Description
Delight in these rich and fudgy Inside Out Chocolate Chip Cookies where cocoa meets bursts of melty white chocolate chips. The dough is chilled for a thick, chewy texture with a soft center and set edges, perfect for chocolate lovers seeking a unique twist on classic cookies.
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
- Chill the Dough: Combine ingredients as instructed, then cover dough tightly and chill in the refrigerator for at least 3 hours or up to 3 days to achieve the perfect thickness.
- Prepare for Baking: Remove dough from fridge and let sit for 10-20 minutes depending on chill time, then preheat oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
- Shape Cookies: Scoop 1.5 tablespoons of dough and roll into tall balls, spacing them 2-3 inches apart on the baking sheets, wiping hands clean as needed since dough is sticky.
- Bake Cookies: Bake for 11-12 minutes until edges are set and centers remain soft; if spread is insufficient by 9 minutes, gently bang baking sheet on counter 2-3 times and return to oven.
- Cool and Finish: Cool cookies on the baking sheet for 5 minutes, optionally press extra white chocolate chips on top, then transfer to cooling racks to cool completely as they deflate slightly.
- Store: Cover leftover cookies tightly and store at room temperature for up to 1 week.
Notes
- You can prepare dough up to 3 days in advance and keep refrigerated before baking.
- Baked cookies and unbaked dough balls freeze well for up to 3 months; bake frozen dough for an additional minute without thawing.
- Try substituting white chocolate chips with peanut butter chips, regular chocolate chips, M&Ms, chopped nuts, or butterscotch chips for variety.
- Use medium cookie scoop for consistent cookie size; shaping dough into taller balls helps achieve thicker cookies.
- Refer to cookie baking tips and tools to enhance your baking results.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 95 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: 30 mg
