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. I make these into a Mexican chocolate cookie. I add dark chocolate chips, cinnamon, and cayenne. So good.

    1. Wow, this sounds insanely delicious! Great idea, Sabrina!

    2. Sabrina – would you mind sharing your measurements for the cinnamon and cayenne? I am definitely interested – what a great-sounding combination of flavors!

      1. Sally, I think you’ve found your newest cookie recipe idea 🙂

    3. Love to know how much cinnamon and chili to use! Sally, do you have a mexican chocolate cookie recipe?

  2. These were not my favorite despite having used store brand unsalted butter, natural cocoa powder, pure Madagascar vanilla bourbon extract, and Ghirardelli brand real white chocolate chips with real cocoa butter. I thought the dark chocolate flavor was too pronounced and bitter, but the texture was desirable; chewy and soft to the bite.
    I think I would’ve appreciated this cookie more if I had used some peanut butter chips to cut through and balance out the dark chocolate. I felt the white chocolate was overpowered.

    1. Hello is the milk in the recipe, powdered or liquid?

  3. Sally, your lately updated pictures are all very good – the lighting and colours, the frame composition. Love the red and white details in these pictures, it’s a wonderful combination with the dark cookies!
    Also, this recipe seems to be as old as my daughter… wow, they grow up so fast. When I read this recipe for the first time she was a snuggly baby, now she’s a first grader. And I should bake cookies for her and her brother when they return from school this afternoon 🙂

    1. Oh my goodness! Loved reading your kind words, Sina 🙂 Thanks for your loyal readership and for brightening my day!

  4. Love these, Sally!!! Definitely making them again – they were gone so fast…pretty much impossible to stop at one (or two)! Thank you, Sally!

    1. I’m so happy you enjoyed these cookies, Gemma! You’re right- it’s hard to stop after one 🙂

  5. These cookies are incredible Sally! Best I’ve made!! 🙂

    1. I’m so happy you loved these, Amy! Thanks for your positive feedback 🙂

  6. made the dough tonight – will bake them tomorrow 🙂

    1. Hope you enjoy them, Pam!

  7. What will happen if i use melted butter instead of just softened butter? Thank you.

    1. Hi Elle, Melted butter is the same as using a liquid ingredient. Here we need a solid to cream together with the sugar to provide our dough structure. If you used melted butter you would end up with flat greasy cookies.

  8. The cookies are soooo amazing!!! I loved mine dipped in milk!

  9. Great cookies, Sally! I put valentine m&ms in and valentine sprinkles. So yummy! Thank you!!

  10. I made this today! Love it! Thank you very much!

  11. Once again…Absolutely Delicious and I shared and got rave reviews for Valentines Day! Thank you Sally!

  12. Hi Sally, these are amazing! You can never go wrong with your recipes.By the way, next time I make them, can I use an ice creams scooper for size consistency? Or you don’t recommend it?
    Also If I plan to chill the dough longer than 12 hours next time, how long shall I take them out before scooping them? thanks again! You are such a blessing to us novice bakers! Keep them coming and hopefully all of them with video tutorials to walk
    us through visually!

    1. Hi Diana, An ice cream scoop might be a little large but I do use a cookie scoop with many of my recipes. This is the one I use and love:
      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.

  13. Ashley Atherton says:

    These were so perfect. I liked their flavor best when they were completely cooled off.

    1. I’m so happy you enjoyed these cookies, Ashley!

  14. Amy Hershberger says:

    If I wanted to make a “Cookie Cake” with this recipe what size cake pan would I use?

    1. Hi Amy, You should be able to use an 8 or 9 inch round pan. Follow the baking directions for my Chocolate Chip Cookie Cake. Enjoy!

  15. I LOVE this recipe! I like to use Andes mints instead of white chocolate to make a chocolate mint chip cookie!
    I was wondering about making it into a cookie bar next time. Would it work to just spread it out on a cookie sheet? Or would the recipe have to be changed for them to bake properly?

    1. These are SO good with Andes! You can make them as cookie bars, I recommend using a square baking pan instead of a cookie sheet. You can follow the baking directions for my Chocolate Chip Cookie Bars. Enjoy 🙂

  16. I just made these this morning – DELICIOUS! I’m not normally a chocolate cookie fan, but these cookies have converted me. Thanks for sharing this great recipe with us Sally!

  17. Taylor Posthumus says:

    Your recipes are always amazing Sally! My boyfriend is obsessed with these cookies, he’s already asking for another batch!

