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Note to all you bakers out there: do not eat this cookie dough. It will result in half the batter gone in a matter of minutes.

These cookies came into existence because I wanted Katharine Canfield Cookies but didn’t have chocolate chips. I did, however, have white chocolate chips. And because I love chocolate, I decided to try out a new recipe.

The cookies came out fantastically. They were a hit. I ended up making them 3 times in a matter of weeks because they’re just that good. The addition of the cocoa makes them so moist, and the brown sugar gives it that perfect chewy consistency.  

It’s always fun when you try something out because you have a feeling it will work, and then it turns out amaaazingly. These are for sure going into my One-Day-I-Will-Be-Famous Cookbook. And you can surely say you saw it here first.

RECIPE

Inside Out Chocolate Chip Cookies

Serves 16 cookies     adjust servings

Ingredients

  • 4 oz (1 stick) salted butter, room temperature
  • 1 cup firmly packed light brown sugar
  • 1 egg
  • 3/4 cup all purpose flour
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 1 cup white chocolate chips (I used Ghirardelli)

Instructions

  1. Preheat your oven to 350°F. Lightly grease a baking sheet and set aside.
  2. In a medium bowl, cream the butter and brown sugar together until the mixture becomes light and airy (with a KitchenAid, about 2 minutes. with a manual whisk, about 5 minutes). Add in the egg and vanilla.
  3. In another bowl, sift together the flour, cocoa powder, baking soda, and salt. Next, add the dry ingredients into the butter mixture, stirring until just combined. Gently fold in the white chocolate chips, being careful not to overmix the dough.
  4. Scoop roughly 1½ inch spheres of dough onto a cookie sheet, leaving about 2 inches of space in between each ball of dough. Bake for 10-12 minutes, being sure to keep an eye on the consistency of the baking cookies. Let cool on a rack for 10 minutes before serving.
  5. Devour.

by

Recipe Notes

Cookie bake times will greatly vary by ovens. Instead of taking them out at a certain time, look for a consistency where the cookie has risen and is soft to the touch, but does not feel wet and spongy underneath the surface. For the best consistency, bake your cookies in two batches, as you will learn from the first batch if you need more or less time for the second. And remember, all cookies continue to cook when after they are taken out of the oven. So when in doubt, take your cookies out a minute early!

 

28 comments

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Haha, I think I would make this just so I can eat all of the cookie dough 🙂 Then make another batch for the actual cookies. This looks amazing!

Broma Bakery
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IT’S SO WORTH IT!

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These look absolutely delicious. Definitely making these tonight!

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Your baking improv came out perfectly! I can just tell how soft and chewy these are, and I’m all about it.

Broma Bakery
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So chewy. So perfect.

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i love white chocolate. i’d love these!

Broma Bakery
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They’re so easy, how could you not make them?! 🙂

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I’m thinking about trying these with peanut butter chips….

Sarah | Broma Bakery
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Great idea! Let me know how they turn out!

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I made a triple batch of these cookies because they sounded so good, but they were a disaster! I had to add flour to these just to keep them from spreading out all over my pan. They were overly sweet extremely flat cookies..hopefully adding some flour will redeem these babies

Sarah | Broma Bakery
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Hi, Rachel! Sorry your cookies didn’t turn out well. A few questions:
-Did you use room temperature butter, and were you able to cream the butter with the sugar?
-Did you use a firmly packed cup of brown sugar?
-Did you use All-Purpose Flour?
I’ve made these cookies quite a few times, but have never had them be so flat that they spread all over the pan. Let me know if any of these things could be the reason they didn’t work out.
Thank you for your comment!

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Hi! Just tried out this recipe. Turned out great!

Would just like to know… How long is the shelf life for these cookies? I wanted to bake a large batch so I can have some ready – to – eat snacks for the hungry kiddos. Thanks! 🙂

Sarah | Broma Bakery
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Hi, Tricia! I’m not sure, seeing as we always eat them within a day or so! I would say 4-5 days for a shelf-life. Hope this helps and happy baking!

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Just made these cookies but they completely flattened in the oven. I followed the recipe exactly, especially making sure to do so after reading a previous comment, but they didn’t turn out. I’m guessing the recipe needs more flour. My flat discs are yummy, but definitely not presentable at the meeting I was planning to take them to. Disappointed.

Sarah | Broma Bakery
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Hi Jane! Sorry to hear this. This can result if you didn’t properly cream the butter, so instead you just used melted butter. Also make sure you are using leveled measurements of flour and cocoa!

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Can I use oil instead of butter? I have no butter on hand

Sarah | Broma Bakery
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Hi Natalie! Unfortunately in this recipe, you cannot substitute it if you want an equal result. You can, of course, try it, but they will turn out differently!

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Can I freeze and store the scooped dough and bake any time I need ? And how long do the cookies last when they are already baked ? Thanks !

Sarah | Broma Bakery
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Yes! Once baked they will last 3-4 days before getting dry

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I really enjoyed these. I doubled it, using half butter and half Smart Balance. I used just over 1 teaspoon salt and thought it was too much. Glad I did not double it. I scooped the batter into my hands to roll into balls before baking. They did not spread out far at all. Perfectly round cookie

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Hi! Did you use unsweetened cocoa powder? Like baking cocoa? Want to make sure before I make them!! Thank you!!

Sarah | Broma Bakery
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Hi Kelly! Yes, unsweetened. I would suggest a dutch-process cocoa powder, too (my favorite is Rodelle)

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I made these on Sunday. What a great recipe and so delicious! Adding some mini chips next time to enhance the chocolate experience!

Sarah | Broma Bakery
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Omg, so glad you enjoyed! Aren’t they just too easy?!

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Could I use dark brown sugar?

Thanks 🙂

Sarah | Broma Bakery
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Yes!

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It was an easy recipe, perfect to baje with my kids, although next time a little less salt. Thank you for sharing!

Saludos desde Honduras

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I made these the other day and they turned out flat flat discs that couldn’t even be eaten. I was so sad….I measured everything so carefully. I did microwave my butter {not 100% melted but a little bit} because it was frozen but then I left it in the bowl for 2 hours to harden back up.

I am making them again tonight and but my butter out lest night and the dough seems the exact same so I doubled the flour and they turned out perfect!

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