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 how-to video!
1 ½cups(255g)white chocolate chipsplus additional for topping (optional)
Instructions
In a large bowl, combine your melted, cooled butter, and sugars. Stir until well-combined.
1 cup unsalted butter melted and cooled at least 10-15 minutes, 1 ¼ cup brown sugar packed, ½ cup 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 all-purpose flour, ½ cup 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 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.