Inside Out Chocolate Chip Cookies

Super soft, thick, and chewy chocolate cookies made from scratch. Filled with white chocolate chips!

The BEST Chocolate Cookies - they taste like brownies! Recipe on

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.

The BEST Chocolate Cookies - they taste like brownies! Recipe on

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.

The BEST Chocolate Cookies - they taste like brownies! Recipe on

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.

The BEST Chocolate Cookies - they taste like brownies! Recipe on


Inside Out Chocolate Chip Cookies

  • Author: Sally
  • Prep Time: 3 hours, 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 3 hours, 45 minutes
  • Yield: 16 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Super soft, thick, and chewy chocolate cookies made from scratch. Filled with white chocolate chips!


  • 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
  • 2 Tablespoons (30ml) milk
  • 1 and 1/4 cups (225g) white chocolate chips, plus a few more to sprinkle on top


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Scoop and roll balls of dough, about 2 Tablespoons of dough each, into balls. Place on the baking sheets.
  6. 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.


  1. Make Ahead & Freezing Instructions: 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.
  2. Egg: See notes in the post about shortcuts to bring to room temperature.
  3. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: white chocolate chip chocolate cookies, inside out chocolate chip cookies

Warning: intense chocolate lovers only. 🙂

More chocolate cookies to love!

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!

Salted Caramel Dark Chocolate Cookies

Salted Caramel Dark Chocolate Cookies

Candy Cane Kiss Chocolate Cookies

Candy Cane Kiss Chocolate Crinkle Cookies

Soft-Baked Peanut Butter Chocolate Swirl Cookies

Soft-Baked Peanut Butter Chocolate Swirl Cookies

See more cookie recipes.

See more chocolate recipes.

The BEST Chocolate Cookies - they taste like brownies!


  1. I just wanted to let you know that I’ve tried (and failed) to bake with recipes from other websites. I just finished this one and these cookies are AMAZING! I can’t wait to try another one of your recipes. Thank you!!

  2. Hi Sally! i just wanted to ask ifyou needto sift the dry ingredients before mixing them all up? Thanks! I can’t wait to try them they look so yummy!!

  3. I made these yesterday and they were AMAZING! The only thing I changed was using light brown sugar as suggested instead of dark. This will be my go-to cookie recipe! I would recommend these to anyone! Best cookie I’ve EVER had. These were my first time making any homemade from scratch cookies, and I’m glad I chose this recipe! I will FOR SURE be checking out your other cookie recipes! It’s now been a day after, and they are still soft! My husband actually ate THREE in one day, which is unheard of! He’s not a big sweets guy! FIX THIS COOKIE NOW! lol 🙂

    1. Loving this glowing report back about the cookies, Kaylah. Thank you so much for taking the time to let me know you loved them! They’re certainly a favorite with us too.

  4. Made these and they are incredible! They didn’t even get the chance to cool ! I had to lecture my husband to save some for the rest of us. So happy I stumbled upon your site and you now have a loyal follower!

    1. Thanks Heather! It’s hard to wait for them to cool, so I usually just eat them all warm and when the white chocolate is melty. So good! Happy you love to follow my blog. Thanks for reporting back!

  5. I really want to make these cookies this weekend.. I live in Denver… how would you suggest i adjust the measurements for high altitude?

    thanks! 🙂

    1. I’ve had readers who live at high altitude bake these cookies as-is and they come out fine. Since I have never baked cookies at high altitude, I can’t be 100% sure. Here’s an informative link that may help:

  6. Absolutely delicious – just took them out of the oven and almost gone already! Thanks for a great recipe! I will be making these again and again!

  7. hey sally! I just tried making these cookies and my dough was really wet and sticky so they stuck to the baking parchment 🙁 do you know what I did wrong?

    p.s. it’s a lovely simple recipe so thank you for it too!

