Description
These Inside Out Chocolate Chip Cookies offer a delightful twist on the classic cookie by incorporating Dutch processed cocoa powder into the dough for a rich chocolate flavor, paired with sweet white chocolate chips. The dough is chilled to enhance texture, resulting in soft, chewy cookies with a perfect balance of bittersweet and creamy sweetness.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter (room temperature)
- ½ cup white sugar
- ½ cup light brown sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- â…“ cup Dutch processed cocoa powder
Add-ins
- 1 cup white chocolate chips
Instructions
- Cream Butter and Sugars: In a stand mixer or large bowl, cream together the unsalted butter, white sugar, and light brown sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes on medium speed.
- Add Eggs and Vanilla: Scrape down the sides of the bowl, then add the egg, egg yolk, and vanilla extract. Mix on medium speed until well combined and smooth, about 1-2 minutes.
- Combine Dry Ingredients: With the mixer off, add the all-purpose flour, baking powder, baking soda, kosher salt, and Dutch processed cocoa powder to the wet mixture. Mix on low speed until just combined, being careful not to overmix the dough.
- Fold in White Chocolate Chips: Gently fold the white chocolate chips into the dough using a spatula to evenly distribute them without breaking the chips.
- Chill Dough: Cover the dough and chill it in the refrigerator for 45 to 60 minutes. This step helps the flavors meld and improves cookie texture.
- Preheat Oven: About 10 minutes before baking, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Scoop Dough: Scoop about two tablespoons of dough per cookie onto the prepared baking sheets, spacing them adequately to allow spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 11 minutes. For an extra touch, press additional white chocolate chips onto the tops of the cookies immediately after removing from the oven.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough is crucial for texture and flavor development; do not skip this step.
- You can substitute white chocolate chips with semi-sweet or milk chocolate chips if preferred.
- Use room temperature eggs and butter for better mixing and texture.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Pressing extra chocolate chips on top after baking improves the visual appeal and adds an extra chocolate punch.
