These inside out chocolate chip cookies are a deeply chocolate cookie studded with both white chocolate and semi-sweet chips — a dream for chocolate lovers.
Inside out chocolate chip cookies flip the classic cookie: the dough is rich and chocolatey while the chips are predominantly white chocolate, with semi-sweet chips added for balance and depth. The recipe is simple, quick, and yields a soft, slightly chewy cookie that highlights multiple chocolate flavors.
Why You Will Love This Recipe
- 3 TYPES OF CHOCOLATE: Dark cocoa powder plus white and semi-sweet chips make these intensely chocolate-forward.
- NO CHILLING REQUIRED: You can mix and bake these in under 30 minutes.
- VERSATILE BASE: This chocolate dough works well with any mix-ins — swap chips to your preference.
Ingredient Notes
Full ingredient measurements and step-by-step instructions are included in the recipe card below.
- Flour: For best results use a kitchen scale. If you don’t have one, lightly spoon flour into the measuring cup to avoid packing.
- Cocoa Powder: Dark cocoa powder gives a deeper chocolate flavor; unsweetened cocoa works fine if that’s what you have.
- Cornstarch: Adds a tender, slightly chewy texture. If unavailable, you can omit it or substitute a bit more flour.
- Chocolate Chips: A mix of white and semi-sweet chips is recommended, but swap in peanut butter or milk chocolate chips if you prefer.
Step by Step Instructions
- Step 1: Preheat oven to 350°F and line two baking sheets with parchment paper. In a stand mixer fitted with the paddle attachment, cream the butter with the granulated and brown sugars on medium speed until light and fluffy (about 3–4 minutes). Add the eggs and vanilla and mix until combined.
- Step 2: Whisk together the flour, dark cocoa powder, cornstarch, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture and mix until just combined. Avoid overmixing. Fold in the white and semi-sweet chocolate chips.
- Step 3: Using a 1/4-cup scoop, portion dough onto the prepared sheets, leaving space for spreading. Lightly sprinkle each mound with flaked sea salt.
- Step 4: Bake six cookies per sheet for 10–12 minutes, or until the edges look set and the tops have lost their glossy shine. Allow to cool on the pans briefly before transferring to a wire rack.
Expert Baking Tips
- Keep butter slightly firm—too soft butter causes excessive spreading.
- Sprinkling flaky salt before and after baking adds small pockets of savory contrast that brighten the chocolate.
- Measurements in grams are more precise, especially for flour. If you don’t have a scale, spoon and level the flour into the cup to avoid packing it down.
FAQ
The shiny, wet-looking tops will dull when cookies are done; the outside rim should feel firm while the centers remain soft.
Yes — substitute a 1:1 gluten-free all-purpose flour for the all-purpose called for in the recipe.
Cookies often spread too much if the butter was overly soft or if the dough lacks enough flour. Chill briefly or adjust flour slightly next time.
Storing & Freezing
Store baked cookies at room temperature in an airtight container for 2–3 days for best texture. For longer storage, freeze baked cookies in an airtight container for 2–3 months.
You can also portion the dough into balls and refrigerate for up to a week or freeze dough balls for baking individually on demand.
Other Popular Recipes to Try
- Blueberry Peach Muffins
- Chocolate Chip Potato Chip Cookies
- Strawberry Doodle Cookies
- Chocolate Peanut Butter Cup Cookies
For more treats, follow on Instagram @thesaltedsweets and tag if you make these — I’d love to see your results!
Inside Out Chocolate Chip Cookies
Brooke Homec
Pin Recipe
Ingredients
- 2 cups (280 g) all-purpose flour
- ½ cup (43 g) dark cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (227 g) salted butter
- ½ cups (100 g) granulated sugar
- 1 cup (220 g) brown sugar
- 2 large eggs
- 2 teaspoon vanilla
- 1 cup (180 g) white chocolate chips
- 1 cup (180 g) semi-sweet chocolate chips
- flaked salt for topping
Instructions
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Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
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Whisk together flour, cocoa powder, cornstarch, baking soda and salt in a medium bowl; set aside.
-
Cream butter and sugars until light and fluffy, then add eggs and vanilla and mix until combined.
-
Slowly add the dry ingredients to the wet, mixing until just combined. Fold in the chocolate chips.
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Scoop dough with a ¼ cup scoop, place on baking sheets, and sprinkle with flaked sea salt.
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Bake 6 cookies per sheet for 10–12 minutes, until edges are set and the tops are no longer glossy. Cool briefly on the pan, then transfer to a wire rack.
Notes
Try substituting peanut butter chips in place of the white chocolate for a different but delicious variation.
Measurements include both cups and grams; grams are more accurate for flour. If you don’t have a scale, spoon flour into your cup to avoid packing it down.
Nutrition
Carbohydrates: 41g
Protein: 4g
Fat: 18g