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

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


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.


  • 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*


  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.


  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!


  1. Literally every single other cookie recipe I’ve tried from here has been a huge success and a big hit. This one has been vexing me for the last year though.  No matter what I try, I cannot get these to turn out soft, thick, and puffy.  I bake by weight. I use King Arthur flour, name brand butter, only large-sized eggs, and natural cocoa powder. For one batch, I bought a brand new box of baking soda even though the other box wasn’t even a month old yet. I bake with room temperature eggs, and soft but not-too-soft butter. I’ve tried chilling the dough for twice as long as called for, overnight, 2 days, and even baking straight from the freezer. I bake on silpats and have nice quality baking pans. I’ve made my balls of cookie dough a lot taller than they are wide. I’ve tried leaving out the milk, using more flour, and doing both of those things at the same time.  The cookies come out of the oven looking like they do in the photos, but then as they cool, they flatten out very thin. I feel like there has to be something I’m missing, but I can’t put my finger on it. 

    1. Hi Lily! It could just be a case of using a little more flour. Easy fix! I’d add 1/4 cup more flour to start and see how it goes.

  2. I recently discovered your blog and just made these tonight. I have a food allergy and the only cocoa powder I have found to be safe (so far) is Dutch-processed, so I switched out the baking soda with baking powder and they turned out great! Thick and puffy and almost like a brownie in cookie form. Thanks for the recipe!

  3. I just made it and it turned out soooooo good

  4. I read the comments about the cookies getting flat. I increased the flour and cocoa a little and didn’t add the milk.  I scooped the dough immediately onto my cookie sheets and put the whole pan in the freezer for a few minutes before baking. I needed them ready before my boys came home from school and didn’t have time to chill them for hours.  They turned out great! Thick and fudgy and dark and the perfect treat for a chocoholic!  
    I think the flour to sugar and fat ratio was a little low and that’s why they were turning out flat. They needed a little more structure. But other than that, super yummy!

  5. I don’t usually have time to chill cookies for hours, and especially overnight. I was wondering what would happen if I didn’t chill them at all.. Also I added a 1/4 teaspoon of baking power, and it came similar to those in the pictures, I also only chilled for one hour.

  6. I’ve tried quite a few of Sally’s recipes! This one was soo good! I’m making it for a reunion I was scared my mom and I would eat them all haha! So I made some yesterday and chilled for 2-2.5 hours and they were flat.. Today I chilled for about four and theyre coming out (baking right now)  pretty pouncy  just like yours. I think the chill time is key to this recipe but yeah this was so Delish!!! 

  7. Hi Sally,

    I love ALL your recipes, they have become a staple in my home. However unlike my fellow bakers in the comments, when i made this it was puffy even after chilling. No thinning out was noticed. Im not sure if it had to do with making a too big of a dough ball. Any tips?

    1. That could be part of the issue– the dough ball was simply too big that it couldn’t spread. I suggest making them a little smaller and even slightly pressing down on them before putting into the oven. To help start the spreading process.

  8. Hi Sally!
    Love your cookies always! I was wondering, how would these cookies turn out if I subbed in half semi-sweet and half white chocolate chips instead of all chocolate chips? would the taste blend well? Thank you! Love your blog!

    1. Absolutely– would be delicious!

  9. Yummy cookies!  After reading the reviews I decided to NOT weigh the flour like I normally do when baking.  I used a one cup measure to scoop the flour from the canister and leveled it with the back of a knife.  (I know, I know, bad Cat!) I also omitted the milk.  I wanted thick cookies, darn it!  I didn’t have white chocolate chips (I never do) so I used a combo of semi-sweet and dark chocolate chips.  I was craving chocolate so I just went with what I had.  I’m not a huge fan of white chocolate anyway…  I also used a large scoop – like the 1/4 cup large scoop – I like big cookies.  So, after chilling the dough for about 3 hours, I finally baked the darn things and proceeded to burn the roof of my mouth because I was really, REALLY needing a chocolate fix and didn’t let them cool but maybe a few seconds.  OMG!  Best chocolate-chocolate chip cookie ever!  Thick, chewy, chocolaty heaven!  I always cool my cookies on the baking sheet instead of transferring to a rack, I think they stay chewer that way.  Sorry for waxing loquacious.  I think I’m on a chocolate sugar high 🙂

  10. I have tried making these cookies and they are just amazing. Your detailed instructions are extremely helpful. 

  11. Sally, your cookie recipes are amazing. In fact, all of your recipes, I’ve never had a fail. I get so many compliments on anything I make of yours! These cookies were no exception. Your key tips to the perfect cookies, are SPOT on. Beautifully thick, chewy but soft and nice round shape. And of course, DELICIOUS! LOVE! This recipe is perfect for chocolate lovers. I follow your instructions to the letter every time and it’s a sure thing. Thank you again for sharing all of your amazing recipes for super yummy treats!

