Menu

Inside-Out Chocolate Chip Cookies

  • Save Recipe
Inside-Out Chocolate Chip Cookies
  • Prep 55 min
  • Total 1 hr 10 min
  • Servings 54
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Meet the new chocolate chipper on the block. The Inside-Out Chocolate Chip Cookie is buttery, sweet, intensely chocolatey and studded with white baking chips for a fun twist on the classic. And as much as we love all that flavor, the texture of this cookie might be its greatest asset. It’s crispy on the outside and tender on the inside--a combination that we consider the ideal cookie texture. The secret to achieving it? Using two kinds of fat: butter and shortening. An all-butter cookie will brown nicely but tends to spread (sometimes, too much). Shortening curbs that tendency to spread, so you get the best of both worlds: a cookie that’s perfectly caramelized and shaped just right (not too flat or too round). So next time you’re out of semi-sweets, but still want a chocolate chip cookie, give your regular recipe a rest. We don’t think you’ll be disappointed with this inside-out version.
By Betty Crocker Kitchens
Updated Apr 20, 2020

Ingredients

  • 1 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 3/4 cup butter or margarine, softened
  • 1/2 cup shortening
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups white baking chips
  • 1 cup chopped nuts
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F.
  • 2
    Mix sugars, butter, shortening, vanilla and eggs in large bowl. Stir in flour, cocoa, baking soda and salt. Stir in vanilla milk chips and nuts.
  • 3
    Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
  • 4
    Bake 10 to 12 minutes or until set. Cool slightly; remove form cookie sheet. Cool on wire rack.

Tips from the Betty Crocker Kitchens

  • tip 1
    Double the chocolate decadence by substituting 1 1/2 cups semisweet or milk chocolate chips for the white baking chips.
  • tip 2
    Make this type of cookie a little faster with a pouch of Betty Crocker® double chocolate chunk cookie mix made with semisweet chocolate chunks. Just stir in 1/2 cup each white baking chips and chopped nuts before baking.
  • tip 3
    Wondering what the difference is between regular cocoa powder, Dutch cocoa powder and dark cocoa powder? You’re not alone. Baking chocolates can be confusing, especially because they’re not necessarily interchangeable. Let us clear up your questions in this handy tutorial about baking with chocolate.

Nutrition

135 Calories, 8 g Total Fat, 2 g Protein, 15 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Cookie
Calories
135
Calories from Fat
70
Total Fat
8 g
Saturated Fat
2 g
Cholesterol
10 mg
Sodium
70 mg
Potassium
60 mg
Total Carbohydrate
15 g
Dietary Fiber
1 g
Protein
2 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved