There’s something about cold dreary winter days that make chocolate close to a necessity. Consequently, the aroma of chocolate has been constant over the past few frosty weeks. We’ve had various kinds of chocolate biscuits, puddings, and cakes (like this one here!). These inside out chocolate chip cookies were the result of having a stash of leftover white chocolate and this constant cocoa craving.
With their crispy outside and chewy centre these cookies were a treat much appreciated last week a staff morning tea. The recipe is simple and the dough can be made ahead of time. Making it perfect to stash for rainy days (or for spontaneous gatherings).
The best part about these inside out cookies is that the contrast between the salt flakes and the white chocolate. You can’t go wrong with salty and sweet! I’ve no doubt you’ll enjoy them as much as we all did, especially with a toasty cup of tea or coffee.
Inside Out Cookies Recipe
Ingredients
- 140 g unsalted butter, softened
- 100 g white sugar
- 100 g brown sugar
- 1/2 tsp bicarb soda
- 1 egg
- 160 g plain flour
- 40 g cocoa
- 100 g white chocolate, chopped
- salt flakes
Method
- Cream together the butter, sugar and vanilla essence until fully combined.
- Add the egg until it is well incorporated.
- Gradually add the flour, cocoa and bicarb soda to the butter mixture along with the chocolate. Beat on low until the dough comes together, but be careful not to over-mix!
- Portion the dough into golf-sized balls on a lined tray. Refrigerate for at least 1 hour.
- Meanwhile, preheat the oven and two trays to 180 Celsius.
- Place the chilled dough on the preheated tray and bake for 12-13 minutes. Rotate the tray halfway through to ensure an even bake. You’ll know the cookies are ready when the edges are lightly crisped, but the middle is still a little light and soft.
- Once you remove cookies from the oven, sprinkle with salt flakes and gently flatten with the bottom of a cup.
- Cool the cookies on the tray.
Notes:
- The dough can be chilled for up to a week or frozen for up to 3 months.
- Keep in an airtight container after cooking.
- Feel like a traditional choc chip cookie? Try this delicious recipe!