Recipe - Reverse Chocolate Chip Cookies

Whenever I'm home for a day without a set project, I make it a point to cook/bake something. If I'm at home, it's baking; if I'm at Duc's, it's cooking. I was home last Tuesday and decided that since I was going to the grocery store anyhow, I'd pick up stuff to make something. The outcome: reverse chocolate chip cookies. That would be chocolate dough and white chocolate chips. So...dang...good.

Step 1: Ingredients (yields 3 dozen medium-sized cookies)
  • 1/4 tsp salt
  • 2/3 cup cocoa powder
  • 2/3 cup brown sugar
  • 3/4 cup white sugar
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 cup unsalted butter, softened
  • 1 1/2 cup white chocolate chips (12 oz)
  • 2 eggs
  • 2 1/4 cup all-purpose flour

Step 2: Making the dry mixture
Simple - mix/sift together flour, cocoa powder, baking soda, and salt in a large bowl.

Step 3: Making the wet mixture
Beat together butter, vanilla extract, and the two sugars; if the butter is not softened to room temperature, your cookies will turn out hard. Add an egg one at a time.

Step 4: Making the dough
Pre-heat oven to 350°F. Add the wet mixture to the dry mixture. Add white chocolate chips. Mix until dough forms and all dry has been incorporated in the wet. The ball of dough will be a little sticky at first because of all the cocoa.

Step 5: Finishing
On ungreased cookie/baking sheets, form 1-inch balls of dough set apart from each other for room to expand. Flatten the tops a bit to ensure the cookies form a nice even shape. Put in oven for 9-11 minutes. When ready, remove and let cool. Enjoy!