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


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 (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*


  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

The BEST Chocolate Cookies - they taste like brownies!


  1. Eva @ Eva Bakes says:

    Congrats on winning the Nestle recipe contest, Sally! This inside-out chocolate chip cookie sounds like another $5,000 winner!

    1. Thanks Eva!

  2. Georgia @ The Comfort of Cooking says:

    These look amazing, Sally! So soft, chewy and perfect for a sweet lil’ snack. Great recipe! I can’t wait to try these cookies! 🙂

  3. Marcie @ FlavortheMoments says:

    These cookies look dee-licioius! I love the inside-out twist with all of those beautiful white chocolate chips all around. Yum!

  4. Erin @ Dinners, Dishes and Desserts says:

    I have a serious cookie craving today, and this isn’t helping!!!

  5. Sarah @ Making Thyme for Health says:

    These cookies look delicious!! I would totally eat one for breakfast right now.

  6. Faith @ Pixie Dust Kitchen says:

    Congrats on winning the dark chocolate pinspirations contest! I love how amazingly thick these cookies are- nothing beats a thick cookie.

    1. Thanks Faith! I agree, love thick cookies 🙂

  7. Mary [email protected] The Sweet Tooth Life says:

    I ADORE that shot with the glass of milk and bitten cookie! So well done! And the cookies look great. Normally cookies are for a last minute occasion – no time for chilling:( … but if they turn out that thick and that fudgy, then out of my way! I’m going to chill that dough! Mmmm, you had me with that fudgy center. I think I’ll sub chocolate chips for the white because I’m not the hugest fan of white chocolate:)

    1. Hey Mary Frances! Subbing chocolate chips for the white chocolate is a great idea. And this cookie dough is very sticky; chilling is required or you will end up with a flat mess on your baking sheet. Let me know how you like them!

  8. Anna @ Crunchy Creamy Sweet says:

    One can never have chocolate cookie recipes! These look like the perfect solution for Monday blues 🙂

  9. Beautiful cookies, Sally! They look SO soft and puffy. 😀 Plus I love the warning at the bottom haha!

    1. I knew you would like that Ikhlas!

  10. Chocoholic? Sign me up! I love the texture of these and I’m sure they’re like little bites of heaven. I also love the no-fuzz ingredient list and recipe, that’s the best kind!

    1. Thanks Frida – yes, just simple easy ingredients!

  11. These cookies look amazing! I just pinned them and I love the idea of Chocolate cookies with white chocolate chips to change it up a bit! Very fun 🙂 Krista @ A Handful of Everything

    1. Hey Krista! Thanks so much for the pin!

  12. Jennie @themessybakerblog says:

    Congrats on winning the cookie competition! That’s so exciting, and you definitley deserve it! These cookies look so good!

  13. Averie @ Averie Cooks says:

    Sally they’re so pretty! I can always tell your cookies anywhere. The shape of them, the size, thickness, the way the chips look; they just have a certain look to them!

    So glad you won the $5g’s. Congrats again on that! And for taking weeks to develop this winning recipe and for using it again here and reminding me of this gem in your archives!

    “2 Tablespoons of dough is a lot for each cookie. ” — Interesting your perspective on that. I would say my avg cookies are about 1.75 to 2 tbsp each of dough. I use a medium, average cookie scoop and that’s my usual amt and I dont consider the cookies to be big, by any means. Avg. Sometimes even small-ish. And nothing compared to bakery-style cookies which are like 2-3x the size of each of mine. Sorry could talk cookie science all day:)

    1. Thanks for your two cents Averie – I felt these cookies were large in size mostly from their thickness. Thank for the congrats!

  14. mmmmmmmmm GOOD! I now have your chocolate chip cookie base as my go to, your peanut butter base as my go to, I am sure this will become a go to base as well!!!

    do you happen to have an oatmeal cookie base without peanut butter that is your go to?

    again, as I have said before you blog is the best one in the world and I wish sugar was like vegetables so I could make ALL of your recipes all the time!

    1. I am working on one as we speak Ariana! So far I have been loving this recipe though:

  15. Kayle (The Cooking Actress) says:

    Aw yay! Congrats girl!

