Or try my salted caramel dark chocolate cookies!
Super soft, thick, and chewy chocolate cookies made from scratch. Filled with white chocolate chips!
Nothing beats a good ole fashioned chocolate chip cookie. I think we can all agree on that! 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 down, 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.
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. Soft, chewy, and completely overloaded with chocolate flavor.
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. 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!
Make sure the egg is at room temperature. The warmer temperature of the egg will allow the yolk and white to be mixed evenly into 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!
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.
Chill the dough. This step is so important! 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.
The secret to making these cookies so soft comes in this last step. The baking time. 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. 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
- 1/2 cup (115g) unsalted butter, softened to room temperature1
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, room temperature preferred1
- 1 teaspoon 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
- 2 Tablespoons (30ml) milk
- 1 and 1/4 cups (225g) white chocolate chips, plus a few more to sprinkle on top
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients 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 cookie dough. I always chill mine overnight.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes-- if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
- 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.
- Scoop and roll balls of dough, about 2 Tablespoons of dough each, into balls. Place on the baking sheets.
- Bake the cookies for 10 minutes. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with step 4. 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.
- See notes in the post about shortcuts to bring to room temperature.
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Warning: intense chocolate lovers only. 🙂
More chocolate cookies to love!
- Salted caramel dark chocolate cookies
- Salted dark chocolate cookies
- Chocolate sugar cookies
- Double chocolate crinkle cookies
- Double chocolate chip swirl cookies
- Dark chocolate almond butter cookies
- Chocolate turtle cookies
- S’more chocolate crinkle cookies
Take a peek at some of the chocolate cookie recipes I’ve made with this simple chocolate cookie dough. 1 dough = so many cookie options!
See more cookie recipes.
See more chocolate recipes.