Reverse Chocolate Chip Cookies
‘White chocolate’ is actually quite controversial. Since it does not contain cocoa solids there has been much debate on whether it can actually be called ‘chocolate’ (cocoa butter is the only ingredient from the cacao plant in white chocolate). So to calm the masses, the EU and the U.S. have regulated what can be marketed as white chocolate. Prior to 2004 U.S. companies even had to have a permit specific to selling this delicious stuff! I used Ghirardelli white baking chips for this recipe and the word chocolate is actually not on the package anywhere…
Getting to the food! I’ve been making this recipe for about 10 years now and I’ve finally stopped tweaking the recipe. These controversial cookies are sooo decadent! The batter is a super rich dark chocolate (like dark chocolate brownies!) and the white ‘chocolate’ chips have a smooth buttery vanilla flavor. This recipe is totally for chocolate lovers and is a fun recipe to make whenever you want but I love to make them for Valentine’s Day or you can make them spooky for Halloween!
Things to consider before making:
Give the oven enough time to be fully preheated for about 30 minutes before putting the cookies in to bake. This ensures that the entire space inside the over is evenly heated and you will get a better bake.
This recipe uses MORE than 1 bag of white baking chips so make sure to buy 2 bags or you can cut the recipe in half.
I like my cookies to be more substantial in size so I drop about 3 Tbsp of dough per cookie. If you want bigger or smaller cookies just make sure to adjust the baking time
Prepare yourself for DELICIOUSNESS.
INGREDIENTS
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened (room temp)
3/4 cup granulated sugar
2/3 cup packed brown sugar
3 teaspoons vanilla extract
2 large eggs
3 cups white baking chips
INSTRUCTIONS
Preheat oven to 350° F
Cream together butter, granulated sugar, brown sugar and vanilla extract until well combined.
Add eggs, one at a time, beating well after each addition.
Sift together flour, cocoa, baking soda and salt in a separate bowl. (Cocoa powder should always be sifted because it clumps very easily)
Gradually add the flour mixture to the butter mixture and mix until all the flour is incorporated. Add white baking chips and mix.
Drop 3 tablespoons dough onto ungreased baking sheets. Makes approx. 18 cookies.
Bake for 8-10 minutes. The center will still be slightly soft but will set once cooled. Remove to wire rack after about 2-3 minutes post-oven to cool completely.
Enjoy with a glass of red wine, cold glass of milk, or an espresso!
