These inside out chocolate chip cookies are the cookies of your dreams - this brownie and cookie mashup is packed with white chocolate chips, has crisp edges, and a puffed up fudgy center.
Why you will love these inside out chocolate chip cookies
- The texture. I worked hard to get the PERFECT texture for these cookies. They are thin on the edges with a little crisp, but puffed up which makes for a fudgy and soft center. This combination of textures makes for the best cookie.
- The chocolate. This cookie has chocolate on all levels - it is made with dark (dutch processed) cocoa powder for a rich chocolate flavor, has white chocolate chips, and if you feel like going wild like me, you can add some dark chocolate on the tops of the cookies.
- They are easy to make. These cookies are made with minimal ingredients and in one bowl, so the cleanup is easy peasy.
- All purpose flour: all purpose flour is the flour of choice for these cookies. It makes for the perfect soft and tender crumb.
- Dark cocoa powder: we use dark cocoa powder (otherwise known as dutch processed cocoa powder) for a deeper and richer chocolate flavor.
- Leavener: we use baking soda to help the cookies spread and baking powder to puff up the centers.
- Unsalted butter: unsalted butter is the butter of choice so we can control exactly how much salt goes into the recipe.
- Sugar: we use both brown sugar and granulated sugar in this cookie recipe. Brown sugar adds moisture and chewiness, while granulated sugar helps the cookies spread and adds a crisp.
- White chocolate chips: white chocolate chips, not chunks, are ideal for this recipe.
- Whisk the sugars. Whisk together the melted butter, brown sugar, and granulated sugar until the sugars are completely absorbed into the butter.
- Add the egg and vanilla. Add the room temperature egg and vanilla extract and whisk well until combined. The mixture will be smooth.
- Add the leaveners. Add the baking soda, baking powder and salt and whisk until combined.
- Add the dry ingredients. Fold the all purpose flour and dark cocoa powder into the wet ingredients until a few streaks of flour remain.
- Fold in the chocolate chips. Add in the white chocolate chips and fold until they are evenly incorporated throughout the batter and no streaks of flour remain.
- Chill the dough. Cover the dough tightly with plastic wrap and chill for at least two hours but up to 24 hours.
- Bake. Once ready to bake, preheat your oven to 350F and line a baking sheet with parchment paper. Scoop the dough and space them 2-3 inches apart. Bake for 13 minutes until the edges are set and the centers are puffed up.
Cookie baking tips
I have made many cookies in my lifetime and I have some tips and tricks that I do every single time to ensure my cookies come out *mwah* chef's kiss.
Properly measure the flour.
This applies to all baked goods, but especially in cookies. Too much flour and the cookies will be way too dry and not spread. The best way to measure flour is with a kitchen scale - it is the most accurate. If you don't have a kitchen scale, spoon the flour into a measuring cup, then level it off with a knife.
Use both brown sugar and granulated sugar.
Two types of sugar are used in this recipe for a reason. Brown sugar has molasses, which adds moisture and chewiness to the cookie. Granulated sugar aids in the spread of the cookies and creates those crisp edges. Using both types of sugar gives you that perfect cookie with soft centers but crisp edges.
Don't over bake.
Cookies are actually really easy to over bake. You want to pull the cookies from the oven when the edges are crisp and golden but the centers are soft and slightly underdone. This is because the cookies continue to bake when you take them out of the oven - so that slightly underdone cookie center will turn into a soft and melty center by the time they are ready to eat.
With a dark cookie like this one, it is hard to tell when they are golden brown. Instead, look at the texture of the cookies. The edges will be set and the centers will be puffed up.
Chill the dough.
I know chilling the dough can be frustrating, because who wants to wait? But chilling the dough allows the flavors to develop and intensify. Think of it like marinating a steak - the longer you marinate, the better the flavor in the end.
Additionally, chilling the dough allows for the ingredients to emulsify and the overall structure of the cookie is better.
It is the middle of October right now, so in the spirit of Halloween, we can make these cookies very festive just by adding these cute little eye candies! You can get these at the grocery store.
Once the cookies are done baking, gently press the candies into the tops of the cookies.
Baking in grams
While I provide volume measurements for the recipes on my blog, I highly suggest baking these recipes using weight. It is the most standardized and accurate way to bake. I carefully recipe test all of my recipes using a kitchen scale, not by using cups, and therefore I cannot guarantee the success of my recipes when using volume measurements.
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Inside Out Chocolate Chip Cookies
- 170 grams (¾ cup) unsalted butter melted
- 160 grams (¾ cup) brown sugar packed
- 160 grams (¾ cup) granulated sugar
- 1 egg room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 219 grams (1 ¾ cups) all purpose flour spooned and leveled
- 55 grams (⅔ cup) dark (dutch processed) cocoa powder
- 180 grams (1 cup) white chocolate chips
- In a large bowl, melt your butter until almost completely melted. Once almost melted, whisk the butter so the remaining chunks of butter dissipate.
- Add the brown sugar and granulated sugar and whisk to combine. Whisk well - for about two minutes - until the butter is completely absorbed into the sugars.
- Add the egg and vanilla extract and whisk well until combined. The mixture should be smooth.
- Add the baking soda, baking powder and salt and whisk until combined.
- Add the flour and dark cocoa powder and fold until almost incorporated and there are only a few streaks of flour remaining. Add the white chocolate chips and fold until evenly incorporate throughout the dough and the streaks of flour are gone.
- Cover the dough tightly with plastic wrap and chill in the fridge for at least two hours but up to 24 hours.
- Once ready to bake, preheat your oven to 350F and line a baking sheet with parchment paper. Scoop the dough into ¼ cup sized balls (about 75 grams) and space them on the baking sheet 2-3 inches apart (these cookies will spread).
- Bake for 13 minutes until the edges are set and the centers are puffed up.
- Let cool on the pan for 5 minutes, then transfer to a cooling rack to cool for an additional 15 minutes and enjoy slightly warm, or let cool completely.
- Store in an airtight container at room temperature.
Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!