Inside out chocolate chip cookies

Inside out chocolate chip cookies, or chocolate cookies with chocolate chips. Just as delicious as the original version, although my children thought they were even better ;). In this reversed version, the cookies are deeply chocolatey with the addition of white chocolate chips. The cookies are crisp on the outside and just as chewy in the middle as the original chocolate chip cookies. Highly recommended!

Makes 30 cookies.

Ingredients for the inside out chocolate chip cookies:

• 115 g butter
• 100 g caster sugar
• 100 g soft light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 170 g plain flour
• 30 g cocoa powder
• ½ tsp bicarbonate of soda
• ¼ tsp salt
• 1 tbsp milk
• 150 g white chocolate chips or chopped white chocolate

All ingredients should be at room temperature. The butter should be very soft; soft enough that a knife can pass through it without resistance – like butter left on the kitchen counter on a summer day. If it is not soft enough, place the room-temperature butter in the microwave for several seconds, until approximately one-third of the butter has melted.

Place the butter and both sugars in the bowl of a stand mixer. Beat until very light and fluffy. Add the egg and vanilla and continue beating until the ingredients are thoroughly combined. Add the plain flour, cocoa powder, bicarbonate of soda, salt and milk, then mix until combined. Finally, add 110 g of the white chocolate chips (reserve the remaining chips for sprinkling) and mix with a spatula until combined.

Line a large, flat baking sheet with baking paper. Shape the dough into balls about the size of a small walnut; alternatively, the easiest way is to portion the dough onto the baking sheet using a small ice-cream scoop. Place the balls on the baking sheet, leaving several centimetres between them – they will spread considerably during baking. There is no need to flatten them before baking. Sprinkle with the reserved white chocolate chips or pieces of white chocolate.

Bake the chocolate cookies with chocolate chips at 175°C for about 11–12 minutes, or until the edges (and slightly the centres) begin to brown. The longer the cookies are baked, the crispier they will become; cookies with a paler centre will be more chewy. The cookies will be very soft immediately after baking, so leave them on the baking sheet for a few minutes to cool slightly, then transfer them to a wire rack to cool completely.

Enjoy!