These inside out cookies are soft and moist in the middle, crispy at the edges. Cocoa powder cookie dough with white chocolate chunks is so delicious and easy to make! It takes only 10 minutes to prepare the dough and 10 minutes to bake! No mixer needed!
I am inspired by my chocolate cookies with cocoa powder which is one of the most popular recipes on my blog. If you are a fan of these cookies you’ll notice that it’s not all about adding white chocolate to my cocoa powder cookies.
I made some modifications while creating this inside out cookie recipe; I tried to get a similar taste and texture with a little less butter and a slightly less sugar.
Both butter and sugar give moisture to these cookies.
Sugar is for sweetness and moisture but it also helps cookies spread. I remember one of my readers using only ⅓ of the sugar amount while making my cocoa powder cookies. She loved the taste but the cookies didn’t spread at all.
I always suggest making the recipes as written first and then lower or increase the amounts.
As you know the science behind using the sugar now, you can slowly cut it down if it is sweet for you. Right now these cookies are very soft and moist with the written amounts.
Let’s see all the ingredients of these white chocolate chunk cookies.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- Flour-I use all purpose flour. It gives structure.
- Cocoa powder-I use Dutch processed cocoa. It makes these cookies very chocolatey. If you decide to decrease the cocoa powder amount, you should add it to the flour amount as cocoa powder gives structure as well.
- Baking soda– It works as a leavener and makes the cookies rise. I tried this recipe with baking powder but the taste wasn’t as rich as with baking soda.
- Salt-It brings the flavors out but it is optional. You can leave it out if you omit salt.
- Sugar-I use only granulated sugar. As I mentioned in the beginning of this post it sweetens, gives moisture and makes these cookies spread. If you want your cookies very soft and moist keep the amount as is.
- Butter-I use melted butter for moisture.
- Vanilla extract-I use pure vanilla extract.
- Egg-It gives structure as well.
- White chocolate-I use either couverture or chocolate bars and cut into pieces. You can use white chocolate chips if you like.
Step by step instructions
First I chop the white chocolate. I use white chocolate couverture or white chocolate bars and cut into medium-large chunks. If you like, you can use ready to use white chocolate chunks(that comes in a bag/box) or white chocolate chips.
Next, I melt the butter halfway, take it from the heat and stir until all melted. This halfway melting makes the cooling process faster.
Then I place the flour, cocoa powder, baking soda and salt in a small bowl and stir with a whisk, I set aside the bowl.
I place the sugar in a large bowl and pour the melted butter and whisk until combined well. Next, I mix in the egg and then vanilla.
After that, I add the flour mixture in 2 batches and stir until incorporated. I use a spatula or a spoon after the first batch to easily stir the mixture. Finally, I fold the white chocolate chunks and distribute them evenly.
İ roll the dough into 55 gram balls which makes 12 cookies. If you want to make smaller cookies you can roll the dough into 30 gram balls and make 22 cookies.
I place them on a baking sheet and bake for 10 minutes for the large cookies and almost 7 minutes for the smaller cookies or until the cookies are just slightly set.
I don’t over bake the cookies so they stay soft and moist. They should be hard to handle when they are out of the oven.
These inside out chocolate cookies look puffy when I remove them from the oven. After 2 minutes, I slightly press the cookies with the back of a spoon to give their shape.
They will be firm as they cool on the baking sheet for 10-12 minutes. I transfer the cookies on a wire rack to completely cool.
Enjoy!
How to store
You can keep these cookies in an airtight container for up to a week at room temperature and up to 3 months in the freezer. You can keep well-wrapped cookie dough in the fridge for up to 3 days and in the freezer for up to 3 months.
Other Chocolate Chip Recipes You May Enjoy!
- Triple chocolate chip cookies
- Chocolate Chip Cookie Cake
- Oatmeal Chocolate Chip Bars
- Banana Oatmeal Chocolate Chip Muffins
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Inside Out Cookies
Ingredients
- 175 grams (1 and ¼ cup) all-purpose flour, dip and sweep
- 35 grams (⅓ cup) cocoa powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt, optional
- 135 grams (½ cup and 1 and ½ tablespoons) unsalted butter, melted and cooled
- 155 grams (¾ cup) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg, at room temperature
- 130 grams (4,5 oz) white chocolate couverture or chocolate bars, roughly chopped*
Instructions
- Preheat the oven to 350°F(177°C). Line baking sheet with parchment paper or silicone baking mat. Set aside.
- If using white chocolate couverture or white chocolate bars, chop them into medium-large pieces.
- Put the butter in a small pan and melt over medium heat until it is halfway melted. Take it from the heat and stir until it is all melted. Set aside.
- Place the flour, cocoa powder, baking soda and salt in a small bowl and mix well. Set aside.
- Place the sugar in a large bowl and add the cooled melted butter, mix well. Then add the egg and vanilla, stir until combined.
- Add the flour mixture in 2 batches and mix until incorporated. You can start with a whisk but you should continue with a spoon/spatula.
- Stir in the chopped white chocolate chunks and distribute evenly with a spatula or with your hands.
- Roll the dough into 55 gram (almost 2 and ½ tablespoons) balls and place them on the baking sheet. If you want to make smaller cookies you can roll the dough into 30 gram balls and make 22 cookies.
- Bake for 10 minutes for the large cookies and almost 7 minutes for the smaller cookies or until the cookies just slightly set. The cookies will be too soft to handle. Remove the cookies from the oven so that they can keep their moistness. These inside out chocolate cookies will be puffy when you remove them from the oven. After 2 minutes, you can slightly press the cookies with the back of a spoon. Let them cool on the baking sheet for 10-12 minutes or until the bottom of the cookies are firm enough and then on a wire rack.
Notes
Nutrition
Update Notes: I published this post first on March 19, 2017. Today I only update the pictures, I haven’t changed the recipe.
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