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.
About these 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.
Just a few ingredients
Method
- Whisk together the dry ingredients
- Cream the butter and sugar, then add in egg.
- Fold through the dry ingredients followed by chocolate chips. Chill the dough.
- Roll into balls and bake.
- You can press in a few extra chocolate chips into the tops of the cookies while they are still hot.
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.
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.
More cookie recipes
- Raspberry white chocolate cookies
- Oatmeal raisin cookies
- Chocolate chip cookies without butter
- Snickerdoodle cookie bars
Inside Out Cookies
Ingredients
- 125 g all-purpose flour
- 45 g natural unsweetened cocoa powder not dutch-processed
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 113 g unsalted butter room temperature
- 100 g granulated sugar
- 100 g soft brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 170 g white chocolate chips
Instructions
- In a medium bowl, combine flour, cocoa powder, baking soda, and salt. Whisk together then set these dry ingredients aside. 125 g all-purpose flour, 45 g natural unsweetened cocoa powder, 3/4 teaspoon baking soda, 1/4 teaspoon salt
- 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. 113 g unsalted butter, 100 g granulated sugar, 100 g soft brown sugar
- Add in the egg and vanilla extract and beat on medium speed until combined. 1 large egg, 1 teaspoon pure vanilla extract
- 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. 170 g white chocolate chips
- Cover the bowl of dough and chill it in the fridge for at least 1 hour.
- 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.
