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. Wanted to experiment and used this recipe as a starting point (because I’ve tried other recipes of yours and they are UHmazing!). I used special dark cocoa instead of regular, did 1/2 c dark chips, 1/2 c white chips, 1/2 c pistachios, and 1/2 c dried cherries. I must say, they are deeeeelicious! Thank you so much for all your hard work and experimentation to find the perfect cookie recipe, my tummy is much happier because of it!

  2. Sally, I wanted to thank you for another amazing recipe! My boys come home from school on breaks and put in their orders for Sally’s cookies. Last week I made these with peanut butter chips, your classic peanut butter cookies with choc chips added, and to take back to school a double batch of these, and your oatmeal raisin! They were all amazing and there are many appreciative college kids enjoying your cookies. 🙂 With your site I know I have a ‘go-to’ list of no fail recipies for cookies (and a lot more) I can count on!

  3. Hi Sally,

    It’s me again, now I’m obsessed with this chocolate cookies I made this too often and now just want to make some twist in here.

    Is that possible to put half chocolate chips and half maccademia in this recipe instead of whole chocolate chips, wanna have some crunchy & nutty taste in this cookies at the same time lol.

  4. These were delicious and relatively easy to make! I’m thinking peanut butter chips would be pretty awesome as well. Thanks for the recipe!

  5. Dear Sally,
    I absolutely adore your simple chocolate chip cookie recipe! And my second favorite is your red velvet cupcakes.
    However, I have this problem where I measure out about tablespoon balls of dough, and I place them on the pan. The cookies don’t want to spread out when they are in balls. I have to pre-flatten them. Do you have any suggestions?
    I have a convection bake oven (does this make any difference?)

    1. The convection bake option doesn’t have much to do with it. Is your dough super stiff? Having to flatten the cookie dough balls isn’t a big deal at all and depending on the cookie recipe, I do that as well. Try chilling the dough for about 1 hour less. That should help.

  6. Hello! i was wondering if i can use another kind of sugar is not brown sugar? can i makee the whole recipe with granulated sugar and does it changes the texture of the cookie? Thanks so much, ¡besos desde México!

    1. The cookies may spread a little more and *might* be a little dry tasting without the moisture of the brown sugar. Let me know if you try it.

  7. These are amazing!! I just made a triple batch for a party I am baking for tomorrow. Delicious! I had to taste test them;)

  8. Hello! In your chocolate chip cookie dough recipe, you said that cornstarch is the secret ingredient to making soft and chewy cookies. Just wondering why this recipe doesn’t need cornstarch but looks just as soft and delicious. 

    I am new to baking and am just curious. Thanks for your time!

    1. I find these cookies extremely soft even without the cornstarch! Feel free to add up to a teaspoon if you’d like.

  9. Would it taste just as good if I used regular semi-sweet chocolate chips instead? Thanks

  10. I really love your recipes and they always come out good. Except for this one 🙁 I have no idea what happened but they spread out so much and are now paper thin 🙁

    1. I had the same problem! I make recipes from this website all the time. It is my go to for all things baking except these were a nightmare. I have no idea what the heck went wrong. Today I added 1/2 cup of flour in an effort to save them, they are better but not what I expected. 

  11. I made these cookies today, but mine are not as thick and puffy! They taste very good! I chilled the dough over night. Any suggestions?

  12. Thank you for this wonderful recipe! I will be using your hints on bringing butter and eggs to room temp many times in the future! 

  13. I just made a batch of these cookies and they are to die for! They are so fudgy, soft and super chocolatey! Mine didn’t turn out quite like yours in the pics, but they weren’t flat either. Could the temperature of my butter and eggs affect the outcome?

  14. If I make the cookies 1 tablespoon instead of 2, should I reduce the baking time? 

  15. Hello sally! I am a long time follower and love all your recipes! I tried this one yesterday but the spread 🙁 I even let them sit for 24 hours and they were still sticky and spread please help me out so I can try again 🙂 thank you so much!

  16. Ive made these quite a few times now and was just munching on one when i realised i HAD to leave a comment. They are seriously the best chocolate-chocolate chip cookie ever. Thanks for the recipe!

