Inside Out Chocolate Chip Cookies Food

INSIDE-OUT CHOCOLATE CHIP COOKIES

Inside-Out Chocolate Chip Cookies image

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.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h10m

Yield 54

Number Of Ingredients 12

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

Steps:

Heat oven to 350°F.
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.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 10 to 12 minutes or until set. Cool slightly; remove form cookie sheet. Cool on wire rack.

Nutrition Facts : Calories 135, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 70 mg

INSIDE OUT CHOCOLATE CHIP COOKIES

Inside out Chocolate Chip Cookies image

These chocolate chip cookies are inside-out because they're chocolate cookies with white chocolate chips. I found this recipe in a booklet at the grocery store years ago.

Provided by cookiebaker

Categories Drop Cookies

Time 27m

Yield 3 dozen

Number Of Ingredients 12

Ingredients

1 cup granulated sugar
3/4 cup packed brown sugar
3/4 cup unsalted butter, softened
1/2 cup shortening
1 teaspoon vanilla
2 large eggs
2 1/2 cups all-purpose flour
1/2 cup unsweetened baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups white chocolate chips
1 cup chopped pecans or 1 cup walnuts

Steps:

Heat oven to 350°F.
Using a hand mixer, cream sugars, butter and shortening together until well mixed and fluffy, about 2 minutes.
Add vanilla and eggs and mix well.
Stir flour in it's container and spoon lightly into the measuring cup and level off when measuring.
Stir flour, cocoa, baking soda and salt together in a bowl.
Add flour mixture to creamed butter mixture and mix until well combined.
Stir in white chocolate chips and nuts.
Drop dough by rounded tablespoonfuls or a small cookie scoop about 2-inches apart onto ungreased or a parchment paper lined cookie sheet.
Bake 10-12 minutes or until set when you touch the tops.
Cool slightly; remove form cookie sheet.
Cool on wire rack.
Note: I always get better cookies that spread less when I chill my dough first.
That's one of my cookie baking secrets.

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