  18. Oh My!!! These were heavenly. We didn’t have any white chips or any chips actually so we cut up Lindt MINT balls…..BEST Chocolate Cookie recipe ever and adaptable so we will be experimenting. Thank you again:)

  19. Great flavor, but my cookies came out flat and crispy. Any idea on why this might be? The butter and egg were room temperature. Thank you!

    1. Hi Caroline! Were you sure to use natural cocoa powder, and not dutched? This is a sticky cookie dough, so chilling it and making sure the dough balls are cold going into the oven is imperative. (That’s just the nature of cocoa powder in cookie dough.) You may also find a lot of helpful information in a post I wrote about cookies over-spreading: 10 Tips to Help Prevent Cookies from Spreading. I hope it helps!

  20. Trapped inside thanks to COVID-19 here. I only have Dutch-process chocolate powder… I read both your coco powder and baking soda/powder articles (thank you for those!), and am wondering if you think this recipe could work with Dutch chocolate & baking powder? Or, if you have another recommendation for Dutch chocolate powder recipes I’ll be happy with that too. Thanks!

    1. Hi Jillian! You can definitely try adjusting this recipe to include baking powder and dutched cocoa. I haven’t tested it in awhile, so let me know how it goes! Remember that baking soda is 3-4x stronger than baking powder.

      1. I am happy to report back these turned out great! I used the same volume Dutch cocoa powder and 1 teaspoon baking powder… I expected I’d need to add more baking powder, but the first test cookies turned out great so I didn’t experiment further. So rich and chocolatey thank you!

  21. I substituted the regular flour with gluten free flour and the cookies were still an 100/10! served them to my family and friends and they were a great hit!

  22. The best cookies I have ever made!

  23. Philippa Tarling says:

    Hi I am reading this in the UK by baking soda should I read Bicarbonate of soda? Thanks

  24. i never leave reviews but had to for this recipe – one of the better cookies i have ever made!! DELISH and perfect texture

  25. Hi Sally!
    I love your recipes- thank you for including the weight measurements in all of your recipes!! They are always so delicious! Could I swap out the refined sugar for coconut sugar?

    1. Hi Leanne! You could, yes, but I’m unsure of the exact results or if the cookies would over-spread. Let me know how they turn out!

      1. They turned out awesome with coconut sugar!! I added a little maple syrup, and I used cacao powder instead of cocoa and einkorn flour instead of all purpose. They were delicious. Thanks Sally!

  26. I was looking for a different cookie recipe . This recipe is amazing. Shared cookies with my neighbors and friends they were a hit with everybody. Thank you 🙂

  27. Made these cookies for a friend’s birthday & they were a huge hit!! Love the inside out idea 🙂

    1. Amazing recipe! Made them twice over quarantine already for a family of 5 and they were gone in 2 days! Absolutely delicious.

  28. Hi Sally,

    I’m in the UK and we predominantly only have Dutch processed cocoa powder available here.

    I notice a poster (Jillian – thank you!) tested the recipe with Dutch process and added 1tsp of baking powder and they turned out fine. Just wondering if you would increase the b.p. at all since you did say b.s. is stronger than b.p.? Since I wouldn’t know what the original tastes like, not sure how to make an adjustment that would stay true to the original bake.

    Due to Covid, all baking ingredients are like gold dust at the moment! So, I can’t afford to experiment much.

    Would really appreciate your thoughts on how much b.p. I should add – been desperate to find a chocolate cookie recipe like this and your recipes never fail to deliver.

    Thank you!

    1. Hi Mari! I really wish I could help give a definite answer, but using dutched cocoa and baking powder in this cookie recipe would require recipe testing. You can try using 2 tsp baking powder + 1/4 tsp baking soda (since brown sugar is an acid) and the dutch cocoa but I have not tested this. Let me know what you try!

      1. I went with your measurements and they turned out great. Loved them – thank you Sally!

        Also, I decided to scoop out the dough into rough balls and place them on a cookie sheet and straight into the fridge to firm up. Once firm, I rounded the dough balls up as found the dough was less messy this way.

  29. Sally: can I make these recipe as a giant cookie cake?
    And also do you think that I can add to the recipe some little white marshmallows?

    1. Hi Paola, You can use this recipe and follow the baking directions for my Chocolate Chip Cookie Cake.
      I find that marshmallows disappear into the batter when baked but right after the cookies/cookie cake comes out of the oven you can press them on top (like I do in my S’mores Chocolate Chip Cookies).

      1. Thank you very much for your answer Sally!!!
        I love your recipes!!
        I’ve just received your recipe books from amazon .
        Thank you!!!!!

  30. Nandisha Gupta says:

    Bakers verdict- These are delicious. Sally you are my inspiration.

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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