These inside out chocolate chip cookies are chewy, rich, and sweet. A cocoa-based cookie filled with chunks of white and semisweet chocolate make this reverse chocolate chip cookie a triple chocolate treat. This recipe is gluten-free and can be made dairy-free.
These gluten-free Inside Out Chocolate Chip Cookies are chewy, rich, and chocolatey. Take a chocolate chip cookie on its head and reverse the classic with a thick cocoa and brown sugar dough, dotted with melty white chocolate chunks. It's a chocolate lovers dream!
These reverse chocolate chip cookies are based on the recipe from my Gluten-Free White Chocolate Macadamia Nut Cookies. They are thick, chewy, and fudgy cookies. With just 10 minutes of prep and a quick chill, you could be eating these bakery-quality cookies in under an hour.
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What is an Inside Out Chocolate Chip Cookie?
Think of a classic chocolate chip cookie, with the buttery brown sugar base dotted with little chocolate chips. An inside out chocolate chip cookie is that in reverse! It's a chocolatey, cocoa powder cookie filled with chunks or chips of white chocolate. You could also think of it as a chocolate white chocolate chip cookie.
Why You'll Love This Recipe
- Bakery quality. These large cookies are thick and packed with white chocolate chunks. This makes them super chewy and soft, just like they came from a local bakery.
- Quick and easy to make. Mixing the dough together takes just a few minutes in one bowl! Then half an hour of chill time, and they bake. You could have delicious reverse chocolate chip cookies in just 1 hour.
- Easily allergy-friendly. These cookies can be made gluten-free, nut-free, and dairy-free.
Ingredients
Here is everything you'll need to make these gluten-free inside out chocolate chip cookies:
Unsalted butter: Ensure the butter is soft yet still cool. Use dairy-free butter if preferred.
Brown & White sugar: The combination of both sugars ensures these cookies develop crisp edges, while staying moist in the centre.
Gluten-free all-purpose flour with xanthan gum: I use Bob's Red Mill 1:1 Baking Flour (blue bag).
Dutch processed cocoa powder: I prefer dutch processed cocoa powder for this recipe because of its deep and neutral chocolatey flavour. You can substitute natural cocoa powder if that's all you have, but it may change the taste slightly, as natural cocoa powder is more acidic than dutch processed. If you want to learn more about the differences in cocoa powders, read this article from Sally's Baking Addiction.
Baking powder & baking soda: The use of both leaveners ensure the perfect thick, soft, yet crisp cookie.
White chocolate chunks or chips: I like to chop about 1 bar of white chocolate for these cookies. You certainly could use white chocolate chips for these cookies, but I find chopped chocolate melts so much better, resulting in ooey gooey bites. I use Lindt Swiss classic white chocolate. Of course, you can use dairy-free white chocolate if preferred, like these chips from Enjoy Life Foods.
Semisweet chocolate chunks or chips: Make these triple chocolate cookies with some extra chocolate chunks. I like to add some semisweet chocolate for variety and extra chocolatey-ness. Use dark or dairy-free chocolate if preferred.
Substitutions
There are so many ways to change up these cookies depending on your mood. Here are some substitution suggestions:
- Dairy-free: Changing the butter for a dairy-free stick of butter is relatively simple these days. The white chocolate may be slightly more challenging to find. No Whey is an option that is gluten-free and dairy-free. Enjoy Life Foods recently launched their gluten-free and dairy-free white chips too.
- Add nuts: Chopped roasted hazelnuts, macadamia nuts, or almonds would be a great addition to the flavours in this recipe. Reduce the quantity of chocolate chips slightly to make room for the nuts in the dough.
- Change the chocolate: Try using dark or flavoured chocolate chips such as mint, butterscotch, or peanut butter chips in place of the white and/or semisweet chocolate.
- Add candy: Throw in some m&ms, toffee or candy bits too.
- Add an extract: Make it flavoured with mint, almond, or orange extracts. Start with about ¼ tsp.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions for how to make inside out chocolate chip cookies.
