpected. I’ll try it again and see the results

    1. Trina @ Sally's Baking Addiction says:

      Hi Ben! Thank you for giving these cookies a try. You may enjoy this blog post on preventing cookies from spreading. We always suggest making cookies one batch at a time (instead of doubling) for best results.

      1. Hi Trina,
        I have noticed that… The cookies are so much better whenever you don’t double it. So as for my family they cook several batches instead of one big batch whenever we want a big outcome… Just it’s constantly a learning curve. Thank you for your response! I decided to turn the cookies I made into a bunch of creme pies. I don’t know why I did, because they were just fine without the icing in between. They are a little bit too sweet now, as you can imagine. A cookie sandwich with ‘creme’, but it is a great desert! I’ll give the cookies another try, for a better consistency.

    2. Ben, no offense but why did you only chill for an hour and thaw for 20 minutes? The recipe states to chill for at least 2 hours (longer the better). Then you have to figure in your double batch, so it would take even longer to chill. The thawing you did defeats the purpose of chilling.

      I made a double batch tonight. Came out perfect. I split the dough into 2, saran wrap them, and chill for 2 hours. Then I shape only as much as I’m about to put in the oven (was 12 tonight) and put them on a plate to chill again in the fridge (my hands were warm thus warmed the dough a bit). I let them chill for about 10 minutes. After I put them in the oven, I do it again for a second batch ( 10 cookies this time).
      The rest is saran wrapped in the fridge to make in a few days.
      This really is wonderful if done properly. Try again!

      1. Ben Thomas says:

        Well, I have two things to answer that for you Jamie. One is my sibling was badgering me to make them that moment so I thought it would be ok to not carry out the regular time. Secondly I forgot to add the milk “) oops. So perhaps it makes that big of a difference? Who knows, currently I haven’t tried again yet; thank you for the encouragment!

  3. These turned out AMAZING! The best cookies I’ve ever made. I didn’t have any milk left so I took half a tablespoon instead and it worked great. I can really recommend these, it took a little longer than the description but it was totally worth it. I had mine in the refrigerator for like 4 hours and they look like the picture too! Ps my brother also loved them

  4. Yummy yummy yummy. I made these today and they came out perfect. Thanks x

  5. Hey sally, i made these and they were amazing but too sweet for my taste. Would it be ok if i halved the white sugar?

  6. Made these cookies and the texture was too sticky and after baking extremely chewy. Very disappointed in this recipe. Cookie dough was chilled over night and test baked in the morning.

  7. I’m a baker and usually my cookies come out fantastic. Followed the recipe to a T And I live in a high elevation and a dry climate so I add more flour and it still didn’t help these poor things. Super sticky Dough and they were very flat 🙁 I’m just not meant for gooey, super chocolatey cookies!

    1. Trina @ Sally's Baking Addiction says:

      Hi Juno! Some readers have found this chart helpful for high altitude baking: https://www.kingarthurflour.com/learn/high-altitude-baking.html Here’s some tips to keep cookies from spreading as well – hope they help for next time!

  8. ingredient of milk non dairy or dairy can i use fresh milk.
    nt whipping cream right

    Thank you

    1. Lexi @ Sally's Baking Addiction says:

      Hi Thiparat, correct, you can use any kind of milk, dairy or non-dairy. You don’t want to use whipping cream, though. Hope you enjoy these cookies!

  9. I didn’t love how these turned out. My preferred cookie is super soft, almost gooey inside though so if you’re more into cookies with bite to them, these would be great! Just depends on your preference. I almost want to half the cocoa and add more butter to see if it makes a difference. It’s hard to rate a recipe since everyone has such different taste.

  10. 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!

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

  12. Lesley Phillip says:

    Liked these cookies a lot but they are very sweet. How much can the sugar be reduced before impacting taste and spread?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Lesley, it would take a bit of recipe testing, but you could try slightly reducing the sugar for your tastes. Start small, then reduce more in future batches if you’d like. As you mention, taste, texture, and structure will change as you reduce the sugar.

    2. 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!

  13. 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,
    Ru

    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!

      1. Got it, thanks!

  14. 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!

  15. Jose O edwards says:

    Can this be made into a cookie cake?

  16. 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!

  17. 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.

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