Inside Out Chocolate Chip Cookies
- Total Time: 45 minutes
- Yield: About 36 cookies 1x
Ingredients
Units Scale
- 1 cup butter, at room temperature
- 1 cup brown sugar
- 3/4 cup sugar
- 2 eggs, at room temperature
- 1 Tablespoon pure vanilla extract
- 3 cups flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1 teaspoon baking soda
- 3/4 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!
Find it online: https://kitchenjoyblog.com/inside-out-chocolate-chip-cookies/