(1) Use a mixer with beaters or the paddle attachment to beat the butter and both sugars together until light and fluffy. If you don't have an electric mixer, use a wooden spoon or your hands to ensure the sugars get dissolved in the butter.
(2) Beat in the vanilla extract and egg, switching to a whisk if you are doing this by hand.
(3) Place the gluten-free flour, cocoa powder, baking powder, baking soda, and salt in the bowl. Lightly stir them together on top, then gently mix together with a spatula until there are no dry spots. The dough will be very thick.
(4) Save several large pieces of white chocolate for topping the cookies. Fold in the remaining white chocolate and semisweet chocolate until thoroughly combined.
(5) Use a cookie scoop to divide the dough into 12-15 balls, each about ¼ cup of dough. Place on a small parchment-lined baking sheet or plate. Place a large piece of white chocolate on the top of each ball. Refrigerate for 30 minutes. Halfway through the chill time, preheat the oven to 350ºF.
(6) Transfer the dough balls to 2 large parchment-lined baking sheets. Make sure there is room between them for the cookies to spread. Gently push the balls down slightly to encourage spreading.
Bake for 13-15 minutes until the edges are set and the centres are still a little soft. For perfectly round cookies, take a large cookie cutter or the top of a glass and gently run it around each cookie immediately after removing it from the oven. This will reinforce a circular shape as the cookie cools. Top with flaky sea salt if desired.
(7) Allow the cookies to cool on the baking sheet for 15 minutes until they have set slightly, then transfer to a wire rack to continue cooling. Enjoy warm or allow to come to room temperature.
Storage & Freezing
Storage Instructions: Cookies will keep in an airtight container at room temperature for 4-5 days. Reheat for 10 seconds in the microwave if desired.
Freezing Instructions:
Cookie dough can be frozen in pre-scooped balls placed in an airtight container for up to 3 months. Bake at 350ºF from frozen for 15-17 minutes, or until the edges are set and the middle is slightly soft.
Baked cookies will also freeze well. Wrap cookies tightly in plastic wrap or tin foil and place in an airtight, freezer safe container. Freeze for up to 3 months. To thaw, allow to sit at room temperature for a few hours. Reheat for 10-15 seconds in the microwave if desired.
Expert Tips
Here are some of my top tips and tricks for successful gluten-free inside out chocolate chip cookies:
- Ensure the butter is softened but still cool. Keeping the dough relatively cool will help achieve the thick bakery-style cookie.
- Use chopped chocolate for that bakery quality cookie. Large chunks provide delicious melty chocolate puddles in the cookies.
- The dough will be very thick. Avoid the tendency to add more liquid or not add the full flour amount. Use a mixer if you have one. The thick texture is what gives these cookies a soft, bakery taste.
- Form the cookie dough balls before refrigerating. The dough will be easier to shape and work with prior to chilling.
- Press the cookie dough balls slightly before baking to encourage some spreading. We still want these cookies to be thick, but we want them to be nice and even.
- Shape them right out of the oven. For perfectly round cookies, take a large cookie cutter or the top of a glass and gently run it around each cookie immediately after removing it from the oven. This will reinforce a circular shape as the cookie cools.
Frequently Asked Questions
Yes, if you can find dairy-free alternatives. Changing the butter for a dairy-free stick of butter is relatively simple these days. The white chocolate may be slightly more challenging to find, so I recommend searching online or at a local health food store. No Whey is an option that is gluten-free and dairy-free. Enjoy Life Foods recently launched their gluten-free and dairy-free white chocolate chips too.
Chilling the cookie dough will help achieve the classic soft-in-the-middle, yet crispy-on-the-edges bakery style texture. Trust me it's worth it! Plus it's only 30 minutes in the fridge.
Make 20-30 smaller cookies instead of using a medium cookie scoop. Note that the bake time may be shorter. Check the cookies around 7-8 minutes.
Cookies will freeze well. Wrap cookies tightly in plastic wrap or tin foil and place in an airtight, freezer safe container. Freeze for up to 3 months. To thaw, allow to sit at room temperature for a few hours. Reheat for 10-15 seconds in the microwave if desired.
