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Inside Out Chocolate Chip Cookies

Delicious Inside Out Chocolate Chip Cookies with gooey chocolate chunks hidden inside, perfect for cookie lovers.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cup All-purpose flour Provides structure; substitute with gluten-free blend if needed.
  • 1 teaspoon Baking soda Helps cookies rise; essential for texture.
  • ½ teaspoon Salt Enhances sweetness and balances flavors.
Wet Ingredients
  • 1 cup Unsalted butter, softened Adds richness; use vegan butter for a dairy-free option.
  • ¾ cup Granulated sugar Sweetens; can substitute with coconut sugar for a healthier twist.
  • ¾ cup Brown sugar, packed Adds moisture and depth; use dark brown sugar for a richer taste.
  • 1 teaspoon Vanilla extract Provides warmth; vanilla bean paste can be used for a stronger flavor.
  • 2 large Eggs Binds the ingredients; substitute with ¼ cup unsweetened applesauce for vegan.
Chocolate
  • 2 cup Semi-sweet chocolate chips Offers classic chocolate flavor.
  • 1 cup Chocolate pieces or chunks Melts beautifully for extra gooeyness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking soda, and salt—set aside.
  3. In another bowl, beat the softened butter, granulated sugar, and brown sugar until smooth and creamy.
  4. Add the eggs and vanilla extract, mixing until fully combined.
  5. Gradually introduce the dry ingredients, mixing until just combined.
  6. Fold in the semi-sweet chocolate chips.
Baking
  1. Using a cookie scoop, portion the dough and create an indent in the center of each ball.
  2. Place a chunk of chocolate in that indent before sealing it back up.
  3. Place each cookie on the prepared baking sheet, leaving enough space between them.
  4. Bake for 10-12 minutes or until edges are lightly golden.
  5. Remove and let cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For the best results, chill the dough for about 30 minutes to maintain shape while baking. Store in an airtight container for up to a week or freeze for up to three months.