    I still love these cookies, so thick and chewy and chocolatey!!

  16. sarah k @ the pajama chef says:

    congrats on the nestle win!

  17. Regina @ SpecialtyCakeCreations says:

    I love the inside out idea. Room temperature ingredients are really so important for successful baking. Only problem I have is coconut oil. Right now it’s still rock hard at room temp. and I can never get it to soften only and not melt in the microwave. Hopefully it warms up soon 😉

    1. Sometimes my house needs to be like 80F before the coconut oil will melt!

  18. First of all, CONGRATS!!! I’m so happy that you are getting to go full time with your blog. I can’t even imagine how hard you have worked thus far with two jobs. I can’t wait to see what you will come up with in this new chapter of your life!

    Second of all you do have the best chocolate cookie recipes… ever!

    1. Ahhhh thanks so much Reba! It was a lot of work, but I loved every minute of it. I’m excited to have much more time for my website and photography now. I need to check out your whole wheat bread!

  19. Ashley @ Wishes and Dishes says:

    Congrats on winning that contest!!! I knew you would! I love the name of these cookies….so fun!

  20. Nicole @ Young, Broke and Hungry says:

    Oh Sally! I cannot wait for your cookbook to come out. Its gonna be cookie overload in my house. And these recipe looks like the perfect cure for PMS.

    Congrats on winning by the way! I knew you would.

    1. Thanks so much Nicole! Cookies will definitely be all over the book – they will have their own chapter! 😉

  21. Julianne @ Beyond Frosting says:

    MMMM a chocolate based chocolate chip cookie! I love it! Congrats on winning the Nestle contest!

  22. Chung-Ah | Damn Delicious says:

    Yes please! If you’re having chocolate, I’d say go all the way and add more! Now can you please send over a dozen so I can dunk them in a cold glass of milk? It’s lunchtime!

  23. Oh my goodness.
    I can only imagine the love child that could be created with this recipe and Chocolate Covered Katie’s Healthy Homemade Vegan PB Chips recipe she posted today.

    Congrats on winning the competition, by the way!

    1. Thanks Alexa!

  24. Anne @The Cooking Campaign says:

    These look soo good! Congrats on winning the contest!

  25. Mimi @ Culinary Couture says:

    I love how thick and chewy these are! I bet they would be perfect for stuffing with all sorts of candy!

  26. Laurie {SimplyScratch} says:

    I love these! Sally… please tell me your shipping fees, because I need a GAZILLION!

  27. Melissa {Persnickety Plates} says:

    Did I miss the Nestle winner announcement (or was this the announcement)?! Either way, congratulations! That’s awesome.

    These look great. I’ll have to test my patience and see if I can chill the dough 2 hours.

    1. Hey Melissa! I announced it on Twitter, but not on my blog yet. So thank you for the congrats today!

  28. tijuana (po' man meals) says:

    these look awesome, sally! i have a very technical question. so we ‘have’ to bake them? i mean, can we just simply eat all the cookie dough and save some steps? 🙂 my kids love inside out cookies. my son always says, mommy, can you make those white cookies? i guess all he sees is the white chocolate chips in the dark cookies. lol. anyway, i’m gonna make these, FOR SURE. i have been using barefoot contessa’s recipe for triple chocolate cookies. the first day they are great. but after that, they get hard real fast. anyway, looking forward to the next creation!

    1. Yes, let’s just eat the dough and call it a day. 😉 Thanks so much Tijuana! I hope you guys love these!

  29. Annie @ Annie's Noms says:

    I really need to make chocolate cookies more often! These look fabulous and I love how many chocolate chips are in there and the extra ones on top?! Woah!! I get so carried away thinking of a million different things to put in cookies, I forget that sometimes just a chocolate overload is enough 🙂

  30. Erin | The Law Student's Wife says:

    Fun twist Sally! That chocolate batter of yours could be a vehicle for just about anything, and I think I’d eat it. Glad you chose the white choc chips though. Love the color contrast (and the taste of course 😉 )

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally