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

Print
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 (53g) 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

The BEST Chocolate Cookies - they taste like brownies! Recipe on sallysbakingaddiction.com

The BEST Chocolate Cookies - they taste like brownies!

360 Comments

  1. Hi Sally! You’ve taken my love of baking to a whole new level! Your recipes are simply the BEST!! I’m thinking of making these this weekend but using Andes baking chips or crushed mints instead of the white chocolate chips (kinda like a simplified mint fudge brownie). Do you think that would work well with this dough?

    1. Thanks Leslie! Sounds wonderful! Yes, Andes baking chips would be excellent in this cookie dough! I love chocolate and mint together.

    1. Sabrina – would you mind sharing your measurements for the cinnamon and cayenne? I am definitely interested – what a great-sounding combination of flavors!

  2. These were not my favorite despite having used store brand unsalted butter, natural cocoa powder, pure Madagascar vanilla bourbon extract, and Ghirardelli brand real white chocolate chips with real cocoa butter. I thought the dark chocolate flavor was too pronounced and bitter, but the texture was desirable; chewy and soft to the bite.
    I think I would’ve appreciated this cookie more if I had used some peanut butter chips to cut through and balance out the dark chocolate. I felt the white chocolate was overpowered.

  3. Sally, your lately updated pictures are all very good – the lighting and colours, the frame composition. Love the red and white details in these pictures, it’s a wonderful combination with the dark cookies!
    Also, this recipe seems to be as old as my daughter… wow, they grow up so fast. When I read this recipe for the first time she was a snuggly baby, now she’s a first grader. And I should bake cookies for her and her brother when they return from school this afternoon 🙂

  4. Love these, Sally!!! Definitely making them again – they were gone so fast…pretty much impossible to stop at one (or two)! Thank you, Sally!

    1. Hi Elle, Melted butter is the same as using a liquid ingredient. Here we need a solid to cream together with the sugar to provide our dough structure. If you used melted butter you would end up with flat greasy cookies.

  5. Hi Sally, these are amazing! You can never go wrong with your recipes.By the way, next time I make them, can I use an ice creams scooper for size consistency? Or you don’t recommend it?
    Also If I plan to chill the dough longer than 12 hours next time, how long shall I take them out before scooping them? thanks again! You are such a blessing to us novice bakers! Keep them coming and hopefully all of them with video tutorials to walk
    us through visually!

    1. Hi Diana, An ice cream scoop might be a little large but I do use a cookie scoop with many of my recipes. This is the one I use and love: https://www.amazon.com/OXO-Grips-Medium-Cookie-Scoop/dp/B0000CDVD2/ref=as_li_ss_tl?ie=UTF8&linkCode=sl1&tag=sallsbakiaddi-20&linkId=53781895211591d07a83dd95ad6de6e2&language=en_US
      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.

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