These chocolate cookies with white chocolate chips are rich, chewy, and loaded with creamy white chocolate in every bite! If you’re craving a classic cookie with a twist or need a quick and easy homemade dessert, these inside out cookies are a must-try. With simple ingredients and effortless prep, these cookies are perfect for both beginners and seasoned bakers. Bake a batch for family gatherings, holiday cookie trays, or a sweet snack anytime—they’re sure to become a new favorite in your home!
These inside out chocolate chip cookies are a chocolate lover’s dream, featuring a rich chocolate cookie base packed with creamy white chocolate chips. The combination of deep chocolate flavor and chewy texture makes these cookies irresistible!
Because they have a brown exterior with white chocolate chips, they’re often called inside out cookies or reverse chocolate chip cookies. Want to always have a sweet treat ready? Freeze the dough or baked cookies so you can enjoy them as a quick dessert or after-school snack anytime!
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Why We Love These Inside Out Chocolate Chip Cookies
- Rich and delicious
The white chocolate chips add a creamy sweetness that’s irresistible and next to the dark colored cookie they really stand out. - Easy to make
With simple ingredients and minimal equipment, these chocolate cookies with white chocolate chips are beginner-friendly and perfect for baking with your kids and grandkids. - Versatile
They’re versatile, easy to customize, and freeze well, so you can always have some on hand for dessert emergencies!
Ingredient Notes and Substitutions
- Unsalted butter: Adds richness and moisture. Real butter works best for flavor. If you need a good substitution, I recommend using coconut oil. If you don’t want the coconut taste, use refined coconut oil. To use salted butter, reduce the salt by half in the recipe.
- Light brown sugar: Gives a hint of caramel flavor and keeps the chewy cookies soft. Dark brown sugar can be used for a deeper flavor. If you’re out of brown sugar, see our chocolate chip cookies without brown sugar recipe for a substitution.
- Granulated sugar Sweetens and helps with baking’s structure. It is an essential ingredient in our cookie recipe.
- Vanilla extract: Enhances the flavor of the chocolate white chocolate chip cookies. Use pure vanilla, not imitation, for the best taste.
- Egg: Binds the ingredients and adds structure. To make these without eggs, see our chocolate chip cookies without eggs recipe for egg substitutions. I promise you’ll never know there’s no egg in them!
- All-purpose flour: All-purpose flour works best. For a gluten-free version, use a 1:1 gluten-free flour substitute.
- Cocoa powder: Adds a hint of richness to the dough. Choose unsweetened for the best balance of flavors.
- Baking powder & baking soda: Help them rise and stay soft.
- Salt: Enhances all the flavors in the cookies.
- White chocolate chips: The star of this recipe! You can use chunks or even swap in milk, semi sweet, or dark chocolate chips if preferred. Use any leftover white chips to make our white chocolate raspberry cookies or matcha chocolate chip cookies.
Recipe Variations
- Extra fudgy: For an even richer chocolate flavor, add a tablespoon of espresso powder to the dough. It enhances the depth of the chocolate without making the cookies taste like coffee.
- Nutty crunch: Stir in chopped pecans, walnuts, or almonds for a delicious crunch that pairs perfectly with the creamy white chocolate chips.
- Fruit & chocolate combo: Add dried cranberries, cherries, or raisins to balance the deep chocolate flavor with a pop of tart sweetness.
- Coconut lover’s dream: Mix in shredded coconut flakes for a slight chewiness and a tropical twist.
- Double drizzle: For an elegant finish, drizzle melted white or dark chocolate over the top of the cookies once they’ve cooled. This adds even more decadence and makes them look bakery-worthy!
- Stuffed cookies: Take them to the next level by stuffing them with white chocolate truffles or marshmallows before baking for a gooey surprise in every bite.
Looking for holiday themed cookies? You’ll love our M&Ms Christmas cookies or mint Christmas cookies for Christmas. ,For Valentine’s Day we have thumbprint jam cookies and St. Patrick’s Day Mint M and M Cookies for St. Partick’s Day.
