Soft and chewy inside out chocolate chip cookies made with cocoa powder and white chocolate chips! These fudgy chocolate cookies are the perfect combination of brownies and chocolate chip cookies - soft, chewy and so fudgy!
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Now I love these chocolate chip butterscotch cookies, but sometimes you just want a bit more chocolate! Enter these double chocolate chip cookies. They have the perfect amount of chocolate in them, making them perfect for chocolate lovers. Why are they called inside out chocolate chip cookies? It's like an inverted chocolate chip cookie! A chocolate base with white chocolate chips!
I usually use the same chocolate chip cookie dough base for my cookies, but because of the cocoa powder I did have to go back to the drawing board for these. After a lot of testing I came out with these super fudgy chocolate cookies.
If you're a chocolate lover, you have to try these chocolate fudge cupcakes, marbled cheesecake brownies and chocolate filled cookies!
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Why you'll love these inside out chocolate chip cookies!
- Simple Ingredients - you probably already have all the ingredients at home in your pantry. You only need 11 ingredients in total.
- Super Chocolatey - using dutch processed cocoa powder is going to give you extra chocolatey cookies. I've slightly decreased the amount of cocoa powder so they aren't dry, but you still get that chocolate kick.
- Extra Fudgy - if you slightly underbake these cookies you'll get a delicious fudgy center! It's like a brownie and cookie combined.
Ingredient Notes
- Cocoa Powder: I tested this recipe with dutch processed cocoa powder. Not sure if yours is regular or dutch processed? Check the ingredients list! If it mentions acidity regulators or alkali, then it is dutch processed.
- White Chocolate Chips: I used mini white chocolate chips for this, but if you use larger chips or wafers then you'll get big puddles of chocolate! I also think this recipe would be delicious with peanut butter chips.
- Flour: I have only tested this recipe with all purpose flour, let me know if you try a gluten free flour!
- Unsalted Butter: I'm using European style butter which is much creamier and richer.
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions
Step 1: In a mixing bowl in a stand mixer fitted with the paddle attachment, beat your butter with the white sugar and light brown sugar until fluffy on medium high speed. This will take about 2 minutes and it will turn a paler shade of brown. Make sure you are using room temperature butter or it won't cream properly. Note, you can also use a hand mixer for this if you don't have a stand mixer!
Step 2: Scrape the sides and bottom of the bowl, then add your egg and vanilla extract. Beat again on medium speed for 1 minute.
Step 3: Stop the mixer and add in all of the dry ingredients into the wet ingredients- flour, baking powder, baking soda, salt and cocoa powder. Beat on low until everything in combined. You may need to stop the mixer and use a rubber spatula to scrape the bottom of the bowl to make sure everything gets mixed.
Step 4: Fold in your chocolate chips. Chill the cookie dough for 45-60 minutes.
Scoop out 2 tablespoons of cookie dough and place on a baking sheet lined with parchment paper. Bake 6 at a time in the oven, preheat to 350°Fahrenheit/175°Celsius for 10-11 minutes. When the cookies come out, gently press on extra chocolate chips.
Let the cookies cool for about 15 minutes on the baking sheet before transferring to a wire rack to cool completely.
Expert Tips & Tricks
- Measuring - I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Fluff and Sprinkle Flour - if you aren't weighing your ingredients and are using a measuring cup, then use the fluff and sprinkle method to measure your flour. Go to this link here to find out how to do that. If you use too much flour then the cookies will be dry instead of soft and chewy!
- Room Temperature Ingredients - make sure all of your ingredients are at room temperature before you start baking. Pull out those ingredients from the fridge an hour or two before you start the recipe.
- Bakery Style Cookies - Once the cookies are out of the oven, use a biscuit cutter or a large mug to gently 'scoot' the cookies into a perfect circular shape. Then gently press on extra chocolate chips and sprinkle over some flakey sea salt.
Recipe FAQs
These are called inside out cookies because instead of having a brown sugar base with chocolate chips, these have a chocolate base with white chocolate chips.
Sure! I think these would be delicious with regular chocolate chips, peanut butter chips, butterscotch chips or toffee bits.
