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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

Print

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

Description

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


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

Instructions

  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.

Notes

  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!

353 Comments

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

  2. 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?

  3. 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.

  4. 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.

  5. O.M.G! Ive made these cookies twice this week. BEST EVER!! Any idea what the nutritional content is? Im new to your website, and I love it! Great layout, and recipes. You’re a keeper 🙂

    1. 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. 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.

  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. 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. 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. 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!

  13. 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/

  14. 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

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

  16. 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.

  17. 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!

  18. 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? 😀

  19. 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 !

  20. 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!

  21. 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!!!

  22. 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?

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