Since giving up dairy (and subsequently chocolate with milk in it!) a couple of years ago, I’ve become really good at searching out milk-free chocolates. This means that I’ve grown accustom to the taste of some very dark chocolate since those are the ones least likely to contain milk. I remember going on the hunt for a vegan white chocolate around the holidays last year, and the only thing I could find was a bag of super expensive (for me, this is anything over $5) white chocolate chips. Nope. Not worth the money. After all, white chocolate isn’t even really chocolate. It’s made with cocoa butter and contains no chocolate solids!

I’d recently been thinking of doing an “inside out” type of cookie – chocolate cookie dough with white chocolate chips – and totally lucked out when I found a bag of Nestle white chocolate chips without milk! Yes! This is in no way sponsored, but Nestle now has a line of allergen-friendly chocolate chips, including white chocolate morsels! A huge win for those of us avoiding dairy products! And I found them at my local Wal-Mart. A bit pricey, but totally exciting and worth it for a white chocolate splurge!

These cookies are basically a chocolate version of my favorite Soft & Chewy Chocolate Chip Cookies. I simply added cocoa powder and tons of white chocolate chips to get that traditional “inside out” cookie. You’ll use melted butter and a bit of starch to up the chew factor of these cookies – I actually found them to be softer the day after baking them! Just be sure you don’t over bake these babies, which is easy to do. They will look under baked, but that’s when you want to take them out of the oven! Your white chocolate chips may even begin to brown a bit (as mine did) and then you’ll know it’s definitely time to take the cookies out!

Some of the ingredients I love for this recipe:

Melted vegan butter gives these cookies ultimate chewiness! We’re talking soft-the-next-day chewy, so don’t skip the melting step!

Coconut sugar is my go-to sweetener for most of my baked goods. It’s low GI, unrefined, and makes for a great replacement for regular granulated sugar. Don’t let the name fool you – it tastes nothing like coconut.

Brown sugar brings moisture to these cookies by adding that little bit of molasses that’s mixed into all brown sugars. Feel free to use light or dark brown sugar (dark has more molasses).

Arrowroot starch also helps to make these cookies chewy. If you have corn starch on hand, that will work, too!

Yield: 16 Cookies

Triple Chocolate Inside Out Cookies

Name: Triple Chocolate Inside Out Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 4 h
Yield: 16 Cookies
Ingredients: 1/2 cup (1 stick) vegan butter, softened; 1/2 cup coconut sugar; 1/2 cup brown sugar; 1 large egg, room temp; 1 1/2 tsp vanilla extract; 1 cup + 2 Tbsp unbleached all-purpose flour; 6 Tbsp cocoa powder; 1/2 tsp baking soda; 1/2 tsp baking powder; 2 tsp arrowroot (or corn) starch; 1/2 tsp salt; 1/2 cup dairy-free semisweet or dark chocolate chips; 1/2 cup dairy-free white chocolate chips

Sweet and chewy "inside out" chocolate chip cookies filled with both semisweet and white chocolate chips!

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 3 hours

Total Time 4 hours

Ingredients

1/2 cup (1 stick) vegan butter, softened
1/2 cup coconut sugar
1/2 cup brown sugar
1 large egg, room temp
1 1/2 tsp vanilla extract
1 cup + 2 Tbsp unbleached all-purpose flour
6 Tbsp cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
2 tsp arrowroot (or corn) starch
1/2 tsp salt
1/2 cup dairy-free semisweet or dark chocolate chips
1/2 cup dairy-free white chocolate chips

