These Inside Out Chocolate Chip Cookies are chewy and soft chocolate cookies with white chocolate chips. They are quick and easy to make, gooey in all of the right ways, and are the perfect addition to any table.
If you are into cookies, these classic Chocolate Chip Cookies will literally change your life. Or, spice up the classic with Chocolate Filled Cookies that are stuffed with fudge. This Brookie Cookies recipe is a more unique cookie and is genuinely one of my favorite desserts on the blog.
Tell Me About This Recipe
- quick, no-chill cookies
- soft, chewy, and slightly crisp texture
- deep chocolate flavor with white chocolate chips throughout
- customizable with additional mix-ins as desired
- Unsalted Butter: This is the base of the cookies. Make sure to use room temperature butter.
- Light Brown Sugar & Granulated Sugar: Both sugars contribute to moisture, flavor, and sweetness.
- Egg: One large egg at room temperature helps with the structure and chewy texture.
- Vanilla Extract: Vanilla rounds out the flavor and doesn't take away from the rich chocolate flavor.
- All Purpose Flour: Regular, plain, all purpose flour that is measured correctly will allow for the best texture. Read "Expert Tips" below for more information.
- Unsweetened Cocoa Powder: This is where the cookies get a deep chocolate flavor from. I use natural, but dutch-processed will work too.
- Baking Soda: Baking soda gives these cookies a gorgeous rise with a nice dome.
- Salt: Salt brings out sweetness and enhances overall flavor.
- Chocolate Chips: White chocolate chips are what make these cookies Inside Out, but use whatever mix-ins you'd like!
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to ensure the cookies do not stick to the pan after baking and cooling.
STEP 2: In a large bowl with a hand mixer or in the bowl of a stand mixer that is fitted with a paddle attachment, beat room temperature butter, granulated sugar, and light brown sugar on medium speed until smooth.
STEP 3: Add your room temperature egg and vanilla extract to the batter and mix until fully combined.
STEP 4: Pour all purpose flour, cocoa powder, baking soda, and salt into the bowl. Mix on low speed until the batter is smooth. Do not mix past this point to avoid overmixing.
STEP 5: Add white chocolate chips or other desired mix-ins to the bowl. Mix on low speed until the chocolate chips are dispersed throughout.
STEP 6: Roll the dough into 2-tablespoon sized balls and place them at least 2 inches apart from each other on your lined baking sheet.
STEP 7: Bake for 7-10 minutes or until the cookies are slightly soft in the center, shiny on top, and domed. Push additional chocolate chips into the top of the cookies at this point for bakery-style cookies. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a cooling rack or a plate.
Frequently Asked Questions
Make sure to measure ingredients properly to avoid drying out the cookies with too much flour. Use room temperature butter for the best texture in these cookies, and bake only until the cookies are slightly soft in the center since overbaking leads to dry cookies.
Yes, you can freeze the cookies before or after baking. To freeze before baking, place the rolled dough balls in an airtight container or plastic bag and place them in the freezer for up to 4 months. Bake the balls directly from the freezer, but they will require an extra couple of minutes. After baking, allow the cookies to fully cool before placing them, stacked, in an airtight container or plastic bag for up to 3 months.
Measuring Flour: Measure flour with a kitchen scale for best accuracy or use a spoon to transfer flour from your container to your measuring cups before using a knife to sweep across the top to level it.
Bake Time: All ovens are different, but the cookies should not look wet when finished baking. They will be domed, look shiny on top, and look slightly soft in the center. The edges will look crisp. The cookies will continue to firm up as they cool.
Bakery-Style Cookies: For bakery-style cookies, push additional chocolate chips or other mix-ins into the tops of the cookies immediately after removing the cookies from the oven.
These Inside Out Chocolate Chip Cookies are chewy and soft chocolate cookies with white chocolate chips. They are quick and easy to make, are ooey and gooey in all of the right ways, and are the perfect addition to any table.
- ½ cup (110g) unsalted butter, room temperature
- ¾ cup (180g) light brown sugar
- ¼ cup (53g) granulated sugar
- 1 large egg (50g), room temperature
- 1 teaspoon (4g) vanilla extract
- 1 ¼ cup (175g) all purpose flour, spooned and leveled
- ⅓ cup (30g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups (270g) chocolate chips
- Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly after baking and cooling.
- In a large bowl with a hand mixer or in the bowl of a stand mixer that is fitted with a paddle attachment, beat the room temperature butter, light brown sugar, and granulated sugar together on medium-high speed until smooth. This should be about 2- 3 minutes of mixing.
- Add your room temperature egg and vanilla extract to the bowl and mix on medium speed until the batter is combined. Use a spatula to scrape down the sides and bottom of the bowl to help ensure the batter is evenly mixed throughout.
- Pour the all purpose flour, unsweetened cocoa powder, baking soda, and salt into the bowl. Beat on low speed until the ingredients are dispersed throughout the batter. Do not overmix, as doing so will create drier, denser cookies.
- Add the white chocolate chips into the bowl. Beat until the chocolate chips are mixed into the dough.
- Roll the dough into 2-tablespoon sized balls. Place them at least 2 inches apart on a baking sheet lined with parchment paper. Bake the cookies for 7-10 minutes until they are domed, shiny on top, and slightly soft just in the center.
- Push additional chocolate chips into the tops of the cookies for a bakery-style look. Let the cookies cool on the baking sheet for at least 5 minutes to allow them to firm up before transferring to a cooling rack or plate.
- After cooling, place the cookies in an airtight container, plastic bag, or tightly covered at room temperature for up to 4 days or in the freezer for up to 3 months.
Measuring Ingredients: Use a kitchen scale for accuracy when measuring ingredients. If you do not have a kitchen scale, make sure to use a spoon to transfer flour from your container to your measuring cups before using a knife to sweep across the measuring cup and level off the top.
Storing: Wait until the cookies are fully cooled and any toppings that were pushed into the cookies are fully set before storing. Store tightly covered or in an airtight container or bag at room temperature or in the freezer.
Keywords: Inside Out Cookies, Chocolate Chip Cookies, White Chocolate Chip Cookies