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!

439 Comments

  1. I can’t wait to try these! I’ve just become a fan of white chocolate so these sound perfect! 🙂

  2. Megan @ For the Love of Cookies says:

    Congratulations on the winning the contest! This recipe sounds like the perfect chocolate cookie base so I’ll need to try it with several different mix-ins! Sounds like you had a great Sunday afternoon lol!

  3. You go girl! $5000 – oh yeah, that cookie sounded divine!

  4. Rosie @ Blueberry Kitchen says:

    Your photos are making me seriously hungry, your cookies look divine! I love the dark and white chocolate combinations and love that they taste like fudgy brownies – yum!!

  5. Nutmeg Nanny says:

    Oh my goodness, I need some of these little beauties in my life! These looks divine 🙂

  6. Julie @ Table for Two says:

    ooo look at that thick and pillowy cookie! congrats on winning that nestle contest 😉 i knew you’d win by a landslide!! i love that these are inside out cookies, haha definitely the best way to describe them!!

  7. Caroline @ Pass the Cocoa says:

    Yum! These look delicious, and I love the creative name for the cookie. Thanks for the tip about warming up the eggs!

  8. I’m so happy you won the contest Sally! You deserve it! Love these inside out cookies! So thick, soft and chocolaty – you have no clue how badly I want one. . . or five. . .right now. I mean right. Now.

  9. My cookie-baking has been revolutionized by your reminders to refrigerate the dough before baking – it does make such a difference in the thickness of the cookies! These look amazing and congrats on winning the cookie contest!!! VERY well deserved!

    1. Revolutionized? Ahhh that’s amazing, Jess. So glad to hear that my posts are helpful!

  10. Wow, how exciting (and well-deserved!) that you won the contest! Enjoy your winnings!! I just LOVE these cookies. White chocolate is so wonderful…sigh. 😀 Thanks for all the tips and explanations! That cookie balancing on the edge of a glass is pretty impressive. It would definitely get an impromptu bath if I tried that! 😉

    1. That was a quick shot. As soon as I got it balanced, I snapped the picture!

  11. ashley - baker by nature says:

    Looks like another congrats is in order! Yay you winning the cookie contest! And I can see why! You’re a pro at making amazing batches.

  12. Dorothy @ Crazy for Crust says:

    I love these Sally! I’m working on a sugar cookie recipe now…chocolate is next! These look puffy and super gorgeous!

  13. These cookies look like little chocolate pillows! So soft.

    And I’m sending so many congrats and throwing tons of rainbow sprinkles in the air your way! 🙂 I’m so thrilled that you won the Pinspiration contest AND that you are now full-time blogging. Can’t wait to see what’s in store for SBA!

    1. Thank you SO much for the congrats, Ashley!! That all means a lot to me. And I love the way you described these: chocolate pillows!

  14. Sally you are on fire girl! Congrats on winning the $5,000! Those cookies look killer. I now need to make both of these! They both are perfect!!

  15. Heather @ French Presss says:

    who doesn’t love a thick chewy chocolate cookie – loaded with more chocolate:) these look incredible

  16. Katy @ Katy's Kitchen says:

    Funny you say they last seven days, because they would never last that long in my house! 7 hours maybe 😉 Inside out, what a fun idea for a cookie. I love the thickness and all the recipe tips, I learn so much from you Sally and really appreciate all those random little tips! Keep it up please 🙂

  17. Ari @ Ari's Menu says:

    I knew you’d win that Nestle contest!! Great things keep happening because you’ve worked so hard and totally deserve it! These cookies look ridiiiiculous, girl! So thick, and dark chocolate cookies with white chocolate chips sounds like heaven!

    1. Thanks so much Ari!

  18. Stephanie @ Eat. Drink. Love. says:

    I love how thick these cookies are, Sally! Thick and chewy is totally the way to go with cookies! 🙂

  19. These look lovely, and I really like the way the white chocolate chips pop against the cocoa cookie. Great colors. Um… I guess technically black and white aren’t colors, but you know what I mean. I can’t wait to try them.

  20. aimee @ shugarysweets says:

    Delish. Another gorgeous cookie Sally!!!

  21. PapaLos @ The Man, The Chef, The Dad says:

    These look so cool! They look so fudgy too. I only recently started chilling my cookie dough and the results are insane. I can’t believe I wasn’t doing that before. Next time I want a chocolate cookie these are going to get whipped up! Thanks!

    And congrats on winning the Nestle contest!! I would be jumping up and down the walls, I’d be so happy. Enjoy it!!

    1. Thank you so much for the congrats! And yes, the results of baked cookies with chilled dough vs room temperature dough is incredible! Blows my mind.

  22. Hey Liz! Baking cookies with cold dough not only prevents them from spreading as much, it also gives the flavors inside the dough a chance to meld together and become more uniform, if that makes sense. I’ve chilled dough for up to 4 days before and the results are incredible!

    1. Agreed!!

  23. oh my gosh these look incredible!

  24. Jess @ On Sugar Mountain says:

    Heehee I like the chocolate chip cookie’s sneaky step-sister!! So much fun with a classic cookie. Sally this is brilliant! (as if I even have to mention that anymore). With my chocolate cravings, I could down a dozen of these in minutes.

  25. Congrats on the contest!
    Did you say chocoholic? Well that is me! I made these yesterday and fresh out of the oven they were delicious. However, today they have turned into a soft fudgy miracle!! Yumm!
    I don’t even normally like white chocolate very much but these are amazing!
    Thanks so much for making a recipe that indulges my inner chocoholic!

    1. Wow! Alaina, so happy you already made these and loved them!

  26. Wow! So much has been going on for you. Congratulations on the contest win, leaving your job (though I bet your co-workers are going to seriously miss your creations) new apartment…etc…. so exciting! Sorry I’ve been out of touch…. a pesky little thing called morning sickness, or really 24 hour sickness, has me down and out. I’m saving all these recipes for when I’m functional again!
    Congrats again…. so happy for you!

    1. Feel better Meredith! And thank you so much for the congrats.

  27. Meghan @ The Tasty Fork says:

    Sally, you’re always a winner in my book but you go girl! Get that money!!

    These cookies look great! I love all of your tips!

  28. These look scrumptious! I definitely want to to try making them on the ASAP!

    PS. I recently made your streusel banana muffins…they were delish :)!

    1. Hey Trudy! So glad you liked those muffins. They are a favorite!

  29. Hayley @ The Domestic Rebel says:

    Talk about my slam dunk EVERY afternoon. Or so I wish 🙂

    These cookies are so puffy, I die. I love how your cookies could probably double as edible pillows for a Barbie doll or something. SO plush! And this inside-out twist is too irresistible.

  30. Carla @ Carlas Confections says:

    I agree with Averie. Your cookies definitely have a certain look to them, and same with your photos 🙂 They are all drool worthy! I am so excited for your new journey too with your cookbook! And Im so glad you are taking all your own photos 😀

    1. That means a lot! Thanks Carla – so cool knowing my photos are recognizable and that I have a “stlye”

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