Inside Out Chocolate Chip Cookies

These inside out chocolate chip cookies combine a rich and fudgy chocolate cookie base, super soft and brownie-like centers, chewy edges, and sweet white chocolate chips. Easy to throw together, this is my base chocolate cookie recipe. This cookie dough requires at least 3 hours of refrigeration.

Ingredients

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup (125g) all-purpose flour (spooned & leveled)
2/3 cup (55g) natural unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
1 Tablespoon (15ml) milk (any kind, dairy or non)
1 and 1/4 cups (225g) white chocolate chips, plus a few more for optional topping*

Instructions

Preliminary note: This cookie dough requires at least 3 hours of chilling, but I prefer to chill the dough overnight. The colder the dough, the thicker the cookies.
In a large bowl using a hand-held or stand mixer fitted with a