These Inside Out Chocolate Chip Cookies are a delightful twist on a classic favorite, with a gooey chocolate center and a crisp, buttery exterior. Each bite offers a perfect balance of rich, melty chocolate and a hint of vanilla sweetness, making them irresistible. Ready in just 55 minutes, including a quick chill time, they’re ideal for satisfying sudden cravings or impressing guests. The soft, chewy texture paired with the satisfying crunch creates a sensory experience that’s hard to resist.
Packed with 205 calories per cookie, they’re a treat you can enjoy guilt-free in moderation. The warm, comforting aroma as they bake will fill your kitchen, promising a batch of cookies that’s as fun to make as it is to eat. Whether you’re baking for a crowd or just for yourself, these cookies are sure to become a new favorite. Their unique inside-out design adds a playful touch that’s as visually appealing as it is delicious.
Ingredients for Inside Out Chocolate Chip Cookies
- 1 cup (226 g) unsalted butter, melted and cooled for 10-15 minutes (ensure it’s not hot to avoid cooking the eggs)
- 1 ¼ cup (250 g) brown sugar, packed (light or dark works)
- ½ cup (100 g) granulated sugar
- 1 large egg + 1 egg yolk, room temperature (for better mixing)
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups (263 g) all-purpose flour (spooned and leveled for accuracy)
- ½ cup (50 g) natural cocoa powder (unsweetened)
- 2 teaspoons cornstarch (cornflour in the UK, helps with chewiness)
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ cups (255 g) white chocolate chips (plus extra for topping, optional)
Step-by-Step Instructions
- In a large bowl, combine the melted, cooled butter, brown sugar, and granulated sugar. Stir until well combined.
- Add the egg, egg yolk, and vanilla extract. Mix thoroughly until smooth.
- In a separate medium-sized bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, salt, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, stirring until fully incorporated.
- Fold in the white chocolate chips until evenly distributed.
- Cover the dough and chill in the refrigerator for 30 minutes (this helps prevent spreading during baking).
- Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Scoop the dough into rounded 1 ½ Tbsp portions. For uniform cookies, gently roll the dough between your palms to form round balls, then shape them slightly taller than wide (like an egg shape).
- Bake for 10 minutes. The cookies will seem slightly underbaked in the center, but they will firm up as they cool on the pan.
- Optional: Gently press additional white chocolate chips into the tops of the cookies shortly after removing them from the oven.
- Allow the cookies to cool completely on the baking sheet before serving. Enjoy!
Storage and Reheating Tips
Store your Inside Out Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes for that fresh-baked taste.
Recipe Variations to Try
Swap out the white chocolate chips for dark or milk chocolate chips for a richer flavor. For a nutty twist, add ½ cup of chopped walnuts or pecans to the dough. If you’re feeling adventurous, mix in ¼ cup of shredded coconut or a sprinkle of sea salt on top before baking for a sweet-and-salty combo.
Time-Saving Hacks
If you’re short on time, skip the chilling step—your cookies will spread a bit more but will still taste delicious. Use a cookie scoop to portion the dough quickly and evenly. To speed up cooling the melted butter, place it in the freezer for 5 minutes, stirring occasionally.
Equipment Guidance
For best results, use a stand mixer or hand mixer to combine the ingredients smoothly. A silicone baking mat or parchment paper is essential for easy cleanup and preventing cookies from sticking. A cookie scoop ensures uniform size and even baking.
Common Questions Answered
Can I use salted butter?
Yes, but reduce the added salt to ¼ teaspoon.
Why chill the dough?
Chilling helps the cookies hold their shape and prevents excessive spreading.
Can I use Dutch-process cocoa?
Yes, but it may slightly alter the flavor and texture. Stick to natural cocoa for the intended results.
Inside Out Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter melted and cooled at least 10-15 minutes
- 1 1/4 cup brown sugar packed
- 1/2 cup sugar
- 1 large egg + 1 egg yolk room temperature
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup natural cocoa powder
- 2 teaspoons cornstarch cornflour in UK
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups white chocolate chips plus additional for topping (optional)
Instructions
- In a large bowl, combine your melted, cooled butter, and sugars. Stir until well-combined.
- Add egg and egg yolk, and vanilla extract and stir well.
- In a separate, medium-sized bowl, whisk together dry ingredients (flour, cocoa powder, cornstarch, baking powder, salt, and 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.
- 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.