Description
Delight in these Inside Out Chocolate Chip Cookies featuring a rich cocoa base studded with sweet white chocolate chips. This unique twist on classic chocolate chip cookies requires chilling the dough for a thicker, chewier texture and results in perfectly fudgy, visually impressive treats.
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
- Prepare the Dough: In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium-high speed until fluffy and light, about 2-3 minutes. Add egg and vanilla extract, then beat on high until combined, scraping sides as needed.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt until evenly combined.
- Combine Wet and Dry: With mixer on low, slowly add dry mix to wet ingredients until combined. Switch to high speed, beat in milk, then fold in white chocolate chips. The dough will be sticky and tacky.
- Chill Dough: Cover dough tightly and refrigerate for at least 3 hours or up to 3 days. This chilling is essential for thick cookies.
- Rest Dough Before Baking: Remove dough from fridge and let sit at room temperature for 10-20 minutes depending on chill duration to ease scooping and rolling.
- Preheat Oven and Prepare Sheets: Heat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Scoop and Shape Cookies: Using about 1.5 tablespoons of dough, roll into tall balls resembling cylinders. Place 2-3 inches apart on baking sheets, wiping hands as needed to manage stickiness.
- Bake Cookies: Bake for 11-12 minutes until edges are set but centers remain soft. If cookies don’t spread by minute 9, remove and gently bang baking sheet on counter 2-3 times then return to oven to finish baking.
- Cool and Optional Topping: Let cookies cool 5 minutes on baking sheet; optionally press extra white chocolate chips on top for appearance. Transfer to rack to cool completely.
- Store: Keep leftover cookies in airtight container at room temperature for up to 1 week.
Notes
- You can prepare dough and refrigerate it for up to 3 days before baking.
- Baked cookies freeze well up to 3 months; unbaked dough balls freeze well up to 3 months and bake from frozen with an extra minute baking time.
- Use electric mixer (handheld or stand), medium cookie scoop, baking sheets, and parchment or silicone mats for best results.
- Double the recipe easily in one bowl with unchanged chill time for larger batches.
- Try substituting white chocolate chips with peanut butter chips, regular chocolate chips, M&Ms, chopped nuts, or butterscotch chips for variety.
- For thicker cookies, shape dough balls taller rather than wider.
- Refer to recommended cookie baking tips and tools to optimize your baking experience.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 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
