These inside out chocolate chip cookies are chewy, flavorful and deeply chocolatey! Dutch process cocoa and lots of sweet white chocolate chips make for a rich chocolate taste and warm cinnamon and sweet vanilla make them even more flavorful!
- 3/4 cup flour
- 1/2 cup dutch process cocoa or natural unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup packed brown sugar (light or dark)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 1 egg, room temperature
- 3/4 teaspoon vanilla
- 1 1/4 cups white chocolate chips, divided
- flaky sea salt, for sprinkling
Preheat oven to 350 F. Line baking sheets with parchment paper.
Whisk the flour, cocoa, baking soda, salt and cinnamon. Set aside.
In a large bowl or the bowl of an electric mixer, cream the butter and sugars on medium speed for 3-4 minutes until fluffy.
Add the eggs one at a time followed by the vanilla. Reduce speed to low and slowly beat in the dry ingredients.
Stir in about 1 cup of the chocolate chips, reserving the remaining ¼ cup to add to the tops.
Form dough into balls about ¼ of batter each. Use a large cookie scoop or an ice cream scoop to measure the batter or eyeball it. Place balls on prepared baking sheets about 3 inches apart. Top each ball with a few of the reserved chocolate chips and pumpkin seeds and a sprinkle of sea salt.
Bake 12- 14 minutes until tops are just set. Remove from oven and transfer cookies to wire racks to cool completely.
Keywords: chocolate chips, white chocolate chips, chocolate chip, chocolate, cocoa, soft cookies, chewy