Inside out chocolate chip cookies offer a decadent contrast between the dark, fudgy cookie, and the bright white chocolate.
You’ll love the soft, chewy cookie and that deep chocolate flavor.
And the white chocolate? It lifts the robust flavors with its sweet, creamy finish, so every bite is balanced and indulgent.
Trust me, once you try these inside out cookies, you’ll never look at chocolate chip cookies the same way again!
What Are Inside Out Chocolate Chip Cookies?
Also known as chocolate white chocolate chip cookies, inside out chocolate chip cookies are the opposite of chocolate chip cookies.
So, instead of light cookie dough with dark chocolate chips, you get dark cookie dough and light chocolate chips.
Pretty cool, huh?
Why You’ll Love These Inside Out Chocolate Chip Cookies
Chocolatey Twist: If you enjoy chocolate chip cookies but wish they were even more chocolatey, these are for you.
Visual Appeal: I love how those chocolate chips really pop against the dark chocolate. They’re definitely Insta-worthy.
Texture Triumph: Enjoy a perfect balance of crisp edges and soft, chewy centers for a satisfying cookie experience with every bite.
Customization Friendly: You can easily adapt the recipe by adding chopped nuts, swapping chip types, or adjusting baking time to achieve your ideal cookie consistency.
Ingredients
- Unsweetened Cocoa Powder: Rich, dark, and intensely chocolatey, this ingredient gives the cookies their deep flavor and color.
- White Chocolate Chips: Sweet and creamy, they add a delightful contrast to the dark cocoa, creating a delicious flavor combination.
- Unsalted Butter: The foundation of any great cookie, lending tenderness and a delicate, buttery taste. If you use salted butter, omit the extra salt in the recipe.
- Granulated & Light Brown Sugar: Deliver the perfect balance of sweetness and subtle caramel notes.
- Eggs: A whole egg and one yolk for richness and moisture.
- Vanilla Extract: A splash of pure vanilla goodness that enhances the overall flavor.
- All-Purpose Flour: The sturdy backbone of the cookie, providing structure and texture.
- Baking Soda: The leavening hero that ensures a delightfully soft and chewy cookie experience.
- Salt: A pinch of this humble ingredient elevates and balances all the flavors in perfect harmony.
How to Make Chocolate White Chocolate Chip Cookies
These babies are crisp on the edges but still perfectly soft in the center.
They’re the kind of treat that makes you close your eyes and savor every bite. Perfect for satisfying those intense chocolate cravings or impressing friends at a get-together.
And yet, they’re a cinch to make!
1. BEAT the butter and sugars with an electric mixer until light and fluffy. Turn the mixer to low and blend in the egg, yolk, and vanilla.
2. WHISK the flour, cocoa powder, baking soda, and salt in a separate bowl.
3. MIX the dry ingredients into the wet by hand with a spatula until halfway combined. Stir in the chocolate chips just until no flour streaks remain.
4. CHILL the dough for at least 3 hours or up to 3 days.
5. PREHEAT the oven to 350°F and line 2-3 baking sheets with parchment paper.
6. PORTION the chilled dough into 1 1/2 tablespoon balls and place on the baking sheets with 2-3 inches of space.
7. BAKE for 10-12 minutes until the edges are set, but the centers are still soft. They’ll finish baking on the tray.
8. OPTIONAL: Press extra chocolate chips into the tops of the hot cookies.
9. COOL on the baking sheets for 5-10 minutes before transferring to a wire rack to cool completely.
Tips For the Best Inside Out Chocolate Chip Cookies
There’s a lot to love about these cookies. But there are also a few things to keep in mind before you start:
- Chocolate chip quality. White chocolate is prone to burning – especially if you get a cheaper brand. So, use high-quality white chocolate chips such as Ghirardelli, Guittard, or Callebaut.
- Cocoa powder. Use a good quality, unsweetened natural cocoa powder for a rich chocolate flavor.
- Room temperature ingredients. Ensure that the butter and eggs are at room temperature before starting to achieve a uniform texture.
- Cream thoroughly. Cream the butter and sugars together for 2-3 minutes until light and fluffy. This incorporates air for a better texture.
- Gradual mixing. Gradually mix the dry ingredients into the wet ingredients until just combined, avoiding overmixing.
- Don’t skip the chill. It’s important to chill the dough so the cookies don’t spread too much.
- Portion size. Scoop and then roll the dough into balls for thick, bakery-style cookies. Don’t flatten them.
- Underbake slightly. The cookies will finish cooking on the hot baking sheet, so underbake them just a little to get the fudgiest finish.
- Variations. Try mixing in chopped nuts, peanut butter chips, butterscotch chips, or using dark chocolate in place of some white chocolate.
How to Store
If you make these inside out chocolate chip cookies, please leave a comment below and let me know how they came out!
I’d also like to know if you had any left because mine just seemed to disappear…weird.
To Store: Place cooled cookies in an airtight container, separating layers with parchment paper. Store at room temperature for up to 5 days or in the refrigerator for up to a week.
To Freeze: Flash freeze cooled cookies in a single layer on a baking tray. Transfer to a freezer-safe bag or container and store for up to 3 months. Thaw on the counter, loosely covered with foil, until soft.
More Soft & Chewy Cookies You’ll Love
Molasses Cookies
White Chocolate Raspberry Cookies
Red Velvet White Chocolate Chip Cookies
Chocolate Espresso Cookies
Inside Out Chocolate Chip Cookies
20
servings15
minutes10
minutes181
kcalInside out chocolate chip cookies offer a decadent contrast between the dark, fudgy cookie, and the sweet white chocolate. Simply put, they’re irresistible.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg + 1 yolk
1 teaspoon vanilla extract
1 1/4 cup (150g) all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup white chocolate chips, divided
Instructions
- In a large bowl, beat the softened butter and sugars with an electric mixer on medium speed until light and fluffy, about 3 minutes. Turn the mixer to low and blend in the egg, yolk, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt. Add the dry to the wet ingredients and mix gently by hand with a spatula or wooden spoon until about halfway combined. Add 1 cup of chocolate chips and mix until no streaks of flour are visible.
- Cover the bowl and chill the dough for at least three hours (or up to 3 days).
- Preheat the oven to 350°F. Line large baking sheets with parchment paper.
- Let the dough sit at room temperature for 10-15 minutes. Then, portion it into 1 1/2 tablespoon balls and arrange on the baking sheets with 2-3 inches between each. You should get about 20.
- Bake for 10-12 minutes, until the edges look set and the centers are still soft.
- Immediately after removing the trays from the oven, carefully press the extra chocolate chips into the tops of the cookies.
- Cool on the baking sheets for 5-10 minutes before transferring to a wire rack to cool fully. Enjoy!
Notes
- White chocolate is prone to burning – especially if you get a cheaper brand. So, use high-quality white chocolate chips such as Ghirardelli, Guittard, or Callebaut.
- It’s important to chill the dough so the cookies don’t spread too much. Don’t skip this step.
