Inside out cookies are like your favorite chocolate chip cookie with a twist. This recipe features dark chocolate cookie dough with white chocolate. This recipe calls for white chocolate chips and cocoa powder. These cookies are soft, chewy and super rich.
This recipe calls for no-chill cookie dough and is easy and quick to make. These inside out chocolate chip cookies bake in under 12 minutes and are the perfect chocolate dessert. Any chocolate lover will devour these!
Traditional chocolate chip cookies have a light, buttery cookie dough with semi-sweet or dark chocolate chips. This recipe takes these classic cookies and flips them inside out. Instead of a light dough, inside out cookies are made with a super rich, chocolate cookie dough. White chocolate chips are used in place of a semi-sweet or dark chocolate chips and they add a nice contrast to these cookies.
Featured 5-star reviews:
Want to know what other people thought of this recipe? Check out these 5-star reviews left by our readers:
- "These cookies are to die for! I made this recipe last night and it was a hit with my family. The white chocolate chips nicely complement the deep chocolate flavor and cocoa powder. The overall look of these cookies is so cool. Easy to make and really yummy." - Megan
- "These cookies are delicious!! It’s amazing how dark they are with the cocoa, and the chocolate flavor is incredible. The perfect texture too!" - Sam
This recipe is inspired by these other unique cookie recipes, matcha cookies and strawberry cookies. Both of these recipes also use white chocolate chips!
If you are looking for an egg-free cookie recipe, I suggest trying these eggless chocolate chip cookies. They are extra chocolatey and chewy and are made without any eggs!
Looking for another chocolate cookie recipe with a twist? Make these chocolate marshmallow cookies. These chocolate cookie dough balls are stuffed with gooey marshmallows before baking! Rich chocolate and toasted marshmallow for the win.
Jump to:
Why You'll Love This Recipe
- These cookies are made with no-chill cookie dough so you can bake the cookies right away without waiting for the dough to chill in the fridge.
- White chocolate chips are mixed into the cookie dough and each dough ball is topped with extra white chocolate before baking.
- Rich cocoa powder is mixed into the cookie dough to add a deep chocolate flavor. Cacao powder, natural cocoa powder and black cocoa are some of my favorite types of cocoa powder to use in this recipe.
- These cookies bake in 10-12 minutes and are super quick to whip up.
- This recipe calls for pantry staples so you should already have almost everything you need to make these cookies.
- Enjoy your extra chocolatey cookies with a glass of cold milk. Such a classic combination and for good reason. Everyone loves dunking a freshly baked cookie in milk!
Ingredients
This recipe consists of baking essentials so you should have most of these ingredients on hand already.
- Butter
- Brown sugar
- Egg
- Vanilla
- All-purpose flour
- Cocoa powder
- Baking soda
- Baking powder
- Salt
- White chocolate chips
See the recipe card below for a full list of ingredients and measurements.
Substitutions
Need to make a substitution or missing an ingredient? Here are some ways you can alter this recipe to fit your unique dietary needs.
- Gluten-free? I have not tested this recipe with other flour. I recommend using a gluten-free 1:1 baking flour if you try to make this recipe gluten-free. Leave a comment and let me know how this goes!
- Egg-free? I recommend making these chocolate cookies without eggs instead!
Variations
Here are a few ideas for customizing this recipe and making different flavor variations:
- Use regular chocolate chips. You can use semi-sweet or dark chocolate chips instead of white chocolate if desired.
- Add your favorite nut for some crunch. Mix in chopped walnuts, pecans, almonds, or macadamia nuts.
- Add freeze-dried strawberries or raspberries for a fruity twist!
- Add some caramel! Check out these caramel-stuffed chocolate chip cookies to see how you can incorporate individually-wrapped soft caramels into this cookie recipe.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Chocolate White Chocolate Chip Cookies
Step 1: Cream together the softened butter and brown sugar until light and fluffy, about 2 minutes. The mixture should appear lighter in color. Beat in the egg and vanilla extract until fully incorporated.
Step 2: Add the cocoa powder and dry ingredients to the flour.
Step 3: Mix the dry ingredients and add to the wet ingredients. Beat until just combined, don't over-mix. You can also use a rubber spatula to fold until combined.
Step 4: Add the white chocolate chips to the cookie dough and fold to combine.
Step 5: Use a cookie scoop to portion out the cookie dough. Top the double chocolate cookie dough balls with extra white chocolate chips before baking.
Step 6: Place cookie dough balls on a parchment paper-lined baking sheet a few inches apart and bake according to instructions.
Expert Baking Tips
- Use a small to medium-sized cookie scoop to portion out the cookie dough. Roll the cookie dough ball in between your palms to help shape it into a round ball.
- Leave at least 2 inches between each cookie dough ball on your baking sheet. I find baking 6 cookies on a standard-sized baking sheet is a great fit.
