R E V E
R S E C H O C O L A T E C H U N K
C O O K I E S
Yield: Makes 60 cookies
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.
1 1/4 cup sweet butter at room temperature
1 Tbs. sweet butter for buttering cookie sheets.
3/4 cup brown sugar
1 1/4 cups sugar
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.
a mixing bowl, mix together the flour, cocoa powder and baking
soda. Set aside.
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.
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
from The Union Square Cafe Cookbook.
Reproduced by permission from Harper Collins.
Copyright © 1994 by Danny Meyer and Michael Romano
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