Reverse Chocolate Chunk Cookies
Yield
2 dozenPrep
20 minCook
35 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
butter
sweet |
|
| ¾ | cup |
brown sugar
|
*
|
| 1 ¼ | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 ¼ | cups |
cocoa powder
|
|
| 2 | teaspoons |
baking soda
|
|
| 10 | ounces |
white chocolate
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
butter
sweet |
|
| 177 | ml |
brown sugar
|
*
|
| 296 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 414 | ml |
all-purpose flour
|
|
| 296 | ml |
cocoa powder
|
|
| 1E+1 | ml |
baking soda
|
|
| 289 | ml/g |
white chocolate
|
|
Directions
Preheat the oven to 350℉ (180℃).
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.
Set aside.
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 place in even rows on the cookie sheet, leaving 2 inches of space between each cookie.
Bake.
