These inside out chocolate chip cookies are packed with chocolate flavor and plenty of white chocolate chips. They are super easy to make and ready in less than 30 minutes!
Inside out chocolate chip cookies are basically chocolate chip cookies in reverse. Instead of a light colored cookie with dark or milk chocolate chips, it’s a chocolate cookie with white chocolate chips. They are also known as chocolate white chocolate chip cookies.
If you like the classic version of chocolate chip cookies then you’ll love these too.
They are mega chocolatey and so delicious. Not to mention gorgeous looking with the white chocolate chips contrasting beautifully with the dark chocolate cookie.
If you love these you’ll also love our double chocolate cookies and our white chocolate chip cookies.
Ingredients You’ll Need:
Ingredient Notes
- Cocoa powder – should be natural, unsweetened cocoa powder (e.g Hersheys)
- White chocolate chips – or chopped up premium quality white chocolate (such as Lindt) will both work great here.
- Butter – ideally should be softened. But if you forget, just cut it into cubes and beat it in the stand mixer for a few minutes to soften before you add the sugar and cream them together.
How To Make Inside Out Chocolate Chip Cookies
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add softened butter to the bowl of your stand mixer along with white granulated sugar and light brown sugar and cream them together until smooth.
- Add an egg and vanilla extract and mix in.
- In a separate bowl add all purpose flour, cocoa powder, baking soda and salt and mix together.
- Add dry ingredients in with the wet and mix together with a spoon into a thick cookie dough.
- Add white chocolate chips and mix into the dough.
- Break off pieces of the dough and roll them into balls and place evenly onto a parchment lined baking tray. Aim to get 20 cookies from the batch.
- Bake at 350°F for 12 minutes.
- As soon as the cookies come out of the oven, place more white chocolate chips directly into the tops of the cookies.
Recipe Tips
Spoon and level the flour (or weigh it). It’s important to measure the flour correctly or the cookies will be too dry. You can use the spoon and level method: spoon the flour into your measuring cup and then level off the top with a knife, don’t scoop the flour and don’t pack it into your cup. Or weigh it out on a food scale for complete accuracy.
Add extra white chocolate chips to the tops of the cookies when they come out of the oven and are still warm and soft. It looks super pretty.
Storing and Freezing
Keep your cookies stored in an airtight container at room temperature for up to a week. You can also keep them stored in the fridge.
They are also freezer friendly for up to 3 months.
More Cookie Recipes
- Peanut Butter Cookies
- Oatmeal Cookies
- Coconut Cookies
- White Chocolate Macadamia Nut Cookies
- Chocolate Peanut Butter Cookies
- Almond Butter Cookies
Did you make this recipe? Be sure to leave a comment and rating below.
Inside Out Chocolate Chip Cookies
Ingredients
- 1/2 cup Butter Softened
- 1/2 cup White Granulated Sugar
- 1/2 cup Light Brown Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 cup All Purpose Flour Measured Correctly*
- 2/3 cup Cocoa Powder Unsweetened
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup White Chocolate Chips Plus more (~1/4 cup/44g) to place directly on top of the cookies when they come out of the oven
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Set aside.
- Add softened butter to the bowl of your stand mixer along with white granulated sugar and light brown sugar and cream them together until smooth.
- Add egg and vanilla extract and mix in.
- In a separate bowl add all purpose flour, cocoa powder, baking soda and salt and mix together.
- Add dry ingredients in with the wet and mix together with a spoon into a thick cookie dough.
- Add white chocolate chips and mix into the dough.
- Break off pieces of the dough and roll them into balls and place evenly onto your parchment lined baking tray. Aim to get 20 cookies from the batch.
- Bake for 12 minutes.
- As soon as the cookies come out of the oven, place more white chocolate chips directly into the tops of the cookies.
Notes
- Measure the flour correctly. Either use the spoon and level method: spoon the flour into your measuring cup and then level off the top with a knife, don’t scoop the flour and don’t pack it into your cup, or weigh it out on a food scale for complete accuracy. Click ‘metric’ below the list of ingredients to get the ingredient weights in grams.
- Butter: If you forget to take out the butter to soften it or if you’re in a hurry, just cut it into cubes and beat it in the stand mixer for a few minutes to soften before you add the white and brown sugar and cream them together.
- Storing: Keep your cookies stored in an airtight container at room temperature for up to a week. You can also keep them stored in the fridge.
- Freezing: They are also freezer friendly for up to 3 months.
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