Description
These Inside Out Chocolate Chip Cookies are a delicious twist on classic chocolate chip cookies, featuring a rich cocoa-infused dough studded with sweet white chocolate chips. Perfectly soft and chewy with a hint of vanilla and salt to balance the sweetness, these cookies are an irresistible treat for any chocolate lover.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter (room temperature)
- ½ cup white sugar
- ½ cup light brown sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ⅓ cup Dutch processed cocoa powder
Add-ins
- 1 cup white chocolate chips
Instructions
- Cream Butter and Sugars: In a stand mixer or large bowl, cream together the unsalted butter, white sugar, and light brown sugar until the mixture is light and fluffy, about 2-3 minutes. This incorporates air for a tender cookie texture.
- Add Eggs and Vanilla: Scrape down the sides of the bowl with a spatula to ensure even mixing, then add the whole egg, egg yolk, and vanilla extract. Mix until all ingredients are well combined and the batter is smooth.
- Incorporate Dry Ingredients: Turn off the mixer. Add the all-purpose flour, baking powder, baking soda, kosher salt, and Dutch processed cocoa powder all at once. Mix on low speed just until the dry ingredients are fully incorporated, taking care not to overmix to maintain tenderness.
- Fold in White Chocolate Chips: Gently fold in the white chocolate chips by hand to evenly distribute them throughout the dough without breaking them up.
- Chill Dough: Cover the dough with plastic wrap or place it in an airtight container, then chill in the refrigerator for 45-60 minutes. This firms the dough and enhances flavor development.
- Prepare Baking Sheets and Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Scoop Dough: Using a tablespoon or cookie scoop, scoop about two tablespoons of dough for each cookie onto the prepared baking sheets. Leave adequate space between each cookie for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-11 minutes until cookies are set around the edges. Optionally, press extra white chocolate chips onto the tops of the cookies immediately after removing them from the oven for extra visual appeal and flavor.
- Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This prevents breaking and allows the cookies to set.
Notes
- Chilling the dough is important to help prevent the cookies from spreading too much during baking.
- Use Dutch processed cocoa powder for a rich, mellow chocolate flavor.
- If you prefer, you can substitute semi-sweet or milk chocolate chips instead of white chocolate chips.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- To freeze dough, scoop the dough into balls and freeze on a baking sheet before transferring to a freezer bag for up to 3 months. Bake from frozen, adding a minute or two to the bake time.
