These inside out chocolate chip cookies feature a rich, chocolatey cookie dough and plenty of white chocolate chips. Just 30 minutes of chilling! Recipe includes a how-to video!
Chocolate White Chocolate Chip Cookies
By this point, I think all of you know how I feel about chocolate chip cookies (I think they’re the worst 😉). I made them all the time when I was a kid and make them even more now that I have this sweet little baking blog as the best excuse for cookie baking ever.
But when I was younger, my mom would occasionally buy a bag of white chocolate chips and my sister and I would follow the recipe on the back of the bag for inside out chocolate chip cookies. As cool as an inside out cookie sounded, I was always so disappointed with the outcome.
Those back-of-the-bag cookies would always come out too dry and too sweet (you’ll rarely hear me say this), so when I started developing my recipe, I knew that I wanted to avoid that as much as possible.
Today’s recipe uses my double chocolate chip cookies as a base (one of my favorite cookies on the blog!). That recipe has received rave reviews for how chocolatey and fudgy it is, and I knew they would be the perfect base here. We’ll add plenty of white chocolate chips throughout and on top, but don’t worry; my recipe is carefully balanced to not be too sweet!
Why try my recipe:
- Can be made by hand with no mixer required!
- Rich, chocolatey flavor with a soft and chewy texture.
- Bakery-style look from big cookie scoops + extra white chocolate chips on top.
- Low effort, high reward recipe.
What You Need
Most of the ingredients in these cookies will already be in your pantry. Here are the important ones!
- Cocoa powder. I prefer natural cocoa powder here; the flavor is just right with the white chocolate chips. Dutch process cocoa can work too, but the flavor will be deeper and the color will be darker. You can learn more about the differences between the two in my natural vs. dutch process cocoa powder post.
- Melted butter. Make sure to let this cool down before adding your sugars, or you could end up with a greasy, messy cookie dough.
- Egg + egg yolk. Adding an extra yolk encourages these cookies to be super tender, soft, and chewy. Using a full extra egg could actually make them a bit dry, so we’ll just use the yolk.
- Cornstarch. Like the extra yolk, cornstarch makes these cookies soft and chewy. It also prevents them from spreading too much on the baking sheet.
- White chocolate chips. I like to reserve an additional ½ cup for gently pressing into the tops of the cookies after baking! This is optional, but it makes the cookies look so pretty. Peanut butter chips would be fun here too.
SAM’S TIP: While a 1 ½ tablespoon-sized scoop is my favorite, I almost always overfill it for bigger, bakery-style cookies. I recommend that you use a heaping scoop to make your cookies about 2-2 ½ tablespoons in size.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Them
- Combine the cooled melted butter and sugars, then add the eggs and vanilla and stir well.
- Whisk together the dry ingredients in a separate bowl before gradually adding them to the wet ingredients. Stir in the white chocolate chips.
- Cover the bowl with plastic wrap and place in the fridge to chill for 30 minutes.
- Roll the chilled dough into smooth balls, making them slightly taller than they are wide. Place on a parchment lined baking sheet spaced 2″ apart.
- Bake for 10 minutes; the cookies may still seem a bit underdone in the middles–this is perfect!
- Press a few extra chocolate chips into the tops of the cookies (if desired) and let cool completely on the baking sheet before removing.
SAM’S TIP: You can just drop your cookies straight on the baking pan, but I prefer to gently roll mine into semi-smooth balls before baking. This will make them look neater and prettier. Take a look at the cookie on the spatula in the photo below compared to the one beside and the one above it; the one on the spatula was baked without rolling, while the others were slightly rolled first. I personally think the rolled ones look neater and prettier overall.
Frequently Asked Questions
Because instead of having vanilla based cookies with chocolate chips, these cookies have a chocolate base and vanilla (or white) chips! Some people also call these chocolate white chocolate chip cookies, but I think inside out chocolate chip cookies is more fun 🙃
Yes! Follow the instructions for drop cookies in my how to freeze cookie dough post. Note that you will still need to chill the dough before freezing.
If you didn’t substitute any ingredients, the most likely culprits here are over-baking or over-measuring your flour.
Make sure to remove your cookies from the oven when the centers are still a bit underdone; they will continue cooking on the hot cookie sheets outside the oven. Baking the cookies all the way through in the oven is a surefire way to end up with dry, hard cookies.
When measuring your flour, don’t pack the flour into the measuring cups; instead, spoon and level the flour into the cups. Or you can just use a kitchen scale. I talk about this in more detail in my how to measure flour post.
How do you prefer your chocolate chip cookies–inside out or regular?
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Inside Out Chocolate Chip Cookies
- 1 cup (226 g) unsalted butter melted and cooled at least 10-15 minutes
- 1 ¼ cup (250 g) brown sugar packed
- ½ cup (100 g) sugar
- 1 large egg + 1 egg yolk room temperature
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups (263 g) all-purpose flour
- ½ cup (50 g) natural cocoa powder
- 2 teaspoons cornstarch cornflour in UK
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ cups (255 g) white chocolate chips plus additional for topping (optional)
- In a large bowl, combine your melted, cooled butter, and sugars. Stir until well-combined.1 cup (226 g) unsalted butter melted and cooled at least 10-15 minutes, 1 ¼ cup (250 g) brown sugar packed, ½ cup (100 g) sugar
- Add egg and egg yolk, and vanilla extract and stir well.1 large egg + 1 egg yolk, 1 ½ teaspoons vanilla extract
- In a separate, medium-sized bowl, whisk together dry ingredients (flour, cocoa powder, cornstarch, baking powder, salt, and baking soda).2 ¼ cups (263 g) all-purpose flour, ½ cup (50 g) natural cocoa powder, 2 teaspoons cornstarch, 1 teaspoon baking powder, ¾ teaspoon salt, ½ teaspoon baking soda
- Gradually add dry ingredients to wet, stirring well until ingredients are well incorporated.
- Stir in the white chocolate chips. Cover dough and chill in the refrigerator for 30 minutes.1 ½ cups (255 g) white chocolate chips
- Preheat oven to 350F and prepare a baking sheet by lining with parchment paper.
- Drop cookie dough by rounded 1 ½ Tbsp-sized scoops onto cookie sheet (for uniform, round cookies, roll dough gently between your palms to make round balls). Gently form the dough so that it is slightly higher than it is wide (think egg-shaped rather than round).
- Bake on 350F (177C) for about 10 minutes (cookies should still seem slightly underbaked in centers, this is OK, allow them to cool completely on pan and they will finish cooking but still be soft)
- Gently press additional white chocolate chips into the tops of cookies shortly after removing from the oven, if desired.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.