    1. Yep, the dough is supposed to be wet and sticky. It’s the cocoa powder mixed with wet ingredients that makes it so. That’s why chilling the dough is mandatory. If you chilled the dough, chill for a little longer.

  8. Hi Sally! I am so excited to try baking these cookies this week! I am dairy-free and was wondering if I could swap the butter for refined coconut oil (I would use it at a softened butter consistency) or if this would mess up the texture completely. I’ve been pretty successful with using this replacement in baking so far.

    Also, I’m not a white chocolate fan..what would you recommend as good substitutes? What about swirling natural peanut butter into the batter before chilling and making into balls?

    Thank you so much!!!

    1. Hi Virginia! You could certainly try using 1/2 coconut oil instead of softened butter. I have never tried it before, so I cannot say if your cookies will turn out OK or not. Skip the milk in this case because solid coconut oil tends to be a little greasier than softened butter. You won’t need the added liquid. Some peanut butter in the dough should be ok, but again – I’ve never tried it before. Let me know how it goes!

  9. Hi Sally,

    Thank you for sharing the recipe. Just tried these today, tasted great, not overly sweet but plenty chocolaty!! I should sprinkle more white choc chips on top next time. One question though, how do you prevent cookies from spreading out too much? Mine ended looking thinner than yours, though I did wait 2 hours for dough to chill in the refrigerator, maybe wasn’t enough time in the fridge you think?

    1. Happy you loved them! If your cookie dough was still sticky after chilling, then it should go into the refrigerator to chill for a couple more hours. You ant it to be cold and solid. Also, try using a silicone baking mat, like Silpat. It grips onto the bottom of your cookies, reducing spread.

  10. Just made these cookies with butterscotch chips instead of white chocolate – so tasty (and pretty!)! I actually substituted pureed avocado for the butter because my flatmate can’t have dairy, so it was a bit of an experiment, but they still turned out great! Thanks for the recipe 🙂

  11. Hey, your cookies looked delicious. I’m making them right now. I don’t know if your weight measurements are off or the humidity in my house is different…but my dough is rock hard, the consistency doesn’t seem right. I’m not sure what to do.

  12. Sally,

    Could you recommend a baking sheet for me? I’m currently using the Pampered Chef bar pans and my cook times are always off.

    I’m enjoying working my way through your cookbook and website! My family is very thankful I found you.


    1. Hi Tracy! Here are the baking sheets I love:||NoFacet-_-NoFacet-_–_-

  13. I am a nurse in a nursing home and have made your recipie several times for all my Grammies and Pappies. They love them. Soft and easy for them to chew. I pass them out as a bedtime snack. Thanks for such a great recipie.

  14. Hi Sally, Thanks for the nice chocolate chip cookies recipe. We are so used to crunchy cookies here in Asia but I love both crunchy and soft. I have very little experience in baking and i am just wondering if mine is a bit under cook.The texture is extremely soft…in fact a bit like cakes. Appreciate your advice because I wanted to try making it again.

    1. Hi Elaine! The cookies are meant to be very soft, yes – did you use a large egg or anything larger? Because too much egg will get you a cakey cookie.

      1. I guess so. Coz I used 2 small eggs instead of 1 large. Will try baking again. Have a nice day.

  15. Sally, these are AMAZING! I have made several of your recipes for the folks at work and while they have always been well received, I normally get to go home with one or two cookies as a leftover…these were gone before the lunch hour!

  16. Hi I finally made chewy and soft choc chip cookies and my kids love it! Can I reduce a bit of sugar coz I find it a bit too sweet for me but not to the kids. Will it effect the texture?

  17. Hi Sally,

    Yet another wonderful recipe. I love how versatile it is, I wanted to white chocolate, couldn’t find any and ended up going with 125g dark and 100g peanuts – and they turned out perfectly! The problem is I can’t stop eating.

