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

  • Author: Sarah Fennel
  • Prep Time: 12 mins
  • Cook Time: 12 mins
  • Total Time: 24 mins
  • Yield: 16 cookies 1x


  • 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!



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


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.


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!


This recipe is DELICIOUS!! Cookies turned out perfectly and were super easy to make. Will definitely be making these again!


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!



Dear Sarah and Sofi,

Oh my gosh. These cookies are amazing!! I made them for my roommates and they were gone in five seconds! And you are right, the dough is irresistible. Perfect texture, perfect taste. 10/10!! Thank you for this recipe!

Sofi | Broma Bakery

Hey Ashley! We are SO happy to hear that you guys liked these cookies! We’re kind of obsessed with them too 🙂

Evelyne Kopp

I should have written this review a long time ago!! I found this recipe probably two years ago and I make them constantly!! They are amazing!! They are great for bake sales, hostess gifts, everything! Love them – great easy recipe!

Sofi | Broma Bakery

Hey Evelyne! That makes me so happy!!! Glad you’ve enjoyed these 🙂


Tried this recipe before and didn’t turn out great. Made them again today turned out perfect!! I let butter out at room temp which I think which is why they were better. Also levelling off dry ingredients.
Thank you!

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