Description
Inside Out Chocolate Chip Cookies feature a rich cocoa dough studded with sweet white chocolate chips, baked to perfection with a thick, chewy texture. The recipe requires chilling the dough for at least 3 hours to achieve the best results, yielding delightful cookies that are crispy on the edges and soft in the center.
Ingredients
Scale
Wet Ingredients
- 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 Tablespoon (15ml) milk (any kind, dairy or non)
Dry Ingredients
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 2/3 cup (55g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
Add-ins
- 1 and 1/4 cups (225g) white chocolate chips, plus a few more for optional topping
Instructions
- Prepare the Dough: In a large bowl using a hand-held or stand mixer with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until fluffy and light in color, about 2-3 minutes. Add the egg and vanilla extract, then beat on high speed until fully combined. Scrape down the sides and bottom of the bowl as needed.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until thoroughly mixed.
- Mix Dry into Wet Ingredients: With the mixer running on low speed, slowly incorporate the dry ingredients into the wet mixture. Beat on low until combined, then switch to high speed and beat in the milk followed by the white chocolate chips. The dough will be sticky and tacky.
- Chill the Dough: Cover the dough tightly and refrigerate for at least 3 hours, preferably overnight, up to 3 days. Chilling is essential to achieve thick, well-textured cookies.
- Preheat and Prepare Baking Sheets: Remove dough from refrigerator and let sit at room temperature for 10-20 minutes to soften slightly for easier handling. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Scoop and Shape Cookies: Using a medium cookie scoop, portion a heaping 1.5 Tablespoons of dough into balls. Shape the dough balls to be taller than wide for thicker cookies, and place them 2-3 inches apart on the baking sheets. Wipe hands as needed due to dough stickiness.
- Bake the Cookies: Bake for 11-12 minutes until edges appear set but centers still look soft. If cookies aren’t spreading by minute 9, remove the pan and gently bang it against the counter 2-3 times to encourage spreading, then return to the oven.
- Cool and Finish: Cool cookies on baking sheets for 5 minutes. Optionally, press a few extra white chocolate chips onto the tops for appearance. Transfer cookies to a cooling rack to cool completely. The cookies will slightly deflate as they cool.
- Store Properly: Cover leftover cookies tightly and store at room temperature for up to 1 week.
Notes
- You can prepare the dough and chill it for up to 3 days before baking.
- Baked cookies freeze well for up to 3 months; thaw before serving.
- Unbaked cookie dough balls also freeze well for up to 3 months; bake from frozen adding an extra minute to baking time.
- For variation, substitute white chocolate chips with peanut butter chips, regular chocolate chips, M&Ms, chopped nuts, or butterscotch chips.
- Use an electric mixer with a paddle attachment for best results.
- Shape dough balls taller than wide to achieve thicker cookies.
- If cookies don’t spread in the oven, gently banging the baking sheet helps initiate spread.
- Chilling the dough overnight results in thicker, more flavorful cookies.
- The recipe doubles easily for larger batches without changing chill time.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
