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 (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

stack of inside out chocolate chip cookies

The BEST Chocolate Cookies - they taste like brownies!

450 Comments

  1. Question! If I do not have unsalted butter, would it really mess things up to use regular butter and then leave out the salt? Thank you!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Jen, yes that’s correct! If using salted butter, simply omit the salt. No other changes needed.

  2. These are so delicious and easy to make! I subbed chopped up Andes mints for the white chocolate chips and my boyfriend (who doesn’t really like sweets) told me when I make cookies from now on, it would be okay if I only made these ones. Thanks for another great recipe!

  3. Hi Sally, I love this recipe! However, every time the cookies cool in the baking pan and I try to remove it, the cookies break and crumbles. I followed the recipe and did it a few times, but it still crumbles. What do I have to do? Thank you!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Lia, Are they breaking because they are too soft? If so, an extra minute in the oven next time should do the trick. Or if you think they are breaking because they are too dry the first thing I would suggest is that you check your dry ingredients. If there’s too much dry ingredient (flour and cocoa powder) soaking up all the liquid your cookies could be dry and crumbly. When measuring dry ingredients, use the spoon & level method.

  4. Hi Sally, i love your other cookie recipes (soft chewy chocolate chip) where i melt the butter. just trying to understand more the art of baking. this recipe calls for room temperature butter. what does it do to the cookie and would it work if i use melted butter instead? thank you!!!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kate, 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 for these cookies you would end up with flat greasy cookies.

  5. Thank you for this amazing recipe! My family and friends love it, and I was even able to make it with dairy-free butter and chocolate chips when I had to temporarily give up dairy for my daughter and still get my chocolate fix! I have recently discovered the wonders of Dutch process cocoa in brownie recipes and was wondering if there are any substitutions I could make to use it in these cookies? Would I need to use baking powder for the acid-base balance, or would it get too complicated? Thank you so much!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Ali, We are so glad you were able to make this work for you without dairy! I really wish I could help give a definite answer, but using dutched cocoa and baking powder in this cookie recipe would require recipe testing. You can try using 2 tsp baking powder + 1/4 tsp baking soda (since brown sugar is an acid) and the dutch cocoa but we have not tested this. Let us know what you try!

      1. Wow, thank you for that great info! I didn’t know that about brown sugar, and I love learning all about the science of baking!

        Well, we got a little excited and went ahead and made the cookies before we read your advice. We had told our 19-month-old we were going to bake, and she kept saying, “Bake! Sugar! Excited!” and things like that, and it was just as cute as when she spontaneously dances to the beat of the stand mixer, so we proceeded. 🙂

        We just substituted the Dutch process cocoa for the regular cocoa and baking powder for the baking soda in equal amounts, respectively. Other than that, we followed the recipe using real butter and everything else except that we used regular chocolate chips and pieces instead of white chocolate. The cookies came out very nice and chocolatey and super soft in a really good way! I was a little concerned not only because of my questionable substitutions but because we chilled the dough and baked it later as is often recommended with cookies, and I had read your post about double-acting baking powder and the concerns it presents, but the cookies were so good!

        We will definitely have to try again with your recommended recipe substitutions next time, though. I really appreciate you taking the time to respond and help us! Thank you again, and I look forward to making many more of your amazing recipes with my little baker!

  6. These cookies are fabulous! They are soft and brownie-like but in a cookie! I’m going out to. Get more white chocolate chips for a double recipe and can’t wait to try them with peanut butter chips, too. Thanks so much!

  7. These are ridiculously good cookies. I bake all the time and this recipe is a keeper

  8. I just made them with the Halloween colored M & M’s for October. With the dark chocolate cookie and the green, purple, and orange M & M’s, they are festive for this time of year. And the soft, brownie texture tastes great. The kids will love them!

  9. Hal Microutsicos says:

    Really solid cookies! I’ve made these with normal as well as Black Cocoa, and peanut butter chips and regular and each time they came out great. Recommend after rolling and shaping to let them chill once more for 15-20 minutes or so before baking so they don’t spread too much, especially if you make larger cookies. Ultimately a delicious, chewy and perfect chocolate cookie base with lots of customization options!

  10. Julie Becker says:

    Can you alter this to make into bars instead of cookies?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Julie, Yes- you can make them as cookie bars. I recommend using a square baking pan instead of a cookie sheet. You can follow the baking directions for our chocolate chip cookie bars. Enjoy!

  11. These are so delicious omg!
    I substituted the white choc chips for butterscotch chips, and sprinkled them with some flakey sea salt. This recipe is a keeper for sure.

  12. Do you think I could cut this recipe in half to only make 10 cookies and it would still work? I want to try more of your recipes but there’s only 3 people in my household and don’t want all the extra calories lol.

  13. Hi! I have made these but they keep spreading too much. They look like pancakes. How can I stop this? Thank you!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Emily, To help troubleshoot you can visit the post 10 Guaranteed Tips to Prevent Cookies from Spreading. I hope this helps!

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