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Inside Out Chocolate Chip Cookies Recipe

These inside out chocolate chip cookies combine a rich and fudgy chocolate cookie base, the same we use for double chocolate chip cookies. Enjoy super soft and brownie-like centers, chewy edges, and sweet white chocolate chips in each bite. They’re as loved as my chewy chocolate chip cookies and as undeniably rich as my homemade brownies.

Hello and welcome back to 2013 when I initially published this recipe.. Wow, that’s quite the statement.

In the past several years, these inside out chocolate chip cookies have climbed to the top of my most-loved cookie recipe list. Along with chewy chocolate chip cookies, drop sugar cookies, peanut butter cookies, and oatmeal raisin cookies, this is the gold standard of cookie dough recipes to try.

What Are Inside Out Chocolate Chip Cookies?

I know you’re looking at me cross-eyed wondering what, why, and how these are inside out cookies. Think of a regular chocolate chip cookie—buttery brown sugar base with chocolate chips, right? Well, the term “inside out” means that the cookie base is now chocolate and the add-in is white chocolate. Obviously white chocolate chips don’t taste like the buttery brown sugar base of a regular cookie, but I don’t think anyone’s complaining here.

Simply put, these are Chocolate White Chocolate Chip Cookies. (Think of them like the cookie version of chocolate white chocolate cupcakes!)

These Chocolate Cookies Are:

  • Easy to make with a basic recipe
  • A personal and reader favorite
  • Soft-baked with brownie-like centers
  • Chewy on the edges
  • Massively chocolatey

The recipe is also easy to double in 1 mixing bowl without overwhelming/overcrowding your mixer and the baked cookies freeze wonderfully.

How to Make Inside Out Chocolate Chip Cookies

Even though it’s one of my favorite base cookie recipes, I’ve never walked you through the recipe process. We’ll do that real quick:

Let them cool for a few minutes and experience a fudgy brownie in cookie form. I usually don’t like milk with cookies, but this recipe basically demands it.

Sticky Dough

This cookie dough is sticky, even if you’ve chilled it, so a cookie scoop is helpful. The medium size is perfect because each dough ball should be around 1.5 Tablespoons of dough. If you use your hands, expect to make a little mess as you shape the cookie dough balls. Have a kitchen towel or paper towel nearby. I usually wipe my hands clean after every few cookie dough balls. Clean hands make rolling easier.

Same Dough, Different Cookie

Though ultra soft-baked with chewy edges and fudge-like centers, these chocolate cookies aren’t anything new or groundbreaking. In fact, you might actually recognize the base dough because it’s been my go-to chocolate cookie for years. This is the same exact cookie dough as:

  • Double Chocolate Chip Cookies
  • Salted Caramel Dark Chocolate Cookies
  • Peppermint Mocha Cookies
  • Chocolate Crinkle Cookies
  • Double Chocolate Chip Swirl Cookies
  • Andes Mint Chocolate Cookies
  • Chocolate Frosted Cookies

Note: The chocolate crinkle cookies and peppermint mocha cookies can over-spread as a result of the sugar coating and peppermint extract (respectively), so I leave out the milk in those versions.

Need cookies right NOW? If you don’t have time to chill the dough, try giant chocolate chip cookies, Nutella chocolate chip cookies, or even one giant double chocolate cookie.

And if you’re looking for cookie cutter chocolate cookies, here are my chocolate sugar cookies.

Interested in freezing the baked cookies or cookie dough?

  • Here’s How to Freeze Cookie Dough
Prep Time 315 mins
Cook Time 12 mins
Total Time 5 hrs 27 mins
Cuisine:
Courses:
Servings: 20
Description

These inside out chocolate chip cookies combine a rich and fudgy chocolate cookie base, super soft and brownie-like centers, chewy edges, and sweet white chocolate chips. Easy to throw together, this is my base chocolate cookie recipe. This cookie dough requires at least 3 hours of refrigeration.

Ingredients You’ll Need
  • 1/2 cup (8 Tbsp; 113g)
  • 1/2 cup (100g)
  • 1/2 cup (100g)
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (125g)
  • 2/3 cup (55g)
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 Tablespoon (15ml)
  • 1 and 1 1/4 cups (225g)
Instructions
  1. 1
    This cookie dough requires at least 3 hours of chilling, but I prefer to chill the dough overnight. The colder the dough, the thicker the cookies.
  2. 2
    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, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
  3. 3
    In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined. The cookie dough will be quite thick. Switch to high speed and beat in the milk, then the white chocolate chips. The cookie dough will be sticky and tacky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
  4. 4
    Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
  5. 5
    Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
  6. 6
    Scoop and roll dough, a heaping 1.5 Tablespoons of dough each, into balls. (I like using this medium cookie scoop.) To ensure a thicker cookie, make the balls taller than they are wide (almost like a cylinder or column). Arrange 2-3 inches apart on the baking sheets. The cookie dough is certainly sticky, so wipe your hands clean after every few balls of dough you shape.
  7. 7
    Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
  8. 8
    Cool cookies for 5 minutes on the baking sheet. During this time, I like to press a few more white chocolate chips into the tops of the warm cookies. (This is optional and only for looks.) Transfer to cooling rack to cool completely. The cookies will slightly deflate as they cool.
  9. 9
    Cover leftover cookies tightly and store at room temperature for up to 1 week.
Keywords: all-purpose flour, brown sugar, butter, cocoa powder, eggs, granulated sugar, milk, vanilla extract, white chocolate, white chocolate chips
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