Chocolate White Chocolate Chip Cookies is a bit of a mouthful, which is probably why some people call these cookies Inside Out Chocolate Chip Cookies. At first thought, inside out seems like the wrong way of things (clothes, socks, etc...) However, growing up around our house, my little sister lived by the notion that if you wanted to have a snow day from school the next day, you would sleep with your pajamas inside out. Worked like a charm. Inside out can be good. Very very good.
These cookies are incredibly easy to make. No chilling time necessary (bonus!). If you've made my White Chocolate Macadamia Cookie recipe before, you may remember the "Balanced Rock" technique for the dough. I used a similar technique for these cookies by simply using a small cookie scoop and stacking two scoops of dough on top of another. (Think double-scoop ice cream cone.) This tall and narrow shape for the dough allows the cookies to stay light and retain some height, instead of spreading out and getting super flat.
Inside Out Chocolate Chip Cookies
- Total Time: 45 minutes
- Yield: About 36 cookies 1x
Ingredients
- 1 cup butter, at room temperature
- 1 cup brown sugar
- ¾ cup sugar
- 2 eggs, at room temperature
- 1 Tablespoon pure vanilla extract
- 3 cups flour
- ½ cup unsweetened Dutch-process cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 cups white baking chips, plus more for sprinkling on top (Ghirardelli are my personal favorite)
Instructions
- Preheat oven to 350 degrees F. Arrange oven racks in upper and lower third of the oven.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer running on low, add the sugars, beating until light and fluffy. Add eggs and vanilla. Beat until very light and fluffy, about 3 minutes, scraping down bowl as needed.
- Sift together the flour, cocoa, baking soda, and salt in a medium bowl.
- With the mixer on low, gradually add the flour mixture to the butter mixture until all ingredients are combined. Fold in the white baking chips.
- Line 2 baking sheets with silicone baking mats or parchment paper. Using a small cookie scoop (about 1 tablespoon), scoop dough out onto baking sheet, about 2 inches apart. Top each scoop of dough with a second scoop (imagine a double-scoop of ice cream...this helps you achieve taller, fluffier cookies that won't spread out as much).
- Press a few of the remaining white chocolate chips into the tops of the cookie dough.
- Bake at 350 degrees for 10-12 minutes, rotating sheets halfway through, until cookies have just set and no longer appear glossy in the center. Allow to cool on cookie sheet for 5 minutes before moving to a rack to cool completely.
- Pour yourself a glass of milk and enjoy!
CakePants
Looks delicious! I've never heard of that method of baking cookies before - I'll have to try it the next time I make cookies. Quite ingenious! I also love your sister's idea of sleeping with inside-out pajamas to get a snow day...clearly I should have tried that this past winter!
milkandbun
Those yummy cookies look beautiful! :)
mandyjoy
Thank so much!
Kadi
Just made these and used some chopped Andes mints along with the white chocolate. It will be hard not to eat half of them before bed.