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. the cookies are so cute and look yummy too!

  2. Loretta | A Finn In The Kitchen says:

    Congrats on the win! You totally deserve it with all the amazing things you share with us!

  3. Oh my gosh. I just made these and they are to DIE for. Perfect for a chocolate lover like me! They spread out beautifully, and the 12 minutes baking time was just right. I also let them sit in the fridge for 2 hours. I will definitely be making them over and over for my family who are also chocolate addicts!

    1. What a glowing report back about the cookies. I am so glad to hear all of it! This is probably one of my most favorite cookie recipes. 🙂

  4. Another amazing recipe, you cookie queen! Great tips for getting the cookies to stay thick and chewy!

    1. Thanks Mercedes!

  5. They look super duper yummy!!! What is your favorite cocoa? I love Ghiradellli and Trader Joe’s. Trader Joe’s has twice as much fat as Aldi’s per tablespoon, but I’ve never been able to figure out why.

    1. Hey Mary Ellen! I use both Trader Joe’s and Hershey’s brands. Love them both the same.

  6. Ashley @ Kitchen Meets Girl says:

    Oh Sally, I shouldn’t look at your blog late at night when I’m hungry. Now I want to go make a batch of these cookies – they look so puffy and soft! Can you send some leftovers?

  7. Jeannine DiBart says:

    I love these cookies!!!! And I think your blog is amazing:)) I just found it and cannot stop baking your incredible recipes. Just a little tip from my experience with these cookies- my first tray were not very thick and fluffy and I realized that the heat of my hands rolling them into balls made them a little too warm. So I rolled them into balls, pressed the chips in, and popped them back in the fridge for a few minutes. Then they baked up perfectly, puffy and not flat at all. Wonderful!!

    1. Great tip, Jeannine! Thanks so much for sharing. I’m happy you love these and that you love my website and other recipes too. Let me know what else you make – I love hearing about it!

  8. Karen @ The Food Charlatan says:

    These cookies are FABULOUS! Love love love them. I added peanut butter chips just for fun. Thanks for a winner recipe 🙂 I blogged about them over here:

    1. Love the addition of peanut butter chips, Karen! Can’t wait to check out your recipe later today.

  9. Hi Sally! Love these cookies especially still warm from the oven with a glass of milk. I took some into the office and my coworkers loved them too. I’m thinking of making a batch with Andes mint pieces instead of the white chocolate chips..

    1. I baked them with andes mint chips last weekend – it’s crazy good! Thanks Laura, so glad they were a hit!

  10. I wanted to make these for a birthday party but have little time the night before… do they freeze well?

    1. Claire, I would roll the cookie dough into balls and freeze the dough balls. Let them thaw for ten minutes and bake as directed. They will be fresh that way.

  11. Sally,

    This is yet another AMAZING recipe. I have already made this twice in the past week. Can you shed some light on what I might do to make them thick and pillowy? Mine are more flat. I’ve made sure the butter is not too soft, put the dough briefly in the fridge after forming balls and prior to baking, and even putting them in the freezer for a few minutes. Any other mistakes that can contribute to flatter cookies?

    Thank you for such a great recipe!

    1. Hi Lina! Do you think your baking soda is up to date? Always get a new box every 6 months. Are you measuring your ingredients correctly? If you chilled the dough and the btuter was perfectly soft, I’m not sure how yours became flat. Are you at high altitude?

  12. I made your chocolate chip cookies last week and loved them, so I took your advice on freezing the dough and made extra! Does the dough for the inside out chocolate chip cookie freeze nicely, too?



    1. Hi Jamie – yes! This dough freezes wonderfully as well.

  13. Hi Sally! I’m thinking of making these soon, they look delish! Brownie tasting cookie, let me at it! Anyway, if the recipe makes 16 large cookies, are the cookies in the picture ‘large’? Thanks!

    1. Maru – yes, they are large to me – only because they are SO thick!

      1. Hi again! My cookies are currently chilling in the fridge,and the waiting is absolute TORTURE! How come these cookies dont include cornstarch, like your other cookies?

      2. Not all of my cookie recipes include cornstarch. Some do, some don’t. These are soft without it. Thanks and enjoy!

      3. Hi sally, forgot to say:
        This cookie recipe is everybodys favourite now! They taste SO MUCH like fudgy brownies. Could you believe that i had to make 3 batches in 1 week?! Haha, thanks for sharing!

      4. I’ve made these cookies 3 times in a week before too – my neighbors love them so much too. Thanks Maru!

  14. Oh, good god!!!-These cookies are amazing! I made the inside out cookies lastnight and didnt think there was anyway possible, the cookie would be better then the batter…..but I was wrong! So good. FYI I didnt mix the milk in by hand like you suggested and they were great. I wonder how that would change the resluts? Anyway, thanks for the awesome cookies.:)

    1. Did you leave out the milk all together? The dough is so very thick without it, I couldn’t even roll into balls without adding it! So glad you enjoyed them.

  15. No-I used it but I didnt mix it by hand. I just blended with the stand mixer at the end. Yeah….this batter is really thick. I turned it out onto parchment paper and rolled it into a log, and refrigerated it. Made it easier to handle. I LOVE this cookie! Thanks again….I’ll be trying more of your recipies soon..:)

  16. I made these cookies yesterday. They are OMG GOOD!!!! Love them! I made changes only because I didn’t have white chocolate chips. I had mini chocolate chips. The cookies came out so good. Only thing was they fell a little flat. That wasn’t the recipe’s fault it was mine. Either over mixing or lol I was low on cocoa(I had Dark Cocoa). I had less than required. I made a double batch. So my dough was a little less firm than it should have been before and after refrigerating. I added a bit more flour but I guess not enough. That being said…….the recipe is very forgiving!!!! It is one of the best if not THE BEST I’ve ever tried. I also tried the XXL Death by Chocolate cookie. It was huge, thick chewy, extra chocolatey…..perfect. Your site is my new favorite!!!

