Don't you hate it when you bake something absolutely delicious, but it looks disgusting?
That was what happened to me this week with a sad batch of cookies. I couldn't even bring myself to take a picture of them, they looked so gross.
Even though we polished those cookies off in no time, I don't think I will make them again. They just made me too sad to look at.
But these cookies on the other hand. How can I not share them? They were so good, my boyfriend finished all sixteen. In TWO DAYS!!
I am not usually a fan of white chocolate chips, but in these cookies, they just worked. The cookies were soft on the inside and hard on the outside to give them that perfect cookie texture that I can rarely make work.
But that's probably just a fault with my cookie making style.
This is definitely one of the cookies that I will add to my "make again" list for a rainy day.
Or another Wednesday evening this summer. Who knows? If I didn't run out of white chocolate chips while making these cookies, I would probably be making them again right now.
Inside Out Chocolate Chip Cookies
What you'll need:
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup white sugar
- 1/2 cup packed brown sugar (or light brown sugar)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup + 2 Tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 Tablespoons milk
- 1 and 1/4 cups white chocolate chips, plus more to sprinkle on top if desired
- In a medium bowl, beat together the butter and sugars until light and fluffy. Add in the egg and the vanilla, and cream together until fully combined.
- In a separate bowl, mix together the flour, cocoa, baking soda and salt.
- Slowly mix the dry ingredients into the wet ingredients until just combined. Add in the milk until fully incorporated. Fold in the white chocolate chips.
- Cover the cookie dough, and place in the fridge for at least 2 hours to chill.
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll the cookies into balls, and place on the baking sheets around 1 inch apart.
- Bake int the preheated oven for 12 minutes. Remove from the oven, and allow to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.