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

Print
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!

425 Comments

  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!!

    1. Thanks Jessica, I’m happy you loved these cookies!

  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!!

    1. No need to sift. Sometimes I do, sometimes I don’t. I’ve found that it makes no distinctive difference.

      1. Thanks! I tried making your homemade oreos and they were the best! Even better than the real ones! 🙂

  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. 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!

  6. 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.

      1. thank you for the help sally! 🙂

  7. Sally, they are just perfect. I went crazy after eating them. OMG its so good. Thank you so much for sharing the recipe.

  8. Hi, this recipe looks amazing! Can one use spray and cook, instead of parchment paper, when baking the cookies?

    1. That would be fine. Enjoy!

  9. Virginia Green says:

    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!

      1. Virginia Green says:

        Thank you so much!! I will give it a try and let you know how they turn out!

  10. 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.

      1. Thank you very much for the advice!

  11. Julie @ A Life Exotic says:

    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 🙂

  12. 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.

  13. 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.

    Thanks!

    1. Hi Tracy! Here are the baking sheets I love: http://www.williams-sonoma.com/products/usa-pan-goldtouch-nonstick-3-piece-cookie-bakeware-set/?pkey=csheet-pans-cookie-sheets&cm_src=sheet-pans-cookie-sheets||NoFacet-_-NoFacet-_–_-

      1. Thank you for the recommendation! I will be ordering these ASAP.

  14. 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.

  15. 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.

  16. 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!

  17. 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?

    1. I’m sure you could slightly reduce to fit your tastes. Enjoy!

  18. 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.

  19. 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.

  20. 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.

  21. 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?

    1. That would be fine! I do it all the time. The cookies will taste only a little more heavy and dense.

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

    1. About 10 minutes for the smaller size.

  23. 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 🙂

  24. 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.

  25. 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!

  26. 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. 🙂

  27. 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.

  28. nishita gandhi says:

    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!:)

    1. Hi Nishita – you cannot leave out the egg in this cookie recipe without altering the texture and taste.

  29. OMG…how could i have gone my whole entire chocolate loving life without these cookies?? Amazing!

  30. Do these freeze well? The recipe sounds delicious and I’d like to make them for my sister’s wedding in September. Thanks!

    1. Yep, they freeze well up to 3 months.

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