Description
These Inside Out Chocolate Chip Cookies offer a delightful twist on the classic cookie by incorporating Dutch processed cocoa powder into the dough for a rich chocolate flavor, contrasted with sweet white chocolate chips. With a soft, chewy texture, these cookies are perfect for chocolate lovers seeking a unique and indulgent 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, ensuring a smooth base for your cookie dough.
- Add Eggs and Vanilla: Scrape down the sides of the bowl, then add the large egg, egg yolk, and vanilla extract; mix until well combined to incorporate moisture and flavor evenly throughout the dough.
- Combine Dry Ingredients: With the mixer off, add the all-purpose flour, baking powder, baking soda, kosher salt, and Dutch processed cocoa powder. Mix on low speed just until all dry ingredients are incorporated, avoiding overmixing to keep cookies tender.
- Fold in White Chocolate Chips and Chill: Gently fold in the white chocolate chips to distribute them evenly. Chill the dough in the refrigerator for 45-60 minutes to allow the flavors to meld and to make the dough easier to scoop.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and help with even baking.
- Scoop and Space Dough: Scoop approximately two tablespoons of dough per cookie onto the lined baking sheets, leaving adequate space between each to allow for spreading during baking.
- Bake and Finish Cookies: Bake the cookies for 10-11 minutes until set but still soft in the center. Optionally, press extra white chocolate chips onto the tops of the cookies immediately after baking for added visual appeal and chewiness. Allow to cool before serving.
Notes
- For best texture, ensure the butter and eggs are at room temperature before starting.
- Chilling the dough helps prevent excessive spreading during baking and intensifies flavor.
- You can substitute white chocolate chips with regular or dark chocolate chips for a different flavor profile.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To make cookies crispier, bake an additional 1-2 minutes, but watch closely to prevent burning.
