Inside Out Chocolate Chip Cookies Recipe

Inside Out Chocolate Chip Cookies Recipe: These chocolate chip cookies with an inside-out design combine a chocolate cookie base that is both rich and fudgy, the same base that we use for our double chocolate chip cookies. In each bite, you will experience centers that are extremely soft and more like brownies, borders that are chewy, and delicious white chocolate chips. It is impossible to deny that they are as rich as my homemade brownies, and they are just as well-liked as my chewy chocolate chip cookies.

inside out chocolate chip cookies

Inside Out Chocolate Chip Cookies Recipe

Greetings, and thank you for joining me all the way back to 2013, when I first shared this recipe. It is no longer an excuse not to give the ONLY CHOCOLATE COOKIE RECIPE YOU NEED a try now that the photographs have been updated, the instructions have been clarified, and useful success recommendations have been included. Oh my goodness, that is quite the assertion.

inside out chocolate chip cookies


  • 1/2 cup (8 Tbsp; 113g) 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 (spooned & leveled)
  • 2/3 cup (55g) 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


  • To begin, this cookie dough needs to be chilled for at least three hours; however, I find that it is more convenient to refrigerate the dough for an entire night. As the dough is chilled, the cookies will become more substantial.
  • Butter, granulated sugar, and brown sugar should be mixed together in a large basin using a hand-held or stand mixer equipped with a paddle attachment. The mixture should be beaten on medium-high speed until it becomes fluffy and light in color, which should take around two to three minutes. After adding the egg and vanilla extract, continue beating on high speed until everything is incorporated. When necessary, scrape the sides and bottom of the bowl to remove any residue.

chocolate cookie dough

  • Mix the flour, cocoa powder, baking soda, and salt together in a separate dish using a whisk until they are well incorporated. While the mixer is operating at a low speed, slowly pour the components that are moist into the mixture. Mix on low speed until everything is included. The cookie dough will have a substantial consistency. Before adding the white chocolate chips, make sure to switch to high speed and beat in the milk by hand. Sticky and tacky will be the texture of the cookie dough. Ensure that the dough is tightly covered and placed in the refrigerator for a minimum of three hours and up to three days. It is imperative that this sticky cookie dough be chilled ahead of time.

chocolate cookie dough on baking sheet

  • Take cookie dough out of the refrigerator and let it sit at room temperature for ten minutes before proceeding with the recipe. The cookie dough should be allowed to settle at room temperature for approximately twenty minutes if it has been cold for more than three hours. Since the cookie dough has been cooled, it is now much simpler to scoop and roll out.
  • Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line big baking sheets with silicone baking mats or parchment paper to prevent food from sticking.Put aside for later.
  • Each ball should contain a heaping 1.5 tablespoons of dough, then it should be scooped and rolled out. (I enjoy using this cookie scoop that is medium in size.) Make the balls higher than they are wide (almost like a cylinder or column) in order to achieve a cookie that is heavier and more substantial. Arrange the baking sheets with a distance of two to three inches between each one. Because the cookie dough is so sticky, you should be sure to clean your hands after shaping a few balls of dough.
  • It is recommended that the cookies be baked for eleven to twelve minutes, or until the edges appear set while the middle still remain soft.A helpful hint: If by minute 9 they are not really spreading, take them from the oven and lightly bang the baking sheet on the counter two or three times. Initiating that spread is facilitated by this. Put the dish back into the oven to continue baking.
  • On the baking sheet, allow the cookies to cool for five minutes. While the cookies are still warm, I like to press a few additional white chocolate chips into the tops of the cookies until they are completely covered. (This is completely decorative and is not required.) After transferring, place on a cooling rack to finish cooling. The cookies will have a minor dissipation as they cool down.
  • Cookies that have been left over can be stored at room temperature for up to a week if they are tightly covered.

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