Yes! Once you've made the cookie dough balls, place in a freezer bag and freeze for up to 3 months. You will have to bake them an extra minute or two!
Keep the cookies in an airtight container for up to 1 week at room temperature.
Try these cookie-related recipes next!
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Thank you!
Ella
Recipe
Inside Out Chocolate Chip Cookies
Ingredients
- ½ cup (113 grams) unsalted butter room temperature
- ½ cup (100 grams) white sugar
- ½ cup (105 grams) light brown sugar
- 1 large (1) egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon (1) vanilla extract
- 1 teaspoon (1) kosher salt
- 1 ½ cups (180 grams) all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ⅓ cup (29 grams) dutch processed cocoa powder
- 1 cup (170 grams) white chocolate chips
Instructions
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter with the sugar and light brown sugar for 2 minutes. It should be light, fluffy, and have turned a slightly paler color.
- Stop the mixer and use a rubber spatula to scrape the sides and bottom of the bowl. Add the egg and vanilla extract, then beat again on medium speed for 1 minute until combined.
- Stop the mixer and add all of your dry ingredients - flour, baking powder, baking soda, salt and cocoa powder. Beat on low speed so the dry ingredients don't go flying out! Make sure to stop the mixer and scrape the sides and bottom of the bowl again so everything gets mixed together.
- Fold in your chocolate chips. Place in the fridge for 45-60 minutes - note this is a sticky dough so the chilling will help with scooping!
- Preheat the oven to 350°Fahrenheit/175°Celsius and line 2 baking sheets with parchment paper.
- Scoop out 2 tablespoons of dough cookie and place on the parchment lined baking sheet. Make sure to leave about 2 inches of space between each cookie, I usually do 6 cookie dough balls to 1 baking sheet.
- Bake the cookies for 10-11 minutes. Once out of the oven, you can gently press on extra chocolate chips to get that bakery look!
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Sarah says
These were amazing! I used the sugar free Libby's white chocolate chips because that's all I had and they turned out delicious!
Katrina says
I bake cookies (and other desserts) for church events, so I’m always looking for something new. I tested out this recipe today with just one batch. They were easy to make and turned out perfectly! I will definitely be making them again soon, but will be making a much, much larger quantity!
And I’ll probably try some with peanut butter chips too, because who doesn’t love chocolate and peanut butter?
Thank you!
Ella says
Thanks so much for your review Katrina! I agree, peanut butter and chocolate is the best combo!
Angel says
I’m not sure why all of these comments are so negative. I’ve made these cookies at least 25 times by now, following the exact recipe and they come out perfect everytime. The biggest crowd pleaser. I’m currently making 150 for an event at my job 😁
Ella says
Thanks so much for your review! Wow, that is so amazing that you've made them 25 times and now you're making 150 for an event!
Maggie says
Pssst. Your recipe says no chill but in the recipe requires a 45 minute chill. False advertising, not even going to try.
Ella says
Hi Maggie! This recipe when it was originally developed was a no-chill recipe, however I had some feedback that they spread too much in the oven. I retested the recipe, altered it, and advised chilling in order for the cookies to not spread in the oven. I've made sure the blog post doesn't mention chilling, but you may have seen an old Pinterest pin that says 'no chill' so apologies for that. Have a lovely day!
April says
Followed recipe just as it said. Only baked cookies for 8 minutes. They turned out great!
Ella says
Thanks so much for your review, glad you liked them!
Stephanie says
These were perfect after some tweaks.
This dough was so dry I had to add 1/4c oil and 1/4c whole milk. After that they were perfect and the best cookies I've made.
Ella says
Thanks for your review! I've actually retested the recipe and will be updating it to make sure it isn't dry, but I like your idea of adding oil and milk!
Sara says
I tried these for the first time today and I followed recipe to the t. I have never had a cookie not flatten out at all these ones stayed in the ball shaped them into to very disappointed turned out nothing like the picture
Ella says
Hi there, I'm so sorry about that! I haven't had that issue with these cookies before. Did you chill the cookie dough balls at all? That's the only thing I can think of!