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.
WHY YOU WILL LOVE THESE
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.
FLOUR: Using a scale is best to measure ingredients, but if you don't have one lightly spoon flour into a measuring cup.
DARK COCOA POWDER: This is not to be confused with black cocoa powder. If you don't have dark, dutch process is another great option.
CORNSTARCH: This helps to make a lighter, chewier cookie. If you don't have it you can sub with regular flour.
WHITE & SEMI-SWEET CHOCOLATE CHIPS: This is a great combo, but I also love making these with peanut butter chip.
STEP BY STEP INSTRUCTIONS
STEP ONE: In a medium bowl whisk together flour, cocoa powder, cornstarch, baking powder, soda and salt. Set aside.
STEP TWO: In a large mixing bowl fitted with the paddle attachment, cream together butter and sugar on medium speed until light and fluffy. About 3 minutes. Add eggs and vanilla and mix together.
STEP THREE: Slowly add dry ingredients until just mixed together. Do not over mix dry ingredients. Fold in all chocolate chips.
STEP FOUR: Scoop dough using a ¼ cup cookie scoop. Sprinkle with flaked sea salt. Bake 6-8 cookies per sheet for 11-13 minutes, or until edges look cooked and firm.
EXPERT BAKING TIPS
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.
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.
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, this is a great recipe to double.
Yes, I always love chopping up chocolate bars because then you get melty pools of chocolate.
STORING AND 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 COOKIE RECIPES TO TRY
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Inside Out Chocolate Chip Cookies
- 2½ cups all-purpose flour
- ½ cup dark cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter room temp
- 1½ cups granulated sugar
- 2 large eggs room temp
- 1 teaspoon vanilla
- 1 cup white chocolate chips
- 1 cup semi-sweet chocolate chips
- flaked salt for topping
- Preheat oven to 375 F. Line 2 baking sheets with parchment paper.
- In a medium bowl whisk together flour, cocoa powder, cornstarch, baking powder, soda and salt. Set aside.
- In a large mixing bowl fitted with the paddle attachment, cream together butter and sugar on medium speed until light and fluffy. About 3 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 6-8 cookies per sheet for 11-13 minutes, or until edges look cooked and firm.