- Top each cookie dough ball with extra white chocolate chips.
- How to get perfectly round cookies? Use a butter knife to tap the edges of your cookies to form a circle, immediately after removing them from the oven.
- Let cookies cool on the baking sheet for a few minutes before serving.
Frequently Asked Questions
Have a question about this recipe? Here are some additional tips and commonly asked questions:
You can use natural cocoa powder, black cocoa powder or even cacao powder in this recipe! I used black cocoa to create a striking contrast between the chocolate cookie and white chocolate chips that are featured in the images in this post.
Black cocoa has an intense chocolate flavor and creates a darker-colored dessert. The flavor of black cocoa is similar to an Oreo cookie. It is a great option to use in chocolate recipes that call for natural cocoa powder. Black cocoa powder is less acidic than natural cocoa powder and has a distinct taste.
Homemade cookie dough lasts about 2 to 3 days in the fridge. You can cover your leftover cookie dough and bake off a few cookies daily so they are extra fresh. If you want to bake more cookies beyond the 3-day mark, freeze the leftover dough balls and thaw them before baking them at a later date.
Equipment
You’ll only need to pull out the essentials to make this recipe which includes a baking sheet, parchment paper, a mixing bowl, measuring cups and spoons, a rubber spatula, and either a cookie scoop or spoon.
Storage
Room Temperature
Store cooled cookies in an airtight container for up to a week. Inside Out Chocolate Chip Cookies are best enjoyed in the first couple of days.
Freezing Instructions
Store cooled cookies in a freezer-safe container or storage bag and freeze for up to two months. Once you're ready to enjoy them, let them thaw at room temperature.
For unbaked cookie dough balls, add them to a freezer bag with enough space in between each ball to prevent sticking. Lay the bag flat in the freezer. When you're ready to bake, remove the dough balls and let them thaw at room temperature for an hour or two or overnight in the fridge. If you're short on time, decrease your oven temperature by 25°F and bake for 2 to 3 extra minutes.
Keep in mind that baked cookies made with frozen dough may differ in appearance and texture from those made with fresh dough.
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Recipe
Inside Out Chocolate Chip Cookies
Inside out cookies are made with rich, chocolate cookie dough and white chocolate chips. These cookies are soft, chewy and easy to make. Any chocolate lover will devour these!
- Prep Time: 15
- Cook Time: 12
- Total Time: 30
- Yield: 12 1x
- Category: Cookies, Dessert
- Method: Bake
- Cuisine: American
Ingredients
- ½ cup salted butter, softened
- ¾ cup brown sugar, lightly packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cup all-purpose flour, spooned and leveled
- ¼ cup cocoa powder*
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup white chocolate chips, plus more for topping
Instructions
- Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 2 minutes. The butter and brown sugar will have lightened in color.
- Add in the egg and vanilla extract and mix until fully incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold white chocolate chips into the cookie dough.
- Use a cookie scoop or spoon to portion out the dough. Roll the cookie dough ball in between your palms to help shape it into a round ball.
- Dip the cookie dough balls into a small bowl filled with white chocolate chips and then shape them again using your palms if needed.
- Place 6 cookie dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes or until the edges are lightly golden. I’d recommend baking for 10 minutes if you want a slightly underbaked cookie or if your oven runs hot. I found 12 minutes was the perfect time for a slightly crispy and chewy cookie with golden edges.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack or tray to cool completely. Store cooled cookies in an airtight container for up to a week. Cookies are best enjoyed in the first couple of days.
Notes
- See the blog post for more baking tips and details on how to customize this recipe.
- Cocoa powder: I recommend using natural cocoa powder, black cocoa powder or even cacao powder in this recipe.
- If you want your cookies to look like the photos in this post, use black cocoa powder to achieve a dark, almost black cookie.
LET US KNOW WHAT YOU THINK!
Did you try these double chocolate chip cookies with white chocolate chips? Leave a five ⭐️ review below and tag @bakedabundance on Instagram & Facebook!
Sam
These cookies are delicious!! It’s amazing how dark they are with the cocoa, and the chocolate flavor is incredible. The perfect texture too! Thanks for the recipe.
Marley Braunlich
Hey Sam! Thanks for making this recipe and leaving a review 🙂 I appreciate it! So happy you enjoyed some homemade cookies.
Megan
These cookies are to die for! I made this recipe last night and it was a hit with my family. The white chocolate chips nicely complement the deep chocolate flavor and cocoa powder. The overall look of these cookies is so cool. Easy to make and really yummy. Thanks for the recipe!
Marley Braunlich
Hi Megan! Thanks for making this chocolate cookie recipe. I am so glad you and your family enjoyed these rich cookies. They are super chocolatey and the white chocolate chips do make them more fun. Enjoy!