Traditional Chocolate Chip Cookies rank first among the top five best-loved cookies, according to a recent survey. The sweet, crisp, caramelized body of the cookie contrasts beautifully with the bittersweet chocolate chips for a sublime combination of flavours.
Peanut butter, brownies, oatmeal raisin and shortbread, are the others, in case you’re curious. 🙂
Enter Reverse Chocolate Chip Cookies. The densely, deeply chocolate batter is a little less sweet than its traditional counterpart; the white and milk chocolate chips add a little zing of surprise. Their tender/crisp texture is closer to a cookie, but the flavour is more like a brownie.
The secret to delicious Reverse Chocolate Chip Cookies is the black cocoa. It adds not only the dark colour but the deep, flavourful chocolatey undertones. Give them a try!
Reverse Chocolate Chip Cookies
This week’s Reverse World called for a sweet end to the meal, and these cookies seemed just the ticket. Tender-crisp dark chocolate cookies are studded with white chocolate and milk chocolate chips for a delicious reversal of traditional chocolate chip cookies.
- Yield: makes 4 dozen cookies 1x
- 240 g or 2 c all-purpose flour
- 60 g or ½ c unsweetened cocoa powder
- 20 g or 2 ¾ tbsp black cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 227 g or 8 oz unsalted butter, softened
- 200 g or 1 c brown sugar, packed
- 200 g or 1 c granulated sugar
- 2 large eggs
- 10 ml or 2 tsp pure vanilla extract
- 120 g or ¾ c white chocolate chips
- 120 g or ¾ c milk chocolate chips
- Preheat the oven to 350°F and line two rimmed baking sheets with parchment paper. Have all ingredients at room temperature.
- In a medium bowl, sift together the flour, cocoas, baking powder, baking soda and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars until light and fluffy (3 minutes) Add the eggs and beat until well combined (1 minute).
- Add the dry ingredients in two portions and mix until just combined.
- Fold in the chocolate chips.
- Using a #36 (1 ¾ tbsp) squeeze-handled scoop, drop portions of the dough onto the prepared baking sheets. Flatten the portions slightly with damp hands.
- Bake until the edges are crispy and the centres seem slightly underdone (15 minutes). Let cool slightly in the pan, then transfer to a wire rack to cool completely.