Inside Out Cookies
Inside Out Cookies are a delicious twist on the classic chocolate chip cookie. Instead of a vanilla dough with chocolate chips, these cookies are rich, fudgy, dark chocolate cookies studded with creamy white chocolate chips.
They crack slightly on top, are soft inside, and the contrast of dark and white is as stunning as the flavor. Whether you’re gluten-free or baking for a crowd, this recipe has tips, variations, and fail-safe instructions to get perfect cookies every time.
Ingredients
9 tablespoons unsalted butter
⅔ cup light brown sugar
⅓ cup sugar
1 egg
1 tsp vanilla extract
⅔ cup black cocoa powder
1 cup gluten free flour
1 tsp baking soda
½ tsp sea salt
1 cup white chocolate chips
Step-by-Step Instructions
First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Add the butter to a skillet over low medium heat. Stir occasionally, until the butter has turned golden brown. Remove from the heat and set aside.
In a large mixing bowl, combine the brown sugar, sugar, cocoa powder, gluten free flour, baking soda, and sea salt. Stir to combine.
Then, add in the brown butter. Scrape any brown bits from the bottom of the skillet into the mixing bowl.
Then, add in the egg and vanilla. Stir together.
Fold in the white chocolate chips.
Use a cookie scoop to scoop balls of dough onto the lined pan. Space apart at least 3 inches.
Bake for 10 to 12 minutes, or until the edges are set and the middles are still slightly gooey.
Finally, remove from the oven. Allow these white chocolate chip cookies to cool for 15 minutes on the pan before removing to a cooling rack.
Visual Doneness Guide
| Indicator | What It Means |
|---|---|
| Edges Set | Cookies are baked through |
| Slightly Glossy Center (not wet) | Perfect soft interior |
| Matte Top & Cracks | Fully baked, not underdone |
Troubleshooting
Cookies spread too much: Chill dough 30 minutes before baking. Adding a tablespoon of flour can also help.
Too dry or crumbly: Check measuring, add a tablespoon of milk or an extra egg yolk for moisture.
Dark color not dramatic enough: Use black cocoa powder instead of Dutch or natural cocoa for striking contrast.
Storage & Make-Ahead
Room Temp: Store airtight for up to 3 days.
Freeze Dough: Scoop balls and freeze up to 3 months. Bake straight from frozen (add 1-2 minutes).
Freeze Cookies: Baked cookies freeze well up to 3 months.
Variations
Gluten-Free
Use a gluten-free flour blend with xanthan gum.
Vegan
Swap vegan butter, use a flax egg (1 tbsp flax seed + 3 tbsp water), and vegan white chocolate chips.
Ultimate Double Chocolate
Add ½ cup semisweet chocolate chips along with white chips.
Pairing & Serving Ideas
These cookies pair beautifully with:
Cold milk or oat milk latte
A scoop of vanilla ice cream for a dessert sandwich
Espresso or hot cocoa on chilly days
Frequently Asked Questions (FAQs)
Yes. Natural or Dutch-processed cocoa will work, but the cookies will be lighter in color and slightly less intense in chocolate flavor. Black cocoa creates the deep, almost Oreo-like look and taste.
This dough is meant to be thick. Cocoa powder absorbs a lot of moisture, and thick dough helps the cookies bake up soft and chewy instead of flat.
Chilling is optional. If your kitchen is warm or your inside out cookies spread too much, chilling the dough for 30 minutes helps control spreading and improves texture.
Use brown sugar instead of white sugar where possible, avoid overbaking, and let the cookies cool completely on the baking sheet.
You May Also Like
- Raspberry White Chocolate Cookies
- Cassava Flour Cookies (Nut Free & Paleo)
- Gluten Free Dairy Free Cookies
- Vegan White Chocolate Macadamia Nut Cookies
- Sugar Free Jelly with Raspberries and Chia Seeds
If you make this recipe for inside out cookies, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!
Get the Recipe: Inside Out Cookies
Ingredients
- 9 tbsp unsalted butter
- ⅔ cup light brown sugar
- ⅓ cup sugar
- 1 egg
- 1 tsp vanilla extract
- ⅔ cup black cocoa powder
- 1 cup gluten free flour
- 1 tsp baking soda
- ½ tsp sea salt
- 1 cup white chocolate chips
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Add the butter to a skillet over low medium heat. Stir occasionally, until the butter has turned golden brown. Remove from the heat and set aside.
- In a large mixing bowl, combine the brown sugar, sugar, cocoa powder, gluten free flour, baking soda, and sea salt. Stir to combine.
- Then, add in the brown butter. Scrape any brown bits from the bottom of the skillet into the mixing bowl.
- Then, add in the egg and vanilla. Stir together.
- Fold in the white chocolate chips.
- Use a cookie scoop to scoop balls of dough onto the lined pan. Space apart at least 3 inches.
- Bake for 10 to 12 minutes, or until the edges are set and the middles are still slightly gooey.
- Finally, remove from the oven. Allow these white chocolate chip cookies to cool for 15 minutes on the pan before removing to a cooling rack.
Notes
- If you prefer to use regular melted butter, use only 8 tablespoons. The extra tablespoon for the melted butter makes up for the loss of moisture during the cookie process.
- If you are not gluten free, feel free to use regular all purpose flour.
- The dough will be pretty thick.
- To achieve the super dark chocolate color in the photos, use black cocoa powder.
- Store in an airtight container at room temperature for up to 3 days.