Inside Out Chocolate Chip Cookies
A delightful twist on the classic treat with white chocolate chips hidden inside rich chocolate cookies, providing a gooey surprise in every bite.
Ingredients
Cookie Dough Ingredients
- ½ cup unsalted butter (room temperature) Use room temperature for better mixing.
- ½ cup white sugar
- ½ cup light brown sugar
- 1 large egg (room temperature) Use room temperature for best results.
- 1 large egg yolk (room temperature) Use room temperature for best results.
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 1 ½ cups all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ⅓ cup Dutch processed cocoa powder For a richer flavor, use high-quality cocoa powder.
- 1 cup white chocolate chips Feel free to substitute with semi-sweet chocolate chips.
Instructions
Preparation
- Beat the butter, white sugar, and light brown sugar in a stand mixer or bowl with a hand mixer for about 2 minutes until light and fluffy.
- Stop the mixer and scrape the sides of the bowl, then add the egg and vanilla extract. Mix again on medium speed for 1 minute until well combined.
- Add the dry ingredients (flour, baking powder, baking soda, salt, cocoa powder) and mix on low speed while scraping the bowl to avoid flour flying.
- Gently fold in the white chocolate chips and place the sticky dough in the fridge for 45-60 minutes.
Baking
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop about 2 tablespoons of cookie dough onto the baking sheets, leaving 2 inches of space between each cookie.
- Bake for 10-11 minutes and press extra chocolate chips on top if desired once out of the oven.
Notes
Serve warm with a glass of milk or ice cream. Add a sprinkle of sea salt on top for contrast. Store in an airtight container at room temperature for about a week or freeze for up to 3 months.