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!

428 Comments

  1. 2 tablespoons of dough doesn’t SEEM like a lot to me but I’ve always been bad with guessing sizes and things like that. After they’re baked, about how large are these cookies?

  2. Hi, I just want to say that your recipes are amazing! I have never been a blog reader before this but I have found that I quite happily read your stories behind the recipes, you have a lovely style of writing. I have ordered your cookbook and now I am impatiently waiting for it to arrive! My partner and I are about to get very plump as I continue to work my way through all the amazing recipes… At least we will be happy! Thanks and please keep it up. 🙂

    1. I should have written the above post after trying these biscuits not before… Because I just ate one I baked and these are the best biscuit I’ve ever tried! You are definitely some kind of magic baking fairy.

  3. I’ve made several of your cookies…never had a failure or bad one!! thanks!!

    What is the difference in your Death by Chocolate cookie and the Inside Out Chocolate cookie? I want to add peanut Butter…which would be better to use?

    1. The Ultimate Death by Choc PB Chip Cookies are quite rich and actually a little fussy to make. Which is why I developed this recipe. Much easier. You may add PB chips to these – or make the others.

  4. These look so amazing! I’m going to mix up a batch as soon as my butter warms up 🙂

    I’m wondering if you could make the cookies smaller…like 1 tbsp? I love a big, thick cookie, but for the littles in the house I prefer to cook smaller cookies (makes ’em easier to dole out). I guess a smaller cookie would mean less baking time?? I’m not a baking pro, so any tips would be great!

    1. Hi Annie, smaller size cookies is just fine. I would reduce the baking time by only a minute or so. Same oven temperature.

      1. Thanks! The dough is chillin’ in the fridge right now 🙂

  5. I’m new to your blog and this is the first recipe I’ve made, although I have pinned quite a few. I had surgery a few weeks ago & wanted to make my husband something special for all of his hard work taking care of not only me, but our 2 1/2 & 4 year old daughters, as i have been on bed rest. Since he is a chocoholic (who am I kidding I’m one, too…win-win), these seemed perfect! We were not disappointed!!! I absolutely cannot wait to bake more of your yummy treats! Thanks…
    Oh and by the way, while recovering, I have enjoyed learning about you, your fiancé, and your upcoming wedding. I wish you both a beautiful day, but an even more beautiful marriage!!

    1. Thank you so much Jamie! For all the kind words and I’m glad you all loved these cookies. Here’s to a speedy recovery. Sending you well wishes!

  6. Hi Sally, just wanted to say I am crazy about your website

  7. My cookies flattened and didn’t stay puffy like yours in the photo, I put the dough in thee fridge for 24 hours can you help?

  8. I cannot wait to make these! They look absolutely delicious! I’ve been having so much fun baking for my family with all your amazing recipes. They love everything I’ve made so far and so have I haha. ♡♡♡

  9. Hi Sally! I just wanted to say that your website has been a literal lifesaver! I’ve currently been battling with illness & depression and have been stuck at home, while tearing my hair out with boredom I stumbled onto your website! I couldn’t be happier that I did 🙂 Your recipes and positive outlook have made me feel a little bit more human, and creating all the yummyness you post has been an absolute treat (pun definitely intended!) These cookies are now a favourite of my boyfriend….and by the sounds of it his entire workplace! I can’t bake enough! So thank you and congratulations on your upcoming wedding, may it be the most beautiful day of your life 🙂 x

  10. Chrissie O'Bryan says:

    I was randomly searching for a recipe and chose yours because of the picture. They looked so delicious. The dough barely made it to the freezer to chill! Thanks for the delicious recipe!

  11. Can this recipe be tripled? My son wants white choc chip cookies for his football party dessert, but 16 won’t cut it. Maybe it would be better to make 2 double batches?

    1. I would make two double batches, Cheri. It will be easier and the cookie dough and baked cookies are more likely to have a uniform texture. Always best to work in smaller batches if you can.

  12. I found dark chocolate cherry filled chips at the store today. I think they have found a home in this recipe.

  13. Hi Sally,

    Is it okay, for this recipe and most other recipes for me to use all brown sugar?

    Thanks!

  14. Hi Sally,

    Just wondering if this is your go-to chocolate cookie recipe that you use as a base to add other ingredients, such as Andes mints, reeses pieces for example. If not, can you guide me to the base recipe and any changes you may make in using it? Thanks so much!

    1. Yep this is the one! I never stray from it when making chocolate based cookies.

      1. Thanks so much-excited to try. I know you mentioned they freeze well after baked. Any tips on doing that (i.e. storing or cookies that may not be good to freeze)? Do they still taste as good when you pull them out of the freezer. I find it impossible to give an assortment of cookies away unless you do them ahead of time. Thanks again!