    1. So glad you love these cookies, Dre! Even after altering the recipe slightly. They are definitely a favorite cookie of mine! Let me know what you make next – thanks Dre!

  17. Hi Sally,

    Have you ever made the inside out cookie in advance and frozen the dough? Im wondering how to make this ahead of time. Thanks.

    1. I sure have! I have a freezer full of cookie dough balls and one bag is of these. Just chill the cookie dough and roll into balls, then freeze into bags for up to 2 months. Bake them from their frozen state (do not thaw) for 1 extra minute.

      1. Great tip! Thank you..

  18. Hello Sally!
    Thank you for making this website. I really love your recipes. They’re soooo awesome!!! More power and God bless <3

    1. Thank you Kyra!

  19. Hi Sally!

    I stumbled on one of your recipes on pinterest and that’s what brought me to your awesome blog. Oh! Thank heavens for your site and this super yummy cookie recipe(Oh yes! i tried them right away! hehe) They are to die for! Im a newbie baker by the way and i also got the same issue on flattened cookies prolly coz of my location.Anyways i’ll try to follow some of the tricks posted above hopefully it’ll work 🙂 Just so you know, I’m somuch overwhelmed with your site and soooo excited to try out the rest of your recipes! You’re such an inspiration! XOXO

    1. Hi Ems! I am so glad you found my blog as well – what would we do without Pinterest? It sounds like you love cookies as much as I do. Happy you tried these and that you love them!

  20. These cookies are beyond delicious! I made them a few days ago and they were just divine! Thanks for sharing such a great recipe! This has to be one of my top 3 cookies!

    1. I’m glad you love them, Amber! They are truly one of my favorites as well. So fudgy!

  21. Sally you have done it again! These are amazing! I substituted a mix of dark and semisweet chocolate chips. I have tried over a dozen if your recipies and each one has been awesome. I look forward to reading your blog eagerly awaiting the next yummy confection that I will be making and my family will benjoying.

    1. Hi Melanie! What a sweet comment to read this morning. Thank you! I’m so glad you loved these. They are very good with dark chocolate chips!

  22. Stephanie d'Arifat says:

    Hi Sally
    I’ve just discovered you though pin interest-your stuff looks amazing ( to die for ). I was just wondering as would love to try out some of those giant cookies , when you say baking soda is that bicarbonate of soda or baking powder?
    Please help
    Thanking you in advance

    1. Hi Stephanie – thank you!

      Baking soda is the bicarbonate of soda

  23. Stephanie d'Arifat says:

    Thx so much for your quick response , will try them out asap.
    Take care

  24. Thanks for great recipe. Despite fact that I have burned my cookies a bit, they are really tasty. By the way, your blog looks so sweet and lovely

  25. I made the inside out cookies today and they are amazing! They look beautiful, too, because I followed your advice of pressing chips into the dough balls before baking. Yummy!!!

  26. Sally, I wanted to let you know I made the chocolate chip and peanut butter chip cookies yesterday. I the half and half ( as if you didn’t know) lol. Anyway didn’t double the recipe on these, just went with the single. They came out awesome! I’m glad I didn’t double it, they’re so rich and chewey, for me one was enough and hubby couldn’t finis two. (He’s Cookie Monster) Anyway, it had to be something something I did when I doubled the Inside Out cookies. Thank you for the support and incredible recipe’s I’m making those today and freeze them till Monday, when I’ll bake them along with some others
    Forever grateful, Candi

  27. I’m definitely doubling the recipe and trying this out for Christmas! All of your recipes are my go to recipes when I want to make something new!

    1. Thanks Julia! And I hope everyone loves these cookies. Merry Christmas!

  28. Holy moly. I made these w/peanut butter M&Ms & mint M&Ms. Both are absurdly delicious!! You’ve done it again! = ]

    1. Absurdly delicious – that is 100% right, Dani. They really are! I love the M&Ms you added. Must try!

  29. Hey sally! Its me again hahah (hope you’re not sick of me commenting everyday ahaha), so its kinda confusing for me to choose between this cookies and your rv cookies. Which one do you prefer? (shh i know you love both of them but pretty please which one do you prefer) thanks sally

    1. I like both Aurel, sorry I can’t choose! When I want something very chocolatey, I make these.

  30. HappyLuckyBlessed says:

    I am so disappointed! I made a batch of these to take over my Sister-in-Laws and I ate them all! Yup. Every single cookie – I ate em. All. She never had a chance! These are the best chocolate cookies I have ever eaten. Ever. Period. Thank you 🙂

    1. I got a little nervous when I read your comment about your being disappointed. 🙂 I’m happy that your disappointment is only because you ate too many of them because they are so good. These cookies are a favorite! Sounds like you need to make them again.

      1. HappyLuckyBlessed says:

        I’m so sorry I scared you — These are positively the best cookies I have EVER had in my life. I was disappointed because I ate all of them and there were none left to take to my Sister-in-Laws (well – 2, there were 2 left last night but I wasn’t going to take 2 cookies to her house so I ate them this morning. You are an amazing baker and thank you so much for sharing this recipe. HappyLuckyBlessed 🙂

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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