Instructions

Bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes.
In a medium bowl, whisk together the melted vegan butter, sugars, egg, and vanilla extract; set aside.
In a large bowl, sift the flour and cocoa powder. Then whisk in the baking soda, baking powder, arrowroot starch, and salt until flour and cocoa are well combined.
Add liquid ingredients to dry and gently mix using a large spatula or wooden spoon until a few flour streaks remaining. Combine the semisweet and white chocolate chips, and then stir 3/4 cup of the mixed chips into the dough. Set extra chips aside and cover and refrigerate the dough for 2 hours.
Line a baking sheet with parchment paper. Scoop dough balls 2 Tbsp in size and then roll them smooth, making them a little taller than they are wide (see photos in this post) and placing them on the parchment-lined baking sheet. Using the remaining 1/4 cup of mixed chocolate chips, press extra chips into the tops and sides of the dough "balls", reshaping as necessary. Refrigerate dough balls for 1 hour.
Preheat your oven to 325°F and line another baking sheet with parchment paper. Add 6 dough balls to your prepared baking sheet and bake at 325°F for 6-8 minutes or until cookies have spread and look a bit puffy - take them out when they still look a bit under baked.
Allow cookies to cool for 2 minutes on the baking sheet before moving to a wire rack to cool completely. If your cookies come out of the oven a little misshapen, you can gently (and carefully - they'll be hot!) use your fingers or a small spoon to press the edges in to make the cookies more round.
Continue baking the rest of the cookies, making sure you let your baking sheet(s) cool down to room temperature before adding the dough balls.
Store any cooled leftovers in an airtight container at room temperature.

Notes

Chilling the dough is super important for the right cookie shape and texture.
I haven't tried these cookies with any alternative ingredients (GF flour, regular butter, etc), so I can't vouch for how they would turn out
Feel free to mix up your chocolate chips, adding dark chocolate chips, chunks, or simply adding only white chocolate!

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 151 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 15mg Sodium: 143mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 1g Sugar: 20g Sugar Alcohols: 0g Protein: 2g

calculated nutrition information may not always be accurate

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More chocolate cookie recipes:

Salted Chocolate Rye Cookies (DF)

Marshmallow Hot Cocoa Cookies (DF)

Vegan Chocolate Flax Cookies

Ingredients

6oz semisweet dairy-free chocolate, chopped

1/3 cup coconut oil, measured as a solid

3/4 cup coconut sugar

1 tsp vanilla extract

2 large eggs, room temp

1 cup unbleached all-purpose flour

1/2 cup natural cocoa powder

1 tsp baking soda

1/2 tsp salt

8 large marshmallows, cut in half

1/4 cup white granulated sugar for rolling (optional)

1-2 tbsp chocolate jimmies sprinkles for topping (optional)

Instructions

Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Meanwhile, place a medium pot with an inch of water over medium heat. In a heatproof bowl - big enough to sit on top of your pot and not touch the water - add the chopped chocolate and coconut oil. Place your bowl on the pot, stirring frequently until chocolate is totally melted. Remove from heat and set aside.

Allow the chocolate mixture to cool for 10 minutes. Then whisk in the coconut sugar, vanilla extract, and eggs until totally combined.

Sift in the flour, cocoa powder, baking soda, and salt. Use a large wooden spoon or spatula to gently mix the dry ingredients into the wet. Cover and refrigerate dough for 1 hour.

Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop dough balls 2 Tbsp in size. Then take each dough ball, flatten to a circle, and place half of a large marshmallow in the middle, wrapping the dough up and over the marshmallow. Smooth out the stuffed dough ball, making a disc shape instead of a ball - think hockey puck. Fill a shallow bowl with white granulated sugar, and then gently turn each dough "puck" in the sugar, avoiding the bottoms.

Place cookies six at a time on your baking sheet and bake at 350°F for 6-8 minutes, or until cookies have spread. If you've used marshmallows without corn syrup, your cookies will not spread as much, and you may have to flatten them a bit as soon as they come out of the oven. If you used regular marshmallows (with corn syrup) then your cookies will spread and the marshmallow will melt into the cookies and puff out of the cookie cracks. I used marshmallows with corn syrup and baked my cookies until I saw the marshmallow puff up and seep out a bit, about 7 minutes.

Allow your cookies to cool on the baking sheet for around 3 minutes before transferring to a cooling rack. Top with chocolate sprinkles for a more festive hot cocoa look!

Store leftovers in an airtight container at room temperature.

Notes

Different marshmallows will yield different end results. "All-natural" marshmallows without corn syrup don't tend to spread, so your cookies will be thick and the marshmallow will remain in tact inside of your cookies. Regular marshmallows made with corn syrup will spread, melt into the cookies, and leak out of the cookie cracks.
I haven't made these cookies with any alternative ingredients (i.e. GF flours, egg replaces, or other sugars), so I cannot vouch for how they would turn out.
Chilling the dough is key for the perfect cookie texture and shape! The dough must firm up before it can be handled enough to roll and shape.

chocolate cookies