  12. I just made these, I could never get my cookies to stay fluffy/thick. This is the best recipe! Thank you so much!!

  13. when I made this I weighed all of the dry ingredients. I skipped over the milk because the dough was already really wet (looked like brownie batter, but with shape), and put in the freezer for an hour to chill. I made them in balls that were slightly taller than wide and they came out really well! I upped the temperature of the oven to 375F (but my oven isn’t great, and everything automatically gets 10F added.) They came out chewy on the outside and a nice mixture of chewy/crunchy along the edges.

  14. Hey Sally! Love this recipe, so yummy!! Just wondering if I can double this recipe or do I need to make two batches? 

    1. I always recommend making two separate batches– it’s easier to work with less dough at a time. And less risk of over or under mixing.

  15. Hi Sally, just want to ask what kind of milk should i use for this recipe? Thanks!

  16. Hi Sally Could I use margarine instead of butter?
    Thanks 🙂

    1. Hi Rose! I do not recommend margarine in my cookie recipes.

  17. Breanna Dale says:

    I love experimenting with baking! Have you ever tried using your chewy chocolate chunk cookie dough recipe with cocoa powder added to it? Have any thoughts on how that would turn out? I love chewy cookies the best!

    1. I haven’t, but it’s worth a try! Let me know if you test anything out.

  18. I used a melon baller to scoop my dough onto a silicone baking mat.  Two scoops right on top of each other – stacked!  That way when they cooked (exactly 10 min in convection oven – less 25 degrees) it eliminated flattening out.  They looked great and are the best chewy chocolate cookies ever!  Melted in my mouth.  

    I took pics but can’t post them here!  

  19. Taylor Goracke says:

    Is it ok to freeze these cookie dough balls if there is milk in them?

    1. Yep, not a problem.

  20. I made these a while back for a school project and everyone loved them, one person even said that they were heavenly. I already knew that as I made them several times before, but to hear it from others feels extra good. Thanks for the recipe, it really is heavenly!

  21. Hi sally they were perfect and yummy!!!! Loved it…. thanks for the recipe

  22. Hi!
    I was thinking of making your dark chocolate cookie into a thumbprint with caramel filling like your apple spice cookies. Any suggestions on baking time and chilling the dough?

    1. Hi Erin! Yes, that would definitely work. I would follow the exact instructions for the caramel apple thumbprint cookies, swapping this chocolate cookie dough for that cookie dough. Bake time and chill time are the same.

    2. I made these cookies today! The consistency was amazing: fudgy, but light and with chewy edges that made me so happy!
      I used gold chocolate chips from San Churro and they worked quite well. But I think I want to try with straight, white choc chips next time.

      I love your blog! I’ve made so many biscuits and they have all turned out delicious!

  23. Mine came out flat ): I chilled them for 2 days, and used room temp ingredients. Any idea what could have happened?

    1. Hi Victoria! Here’s a recent blog post I published about how to prevent cookies from spreading.

  24. TruDee Turcotte says:

    Great recipe…. wished I knew how to send pic. I made double batch 2 – 8 x 8 floured glass containers. Perfect….didn’t have parchment paper so I improvised. Looking forward to making the cookies when I have more time. Loved the egg temp tip!!!

  25. These are amazing! Could we remove the cocoa powder and have regular cookies with this recipe? Also, mine tasted a tiny bitter bitter from the baking soda. Any advice?

    1. Hi Giselle! I don’t recommend turning this into a regular chocolate chip cookie recipe. Instead, here are my soft chocolate chip cookies. I also have these chewy chocolate chip cookies which are a personal favorite!

  26. I have made these cookies for my students and one of them always asks me for the recipe…they are so easy and delicious. I always tell everyone you can’t go wrong if it’s from Sally’s!

  27. Can I use salted butter for this recipe? If so, should I add more salt? Thanks!

    1. If you use salted butter I recommend reducing the salt. However every brand of butter contains a different amount of salt so you can try to cut the salt in half and adjust as needed.

  28. Do you think I could use vanilla chips? I recently bought unicorn vanilla chips. They are just unicorn colors swirled kinda like ty dye. Lol. My daughter loves everything unicorn and rainbows. And was trying to find a chocolate cookie that would work with chips. Also I never stray from your site for anything baking related. You do a fabulous job with all your recipes. And love that you take the time to test and tweak where needed.

    1. Hi Anna! You can DEFINITELY use those fun chips instead of the white chocolate chips in this chocolate cookie recipe.

  29. Leslie Spisak says:

    Hi Sally! You’ve taken my love of baking to a whole new level! Your recipes are simply the BEST!! I’m thinking of making these this weekend but using Andes baking chips or crushed mints instead of the white chocolate chips (kinda like a simplified mint fudge brownie). Do you think that would work well with this dough?

    1. Thanks Leslie! Sounds wonderful! Yes, Andes baking chips would be excellent in this cookie dough! I love chocolate and mint together.

  30. Can I substitute semi sweet morsels instead of the white chips

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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