Equipment Used in this Recipe
- Stand mixer – optional
- Large mixing bowl
- Medium bowl
- Parchment paper
- 2 cookie scoop
- Cookie sheet
This recipe is part of The Sweetest Season, an annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West. Every year, food bloggers get together to share new holiday cookie recipes to make and give.
This year we are raising money for Cookies 4 Kids’ Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.
Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.
Help us raise money for this important cause! Donate through our fundraising page.
Another exciting thing is that Cookies for Kids’ Cancer is in a matching window with their friends at OXO, meaning OXO will be matching every dollar raised through the end of 2024, up to $100,000. Whatever money we raise will automatically double on our fundraising page!
How to Make Inside Out Cookies
Step-by-Step Instructions:
- Preheat your oven: Set to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, used a hand or stand mixer to mix softened butter, light brown sugar, and granulated sugar until creamy.
Add wet ingredients: Stir in the vanilla extract and the egg, mixing until smooth. - Combine dry ingredients: In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Gradually mix into the wet ingredients until a dough forms.
- Fold in the white chocolate chips: Gently fold in 1 cup of white chocolate chips, ensuring they are evenly distributed throughout the dough. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour to firm up the dough.
- Scoop the dough: Use a 2 tablespoon cookie scoop to portion the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Place in the preheated oven and bake for 10-12 minutes, or until the edges are set but the centers are slightly soft.
Cool: Let the chocolate white chocolate chip cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
🎯 TFN Pro Tip
How do I make sure the cookies are perfectly round?
If your white chocolate cookies don’t come out perfectly round, then use a larger round cookie or biscuit cutter, or even a glass, to help gently push the cookie into a rounder shape. Circle the cookie with the glass or round cookie cutter and gently swirl it around in a circular motion. This must be done as soon as the cookies come out of the oven.
Serving Suggestions
These inside out chocolate chip cookies are delicious on their own, but there are plenty of ways to take them to the next level! Serve them warm with a glass of cold milk or a hot cup of coffee or cocoa for a comforting treat.
For an indulgent dessert, sandwich a scoop of vanilla or chocolate ice cream between two cookies to make an ice cream sandwich. You can also crumble them over yogurt, pudding, or a milkshake for a fun, crunchy topping.
If you love extra chocolate flavor, drizzle some melted white chocolate chunks over the top of the cookies for a bakery-style finish. You may serve them at a holiday gathering, as an after-school snack, or alongside your favorite desserts; these fudgy chocolate cookies are guaranteed to be a hit!
Recipe FAQs
Yes! Use a 1:1 gluten-free flour substitute to make these cookies gluten-free.
They do until they cool. Then, you could them in the microwave for a few seconds to get the chocolate chips to melt slightly again.
Yes! Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 minutes to the bake time.
You don’t have to, but this ensures the cookies look better and gives them a richer flavor, as each cookie has even more white chocolate chips.
If your cookies don’t come out perfectly round, use a larger round cookie cutter or biscuit cutter, or even a jar or glass to help gently push them into a rounder shape. Encircle the cookie with the glass or round cookie cutter and gently swirl it around in a circular motion. This must be done as soon as the cookies come out of the oven.
Store at room temperature in an airtight container for up to 5 days. For longer storage, freeze them in a sealed bag for up to 3 months.
The dough could have warmed too much. Re-chill the dough in the fridge for about 15 minutes before baking. This helps the cookies hold their shape.
Other Sweet Recipes to Consider…
If you tried this chocolate cookies with white chips recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Chocolate Cookies with White Chocolate Chips
Equipment
- stand mixer - optional
- large mixing bowl
- medium bowl
- parchment paper
- 2 cookie scoop
- cookie sheet
Ingredients
- ½ cup butter softened; or coconut oil
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ⅓ cups all purpose flour or use gluten-free flour (1:1 ratio)
- ⅓ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups white chocolate chips divided
Instructions
- Cream the wet ingredients: In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is smooth and creamy. Use an electric mixer or do this by hand. Stir in the vanilla extract and egg, mixing until fully combined.
