Why Make This Recipe

Inside Out Chocolate Chip Cookies are a fun twist on the classic cookie. They feature a rich chocolate exterior with creamy white chocolate chips inside. This delightful contrast between dark cocoa dough and sweet white chocolate makes them irresistible! They are perfect for any occasion, whether you are sharing with friends, enjoying as a treat, or adding to a dessert platter.

How to Make Inside Out Chocolate Chip Cookies

Ingredients:

• ½ cup unsalted butter (room temperature)
• ½ cup white sugar
• ½ cup light brown sugar
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt
• 1 ½ cups all purpose flour
• ½ teaspoon baking powder
• 1 teaspoon baking soda
• ⅓ cup Dutch processed cocoa powder
• 1 cup white chocolate chips

Directions:

1. In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter with both sugars for about 2 minutes, until light and fluffy.
2. Stop the mixer to scrape the sides and bottom of the bowl. Add the egg, egg yolk, and vanilla extract, then beat on medium speed for 1 minute until well combined.
3. Stop the mixer again and add the dry ingredients: flour, baking powder, baking soda, salt, and cocoa powder. Mix on low speed to avoid a mess. Make sure to scrape the sides and bottom of the bowl to incorporate everything well.
4. Fold in the white chocolate chips. Then, chill the dough in the fridge for 45-60 minutes, as the dough will be sticky.
5. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
6. Scoop out 2 tablespoons of the chilled dough and place it on the baking sheet, leaving about 2 inches of space between each cookie (about 6 cookies per sheet).
7. Bake the cookies for 10-11 minutes. Once out of the oven, gently press on extra chocolate chips if you want that bakery-style look!

How to Serve Inside Out Chocolate Chip Cookies

These cookies are best enjoyed warm right out of the oven. You can also serve them alongside a glass of milk, hot chocolate, or coffee. For a fun dessert, sandwich a scoop of vanilla ice cream between two cookies for a delicious ice cream cookie sandwich!

How to Store Inside Out Chocolate Chip Cookies

To store these cookies, let them cool completely after baking. Place them in an airtight container at room temperature. They will stay fresh for up to a week. For longer storage, you can freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to three months.

Tips to Make Inside Out Chocolate Chip Cookies

• Make sure your butter is at room temperature for easy mixing.
• Chilling the dough is essential for easy scooping and helps prevent the cookies from spreading too much while baking.
• Experiment with different types of chocolate chips, like milk or dark chocolate, for different flavor experiences.

Variation

Feel free to add nuts, like chopped walnuts or pecans, to the dough for a crunchy texture. You can also put a swirl of peanut butter or almond butter in the center before baking for a nutty twist!

FAQs

1. Can I use margarine instead of butter?
Yes, you can substitute margarine for butter, but the flavor and texture may slightly change.

2. What if I don’t have Dutch processed cocoa powder?
You can use regular unsweetened cocoa powder as a substitute, but the color and taste will vary a bit.

3. Can I use dark chocolate chips instead of white chocolate?
Absolutely! You can customize the recipe to your taste by using dark chocolate chips or a mix of different kinds of chocolate.

Inside Out Chocolate Chip Cookies

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• Author: make-recipe
• Total Time: 70 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A fun twist on the classic cookie featuring a rich chocolate exterior with creamy white chocolate chips inside.

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Ingredients

Scale 1x2x3x

• ½ cup unsalted butter (room temperature)
• ½ cup white sugar
• ½ cup light brown sugar
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt
• 1 ½ cups all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon baking soda
• ⅓ cup Dutch processed cocoa powder
• 1 cup white chocolate chips

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Instructions

1. In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter with both sugars for about 2 minutes, until light and fluffy.
2. Stop the mixer to scrape the sides and bottom of the bowl. Add the egg, egg yolk, and vanilla extract, then beat on medium speed for 1 minute until well combined.
3. Add the dry ingredients: flour, baking powder, baking soda, salt, and cocoa powder. Mix on low speed to avoid a mess, scraping the sides and bottom of the bowl.
4. Fold in the white chocolate chips. Chill the dough in the fridge for 45-60 minutes.
5. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
6. Scoop out 2 tablespoons of the chilled dough and place it on the baking sheet, leaving about 2 inches of space between each cookie.
7. Bake the cookies for 10-11 minutes. Press on extra chocolate chips once out of the oven for a bakery-style look.

Notes

Best enjoyed warm, can be served with milk or as ice cream sandwiches.

• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 12g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg