What type of cocoa powder should you use?

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.

What is black cocoa powder?

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.

How long does cookie dough last in the fridge?

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.

The Best Inside Out Chocolate Chip Cookies

Inside Out Chocolate Chip Cookies

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5 from 2 reviews

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!

Author: Marley Braunlich
Prep Time: 15
Cook Time: 12
Total Time: 30
Yield: 12 1x
Category: Cookies, Dessert
Method: Bake
Cuisine: American

Ingredients

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1/2 cup salted butter, softened
3/4 cup brown sugar, lightly packed
1 large egg, room temperature
1 teaspoon vanilla extract
1 1/2 cup all-purpose flour, spooned and leveled
1/4 cup cocoa powder*
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup white chocolate chips, plus more for topping

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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.

Find it online: https://bakedabundance.com/inside-out-chocolate-chip-cookies/