These cookies actually turned out oh so tasty. They are a chocolate cookie with both white and dark chocolate chips. I think adding walnuts or pecans would be a good addition, too. Or maybe even macadamia nuts. Now I'm just brainstorming. Anyway, without any further ado, here are the cookies...
Reverse Chocolate Chip Cookies
From Food and Wine Annual Cookbook 2009
Makes 28 large cookies
2 cups all-purpose flour
1 cup unsweetened Dutch-process cocoa, sifted
1 tsp baking soda
1 tsp salt
2 sticks (8 oz) unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 tsp pure vanilla extract
12 ounces bittersweet chocolate, coarsely chopped into chunks
12 ounces white chocolate, coarsely chopped into chunks
- Preheat oven to 350F. Line 2 large cookie sheets with parchment paper. In a medium bowl, sift the flour with the cocoa, baking soda and salt.
- In a stand mixer fitted with the paddle, beat the butter with the sugars at a medium speed until light and fluffy, about 3 minutes. Beat in the eggs and vanilla. Add the dry ingredients and beat at low speed until incorporated. At low speed, beat in the chocolate chunks until they are evenly distributed. This batter will be very thick.
- Scoop eight 1/4 cup mounds of batter onto each of the prepared cookie sheets, leaving about 3" between them. Flatten the mounds into 2" rounds. Bake on the lower and middle racks of the oven for 20 minutes, until the cookies rise and then flatten slightly; switch the cookie sheets half way thru cooking. Let the cookies cool for 10 minutes, then slide the parchment paper onto racks and let the cookies cool completely. Line the cookie sheets with fresh parchment and repeat to make the remaining cookies.