REVERSE CHOCOLATE CHUNK COOKIES
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
- 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.
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.
Recipe from The Union Square Cafe Cookbook.
Reproduced by permission from Harper Collins.
Copyright © 1994 by Danny Meyer and Michael Romano
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