Inside-out Chocolate Chunk Cookies
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."Easy to make and easier to eat. These cookies are delish. I used semi-sweet chips instead of white chunks, I recommend using a dark chocolate to add a variety of flavor. This is one good cookie" - Dmagee
Yield: 5 Ready in 45 minutes
692 people trying soon
Verified by stevemur
|1 3/4 cupUnbleached all-purpose flour|
|1 1/4 cupsDutch processed cocoa powder|
|2 teaspoonsBaking soda|
|1 1/4 cupsunsalted butter; (2 1/2 sticks), softened to room temperature|
|3/4 cupbrown sugar; packed|
|1 1/4 cupsGranulated sugar|
|2 largeEggs; at room temperature|
|2 teaspoonsVanilla extract|
|10 ouncessolid white chocolate; (or white chocolate chips), broken into 1/4-inch chunks|
Inside-out Chocolate Chunk Cookies Preparation
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.
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.
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