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.
PrintInside Out Chocolate Chip Cookies
- Prep Time: 12 mins
- Cook Time: 12 mins
- Total Time: 24 mins
- Yield: 16 cookies 1x
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
- Preheat your oven to 350°F. Lightly grease a baking sheet and set aside.
- 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.
- 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.
- Scoop roughly 1 1/2 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.
- Devour.
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!
38 comments
ATasteOfMadness
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
IT’S SO WORTH IT!
Tom Brady
These look absolutely delicious. Definitely making these tonight!
★★★★★
Erin | The Law Student's Wife
Your baking improv came out perfectly! I can just tell how soft and chewy these are, and I’m all about it.
Broma Bakery
So chewy. So perfect.
dina
i love white chocolate. i’d love these!
Broma Bakery
They’re so easy, how could you not make them?! 🙂
Justine
I’m thinking about trying these with peanut butter chips….
Sarah | Broma Bakery
Great idea! Let me know how they turn out!
Rachel
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
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!
Tricia
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
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!
Jane
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
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!
Natalie
Can I use oil instead of butter? I have no butter on hand
Sarah | Broma Bakery
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!
Loli
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
Yes! Once baked they will last 3-4 days before getting dry
Lisa
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
★★★★
Kelly L
Hi! Did you use unsweetened cocoa powder? Like baking cocoa? Want to make sure before I make them!! Thank you!!
Sarah | Broma Bakery
Hi Kelly! Yes, unsweetened. I would suggest a dutch-process cocoa powder, too (my favorite is Rodelle)
Trish Pines
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
Omg, so glad you enjoyed! Aren’t they just too easy?!
Allana Draego
Could I use dark brown sugar?
Thanks 🙂
Sarah | Broma Bakery
Yes!
EUGENIA
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
Janelle
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!
Olivia
Thank you so much for this recipe! I read the above comments and decided to cut the salt to a 1/4 a teaspoon. They are delicious!!
Andrea
Just made these cookies and doubled the recipe…DISASTER!!!!! They are completely flat and raw in the middle!!!!! I used room temp butter, not even softened. Sticking the dough in the freezer for a while before I try cooking anymore ????
Sarah | Broma Bakery
Hi Andrea! Sorry to hear that. I make these cookies often, and have never had this issue. As for them being raw in the middle, that has to do with your baking time, not the recipe.
Madeline Bialek
I loved these! I doubled the recipe and got perfectly round cookies. Thank you! Will be using this recipe in the future.
★★★★★
Carol Valvas
I doubled this recipe because 15 cookies just didn’t seem like enough. WOW, these are great cookies. They came out perfectly for our family, took hubs back to grade school with taste memory. Will make these again and again. Thank you
★★★★★
halie
Oh my gosh. I just found this recipe and I’m so glad I did. This is the first time in my LIFE a cookie has turned out for me!! These are chewy and moist and just so SO good! Cookies are always my weak point in baking and for some reason all my cookies turn out like rocks, but these are so perfect. So happy.
★★★★★
Jessica
Excellent recipe! When I bake on a metal sheet, they spread some. When using Tara at Home stoneware, their shape is thicker. Both are delicious. I agree about less salt. When I use salted butter, I decrease the salt amount to a 1/2 tsp. Thanks for the recipe!
★★★★★
Christy
This recipe is DELICIOUS!! Cookies turned out perfectly and were super easy to make. Will definitely be making these again!
★★★★★
Amanda
This recipe was a disaster. They needed more flour because they spread out all over the pan.
Sofi | Broma Bakery
Hey Amanda!
We’re so sorry to hear that this recipe didn’t turn out well for you. We’ve never had a problem with these cookies spreading too much, but some tips I’d recommend are making sure you use room temp butter–if you’re butter is too warm the cookies can have a tendency to spread. Make sure you’re spooning and leveling your flour and cocoa (those both will thicken the batter!). And lastly, you could also try refrigerating your dough overnight!
Hope this helps!
Sofi