These gluten-free inside out chocolate chip cookies will rival any bakery! They're thick, chewy, and fudgy—not to mention these cookies are super easy to make. Put a spin on the classic chocolate chip cookie with this reverse recipe. Your friends and family will devour these giant cookies, and never question that they are gluten-free.
More Gluten-Free Cookies:
- Grandma's Gluten-Free Shortbread Cookies
- Soft Pumpkin Sugar Cookies
- Inside Out Chocolate Chip Cookies
- Gluten-Free Banana Chocolate Chip Cookies
- Gluten-Free Dairy-Free Chocolate Chip Cookies
- Gluten-Free Matcha Shortbread Cookies
- Gluten-Free Funfetti Cookies
- Peanut Butter Cup Cookies
Related Recipes
Have you made these chewy inside out chocolate chip cookies? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Chewy Inside Out Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter, softened use dairy-free butter if preferred
- ½ cup brown sugar, packed
- ½ cup white sugar
- 2 teaspoon vanilla extract
- 1 egg, cold
- 1 ¼ cup gluten-free all-purpose flour with xanthan gum I use Bob's Red Mill 1:1 Baking Flour (blue bag)
- ½ cup dutch processed cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup white chocolate chunks or chips approximately 1 bar. Use dairy-free if preferred.
- ½ cup semisweet chocolate chunks or chips
Instructions
- Use a mixer with beaters or the paddle attachment to beat the butter and both sugars together until light and fluffy. If you don't have an electric mixer, use a wooden spoon or your hands to ensure the sugars get dissolved in the butter.
- Beat in the vanilla extract and egg, switching to a whisk if you are doing this by hand.
- Place the gluten-free flour, cocoa powder, baking powder, baking soda, and salt in the bowl. Lightly stir them together on top, then gently mix together with a spatula until there are no dry spots. The dough will be very thick. Save several large pieces of white chocolate for topping the cookies. Fold in the remaining white chocolate and semisweet chocolate until thoroughly combined.
- Use a cookie scoop to divide the dough into 12-15 balls, each about ¼ cup of dough. Place on a small parchment-lined baking sheet or plate. Place a large piece of white chocolate on the top of each ball. Refrigerate for 30 minutes. Halfway through the chill time, preheat the oven to 350ºF.
- Transfer the dough balls to 2 large parchment-lined baking sheets. Make sure there is room between them for the cookies to spread. Gently push the balls down slightly to encourage spreading. Bake for 13-15 minutes until the edges are set and the centres are still a little soft. For perfectly round cookies, take a large cookie cutter or the top of a glass and gently run it around each cookie immediately after removing it from the oven. This will reinforce a circular shape as the cookie cools.
- Allow the cookies to cool on the baking sheet for 15 minutes until they have set slightly, then transfer to a wire rack to continue cooling. Enjoy warm or allow to come to room temperature.
Notes
- Dairy-Free: Use your favourite dairy-free butter and vegan white chocolate. No Whey is an option that is gluten-free and dairy-free. Enjoy Life Foods recently launched their gluten-free and dairy-free white chips too.
- Mix-ins: Try adding nuts, candy pieces, an extract, or different chocolate types to these cookies.
- Do I really have to chill cookie dough? It will help achieve the classic soft-in-the-middle, crispy-on-the-edges bakery style texture.
- Storage: Cookies will keep in an airtight container at room temperature for 4-5 days. Reheat for 10 seconds in the microwave if desired.
- Freezing Cookie Dough: Freeze pre-scooped balls in an airtight container for up to 3 months. Bake at 350ºF from frozen for 15-17 minutes, or until the edges are set and the middle is slightly soft.
- Freezing Baked Cookies: Place in an airtight, freezer safe container. Freeze for up to 3 months. To thaw, allow to sit at room temperature for a few hours. Reheat for 10-15 seconds in the microwave if desired.
Emerson says
I made these yesterday and they were amazing! One question, if I just not add cocoa powder, and make them the same as regular chocolate chip cookies, will they have the same amazing texture?
Olivia Parsons says
If you add an equal amount of flour, it should turn out okay.