These inside out chocolate chip cookies are a rich chocolate cookie filled with both white chocolate and semi sweet chocolate chips. The perfect chocolate lovers cookie!
Inside out chocolate chip cookies are the opposite of a regular chocolate chip cookie with a chocolate dough and a white chocolate chip, but I also included some semi-sweet chips for a little more depth. They're a basic, easy to make cookie that everyone loves.
If you're a chocolate cookie lover you should also try my chocolate crinkle cookies, my chocolate chip sugar cookies, or my chocolate rolo cookies.
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Why You Will Love This Recipe
- 3 TYPES OF CHOCOLATE: With dark cocoa powder, white and semi-sweet chips these are loaded with chocolate.
- NO CHILLING REQUIRED: These cookies can be made in less than 30 minutes.
- PERFECT CHOCOLATE BASE: This is a great basic chocolate cookie that you could sub other chips to your liking.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Flour: Using a scale is best to measure ingredients, but if you don't have one lightly spoon flour into a measuring cup.
- Cocoa Powder: I love and suggest using dark cocoa powder in these cookies for a rich taste, but unsweetened cocoa powder works great too.
- Cornstarch: This helps to make a lighter, chewier cookie. If you don't have it you can sub with regular flour.
- Chocolate Chips: I love using a mix of white chocolate and semi-sweet, but feel free to sub in whatever you have on hand. I also love using peanut butter chips in this recipe.
Step by Step Instructions
- Step 1: In a large mixing bowl fitted with the paddle attachment, cream together butter and sugars on medium speed until light and fluffy. About 3-4 minutes. Add eggs and vanilla and mix together.
- Step 2: Slowly add dry ingredients until just mixed together. Do not over mix dry ingredients. Fold in all chocolate chips.
- Step 3: Scoop dough using a ¼ cup cookie scoop. Sprinkle with flaked sea salt.
- Step 4: Bake 6 cookies per sheet for 10-12 minutes, or until edges look cooked and firm.
Expert Baking Tips
- Make sure your butter isn't too soft or these cookies will spread too thin.
- I like to sprinkle cookies with flaked salt before baking so that little bits of salt bake underneath the cookie as well. Then I sprinkle a bit more after baking also.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
If the cookies have lost all their shiny top then they are probably done baking. Another way to tell is if the outside rim feels firm.
Yes! You can sub in a 1:1 ratio gluten free flour where all-purpose is called for.
Usually cookies spread too thin if your butter is too soft, or if you didn't add quite enough flour.
Storing & Freezing
Inside out chocolate chip cookies will remain fresh if stored in an airtight container at room temperature for 2-3 days. You can also prep the cookie dough in advance and store it in the fridge for about a week.
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time, or as needed.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Inside Out Chocolate Chip Cookies
Ingredients
- 2 cups (280 g) all-purpose flour
- ½ cup (43 g) dark cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (227 g) salted butter
- ½ cups (100 g) granulated sugar
- 1 cup (220 g) brown sugar
- 2 large eggs room temp
- 2 teaspoon vanilla
- 1 cup (180 g) white chocolate chips
- 1 cup (180 g) semi-sweet chocolate chips
- flaked salt for topping
Instructions
- Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
- In a medium bowl whisk together flour, cocoa powder, cornstarch, baking soda and salt. Set aside.
- In a large mixing bowl fitted with the paddle attachment, cream together butter and sugars on medium speed until light and fluffy. About 3-4 minutes. Add eggs and vanilla and mix together.
- Slowly add dry ingredients until just mixed together. Do not over mix dry ingredients. Fold in all chocolate chips.
- Scoop dough using a ¼ cup cookie scoop. Sprinkle with flaked sea salt.
- Bake 6 cookies per sheet for 10-12 minutes, or until edges look cooked and firm.
Sandy
These cookies were so good and a big hit with the teenagers I baked them for! Chewy texture and a chocolate lovers dream cookie! The flaked salt was a nice touch too! Thank you for another great recipe!
Laura
Made these for Halloween with themed M&Ms and candy eyes! Incredibly delicious chocolate flavor and absolutely adorable.
Amanda Smith
Made a Christmas version of these using peppermint chips from TJs instead of white chips and they were a HIT!! So good.
Shauna Phillips
Really good with Trader Joe's caramel sea salt chips.
Kim
These are delicious and make a beautiful cookie!
bailey
I've now made these for multiple family gatherings and they are a hit every time! Everyone raves about these cookies!
AB
This is a good chocolate cookie base! I love the play of white choc, milk, and semi sweet. I also tried making a “turtle” with chopped pecans, caramel bites, and choc chips!
Amanda
These were a definite favorite at Thanksgiving dessert table for my chocolate loving child!