Description
Inside Out Chocolate Chip Cookies are a delightful twist on the classic cookie, featuring rich cocoa-infused dough studded with sweet white chocolate chips. These soft and chewy cookies offer a perfect balance of deep chocolate flavor and creamy white chocolate sweetness, ideal for any chocolate lover seeking a unique treat.
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 teaspoon kosher salt
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- â…“ 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. This usually takes about 3-5 minutes, ensuring proper aeration for tender cookies.
- Add Eggs and Vanilla: Scrape down the sides of the bowl to incorporate all the creamed butter and sugars, then add the egg, egg yolk, and vanilla extract. Mix again until all ingredients are thoroughly combined.
- Add Dry Ingredients: Turn the mixer off. Add the all-purpose flour, baking powder, baking soda, kosher salt, and Dutch processed cocoa powder to the mixture. Mix on low speed until just combined to avoid overworking the dough.
- Fold in White Chocolate Chips: Gently fold in the white chocolate chips with a spatula to evenly distribute them throughout the dough. Once mixed, chill the dough in the refrigerator for 45 to 60 minutes to firm up and enhance flavor.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ease clean-up.
- Portion the Dough: Scoop about two tablespoons of dough onto the prepared baking sheets, spacing each cookie sufficiently to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10 to 11 minutes. For an extra touch, press a few additional white chocolate chips onto the tops of the cookies immediately after baking. Allow cookies to cool on the baking sheets before transferring to a wire rack.
Notes
- Room temperature butter and eggs ensure better mixing and texture.
- Chilling the dough prevents spreading and improves flavor.
- Using Dutch processed cocoa powder provides a smoother, richer chocolate taste.
- Pressing white chocolate chips on top after baking enhances cookie appearance and flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For crispier edges, bake an extra 1-2 minutes, but watch carefully to avoid burning.