  15. It calls for unsweetened cocoa powder… Would it be ok if I use Cocoa powder instead of unsweetened??

  16. Hi! I’m planning to bake these for some of my friends as Christmas gifts, and I was wondering if it would be a good idea to replace some of the white chocolate chips with marshmallows for “hot chocolate” cookies, and add some peppermint extract for that classic mint chocolate combo? If so, how much do you recommend? Thank you, Sally! 🙂

    1. Bianca, I do not recommend adding marshmallows. Marshmallows have the tendency to disappear and melt into the cookies when they bake. If you’d like, you can press them on top like I do in this cookie recipe: https://sallysbakingaddiction.com/2013/08/03/smore-chocolate-crinkle-cookies/

  17. Any recommendations for baking at 6000 ft above sea level?

  18. hi! I’m a big fan of your blog and recipes! I follow you from Italy and I’m suggesting your blog to all my friends which are amazed by the awesome recipes I’m always trying… usually I never make a mistake and they all turn out well but this one.. I don’t know something went wrong! The dough seemed too sticky, even though I have left it rest 2 hours, and in the end the cookies were baked before the 12 minutes, so that the first row was a bit burned and they were totally flat instead of being with a little bit of thickness as usual… I don’t know what could have been gone wrong.. can you help me since they seem really delicious and I want to make them perfectly as all your other recipes that I’ve tried so far 🙂 thank you

  19. I used caramel filled chocolate chips and…. They were amazing!! The cookie itself is heavenly, but with the caramel chips the become 10x better!

  20. Thanks for the recipe.. it turned out great 🙂

  21. Hi Sally, happy holiday.
    What type of milk used? either evaporated milk, powdered milk or fresh milk.
    Thanks you.

    1. fresh milk

  22. Hi Sally, I made these with mint chocolate chips and they taste heavenly. Mine did flatten out a little more than usual and I followed your instructions to a T. I’m wondering if mine flattened because of the cocoa I used. I used a very dark and rich dutch process cocoa. Could this type of cocoa contribute to the cookie flattening? What type of cocoa do you recommend? Thanks!

    1. Hi Cassie. You’ll need natural style unsweetened cocoa, which is an acid and reacts with the baking soda. Dutched cocoa is alkaline and will not react with the baking soda, lending flat cookies.

      1. Guess I’ll have to make another double batch with regular cocoa to set things right!

  23. This recipe was amazing! Thank you for sharing! I used a tad less butter and a brand new box of baking soda. The cookies turned out soft inside and just a slight crisp on the bottom! So delicious. Adding this to my recipe box!

  24. hey sally
    i’ve made these cookies so many times and everyone loves them! however, for some unknown reason, I always thought that 1 cup of cocoa is 125g.
    so when I make these cookies, I make them with 79g of cocoa (as opposed to the 53g mentioned here). When I searched on the internet for the weight of cocoa, i found that it’s 118g (so 73g for the 1/2 + 2tbs amount). I want to make them again, using 53g instead of 79g this time, but I’m worried that the dough will be more wet that way. I’m seriously confused & I’m sorry for confusing you but what do you think? 😀

  25. Hi Sally !
    Can you tell me what happened to the double chocolate cookie recipe? It made only 16 large cookies and I remember having to melt almost a bag of semi-sweet chocolate chips to get the rich chocolatey flavour without cocoa powder. They were a favourite and now I cannot find it !

    1. Sorry, I do not have a double chocolate batch of cookies recipe on my blog. Perhaps you are thinking of another blog?

  26. I tried it. It’s really good. Thank you very much for your recipe! 😀

  27. Hiya do you have a recipe book (for bakes) out and where can i buy it from? If the answer is no, then please consider making one, you’re basically a glamorous Mary Berry!

    1. Hi Ruby– yes. Here: http://www.qbookshop.com/products/213748/9781937994341/Sallys-Baking-Addiction.html

  28. Amazing-amazing-amazing recipe! i made a double batch for my son’s school-it was The Hit!!!! all as promised in above article,thx indeed!!!

  29. Hi, I loved this recipe! The flavour was so intense, but the top crackled, I had the dough chilling for 3 hours, but it was still very sticky. Was it meant to be like that? How can I make them smooth like yours?

  30. Hi Sally,

    I’m bally from Bangkok, Thailand I follow your blog for a while and you inspire me to have a passion for baking I just made the chewy chocolate chunk cookies 3 times in a week, the result came out good, it’s super delicious and everyone around me loves this cookies.

    So now I’ll try this recipe but I do have a question, instead of using 2 tablespoons of the dough, how many oz if I want to measure them in oz ? Like you did in the chocolate chip cookies (2 oz each ball) please advise.

    1. It will be around 1.5 ounces of dough. Thanks Bally! I love those chewy chocolate chunk cookies.

      1. Thanks for your reply, Sally

        Ordering your cookbook via Amazon right now hope to get this soon.
        Can’t wait to see more recipe and lovely photography in it. 🙂

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