Reverse Chocolate Chunk Cookies

Category: Cookies & Candies


1 1/4 cup sweet butter at room temperature
1 Tbsp. sweet butter for buttering cookie sheets.
3/4 cup brown sugar
1 1/4 cups sugar
2 eggs
1 3/4 cup all purpose flour
1 1/4 cup cocoa powder
2 tsp. baking soda
10 oz. solid white chocolate,broken into 1/4 inch chunks (or 8 ounces white chocolate chips)


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. 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.

Transfer the cookie sheet to the middle shelf of the oven, and bake for 8-10 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 for 5-7 minutes before carefully removing them with a spatula. If you have used 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 batch.

Makes 60 cookies.

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