why make this recipe
Inside Out Chocolate Chip Cookies offer a delightful twist on the classic chocolate chip cookie. Instead of being filled with regular chocolate chips, these cookies are packed with creamy white chocolate chips, making them rich and delicious. They have a soft, chewy texture and a beautiful dark color from the cocoa powder. This recipe is perfect for anyone who loves the combination of chocolate flavors and wants to impress family and friends with something unique.
how to make Inside Out Chocolate Chip Cookies
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
- 1 teaspoon kosher salt
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ⅓ cup Dutch processed cocoa powder
- 1 cup white chocolate chips
Directions :
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter with the white and light brown sugars for 2 minutes. The mixture should be light, fluffy, and slightly paler in color.
- Stop the mixer and use a rubber spatula to scrape the sides and bottom of the bowl. Add the egg, egg yolk, and vanilla extract, then beat on medium speed for 1 minute until everything is combined.
- Stop the mixer again and add all the dry ingredients: flour, baking powder, baking soda, salt, and cocoa powder. Beat on low speed to avoid making a mess. Make sure to scrape the sides and bottom of the bowl to mix well.
- Gently fold in the white chocolate chips. Place the dough in the fridge for 45-60 minutes. This will help the sticky dough firm up.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop out 2 tablespoons of dough for each cookie and place them on the lined baking sheets, leaving about 2 inches of space between each cookie (around six cookies per sheet).
- Bake the cookies for 10-11 minutes. After baking, you can gently press some extra white chocolate chips on top for a nice finishing touch!
how to serve Inside Out Chocolate Chip Cookies
These cookies are best served warm, allowing the white chocolate chips to be gooey and melt in your mouth. You can pair them with a glass of milk, coffee, or hot chocolate for a cozy treat. They can also be served at parties, gatherings, or as snacks for kids.
how to store Inside Out Chocolate Chip Cookies
To store the cookies, let them cool completely and then place them in an airtight container. They can be kept at room temperature for up to one week. If you want to keep them fresh for longer, you can freeze the cookies for up to three months. Just make sure to separate layers with parchment paper to avoid sticking.
tips to make Inside Out Chocolate Chip Cookies
- Ensure all ingredients are at room temperature for the best mixture.
- Chilling the dough is important. It helps to create cookies that are perfectly shaped and prevents spreading too much in the oven.
- Feel free to mix in some dark chocolate or milk chocolate chips along with the white chocolate for a fun flavor blend.
variation
You can add chopped nuts, like pecans or walnuts, to give the cookies a crunchy texture. Alternatively, you can use different types of chocolate chips, such as caramel or butterscotch, for a new flavor twist.
FAQs
Can I use margarine instead of butter?
Yes, you can substitute margarine for butter, but it may slightly change the texture and taste of the cookies.
How can I make the cookies chewy?
To make the cookies chewy, avoid overbaking them. Cookies should be slightly underbaked when you take them out as they will continue to cook on the baking sheet.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the cookies might be denser. Consider using half whole wheat and half all-purpose for a balanced texture.
Inside Out Chocolate Chip Cookies
- Total Time: 66 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Delightful cookies packed with creamy white chocolate chips, offering a rich and unique twist on the classic chocolate chip cookie.
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
- 1 teaspoon kosher salt
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ⅓ cup Dutch processed cocoa powder
- 1 cup white chocolate chips
Instructions
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter with the white and light brown sugars for 2 minutes until light and fluffy.
- Scrape the sides of the bowl, add the egg, egg yolk, and vanilla extract, and beat on medium speed for 1 minute.
- Add the dry ingredients: flour, baking powder, baking soda, salt, and cocoa powder. Beat on low speed and scrape the sides of the bowl.
- Gently fold in the white chocolate chips. Refrigerate the dough for 45-60 minutes.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop out 2 tablespoons of dough per cookie, placing them on the prepared baking sheets.
- Bake for 10-11 minutes, and optionally press extra white chocolate chips on top before serving.
Notes
Ensure all ingredients are at room temperature for the best mixture. Chilling the dough prevents excessive spreading in the oven.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American