Inside Out Chocolate Chip Cookies Recipe

I realize you’re seeing me cross-peered toward considering what, why, and how these are back to front treats. Think about an ordinary chocolate chip treat rich earthy colored sugar base with chocolate chips, correct? All things considered, the expression “back to front” implies that the treat base is currently chocolate and the include is white chocolate. Clearly white chocolate chips don’t suggest a flavor like the rich earthy colored sugar base of an ordinary treat, however I don’t believe anybody’s whining here. 😉

Basically, these are Chocolate White Chocolate Chip Cookies.

The formula is additionally simple to twofold in 1 blending bowl without overpowering/stuffing your blender and the prepared treats freeze magnificently.

Inside Out Chocolate Chip Cookies Recipe

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Recipe by sallysbakingaddiction Course: MainCuisine: AmericanDifficulty: Easy
Servings

20

cookies
Prep time

3

hours 

10

minutes
Cooking time

11

minutes
Total time

3

hours 

21

minutes

These inside out chocolate chip cookies combine a rich and fudgy chocolate cookie base, super soft and brownie-like centers, chewy edges, and sweet white chocolate chips.

Ingredients

  • 1/2 cup (115g) unsalted butter, softened to room temperature

  • 1/2 cup (100g) granulated sugar

  • 1/2 cup (100g) packed light or dark brown sugar

  • 1 large egg, at room temperature

  • 1 teaspoon pure vanilla extract

  • 1 cup (125g) all-purpose flour (spoon & leveled)

  • 1/2 cup + 2 Tablespoons (53g) natural unsweetened cocoa powder

  • 1 teaspoon baking soda1/8 teaspoon salt

  • 1 Tablespoon (15ml) milk (any kind, dairy or non)

  • 1 and 1/4 cups (225g) white chocolate chips, plus a few more for optional topping*

Directions

  • Preliminary note: This cookie dough requires at least 2 hours of chilling, but I prefer to chill the dough overnight. The colder the dough, the thicker the cookies.
  • In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color. On high speed, beat in the egg and vanilla extract. Scrape down the sides and bottom of the bowl as needed.
  • In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined. The cookie dough will be quite thick. Switch to high speed and beat in the milk, then the white chocolate chips. The cookie dough will be sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough. I always chill mine overnight.
  • Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
  • Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  • Scoop and roll balls of dough, a heaping 1.5 Tablespoons of dough each, into balls. Arrange 2-3 inches apart on the baking sheets. The cookie dough is sticky, so don’t be afraid to wipe hands clean after every few balls of dough you shape.
  • Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. Allow to cool for 5 minutes on the cookie sheet. During this time, I like to press a few more white chocolate chips into the tops of the warm cookies. (This is optional and only for looks.) The cookies will slightly deflate as they cool. Transfer to cooling rack to cool completely.
  • Cover leftover cookies tightly and store at room temperature for up to 1 week.

Notes

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