Inside Out Chocolate Chip Cookies

September 14, 2014
September 14, 2014

Inside Out Chocolate Chip Cookies

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

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Inside Out Chocolate Chip Cookies


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.


Inside Out Chocolate Chip Cookies

4.7 from 15 reviews
  • Author: Sarah Fennel
  • Prep Time: 12 mins
  • Cook Time: 12 mins
  • Total Time: 24 mins
  • Yield: 16 cookies
  • Author: Sarah Fennel
  • Prep Time: 12 mins
  • Cook Time: 12 mins
  • Total Time: 24 mins
  • Yield: 16 cookies


  • 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)


  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 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.
  5. Devour.


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!


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  1. Hmmm, are these meant to be super thin? I added extra flour and refrigerated the dough for an hour and still they spread a lot and were really thin 🤔

  2. I made these cookies this evening without making any changes or substitutions. My cookies failed to rise and were rather flat, albeit very delicious. Any ideas on what I did wrong? Would love to try the recipe again!

  3. Hi! I obsess with your chocolate chip cookies recipe, and want to give these a go! Do you recommend putting the dough in the fridge for an hour before baking?

    • Hi Jordi! I don’t think it ever hurts to chill your dough for a bit unless the recipe states otherwise. It usually helps the flavors settle in!

  4. These turned out really well – so yummy! I doubled the batch and did half white chocolate chips and half regular chocolate chunks. Only thing was the batter was quite runny, so I added probably 3/4 extra cup of flour. They turned out perfectly.