  18. Can I sub white sugar for brown sugar? I don’t have any molasses, so do I need to add any extra water for moisture?

    1. That would be just fine, the cookies may be a little more crisp and spread a tad more. Do not add water.

  19. YUM!

    Absolutely the PERFECT chocolate cookie texture and taste … I have been looking for this cookie for a while. Thank you for creating and sharing it.

    I used peanut butter chips instead for a punch of fabulousness and cut back on some of the sugar and total quantity of chips with success. Recipe doubles fine too (might as well do two batches).

    I recommend rolling the dough into logs and wrapping them in plastic for chilling. i tried the “slice” vs “rolling into ball” approach and rolling into a ball turned out the perfect little dome.

  20. Can I use white whole wheat flour? It’s all I have at the moment. Would I need to change anything else in the recipe if I use that instead?

  21. Hi Sally,
    Thanks for this delicious recipe!
    For a one Tbsp size of dough ball, how many minutes should I bake it? Thanks!

  22. You are the best Sally ! Just made these cookies OMG ! SUPERB ! I am your fan 🙂 . Love these cookies , they turned out great . Thank you for sharing the recipe with us. Hope to buy your book soon . Loads of love 🙂

  23. Amazing!! I love thick cookies, and these are perfect:) I had low expectations-because of me not your recipe- but these came out just like your pics.

  24. Anyone who wants to make this with margarine should not let it get to room temperature and you will NEED to chill it for 2 hours
    My first attempt was with room temp. margarine and not chilled before baking and they became a giant, slimy, gooey mess that dripped onto the bottom of the oven creating a lovely black mark.
    Second attempt with still cold margarine and chilling made the most delicious cookies. Be careful!

  25. Hello Sally,

    I have a few questions about your cookies in general.

    1) We have an oven slightly stronger than the average. Whenever we cook or bake anything in it, we have to reduce the heat given in any recipe by 50 Celcius degrees. I was just wondering, to compare, whether your oven can follow any recipe to the letter or if you have the same issue?

    2) When you say to use milk, are all milks created equal or is one type overall preferable? I use 2% because it’s what I drink, but is there any difference if I use 1% or skim?

    3) Given the thickness of the dough, how did you manage to mix it in a mixer? My hand mixer was waving the white flag about halfway through incorporating the dry ingredients. And also, do you find any difference in the texture of the cookies whether you use a mixer or mix by hand? I’m used to mixing all my cookie doughs with my hands, so I’m curious about this.

    4) Maybe I’m just bad at mixing in the chocolate chips cauz the dough is so thick, but do you ever end up with a dough that have a few chips falling off? Not to mention a few cookies that end up having very few chips?

    1. Hi Cynthia – 1) I would continue to reduce the heat baking my recipes as your normally do with your oven. 2) It depends on the recipe and usually my recipes will state that you can use any milk. You may use 2% for a majority of them, including these cookies. 3) My stand mixer was able to mix everything together daily. The dough is thick, yet sticky and wet. You may have over measured your flour if your dough cannot be mixed. 4) I do not.

      1. Thank you! I think it’s probably just that the hand mixer was not a standard one and a stand mixer is just more powerful. Anyway, it’s my first experience with chilling the dough so I’ll let you know how it works out. 🙂

  26. Hello Sally,

    The cookies turned out really great! Puffy, as you said, but very tender. I had a bit of a hard time removing the chilled dough from the metal bowl I stored it in though. Had to leave it outside for a little over an hour. Is that how you usually unchill your dough too?

    Anyway, I ended up using about 3/4 dark chocolate chips cauz I doubled this recipe and didn’t have enough white chocolate chips. The combination is pretty delicious!

    1. HI Cynthia! It depends on how long I chilled the dough. The longer the dough chills, the longer it will need on the counter to “thaw” before rolling into balls. I like to chill this chocolate cookie dough overnight (12 hours) – and I usually let it sit for 30 minutes.

  27. hi sally, these look delicious. i’m dying to try these! can please tell me a substitute for egg?? i dont use eggs. awaiting your reply
    thanks, nishita!:)

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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