Chewy in the middle with a light crunch on the outside. These inside out chocolate chip cookies have a rich chocolatey cookie base, filled with white and semi sweet chocolate chips.
Why You’ll Love These Inside Out Chocolate Chip Cookies
Quick & Easy: These cookies take under 30 minutes from start to finish with minimal mess. Perfect for last minute desserts or when you’re craving chocolate.
Chewy middles with crunchy edges: What more could you want in a cookie? Under bake them a little to make them even more chewy.
Bougie Chocolate Chip Cookies: These take the traditional chocolate chip cookie to a whole other level. Instead of plain dough with chocolate chips, these are chocolate cookies with white chocolate chips (hence, inside out 😉 ) You get the richness from the cocoa powder combined with the sweetness of white chocolate. They are crowd pleasers.
Jump to RecipeKey Ingredients
Brown Sugar: Brown sugar is used in this recipe to give the cookies a chewy texture (rather than a soft texture white sugar can give).
Cocoa Powder: I’d recommend natural cocoa powder or dutch cocoa powder as they have rich chocolate flavors.
Milk: Any type will do including non-dairy milk. I always use almond milk. The milk lightens up the dough and gives the cookies a softer texture.
White Chocolate Chips: Be sure to use white chocolate chips not baking wafers. White chocolate can be very sweet, I like to use Ghirardelli, Lindt, or even the Kroger private selection.
Can’t get enough white chocolate? Try these Raspberry Thumbprint Cookies topped with a white chocolate drizzle.
Variations and Substitutions
Butter vs. Shortening: This recipe is adapted from Crisco’s Ultimate Chocolate Chip Cookies, however, I rarely use shortening. If you choose to use shortening, replace the butter 1:1 (so 1/2 cup butter = 1/2 cup shortening). Cookies made with shortening tend to be higher and hold their shape better, but these cookies don’t spread very much if using butter.
Fillings: This is the fun part. You can use white chocolate chips, white chocolate chunks, combine white chips and semi sweet chips. Or have a bit of fun and smash up some Cadbury eggs or M&Ms.
How to Make Inside Out Cookies
As mentioned earlier, these cookies take about 30 minutes from start to finish, with minimum mess. You can make these while your dinner is cooking and have warm cookies ready for dessert. Need dinner recipes? Check out this Chicken Lasagna or Easy Butter Chicken.
In a large mixing bowl, beat the butter and brown sugar together until light and fluffy. This is way easier to do with room temperature butter. I ALWAYS forget to set out my butter beforehand (especially if these are last minute).
Here’s my trick: Take a glass measuring cup or bowl and put it in the microwave for 2 minutes. (careful, use pot holder to take it out of the microwave or you’ll burn your fingers #guilty.) Then, place the bowl over the butter while you’re gathering ingredients. By the time you’re ready, your butter will be softened enough to use.
Once the butter and sugar is light and fluffy, add the milk, vanilla, and egg. Mix again until combined.
Whisk together the dry ingredients in a separate bowl and add them to the wet ingredients. Mix for about 2 minutes until combined.
Stir in the white chocolate chips (and semi sweet chocolate chips if using — or any other fun candies).
Bake in a 375 degree oven for 8-10 minutes. I tend to lean towards the 8 minute side and let them sit on the cookie sheet for a minute to keep them chewy. Move to cooling rack and enjoy!
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Frequently Asked Questions
About 4-5 days in an air tight container. No refrigeration is needed for these.
Yes! You have two options. First, you can freeze the dough after shaping them into round cookies. Place them in a freezer bag and they will keep for a few weeks. Second, you can freeze them after they are baked for 2-3 weeks.
Can’t Get Enough Cookies? Here are More of My Favorites:
- Red Velvet Cookies with Cream Cheese Frosting
- Cherry Cordial Cookies
- Cranberry Pecan Oatmeal Cookies
Inside Out Chocolate Chip Cookies
Equipment
- 1 electric mixer
- 2 mixing bowls
Ingredients
- 1 stick butter, softened (1/2 cup)
- 1 cup brown sugar (packed)
- 1 3/4 Tbsp milk
- 1 Tbsp vanilla extract
- 1 egg
- 1 3/4 cup all purpose flour (spooned and leveled)
- 1/4 cup cocoa powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1 cup white chocolate chips
- 1/2 cup semi sweet chocolate chips (optional)
Instructions
- Preheat oven to 375 °F.
- In a large bowl, beat the room temperature butter and brown sugar together until light and fluffy. (Around 2 minutes) Add milk, vanilla, and egg. Beat until combined.
- In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda. Add dry ingredients to the wet ingredients. Mix until combined. Stir in the white chocolate and semi sweet chocolate chips (if using).
- Using a 2 inch cookie scoop, scoop rounded balls of dough onto an ungreased cookie sheet (you can also use a spoon). Keep the cookies about 2 inches apart.
- Bake for 8-10 minutes for chewy cookies. Cool completely on a wire rack.
