We can’t resist a good chocolate chip cookie and this Inside Out Chocolate Chip Cookie is no exception. This recipe is not your average cookie (although it can be)!
For these cookies, we take it up a notch by splitting the chocolate chips, tucking half right into the center of the dough before baking and sprinkling the rest on top. The result? An ultra chocolatey center with the perfect amount on top!
What are inside out chocolate chip cookies?
You’re probably thinking that this is a crazy idea. Rest assured, it’s nothing crazy but we think it’s absolutely genius!
Essentially this cookie has a typical chocolate chip cookie base but with the chocolate chips distributed differently. Instead of the chocolate chips distributed throughout the dough, we keep the dough plain. The chocolate chips are in both the center and on top creating a rich chocolate center.
Why we love these Chocolate Chip Cookies
We adore these cookies — here’s just a few things that make them one of our favorites:
- Ooey-gooey center
- So easy to make
- Irresistibly crispy tops
- Incredibly chocolate
How to Make Inside Out Chocolate Chip Cookie
- Dry ingredients. Sift together the flour, baking soda and salt. Set aside.
- Wet ingredients. In a medium bowl, cream together melted butter, brown sugar and white sugar until well blended. Add the whole egg and beat for 2 minutes. Stop and scrape down the sides. Add the egg yolk, and vanilla extract, beat for an additional 2 minutes until lighter in color and thick.
- Wet + Dry. Mix the dry ingredients until stir just until blended. Be sure not to over mix, you just want to mix in until you don’t see any streaks of flour.
- Assemble. In a 11×7 baking dish. Spread half of the cookie dough. Scatter 1 1/4 cup of the chocolate chips. Add remaining cookie dough and top with the remaining chocolate chips.
- Bake at 325 degrees F. for 25-30 minutes. Let cool for 10 minutes before digging in. We like our cookie to be slightly under baked in the center but if you like your cookie with a more firm center bake for 30-35 minutes. *Note that as the cookie sits it will continue to cook in the baking dish, so try not to over bake.
Notes and Variations
Chocolate. If you like your cookies sweeter, feel free to use a milk chocolate chip cookie. If you like dark chocolate that can be subbed instead. A mix. You can do a mix of multiple chocolate chips.
Nuts. If you have a favorite nut feel free to sprinkle some in.
Inside Out Chocolate Chip Cookie
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted melted butter
- 3/4 cup packed light brown sugar
- 3/4 cup organic cane sugar
- 1 whole room temperature egg
- 1 room temperature egg yolk
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Sift together the flour, baking soda and salt. Set aside.2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt
- In a medium bowl, cream together melted butter, brown sugar and white sugar until well blended.3/4 cup unsalted melted butter, 3/4 cup packed light brown sugar, 3/4 cup organic cane sugar
- Add the whole egg and beat for 2 minutes. Stop and scrape down the sides. Add the egg yolk, and vanilla extract, beat for an additional 2 minutes until lighter in color and thick.1 whole room temperature egg, 1 room temperature egg yolk, 2 teaspoons vanilla extract
- Mix the dry ingredients until stir just until blended. Be sure not to over mix, you just want to mix in until you don't see any streaks of flour.
- In a 11×7 baking dish. Spread half of the cookie dough. Scatter 1 1/4 cup of the chocolate chips. Add remaining cookie dough and top with the remaining chocolate chips.2 cups semi-sweet chocolate chips
- Bake for 25-30 minutes. Let cool for 10 minutes before digging in. We like our cookie to be slightly under baked in the center but if you like your cookie with a more firm center bake for 30-35 minutes. *Note that as the cookie sits it will continue to cook, so try not to over bake.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
SO GOOD! This recipe was easy and delicious. It’s one that my daughter asks for often!
Thank you, Sarah! 😊
Xo,
Alia & Radwa
Can this be used in a 13×9 pan?
Yes, but it will be a thinner layer or you can do a 1.5 batch!
Can you use premade cookie dough from store?
Sorry But I question my ability to do it right….
Absolutely!
dose it taste like a normal cooki ?
Yes, it does!
Can i use self rising flour?
Yes, you can! Just note that the cookie might have a slightly different texture, like a crispier outside!
Can I prep this dough in the baking dish the day before?
Absolutely It can be for refrigerated for up to 2-3 days before baking in the oven.
Do you slice into bars or squares to eat ?
It can be served warm out of the oven, scooped in bowls with a scoop of ice cream. OR let it cool and cut into bars!
priboly right out of oven