Instructions for Inside Out Chocolate Chip Cookies
Step 1: Preheat & Prep
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: Cream Butter & Sugars
- Cream together softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
Step 3: Add Eggs & Vanilla
- Add eggs one at a time, mixing well. Stir in vanilla extract.
Step 4: Combine Dry Ingredients
- Whisk together flour, cocoa powder, baking soda, and salt in a separate bowl.
Step 5: Mix Wet & Dry
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Don’t overmix!
Step 6: Fold in Chocolate Chips
- Gently fold in white chocolate chips.
Step 7: Scoop & Bake
- Scoop dough onto prepared baking sheets, leaving 2 inches between cookies.
Step 8: Bake
- Bake for 10-12 minutes, or until edges are set and centers are soft. Cookies will continue to bake as they cool.
Step 9: Cool & Enjoy!
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Baking Tips for Perfect Cookies
- Use room temperature ingredients for best results.
- Don’t overmix the dough!
- Ensure butter is softened, not melted.
Recipe Variations & Substitutions
- Dark Chocolate: Substitute white chocolate chips with dark chocolate chips or a mix.
- Nutty Crunch: Add ½ cup chopped walnuts or pecans.
- Minty Twist: Add ½ teaspoon mint extract and use a mix of white and dark chocolate chips.
Frequently Asked Questions (FAQs)
1. How to Store Cookies?
Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
2. Make Ahead Dough?
Yes! Refrigerate dough for up to 3 days. Let it sit at room temperature for 10-15 minutes if too firm.
3. Different Cocoa Powder?
Dutch-processed cocoa powder will give a richer, darker flavor.
4. Cookies Spreading Too Much?
Butter may have been too soft, or dough wasn’t chilled enough. Chill dough for 30 minutes before baking.
These Inside Out Chocolate Chip Cookies are a fun twist on a classic! Enjoy every bite!
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