  17. Hello!! I LOVE this recipe so much! In fact, I love everything I’ve tried from your website!! I figured it was about time I left you a comment I think I got this idea from you (or maybe not) but I often make these at Christmas time and sub in Andes mint pieces (regular or peppermint crunch] for the white chocolate chips. Heaven on Earth You are absolutely right when you say these are a very soft cookie and stay soft for awhile. It’s quite literally the best cookie I’ve ever put in my mouth. However, mine never look like yours. They never stay puffy. Yours look sort of chunky and thick and mine spread way out and get kind of thin. They stay incredibly soft, which is odd because usually a thin cookie is a crunchy one. I usually bake them straight on the Pampered Chef stoneware cookie sheet, maybe that’s effecting them? Any thoughts? I’m very pleased with the recipe I just thought I would ask your opinion on this so I could try to make mine appear a little better this Christmas season ☺️

    1. Blair, are you sure to chill the cookie dough? Perhaps chill it a little longer? OR you can chill the cookie dough for 2-3 hours, then roll into balls, then chill for 2-3 hours more or overnight. You want very cold dough. I suggest baking on a silicone baking mat. If you still find that the cookies are spreading, you can add 2-3 Tablespoons more flour. This should all help!

  18. Not that these need another comment but, geez, these are so good! I refrigerated the dough overnight and the cookies turned out just like yours pictured. Also, I chopped up a Ghiradelli white baking bar, otherwise, stuck to the recipe. I’m now interested in trying the other variations using the dough. Thank you for another great recipe!

  19. Hi Sally,

    Can I add corn starch to make it help with extra chew and puffiness? Or would this ruin the recipe?

    1. I don’t find that necessary– if you’ve made them as written, you know they are extra puffy and soft! Cornstarch doesn’t really add any chewiness to cookies. If you’d still like to add some, you can add 1 tsp.

  20. Jessica Jackson says:

    I made these and they came out completely flat. Any guesses why? I weighed  every ingredient perfectly.

  21. I omitted the white chocolate chips & used earth balance soy free margarine because i cant have dairy and they turned out perfect! i turned them into sandwiches with vegan mint buttercream and can not get enough. your cookies are the best!

  22. Darlene Tyson says:

    I wanted to make this cookie dough ahead of time and freeze it. When baking the cookies, should I bake them from the frozen state or thaw before baking?

    1. Bake them frozen– for an extra minute or two.

  23. Hi Sally! Can I use dutch process cocoa in this recipe? Thanks

    1. It must be natural– not dutched here!

  24. Hi, Sally. I’ve made these cookies quite a few times, and they’ve turned out delicious every time! However, they always seem to turn out a bit flat. Right when I take them out of the oven, they look thick and beautiful but they tend to flatten out as they chill and end up looking way flatter than yours do. I usually chill them overnight. Am I doing something wrong? What can I improve?

  25. Hi Sally! I’m interested in trying this recipe as a skillet cookie- I was inspired by the other one you posted with m&ms! I have made both these chocolate cookies and that skillet cookie multiple times, always to rave reviews 🙂 Do you have any tips on how to successfully go about that? I’m guessing the cooking time will be increased to roughly 35-40 minutes but I’m curious about the amount of dough. Do you think this will fit in a 10″ skillet or should I halve the recipe? Thanks so much! Can’t wait to try it!

    1. Bake time for this as a skillet cookie would be the same as the M&M skillet cookie. 🙂 It will fit into a 10 inch skillet.

      1. This turned out GREAT! Instead of white chocolate chips I used a combo of pb chips and chocolate covered espresso beans. So freaking delicious. I think skillet cookies are my new favorite thing. I may never go back. Thanks for the recipe and your help!

  26. Can I cover these cookies with sprinkles, like you did with your Cake Mix Cookies (https://sallysbakingaddiction.com/2012/02/03/devils-food-cake-mix-cookies/) ? I would like to bake them for Valentine’s, and thought it would be a good idea. 

    1. Yes, absolutely.

  27. Does the baking time or the oven temperature varies when the oven is smaller? My oven is small and sometimes I’ve had to take out the breads or cookies before time, otherwise they would burn. I’m not saying it happened with these cookies, its just a general question. 

  28. what should i do when i don’t have a electric beater ….. it always struck me when i do bake all these stuffs..

  29. Hi Sally,

    I am looking at making these soon, and I noticed the detailed recipe at the bottom and the directions reference 2 different cook times and dough ball size. Do you recommend 1.5 TBS or 2 TBS dough balls? for how long?

    PS – Love your site!

    1. Sorry about that! It’s 2 Tbsp per cookie and about 10 minutes in the oven.

  30. Mine came out very flat. No fluff. I definitely added b soda but it was in my fridge from Thursday afternoon to Monday morning. Did it sit too long?

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