Reverse Chocolate Chunk Cookies
Author/Submitted by: Michael Romano -- Starchef
at room temperature
sweet butter for buttering cookie sheets
all purpose flour
solid white chocolate, broken into,
1/4 " chunks
white chocolate chips
P R E P A R A T I O N:
Preheat the oven to 350 degrees. Lightly butter a cookie sheet, or
alternatively, line the sheet with a strip of parchment paper. Set aside.
In a mixing bowl, mix together the flour, cocoa powder and baking soda.
Using an electric mixer or a hand-held beater, cream the butter and sugars
until the mixture is light and fluffy. Add the eggs and continue
to beat until they are well-combined, about 1 minute. Mix in the flour,
cocoa powder and baking soda mixture until well incorporated. Fold in the
white chocolate chunks with a rubber spatula.
Filling a tablespoon, scoop out individual cookies from the batter and
in even rows on the cookie sheet, leaving 2 inches of space between each
Transfer the cookie sheet to the middle shelf of the oven, and bake for
minutes until the cookies are puffed and still to the touch.
Remove the cookie sheet from the oven and allow cookies to cool and set
5-7 minutes before carefully removing them with a spatula. If you have
a sheet of parchment paper, slide the entire sheet off the tray, and allow
the cookies to cool for 5-7 minutes.
Meanwhile, you may re-use the cookie sheet immediately for baking the next
These rich brown cookies studded with chunks of white chocolate
a delicious, inside-out version of chocolate chip cookies. Since
batter is brown to begin with, you won't be able to use their
as a visual indication of doneness. To avoid overcooking, remove
from the oven as soon as they puff up and are still slightly soft
touch. The cookies will set as they cool, but should remain
than hard or crunchy. Makes 60 cookies. Recipe from The Union