- Add the dry ingredients: In a separate medium bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt. Add them to the wet mixture. Stir until the dough is evenly combined, ensuring there are no dry pockets.
- Fold in the white chocolate chips: Gently fold in 1 cup of white chocolate chips, ensuring they are evenly distributed throughout the dough. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour to firm up the dough.
- Baking prep: Preheat your oven to 350℉ (175℃). Line your baking sheet with parchment paper to prevent sticking and ensure even baking.
- Portion the dough: Once the dough has chilled, use a 2-tablespoon cookie scoop to form balls of dough. Place six evenly spaced cookie dough balls on the prepared baking sheet to allow room for spreading. For a decorative touch, press a few extra white chocolate chips onto the tops of each dough ball.
- Baking: Bake in the preheated oven for 10 minutes, or until the edges are set and the centers look slightly soft. Avoid overbaking to keep the cookies chewy.
- Cool the cookies: Remove the baking sheet from the oven and let the cookies rest on the sheet for 5 minutes. This allows them to finish setting without overcooking. Then transfer the cookies to a wire cooling rack to cool completely.
- Repeat the process with the remaining cookie dough until all cookies are baked. Serve warm for the best gooey texture, or store in an airtight container for up to 5 days or freeze them in a sealed bag for up to 3 months.
Notes
Recipe Variations
- Extra fudgy: For an even richer chocolate flavor, add a tablespoon of espresso powder to the dough. It enhances the depth of the chocolate without making the cookies taste like coffee.
- Nutty crunch: Stir in chopped pecans, walnuts, or almonds for a delicious crunch that pairs perfectly with the creamy white chocolate chips.
- Fruit & chocolate combo: Add dried cranberries, cherries, or raisins to balance the deep chocolate flavor with a pop of tart sweetness.
- Coconut lover’s dream: Mix in shredded coconut flakes for a slight chewiness and a tropical twist.
- Double drizzle: For an elegant finish, drizzle melted white or dark chocolate over the top of the cookies once they’ve cooled. This adds even more decadence and makes them look bakery-worthy!
- Stuffed cookies: Take them to the next level by stuffing them with white chocolate truffles or marshmallows before baking for a gooey surprise in every bite.
Ingredient Substitutions
- Try adding chopped nuts, dried cranberries, or coconut flakes for a fun twist!
- For gluten-free: use a 1:1 gluten-free flour substitute to make these cookies gluten-free.
- To make these without eggs, see our chocolate chip cookies without eggs recipe for egg substitutions.
- If you’re out of brown sugar, see our chocolate chip cookies without brown sugar recipe for a substitution.
- To use salted butter, reduce the salt by half in the recipe.
- Why are my cookies spreading too much? The dough could have warmed too much before baking. Be sure your butter isn’t too soft and that the dough is still cold before baking. If needed, chill the dough in the fridge for about 15 minutes before baking. This helps the cookies hold their shape.
- If your cookies don’t come out perfectly round, then use a larger round cookie or biscuit cutter, or even a glass, to help gently push the cookie into a rounder shape. Circle the cookie with the glass or round cookie cutter and gently swirl it around in a circular motion. This must be done as soon as the cookies come out of the oven.
- To freeze cookie dough, scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 minutes to the bake time.
- Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag for up to 3 months.
Nutrition
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Nikka says
I made these for a bake sale, and they were a huge hit! Everyone asked for the recipe. They’re so rich and chewy, and the white chocolate chips add the perfect touch. Thank you for sharing!
Megan says
Yummmm, I love this idea! Simple and classic, and I’ll never say “no” to white chocolate chips. They look remarkably chewy, too – my favorite!
Erin says
Would you believe that I’ve never thought to make White Chocolate Chip Cookies with a chocolate base? These cookies look and sound absolutely divine, and I’m excited to give them a try because my chocolate-loving family members will LOVE these. So will I. 😉
Thank you so much for participating in this year’s Sweetest Season Cookie Exchange! I appreciate you taking the time to join in on the fun, support a great cause and share a delicious cookie. Happy holidays to you and yours!