Inside Out Chocolate Chip Cookies

These inside out chocolate chip cookies flip the classic treat on its head with a rich, dark cocoa base studded with creamy white chocolate chips. With chewy edges, fudgy centers, and a striking contrast of flavors, they’re a dream for chocolate lovers.

Why You’ll Love This Recipe

• Rich cocoa flavor with bursts of sweet white chocolate

• Thick, chewy, and slightly gooey in the center

• Perfectly balanced — not overly sweet

• Make-ahead friendly with a chilled dough

• Impressive bakery-style look and taste

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1/2 cup (113g) unsalted butter, softened

• 1/2 cup (100g) granulated sugar

• 1/2 cup (100g) packed light or dark brown sugar

• 1 large egg, at room temperature

• 1 teaspoon 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)

• 1 1/4 cups (225g) white chocolate chips, plus extra for topping (optional)

directions

1. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar on medium-high speed for 2–3 minutes until light and fluffy.

2. Add the egg and vanilla extract. Beat on high until combined, scraping down the bowl as needed.

3. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.

4. Gradually add the dry ingredients to the wet ingredients on low speed until incorporated.

5. Mix in the milk, then fold in the white chocolate chips. The dough will be thick and sticky.

6. Cover and refrigerate the dough for at least 3 hours or overnight for best texture.

7. Remove dough from the fridge and let sit at room temperature for 10–20 minutes.

8. Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.

9. Scoop heaping 1.5-tablespoon portions of dough and roll into tall, cylindrical balls. Place 2–3 inches apart.

10. Bake for 11–12 minutes, or until edges are set but centers still look soft. If needed, bang the baking sheet gently on the counter at minute 9 to encourage spreading, then return to the oven.

11. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

Servings and timing

Servings: 20–22 cookies
Prep Time: 3 hours 15 minutes (includes chilling)
Cooking Time: 12 minutes
Total Time: 3 hours 30 minutes
Calories: Approximately 210 kcal per cookie

Variations

• Add chopped walnuts or pecans for crunch

• Swap white chocolate for peanut butter or dark chocolate chips

• Sprinkle with flaky sea salt before baking for a salty-sweet contrast

• Add a touch of espresso powder for deeper chocolate flavor

• Mix in peppermint chips for a seasonal twist

storage/reheating

• Room temperature: Store in an airtight container for up to 5 days

• Freezing (baked): Freeze cookies for up to 3 months. Thaw at room temp

• Freezing (unbaked): Freeze shaped dough balls and bake from frozen, adding 1–2 extra minutes

• Reheat: Briefly warm in the microwave for that fresh-baked softness

FAQs

Do I have to chill the dough?

Yes, chilling prevents spreading and creates thicker, fudgier cookies.

Can I use Dutch-processed cocoa instead?

Natural cocoa is recommended for proper leavening with baking soda, but Dutch-processed can be used if slightly adjusting the baking soda or adding baking powder.

Why aren’t my cookies spreading?

Make sure the butter was softened, not melted. If needed, bang the pan at minute 9 as directed.

Can I make the dough ahead of time?

Absolutely. You can chill the dough for up to 3 days or freeze it.

Are these cookies super sweet?

They’re rich with chocolate but balanced by the slightly bitter cocoa and creamy white chips.

Can I use mini white chocolate chips?

Yes, they’ll distribute more evenly throughout the dough.

Do these freeze well?

Yes — both the dough and the baked cookies freeze beautifully.

Can I double the recipe?

Definitely. Just ensure you use a large enough mixing bowl and chill thoroughly.

What’s the best way to get bakery-style tops?

Top the dough balls with extra chips before baking and shape them tall rather than round.

Can I use a hand mixer instead of a stand mixer?

Yes. A hand mixer works well for this recipe.

Conclusion

Inside out chocolate chip cookies are a decadent, eye-catching treat with bold chocolate flavor and creamy white chocolate bits in every bite. Their chewy texture and rich color make them stand out on any dessert table — perfect for sharing, gifting, or indulging in your own chocolate cravings.

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