These inside out cookies were a long time coming. I made many batches (which my family and friends eagerly taste tested for me) in my quest to find the perfect balance of sweet, chocolaty, chewy, deliciousness. Finally, I've done it - and my family can have something other than these cookies for a treat! Soft, chewy, and with melted chocolate in the dough, these are literally a chocolate lover's dream cookie. Or pretty much anyone's dream cookie if we're being  honest. They are sooo good!

What are Inside Out Chocolate Chip Cookies?

Inside Out Chocolate Chip Cookies is the oppostie of a classic chocolate chip cookie. They have a chocolate dough with white chocolate chips, instead of a vanilla dough with regulat chocolate chips. These cookies have chocolate chips and white chocolate chips just for good measure.

What are the ingredients in Inside Out Chocolate Chip Cookies?

The ingredients in these cookies are mostly what you would expect from a basic drop cookie recipe:

• flour, baking soda, salt - found in most cookies for struture, levening and taste
• cocoa powder - one of the ways we get such a rich, chocolaty taste in the dough
• butter, eggs, sugars, vanilla - standard cookie ingredients for flavour, structure and levening again - the combination of brown and white sugar gives these cookies their perfect spread and chewiness
• melted chocolate - the secret ingredient to getting these cookies so thick and chewy and of course chocolaty
• chocolate chips - a blend of white and semisweet chocolate chips to complement the chocolate dough

How do I make Inside Out Chocolate Chip Cookies?

It takes only 10 minutes of prep, and roughly 10 minutes of baking to achieve these cookies. Let's take a closer look at the steps involved:

Step 1: Preheat the oven to 350 F and line a baking sheet with parchment paper

Step 2: Stir together the flour, cocoa powder, baking soda and salt, then set aside.

Step 3: Cream the butter and sugars together until light and fluffy, about 2-3 minutes

Step 4: Add the egg and vanilla and beat well, then stir in the chocolate until fully incorporated

Step 5: Add the flour mixture in 3-4 additions, stirring well after each. You can use beaters to help mix.

Step 6: Stir in the white chips and chocolate chips, then drop by heaping tablespoons onto prepared baking sheet

Tips and tricks to make the best Inside Out Chocolate Chip Cookies

• Always cream your butter and sugar really well, this helps the cookies stay nice and thick and not spread out too much
• To melt usweetened chocolate you can use a double boiler but I prefer the microwave for convenience - using a microwave safe bowl you can microwave for 30 second intervals max and stir after each one until fully melted
• Make sure your butter is fully softened before you try and use it in this recipe
• If you don't have parchement paper for baking, you can use a silicone mat, or just a plain old baking sheet - I find parchmentmakes lifting the cookies off the tray a breeze and easier for clean up!
• Let the cookies cool on the tray for 5-10 minutes; then transfer them to a rack to finish cooling completely - they will be way too soft to transfer at first
• Save some chocolate chips to add on top of the cookie dough balls before baking to make them extra pretty!

Other Cookie Recipes you may like:

• Peanut Butter Reese's Pieces Cookies
• Soft and Chewy Chocolate Chip Cookies
• Chewy Oatmeal Cranberry White Cookies
• Salted Chocolate Peanut Butter Cookies