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Reverse Chocolate Chunk Cookies
Author/Submitted by: Michael Romano -- Starchef
Servings: 60
Categories:
Chocolate
/
Cookies
/
Desserts
Ingredients: 1 1/4
cups
sweet butter,
at room temperature
1
Tb
sweet butter for buttering cookie sheets 3/4
cup
brown sugar 1 1/4
cups
sugar 2
eggs 1 3/4
cups
all purpose flour 1 1/4
cups
cocoa powder 2
tsp
baking soda 10
oz
solid white chocolate, broken into,
1/4 " chunks
OR 8
ounces
white chocolate chips
Directions:
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.
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.
These rich brown cookies studded with chunks of white chocolate
are
a delicious, inside-out version of chocolate chip cookies. Since
the cookie
batter is brown to begin with, you won't be able to use their
toasty color
as a visual indication of doneness. To avoid overcooking, remove
the cookies
from the oven as soon as they puff up and are still slightly soft
to the
touch. The cookies will set as they cool, but should remain
pliable rather
than hard or crunchy. Makes 60 cookies. Recipe from The Union
Square Cafe
Cookbook.
These rich brown cookies studded with chunks of white chocolate
are
a delicious, inside-out version of chocolate chip cookies. Since
the cookie
batter is brown to begin with, you won't be able to use their
toasty color
as a visual indication of doneness. To avoid overcooking, remove
the cookies
from the oven as soon as they puff up and are still slightly soft
to the
touch. The cookies will set as they cool, but should remain
pliable rather
than hard or crunchy. Makes 60 cookies. Recipe from The Union
Square Cafe
Cookbook.
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