Inside Out Chocolate Chip Cookies

These inside out chocolate chip cookies are perfect for chocolate lovers. They feature a fudgy dark chocolate cookie, dotted with white chocolate chips.

The dough needs minimal chill time, so you can be enjoying these cookies quickly!

birds eye view of dark chocolate cookies.

Sometimes you want a change from a classic chocolate chip cookie, and these chewy cookies with white chocolate chip are the perfect solution!

They’re rich and fudgy, with a deep chocolate flavor. This pairs really well with sweet white chocolate chips.

For more no-chill cookies, try these espresso chocolate chip cookies, chocolate chip cookies without brown sugar or make peppermint chocolate cookies.

About these cookies

  • Easy to make – The cookie dough is easy to make, though it’s best made with a hand mixer or stand mixer to cream together the butter and sugar.
  • Minimal chill time – Chill the sticky cookie dough for around 10-15 minutes while the oven preheats. Slightly chilled cookie dough makes for easier rolling of the inside out cookies.
  • Super chocolatey– the dough is thick, rich, and fudgy with a deep chocolate flavor. It makes soft cookies that are slightly chewy too.
  • Plenty of white chocolate chips – Perfect for white chocolate fans!Using white chocolate chips or white chocolate chunks pairs well with the dark chocolate flavor.
a stack of chocolate cookies with white chocolate chips.

The ingredients

These easy cookies use only basic ingredients. Find the actual ingredients’ amounts in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.

  • Butter. This can be salted or unsalted butter. Soften the butter to room temperature before using. This means soft enough so that a finger pressed into the butter leaves an indentation, but not so soft that the butter is greasy.
  • Granulated sugar.
  • Light brown sugar. A mix of brown and white sugar brings the right amount of moisture and chewiness to the cookie, with ever so slightly crisp edges.
  • Large egg
  • Vanilla extract or vanilla paste.
  • All-purpose flour.
  • Unsweetened cocoa powder. This can be natural or dutch processed cocoa.
  • Baking soda.
  • Salt.
  • White chocolate chips (or chop up a bar of white chocolate into chunks. Use real white chocolate, not compound chocolate.
a plate of dark chocolate cookies.

Equipment

Electric mixer. A handheld electric mixer or a stand mixer fitted with a paddle attachment is helpful for beating the butter and sugar.

Method

In a medium bowl, combine flour, cocoa powder, baking soda, and salt. Whisk together then set these dry ingredients aside.

In a large mixing bowl or the bowl of a stand mixer add the room temperature butter and granulated sugar and brown sugar. Use an electric beater or the stand mixer with a paddle attachment to beat the butter and sugar on medium high speed until light and creamy.

Add in the egg and vanilla extract and beat on medium speed until combined.

whisked flour and cocoa.
sugar and butter creamed.

Tip the flour mixture into the wet ingredients and fold them together with a rubber spatula or wooden spoon until nearly combined. There should still be flour streaks remaining. Add in the white chips and continue mixing until combined.

a bowl of chocolate dough with white chocolate chips.

Cover the bowl of dough and chill it in the fridge while you preheat the oven.

Baking

Pre-heat the oven to 350°F/180°C and line a baking sheet with parchment paper.

Use a cookie scoop or spoon, to scoop around 1.5 tablespoons of dough for each cookie ball. 

Space the balls of dough around 2 inches apart on the lined baking sheet.

Bake the cookies in the preheated oven for around 10 minutes until baked around the edges but the middles are still soft. The exact baking time will depend on your own oven.

You can press in a few extra chocolate chips into the tops of the cookies while they are still hot. Let the cookies cool on the baking tray for 5-10 minutes to firm up before removing and placing them on a wire rack to cool further. Enjoy a still slightly warm cookie with a cold glass of milk.

baked white chocolate chip cookies.

Extra round cookies

If you would like to achieve the extra round cookie look for perfect cookies, you’ll need a circle cookie cutter or glass that’s bigger than your cookies.

Once the cookies are baked, and still hot from the oven, use the cutter or glass and place it over the hot cookie, then swirl it gently around the cookie.

This will help form it into a perfect circle. The cookies need to be hot, and not over-baked for this to work.

a half bitten cookie on top of another.

Storing

These delicious cookies can be stored in an airtight container at room temperature for up to a week. The baked cookies can also be frozen for up to three months, wrapped in plastic wrap or a freezer-safe bag. If you make a big batch of cookies that’s perfect to curb future cravings!

The unbaked cookie dough balls freeze really well too. Roll the dough into balls and freeze them in an air-tight container or freezer bag for up to 3 months. They can be baked from frozen with no need to thaw. They will need a little longer baking time.

a bitten cookie held by a hand.

More cookie recipes

birds eye view of dark chocolate cookies.

Inside Out Cookies

Yield: 18
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 15 minutes
Total Time: 35 minutes

These inside-out chocolate chip cookies are perfect for chocolate lovers. They feature a fudgy dark chocolate cookie, dotted with white chocolate chips.

Ingredients

  • 113g (1/2 cup) unsalted butter, room temperature
  • 100g (1/2 cup) granulated sugar
  • 100g (1/2 cup) soft brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 125g (1 cup*) all-purpose flour 
  • 45g (1/2 cup) unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 170g (1 cup) white chocolate chips

Instructions

  1. In a medium bowl, combine flour, cocoa powder, baking soda, and salt. Whisk together then set these dry ingredients aside.
  2. In a large mixing bowl or the bowl of a stand mixer add the room temperature butter and granulated sugar and brown sugar. Use an electric beater or the stand mixer with a paddle attachment to beat the butter and sugar on medium high speed until light and creamy.
  3. Add in the egg and vanilla extract and beat on medium speed until combined.
  4. Tip the flour mixture into the wet ingredients and fold them together with a rubber spatula or wooden spoon until nearly combined. There should still be flour streaks remaining. Add in the white chips and continue mixing until combined.
  5. Cover the bowl of dough and chill it in the fridge while you preheat the oven.
  6. Pre-heat the oven to 350°F/180°C and line a baking sheet with parchment paper.
  7. Use a cookie scoop or spoon, to scoop around 1.5 tablespoons of dough for each cookie ball. 
  8. Space the balls of dough around 2 inches apart on the lined baking sheet.
  9. Bake the cookies in the preheated oven for around 10 minutes until baked around the edges but the middles are still soft. The exact baking time will depend on your own oven.
  10. You can press in a few extra chocolate chips into the tops of the cookies while they are still hot. Let the cookies cool on the baking tray for 5-10 minutes to firm up before removing and placing them on a wire rack to cool further. Enjoy a still slightly warm cookie with a cold glass of milk.

Notes

*The cup sizes given are for US cups. Note that these are smaller than metric cup sizes. For best results, use grams.

This recipe is adapted from Sally's baking addiction.

Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 166Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 96mgCarbohydrates: 21gFiber: 0gSugar: 16gProtein: 2g

This is an informational estimate only. I am not a certified Dietitian or Nutritionist

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