Tuesday, February 15, 2011
Inverted Chocolate Chip Cookies
These cookies are a different take on your standard chocolate chip cookie. The cookie dough is chocolate and the chips are white chocolate. They were super easy to make and are great when served warm out of the oven with an ice cold glass of milk.
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 package white chocolate chips
First preheat your oven to 350 degrees. Using a mixer, add the butter (at room temperature) and sugars to the bowl and begin beating until it is light and fluffy and gets about two shades paler, about 3 minutes. Next add in the eggs and vanilla extract and beat again for about 3 minutes. In a separate bowl combine the dry ingredients and begin adding the dry mixture to the wet mixture in about thirds, making sure to scrape the sides and the bottom of the bowl to evenly incorporate everything in the dough. Add in the white chocolate chips and with your spatula begin mixing to distribute the chocolate chips. Line a cookie sheet with parchment, or butter and flour the sheet to prevent sticking. Dollop one hefty tablespoon of cookie dough per cookie on the sheet and bake for about 8-11 minutes. I bake mine on the lower side of the recommended time because I like gooey soft cookies that melt in your mouth. But if you prefer them more crispy, bake for the full 11 minutes. Remove from the cookie sheet once baked and allow the cookies to cool before serving.
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