Chewy Inside Out Chocolate Chip Cookies
These inside out chocolate chip cookies are chewy, rich, and sweet. A cocoa-based cookie filled with chunks of white and semisweet chocolate make this reverse chocolate chip cookie a triple chocolate treat. This recipe is gluten-free and can be made dairy-free.
- ½ cup unsalted butter, softened use dairy-free butter if preferred
- ½ cup brown sugar, packed
- ½ cup white sugar
- 2 teaspoon vanilla extract
- 1 egg, cold
- 1 ¼ cup gluten-free all-purpose flour with xanthan gum I use Bob's Red Mill 1:1 Baking Flour (blue bag)
- ½ cup dutch processed cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup white chocolate chunks or chips approximately 1 bar. Use dairy-free if preferred.
- ½ cup semisweet chocolate chunks or chips
Use a mixer with beaters or the paddle attachment to beat the butter and both sugars together until light and fluffy. If you don't have an electric mixer, use a wooden spoon or your hands to ensure the sugars get dissolved in the butter.
Beat in the vanilla extract and egg, switching to a whisk if you are doing this by hand.
Place the gluten-free flour, cocoa powder, baking powder, baking soda, and salt in the bowl. Lightly stir them together on top, then gently mix together with a spatula until there are no dry spots. The dough will be very thick. Save several large pieces of white chocolate for topping the cookies. Fold in the remaining white chocolate and semisweet chocolate until thoroughly combined.
Use a cookie scoop to divide the dough into 12-15 balls, each about ¼ cup of dough. Place on a small parchment-lined baking sheet or plate. Place a large piece of white chocolate on the top of each ball. Refrigerate for 30 minutes. Halfway through the chill time, preheat the oven to 350ºF.
Transfer the dough balls to 2 large parchment-lined baking sheets. Make sure there is room between them for the cookies to spread. Gently push the balls down slightly to encourage spreading. Bake for 13-15 minutes until the edges are set and the centres are still a little soft. For perfectly round cookies, take a large cookie cutter or the top of a glass and gently run it around each cookie immediately after removing it from the oven. This will reinforce a circular shape as the cookie cools.
Allow the cookies to cool on the baking sheet for 15 minutes until they have set slightly, then transfer to a wire rack to continue cooling. Enjoy warm or allow to come to room temperature.
Nutrition facts are an estimation.
- Dairy-Free: Use your favourite dairy-free butter and vegan white chocolate. No Whey is an option that is gluten-free and dairy-free. Enjoy Life Foods recently launched their gluten-free and dairy-free white chips too.
- Mix-ins: Try adding nuts, candy pieces, an extract, or different chocolate types to these cookies.
- Do I really have to chill cookie dough? It will help achieve the classic soft-in-the-middle, crispy-on-the-edges bakery style texture.
- Storage: Cookies will keep in an airtight container at room temperature for 4-5 days. Reheat for 10 seconds in the microwave if desired.
- Freezing Cookie Dough: Freeze pre-scooped balls in an airtight container for up to 3 months. Bake at 350ºF from frozen for 15-17 minutes, or until the edges are set and the middle is slightly soft.
- Freezing Baked Cookies: Place in an airtight, freezer safe container. Freeze for up to 3 months. To thaw, allow to sit at room temperature for a few hours. Reheat for 10-15 seconds in the microwave if desired.
Calories: 225kcal | Carbohydrates: 31.9g | Protein: 2.04g | Fat: 12.1g | Saturated Fat: 6.8g | Polyunsaturated Fat: 0.44g | Monounsaturated Fat: 3.13g | Trans Fat: 0.25g | Cholesterol: 28.9mg | Sodium: 118.3mg | Potassium: 142.2mg | Fiber: 1.78g | Sugar: 21.1g | Vitamin A: 62.2IU | Vitamin C: 0.04mg | Calcium: 43.3mg | Iron: 0.78mg