Inside Out Chocolate Chip Cookies Recipe: 5 Amazing Tips

Instructions

1. Cream: Beat softened cannabutter with granulated sugar and brown sugar until light and fluffy.
2. Add wet ingredients: Mix in the room-temperature egg, vanilla extract, and milk until fully combined.
3. Fold in dry ingredients: Gradually add flour, cocoa powder, baking soda, and salt. Mix until a dough forms.
4. Add chocolate: Fold in 200–275g of chopped white chocolate (or a mix of white and dark).
5. Chill: Cover and refrigerate the dough for at least 3 hours. This step is essential — don’t skip it.
6. Rest: Remove from the fridge and let sit at room temperature for 10 minutes.
7. Form balls: Roll into balls and place on a parchment-lined baking sheet. Do not flatten them.
8. Bake: Preheat oven to 350°F (177°C) and bake for 11–12 minutes.
9. Optional topping: As soon as the cookies come out, press a few extra white chocolate pieces on top. They’ll melt slightly for a beautiful finish without fully dissolving into the cookie.
10. Cool on the pan for 5 minutes before transferring. Enjoy!

5 Pro Tips for the Perfect Inside Out Chocolate Chip Cookies

1. Always Chill the Dough for 3 Hours

This is the most important step in the entire inside out chocolate chip cookies recipe. Chilling the dough allows all the flavours to meld together and gives the cocoa a deeper, more complex taste. It also firms up the fat so your cookies hold their shape instead of spreading flat in the oven.

2. Don’t Flatten the Dough Balls

Leave your cookie balls round before baking. The dough will spread naturally in the oven, and keeping them tall gives you a fatter, chewier cookie with a slightly crisp edge and a soft centre. Flattening them will give you a thin, crispier result — which may not be what you’re after with this recipe.

3. Use Chocolate Bars, Not Chips

Chopping up white (or dark) chocolate bars instead of using pre-made chips gives you irregular chunks of different sizes — which means some bites have big melty pockets of chocolate and others have smaller pieces. It also tends to be more economical, especially if you’re in Europe where bar chocolate is often cheaper than baking chips.

4. Control Your Cannabis Dose Wisely

If you’re infusing this inside out chocolate chip cookies recipe, the potency depends entirely on your cannabutter. Using ABV (already vaped bud) butter is a great way to use up leftover material, but the potency is harder to predict. For precise dosing, use cannabutter made from fresh flower where you know the THC percentage and infusion ratio. Start with a small cookie and wait at least 2 hours before deciding to eat another.

5. Add Chocolate Pieces After Baking for Presentation

As soon as your cookies come out of the oven, press a few extra pieces of white or dark chocolate on top. They’ll soften and glisten on the warm cookie without fully melting in like the baked-in pieces. This simple touch makes these inside out chocolate chip cookies look bakery-quality for photos or serving to guests.

Cannabis Infusion Options for This Recipe

This recipe calls for cannabutter, but you have a few infusion options depending on what you have available:

• Regular cannabutter: Best for precise dosing. Use the same 113g quantity as called for.
• ABV cannabutter: Great for using up leftover material from vaping. Potency varies — start with a small cookie and be patient.
• Cannabis-infused coconut oil: Works as a substitute, but can add a slight coconut flavour unless you use refined (flavourless) coconut oil.
• Pulp/sludge from tincture-making: Can be folded directly into the batter for a zero-waste approach.
• No infusion: Make them plain — they’re delicious either way!