Reverse Chocolate Chip Cookies

The “reverse” here flips a traditional chocolate chip cookie on its head. Instead of a vanilla dough with dark chocolate chips, you get a deep, fudgy chocolate base made with melted semi-sweet chocolate right in the batter, studded with chunks of white chocolate and chopped macadamia nuts.

Melting the semi-sweet chocolate and mixing it directly into the creamed butter and sugar gives the dough a rich, brownie-like intensity. The white chocolate chunks melt into creamy, sweet pockets that contrast against the dark dough, and the macadamias add a buttery crunch that ties both chocolates together.

The flour ratio is lower than a standard cookie, just ¾ cup, which keeps these cookies soft, dense, and fudgy rather than cakey.

Pro Tips

• Let the melted chocolate cool slightly before adding it to the batter. Hot chocolate will melt the butter too fast and throw off the texture.
• Chop the white chocolate and macadamias into rough, uneven pieces. The irregular sizes create different textures throughout each cookie.
• Drop by teaspoonfuls for smaller, crispier cookies. These spread during baking, so leave room between them.
• Pull at 15 minutes even if they look slightly underset. They firm up on the sheet as they cool.

Variations

• Swap macadamias for toasted hazelnuts or almonds for a different nutty profile.
• Use milk chocolate chunks instead of white for a double dark chocolate cookie.
• Sprinkle flaky sea salt on top of each cookie right after baking for a sweet-salty finish.