Description
Inside Out Chocolate Chip Cookies are a delicious twist on the classic cookie, featuring a rich cocoa dough packed with sweet white chocolate chips. The dough requires chilling to develop texture and flavor, resulting in thick, soft cookies with a perfectly balanced chocolatey taste and delightful white chocolate bursts.
Ingredients
Scale
Cookie Dough
- 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
Instructions
- Prepare the dough: 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, about 2-3 minutes. Add the egg and vanilla extract, then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- Combine dry ingredients: In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until evenly combined.
- Mix dough: With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients. Beat on low until combined. The dough will be thick. Increase to high speed and beat in the milk, then the white chocolate chips. The dough will be sticky and tacky. Cover tightly and chill in the refrigerator for at least 3 hours and up to 3 days.
- Preheat and prepare baking sheet: Remove dough from fridge and let sit at room temperature for 10-20 minutes to soften slightly for easier scooping. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Shape cookies: Scoop and roll 1.5 tablespoons of dough per cookie into tall, cylinder-shaped balls to ensure thicker cookies. Place 2-3 inches apart on prepared baking sheets. Wipe hands as needed due to sticky dough.
- Bake: Bake cookies for 11-12 minutes or until edges are set and centers look soft. If cookies aren’t spreading by minute 9, remove the pans, gently bang them on the counter 2-3 times to encourage spread, then return to oven to finish baking.
- Cool and finish: Let cookies cool on baking sheet for 5 minutes. Optionally, press additional white chocolate chips into warm cookies for appearance. Transfer cookies to a cooling rack to cool completely; they will slightly deflate as they cool.
- Storage: Store leftover cookies tightly covered at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: Dough can be chilled up to 3 days before baking. Freeze baked cookies up to 3 months. Unbaked dough balls freeze well up to 3 months; bake frozen dough balls for an extra minute without thawing.
- Special Tools: Electric mixer (handheld or stand), baking sheets, silicone baking mat or parchment paper, medium cookie scoop, cooling rack.
- Larger Batch: Recipe can be doubled easily without adjusting chill time.
- Other Add-Ins: Substitute white chocolate chips with peanut butter chips, semisweet chocolate chips, M&Ms, chopped nuts, or butterscotch chips as desired.
- Cookie chilling is mandatory to manage sticky dough and achieve thick, tender cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
