Is there anything better than freshly baked chocolate chip cookies? Well, maybe there is. But these inside out chocolate chip cookies with white chocolate chunks come pretty close to cookie perfection! They have a slightly crisp edge, a goey center, and double the chocolate yumminess! And add an optional sprinkle of flaky sea salt to take them to the next level.
Inside Out Cookies Recipe
These inside out cookies are a favorite in our house! I mean, they’re made with two types of chocolate. What’s not to love?? Plus, they’re that perfect texture that’s not too crunchy and not too cake-y. Add an optional sprinkle of sea salt to bring out the flavor and cut the sweetness. And trust me, there won’t be a crumb left.
Inside Out Chocolate Chip Cookie Ingredients
You only need 10 ingredients to make these addictive inside out cookies. Here’s what you’re going to shop for.
ALL-PURPOSE FLOUR
BAKING SODA
SALT
UNSALTED BUTTER
LIGHT BROWN SUGAR
GRANULATED SUGAR
PURE VANILLA EXTRACT
EGGS
UNSWEETENED DUTCH COCOA POWDER
HIGH-QUALITY WHITE CHOCOLATE
OPTIONAL: flaky sea salt
Step-by-Step Instructions:
Drooling yet? Here’s how to make these inside out chocolate chip cookies.
PREP: Preheat the oven to 350 degrees F.
SIFT TOGETHER DRY INGREDIENTS: Sift together the flour, baking soda, and salt. Set aside.
CREAM BUTTER & SUGAR: Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment.
ADD VANILLA & EGGS: Add the vanilla, then the eggs, one at a time. Mix well.
ADD COCOA: With the mixer on low, add the cocoa and mix again.
ADD DRY INGREDIENTS: Add the dry ingredients and mix until just combined.
ADD THE CHOCOLATE: Fold in the chopped white chocolate. You might want to do this by hand with a spoon or spatula.
CHILL THE COOKIE DOUGH: If the dough is too sticky to handle, you can chill it in the fridge for 30 minutes – 24 hours. This step is optional but does help your cookies turn out better (especially helps keep them from spreading).
SCOOP DOUGH ONTO COOKIE SHEET: Use a 1-ounce/1.75-inch ice cream scoop or a rounded tablespoon to drop the dough onto your prepared baking sheet. Dampen your hands with water and slightly flatten the dough.
BAKE: Bake for about 15 minutes. The edges should seem done, but the centers should seem underbaked.
COOL: Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
Looking for another delicious take on chocolate chip cookies? Try these chocolate chunk shortbread cookies!
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Inside Out Chocolate Chip Cookies
- Total Time: 0 hours
- Yield: 2 dozen 1x
Description
These inside out chocolate cookies with white chocolate chunks are a favorite in our house!
Ingredients
- 1/4 pound unsalted butter, at room temperature
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 egg at room temperature
- 1/3 cup high-quality Dutch unsweetened cocoa
- 1 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 pounds good white chocolate, coarsely chopped (you can also use white chocolate chips)
- Optional: flaky sea salt topping
Instructions
- PREP: Preheat the oven to 350 degrees F.
- SIFT TOGETHER DRY INGREDIENTS: Sift together the flour, baking soda, and salt. Set aside.
- CREAM BUTTER & SUGAR: Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment.
- ADD VANILLA & EGGS: Add the vanilla, then the eggs, one at a time. Mix well.
- ADD COCOA: With the mixer on low, add the cocoa and mix again.
- ADD DRY INGREDIENTS: Add the dry ingredients and mix until just combined.
- ADD THE CHOCOLATE: Fold in the chopped white chocolate. You might want to do this by hand with a spoon or spatula.
- CHILL THE COOKIE DOUGH: If the dough is too sticky to handle, you can chill it in the fridge for 30 minutes – 24 hours. This step is optional but does help your cookies turn out better (especially helps keep them from spreading).
- SCOOP DOUGH ON TO COOKIE SHEET: Use a 1-ounce/1.75-inch ice cream scoop or a rounded tablespoon to drop the dough onto your prepared baking sheet. Dampen your hands with water and slightly flatten the dough.
- BAKE: Bake for about 15 minutes. The edges should seem done, but the centers should seem underbaked.
- COOL: Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
Notes
USE DUTCH UNSWEETENED COCOA: This recipe calls for high-quality Dutch unsweetened cocoa powder.
CHILL YOUR COOKIE DOUGH: This step is an optional step, but it will help ensure your cookies turn out great! It especially helps prevent spreading. It also helos with texture and flavor development.
- Prep Time: 15 minutes + 30 minute chill time
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake