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Inside Out Chocolate Chip Cookies

Inside out chocolate chip cookies pair rich cocoa dough with creamy white chocolate chips in a soft-centered, crisp-edged cookie. Chill the dough for 30 minutes before baking to help the cookies hold their shape.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling and cooling 35 minutes
Total Time 1 hour 7 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
  • 2 cups white chocolate chips

Equipment

  • 2 baking sheets

Method
 

  1. Preheat the oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy, about 2 minutes.
  4. Beat in the eggs one at a time.
  5. Mix in the vanilla extract.
  6. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  7. Add the flour mixture to the butter mixture and stir just until combined.
  8. Fold in the white chocolate chips.
  9. Cover the bowl and chill the dough for 30 minutes.
  10. Scoop the dough into 24 portions, about 1 1/2 tablespoons each.
  11. Arrange the portions 2 inches apart on the prepared baking sheets.
  12. Bake for 10–12 minutes, until the edges are set and the centers still look slightly soft, rotating the sheets halfway through if they are on different oven racks.
  13. Cool the cookies on the baking sheets for 5 minutes.
  14. Transfer the cookies to a wire rack to cool completely.

Notes

For soft centers, take the cookies out when the edges are set and the centers still look slightly soft. Store in the refrigerator for up to 5 days; freeze for up to 3 months. For a dairy-free swap, use plant-based butter and dairy-free white chocolate chips.