[Super Bowl Party][Biography] Reverse Chocolate Chunk Cookies by Chef Michael Romano Yield: 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 cups sweet butter at room temperature 1 Tablespoon 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 cups cocoa powder 2 teaspoons baking soda 10 ounces solid white chocolate, broken into 1/4 inch chunks (or 8 ounces white chocolate chips) Preheat the oven to 350°F. 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. The following suggestions are brew pairings from our StarBrewers: Harpoon Winter Warmer - Chocolate and cinnamon...need I say more? Deschutes Obsidian Stout - This ale has an initial malt sweetness and a very apparent dry-roasted bitterness, which makes it a perfect match for anything containing chocolate. Humboldt Oatmeal Stout - Nothing could be better-paired than anything rich and chocolaty with stout. Chocolate ice cream, Dove milk chocolate, chocolate mousse, etc. Saranac Black and Tan - My wife Pam and I can't think of anything better...Pam introduced me to the concept of beer and chocolate not long after we met and I must admit the thought of it makes my mouth water! Dominion Stout - The coffee and chocolate notes of our Stout compliment any chocolate dish.