Inside-out Chocolate Chunk Cookies

5 Dozen
100% would make this recipe for Inside-out Chocolate Chunk Cookies again.

These unusual chocolate chunk cookies are inside-out because they're chocolate cookies with white chocolate chunks. My family just loves them. They're soft, moist, rich, filled with delicious dark cocoa, and studded with white chocolate chuncks. Once baked, they emerge from the oven soft, warm, and oozing in comfort...I'm forced to fend off drooling family member to allow these cookies to cool.

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Inside-out Chocolate Chunk Cookies Ingredients

1 3/4 cup unbleached all-purpose flour	3/4 cup brown sugar, packed
1 1/4 cups Dutch processed cocoa powder	1 1/4 cups granulated sugar
2 teaspoons baking soda	2 large eggs, at room temperature
1/4 teaspoon salt	2 teaspoons vanilla extract
1 1/4 cups (2 1/2 sticks) unsalted butter, softened to room temperature	10 ounces solid white chocolate (or white chocolate chips), broken into 1/4-inch chunks

Instructions for Inside-out Chocolate Chunk Cookies

Position oven rack to the middle position and heat the oven to 350 degrees F. Lightly grease cookie sheets, or alternatively, line sheets with either parchment paper* or silicon baking pads* (e.g., Silpad). Set aside.

In a mixing bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.

In bowl of standing mixer fitted with paddle attachment (or an electric mixer, or by hand), beat butter with brown and granulated sugars at medium-high speed until light and fluffy, about 3 minutes (or 5-6 minutes by hand). Reduce speed to medium-low and add in eggs, one at a time, beating well after each addition until they are well incorporated; beat in vanilla extract. Reduce speed to lowest setting; gradually add in the sifted dry ingredients, scraping sides of mixing bowl as often as necessary with rubber spatula and beating until well incorporated. Fold in the white chocolate chips/chunks with a rubber spatula.

Using 1 heaping tablespoon batter per cookie, drop cookies 2-inches apart, in staggered rows** of 3-2-3-2-3, on prepared baking sheets.

Bake on the middle shelf of a 350 degree F oven for 8-10 minutes, or until the cookies are puffed and still slightly soft to the touch--do not overbake! Remove the cookie sheet from the oven and allow cookies to cool and set for 5 minutes on baking sheet, then transfer to racks to cool completely. If you used parchment paper, slide the entire sheet off the tray directly onto the cooling racks. Meanwhile, you can re-use the cookie sheet immediately for baking the next batch.

Store cookies in an airtight container at room temperature for up to 2 weeks.

Makes about 60 cookies.

*Note: Parchment paper (or silicon baking pad) is not a necessity but does make for easy cookie removal and cleanup. If using parchment, remove baking sheets from oven and immediately slide cookies on parchment directly onto cooling racks.

**Note: By staggering the rows of cookie batter, it's easy to fit 13 cookies (2-inches apart) on a single large cookie sheet.

Main Ingredient: CookiesCuisine: American

Ingredient Insight - look inside this recipe

All-Purpose Flour

Baking soda

Brown Sugar

Eggs

Salt

Sugar

Vanilla

White Chocolate

Bake flour cocoa powdr baking soda Salt butter brown sugar eggs vanilla chocolate Snacks Cookies Brunch American

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by jaimey

Since the cookie batter is brown to begin with, you won't be able to use their toasty color as a visual indication of doneness. To avoid overcooking, remove the cookies from the oven as soon as they puff up and are still slightly soft to the touch. The cookies will set as they cool, but should remain pliable rather than hard or crunchy.I have to agree with my family, these are great cookies, but I'm no big fan of white chocolate. I much prefer the real deal...real soul-sustaining chocolate, so I like to substitute regular chocolate chips for the white chocolate and call them double chocolate cookies or use peanut butter chips for another scrumptious variation.

kpow67
on Apr 4 2008 9:42PM

[I made edits to this recipe.]

sgrishka
on May 15 2007 10:13PM

[I made edits to this recipe.]

sgrishka
on May 15 2007 10:02PM

Since the cookie batter is brown to begin with, you won't be able to use their toasty color as a visual indication of doneness. To avoid overcooking, remove the cookies from the oven as soon as they puff up and are still slightly soft to the touch. The cookies will set as they cool, but should remain pliable rather than hard or crunchy. I have to agree with my family, these are great cookies, but I'm no big fan of white chocolate. I much prefer the real deal...real soul-sustaining chocolate, so I like to substitute regular chocolate chips for the white chocolate and call them double chocolate cookies or use peanut butter chips for another scrumptious variation. [I posted this recipe.]

sgrishka
on May 15 2007 6:48PM