Everyone always makes chocolate chip cookies the same ol’ way Betty Crocker probably made them in the 1920’s. Standard dough on the outside, chocolate chips on the inside. But why not switch things up, and throw a little curve ball at this well-loved classic? Heck, we might as well. It is almost 2020, ya know.
There’s really no debate that chocolate chip cookie dough is one of the best kinds to eat straight out of the bowl (I haven’t gotten sick yet, so until I do, I will continue to lick those beaters). So it’s no surprise that even if you make the cookies without the chocolate chips, they are still going to taste pretty darn good. So that’s what I did.
Instead of putting the chocolate chips on the inside of the cookie, they are melted into the homemade chocolate frosting. A light, creamy, and sweet frosting to make up for the lack of chocolate morsels inside.
Top them with a fresh raspberry & sprinkles to complete the look. I prefer them topped with about 10 raspberries each, but for photo purposes, I decided to leave off my fruit addiction.
Inside Out Chocolate Chip Cookies
Ingredients
- 3/4 cup 1 1/2 sticks butter, softened
- 1/2 cup powdered sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1/2 tablespoon cornstarch
Frosting:
- 1/4 cup 1/2 stick butter, softened
- 1/4 cup milk chocolate chips melted
- 1/2 teaspoon vanilla
- 1/2 cup powdered sugar
- 1 tablespoon milk
Optional: Fresh Raspberries for topping
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
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In a large mixing bowl, cream together butter, powdered sugar, and brown sugar with electric mixer for 30 seconds. Add egg and stir until combined.
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On low speed, add in vanilla and almond extract. Add baking soda and stir for 10 seconds. Slowly add in flour and cornstarch and mix for 30 seconds, or until dough is combined.
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Scoop into one-tablespoon sized balls and place on a parchment-covered baking sheet. Bake at 350 degrees for 8-10 minutes. Allow for the cookies to continue to cool on baking sheet for 5-10 minutes until removing cookies from the baking sheet. Wait to frost the cookies until they are completely cooled.
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To make frosting, beat butter, melted chocolate chips, vanilla, and powdered sugar with an electric mixer for 1 minute. Add milk to moisten frosting and continue to beat for 30 seconds. Spread frosting on each cookie, and top with a fresh raspberry, if desired.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Nutrition
Can you believe there are only four more days in 30 days of cookies? If you have any last requests, I still have 2 more recipes to bake and I welcome your suggestions!
Megan - The Emotional Baker says
What a creative take on a traditional cookie. Thanks for sharing!