Cookies

Inside Out Cookies

Recipe adapted from Sally’s Baking Addiction.

I have to be honest. I’m not a chocoholic. I love chocolate treats, but I don’t really crave chocolate. That is, until I made this recipe from Sally. Hands down, I can’t say no to these cookies. Every cookie is super soft and fudgy. Days after I make this recipe, they are still just as soft. I usually warm them up for 15 seconds in the microwave the day after I make them, and they taste like I made them that same day. The hardest part of this recipe is letting the batter firm up in the fridge for a few hours.

-Mix room temperature butter, white and brown sugar together into one bowl with a stand up or hand mixer. Add in the beaten egg and vanilla afterwards.

-Grab another bowl and mix the dry ingredients together. (flour, salt, baking soda, unsweetened cocoa powder.)

-Slowly, add the dry ingredients into the bowl with the wet ingredients with the stand up or hand mixer. Add the milk at the very end.

-At the end, add the 3/4 c. of white chocolate chips. The batter will very thick.

***Place cookie batter in a bowl and place in the fridge for at least 3 hours. Sally puts hers in the fridge overnight. This is an important part of the recipe, and can’t be ignored.***

After 3 hours, preheat the oven to 350 degrees. Take the cookie dough out and roll into balls. The amount of cookies you get depends how much cookie dough. I roll mine around 2 tbsp.

Bake cookies for 10 minutes, then let it sit on the cookie sheet once it comes out of the oven for 5 minutes before transferring to a cooling rack.

Look how fudgy these cookies look like! They are impossible to say no to!

Ingredients-

  • 1/2 c. granulated white sugar
  • 1/2 c. dark brown sugar
  • 1/2 c. unsalted room temperature butter
  • 1 tsp. vanilla
  • 1 egg
  • 1/2 c. plus 2 tbsp unsweetened cocoa powder
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 c. all purpose unbleached flour
  • 2 tbsp milk
  • 3/4 c. white chocolate chips

Directions-

  1. In a stand up or hand mixer, cream the butter and white and dark sugars together. Next, add the egg and vanilla.
  2. In a separate bowl, whisk the unsweetened cocoa powder, salt, baking soda and flour together.
  3. Start by adding the dry ingredients into the bowl with the wet ingredients. The dough will become very thick. Finally, add the milk followed by the white chocolate chips.
  4. Use a rubber spatula to spoon out the batter and put in a bowl meant to go in the fridge. Cookie batter needs at least 3 hours or overnight in the fridge to chill. (this step cannot be ignored.)
  5. After 3 hours, or overnight, preheat oven to 350 degrees.
  6. Get two cookie sheets out with silicone baking sheets or parchment paper on it.
  7. Remove cookie dough from the fridge. Roll into balls, around 2 tbsp in size, and place on the cookie sheets.
  8. Bake for 10 minutes.
  9. Leave cookies hot on the cookie sheets for 5 minutes before placing on a cooling rack.

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