Triple Chocolate Inside Out Cookies
Chocolate Inside Out Cookies made extra chocolate-y with both semisweet and white chocolate chips. These chewy cookies have lots of creamy chocolate chips and a sweet chocolate flavor – a total crowdpleaser.
Triple Chocolate Inside Out Cookies
If there’s anything better than a chocolate-on-chocolate cookie, it’s a chocolate cookie with two kinds of chocolate chips. These Triple Chocolate Inside Out Cookies are a sweet and chewy chocolate cookie filled with both semisweet and white chocolate chips. I used mini chips for ultimate chocolate dispersement, but any chocolate chip will work in this recipe.
A chocolate version of my favorite Soft & Chewy Chocolate Chip Cookies, I simply added cocoa powder and tons of white chocolate chips to get a traditional “inside out” cookie. You’ll use melted butter and a bit of cornstarch to increase the chewiness – I actually found these cookies to be softer the day after baking them.
Why You’ll Love These Cookies
- Sweet & delicious triple chocolate flavor
- Crowd favorite that delights both adults & kids
- You can use your favorite chocolate chips
- They freeze well and can be thawed and enjoyed one at a time
What You’ll Need
- Plant-based butter is melted to give these cookies ultimate chewiness. We’re talking soft-the-next-day chewy, so don’t skip the melting step. I used Country Crock Plant Butter Sticks with Olive Oil, but any plant-based (or regular butter) should work.
- White granulated sugar adds sweetness and lends a hand to that classic cookie texture. Feel free to use raw, unrefined, or coconut sugar 1:1 in place of the white sugar (just note the gram weights will vary).
- Brown sugar brings moisture to these cookies by adding that little bit of molasses. Feel free to use light or dark brown sugar (dark has more molasses).
- Egg binds these cookies together. I haven’t tested this recipe with any egg alternatives.
- Vanilla extract adds flavor.
- All-purpose flour makes up the bulk of the cookie dough. I like to use an unbleached variety, but any all-purpose flour will work.
- Cocoa powder makes these triple chocolate cookies. I use a regular, natural cocoa powder in this recipe to keep the cookies light and sweet.
- Baking soda and baking powder leaven these cookies.
- Cornstarch helps to make these cookies chewy. Arrowroot starch will also work in this recipe.
- Salt enhances flavor.
- White chocolate chips and semi-sweet chocolate chips make these cookies. I’ve made these with both mini and regular chips, so it’s up to you what kind of chips you’d like to use. Dark chocolate will also work in place of the semi-sweet chips.
FAQ
How can I make these vegan? I haven’t tested any egg alternatives in this recipe, but if you’re feeling adventurous you can test out your favorite egg replacer. I recommend Bob’s Red Mill GF/V Egg Replacer (as I used in these cookies) or 1/4 cup applesauce.
Can I use regular chocolate chips? Definitely. I’ve made these cookies with both mini and standard chocolate chips – both are delicious!
What chocolate chips did you use? I used Enjoy Life Mini White Chips and Semi Sweet Mini Chips.
Triple Chocolate Inside Out Cookies
Sweet and chewy chocolate Inside Out Cookies filled with both semisweet and white chocolate chips!
Ingredients
- 1/2 cup (113g) plant-based butter, melted
- 1/2 cup (100g) white granulated sugar
- 1/2 cup (110g) light brown sugar, packed
- 1 large egg, room temp
- 1 1/2 tsp vanilla extract
- 1 cup + 2 Tbsp (146g) unbleached all-purpose flour
- 6 Tbsp (30g) natural cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp cornstarch (or arrowroot starch)
- 1/2 tsp salt
- 1/2 cup (90g) white chocolate chips
- 1/2 cup (90g) semisweet or dark chocolate chips
Instructions
Make the Cookie Dough
- 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 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, cornstarch, and salt until combined.
- Add liquid ingredients to dry and gently mix, using a large spatula or spoon, until a few flour streaks remaining.
- Combine the semisweet and white chocolate chips in a small bowl, and then stir 3/4 cup of the mixed chips into the dough. Set extra chips aside. Cover and refrigerate the dough for 2 hours.
Roll the Dough Balls
- 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.
Bake the Cookies
- Preheat your oven to 325°F and line another baking sheet with parchment paper. Add 6-8 dough balls to your prepared baking sheet and bake at 325°F for 6-8 minutes or until the 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 use the back of a small spoon to gently push 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 to room temperature before adding the dough balls.
- Store cooled leftovers in an airtight container at room temperature. These cookies freeze well and can be stored in an airtight container in the freezer once they have completely cooled.
Notes
- Chilling the Dough: this is super important for the right cookie shape and texture. This is necessary because of the melted butter.
- Butter: I used Country Crock Plant Butter Sticks with Olive Oil.
- Chocolate chips: feel free to use your favorite mini or standard chocolate chips. You can use white chips + semisweet, dark, or milk chocolate chips.
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Did you make these cookies? I would love to see!
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