If you're a chocolate chip cookie lover, you're going to love this reverse chocolate chip cookie! Inside out chocolate chip cookies are white chocolate chocolate chip cookies - a dark chocolate cookie dough packed full of white chocolate chips. My one bowl recipe is super simple and will give you a good batch of soft and chewy chocolate cookies with white chocolate chips.
What is an Inside Out Chocolate Chip Cookie?
So, everyone knows a traditional chocolate chip cookie - a brown sugar and vanilla based cookie dough with chocolate chips.
To turn this 'inside out' these cookie swap the base flavours. So instead of a vanilla cookie, we have a rich dark chocolate cookie dough. And, in place of the semi-sweet chocolate chips, we have white chocolate for a light vanilla morsel!
A fun twist on the classic cookie and perfect for the white chocolate lover in your life.
Tell me about this recipe
- One bowl cookie dough - this is a quick one bowl recipe. You can make it in a large mixing bowl with the help of an electric beater. Or, you can use a stand mixer. In either case - you're looking at minimal clean up for maximum cookie!
- Soft and chewy chocolate cookie base - for an inside out chocolate chip cookie, you need a dark chocolate cookie dough. Mine is super simple and will give you a chocolate cookie that is soft with a bit of a chew.
- No chill - if you follow my recipe and use a preheated sheet pan, you'll not need to chill this dough to prevent the cookies spreading. This means you can go from mixing, to baking to eating in less than 30 minutes.
- Butter - unsalted butter, softened at room temperature. You can use salted here, but it will add extra salt to the recipe overall. If you regularly bake with salted butter, this may not be an issue, though you may want to reduce the salt added to this recipe to just a pinch.
- Light brown sugar - firmly packed measurements. This recipe uses only brown sugar, no granulated sugar. This gives a thicker and richer cookie. You can use dark brown sugar, but this will have a stronger molasses flavour, which may overpower the cocoa and white chocolate chips.
- Egg - a large egg, ideally at room temperature for baking.
- Vanilla extract - a bit of vanilla will help accentuate the cocoa in these cookies while complimenting the white chocolate chips.
- Flour - all purpose flour or plain flour will work in this recipe.
- Cocoa powder - dutch processed for richest chocolate flavour.
- Baking soda
- Baking powder
- White chocolate chips - a good quality white chocolate
How to Make White Chocolate Chocolate Chip Cookies
These inside out choc chip cookies are a great one bowl cookie recipe! That bowl can either be a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment.
To start, you'll want to preheat your oven with the sheet pan inside.
Then the keys steps for the dough are:
- Cream the butter and sugar for about 2 minutes.
- Then add the egg and vanilla extract, beating to combine.
- Sift the flour, cocoa powder, baking powder, baking soda and salt together - adding these straight into the mixing bowl. Stir with a spatula to make your thick dough.
- Add the white chocolate chips, stirring to distribute.
Once your dough is ready, carefully remove the preheated cookie sheet from the oven and top this with a piece of parchment paper.
To bake the cookies:
- Scoop out balls of cookie dough, placing these well spaced (at least 2 inches apart) on the parchment.
- Gently press each cookie dough ball to flatten slightly and top with some extra white chocolate chips.
- Then bake in the centre of the preheated oven for about 10 minutes.
- Allow to cool on the cookie sheet for about 2 minutes before removing to a wire rack.
Repeat the baking process until you've finished up the dough!
- Preheating the baking sheet helps you bake these soft chewy cookies without needing any chill time.
- I like to pre-scoop all of my dough balls onto a spare piece of parchment. This isn't strictly necessary but will help you to see how many cookies you'll be able to make and also will let you better redistribute any leftover dough at the end of the scooping, when you are scraping the sides of the bowl.
- Use cool water to dampen your hands to press the cookies down. This will help you press more cleanly and will keep the dough from sticking to you loads!
- Adding a couple of white chocolate chips to the top of the cookies helps to guarantee a couple of the morsels will be visible on the surface - this is a purely aesthetic choice and has not real impact on the flavour. It just looks prettier!
- Baking chocolate cookies can be difficult to judge for doneness - these won't go golden at the edges like you'd expect from a traditional chocolate chip cookie. To check if these cookies are done, you're looking for them to appear set. The dough on top shouldn't look too glossy and molten.
Alternatives and Substitutions
So, just like any good old fashioned chocolate chip cookies, there is a lot of room for alternatives and substitutions with these cookies. Some suggestions:
- More chocolate - you can make these a multi chocolate extravaganza! Simply sway some of the white chocolate chips for dark, milk or semi-sweet chocolate (or a combination of them all).
- Add nuts - you can swap some of the chocolate chips for chopped nuts in this recipe to make a nutty white chocolate chip chocolate cookie. Try some chopped pecans, chopped walnuts or even peanuts.
- Sprinkles - want to give these a dash of colour? Add some sprinkles! You can add sprinkles straight to the dough. For a more vibrant sprinkle experience, add these to the top of the cookies before baking - this will ensure a good sprinkle coating is well visible on top!
These cookies last pretty well stored in an airtight container or ziploc bag for about 3-4 days.
You can also freeze these cookies. As with most chocolate chip style cookies, the best make ahead freezing option is to actually freeze the unbaked dough balls and then bake on demand when you want them. You can bake these from frozen, just add a few extra minutes to the baking time.
You can also freeze the baked cookies - allow these to cool first at room temperature before packaging for the freezer, where they will keep for up to 3 months. Allow to defrost at room temperature before consuming.
Yes! By all means, feel free to experiment here!
This recipe is for a chocolate cookie dough with white chocolate chips. If you'd rather add milk, semi-sweet or dark chocolate chips, you can substitute some (or all) of the white chocolate chips for these. Similarly, there are so many different options of morsels available! You could use peanut butter chips, cream cheese morsels, espresso chips, or any other morsel in this recipe.
I would suggest keeping the cumulative amount of added chips to roughly 8 ounces as this is a good amount of filling for these cookies.
Looking for more chocolatey inspiration? Try:
- Mini Black Bottom Cupcakes
- Mini Brownie Bites
- Chocolate Chip Sugar Cookies
- Classic Chocolate Chip Cookies
Inside Out Chocolate Chip Cookies
- ½ cup unsalted butter softened at room temperature
- ¾ cup light brown sugar firmly packed
- 1 large egg ideally at room temperature
- 1 teaspoon vanilla extract
- 1 cup all purpose flour or plain flour
- ¼ cup cocoa powder dutch processed
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 8 oz white chocolate chips or solid white chocolate cut into chunks
- Begin by preheating the oven to 350°F (175C/155C Fan) and place a sheet pan in the oven while it heats.
- In a large mixing bowl, cream together the brown sugar and softened butter for about 2 minutes with a handheld electric beater.
- Add the egg and vanilla extract, beating to combine.
- Sift the flour, baking soda, baking powder, salt and cocoa powder into the mixing bowl and stir together with a spatula until you have a thick dough.
- Reserving a handful (about an ounce) of white chocolate chips, add the rest to the dough and stir to distribute.
- Carefully remove the preheated sheet pan from the oven and top with a piece of parchment paper. Scoop out balls of cookie dough and place these well spaced on the parchment (at least 2" apart). Gently flatten with a dampened palm and top with reserved white chocolate chips. (see note)
- Bake in the centre of the preheated oven for about 10 minutes, until the tops of the cookies are no longer molten.
- Remove from the oven and allow to cool for about 2 minutes on the cookie sheet before transferring to a wire rack to finish cooling. Repeat as necessary to finish off the dough.
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