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

Print Recipe

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

Ingredients

Scale 1x2x3x

• 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

Instructions

1. Preheat the oven to 350°F and line two rimmed baking sheets with parchment paper. Have all ingredients at room temperature.
2. In a medium bowl, sift together the flour, cocoas, baking powder, baking soda and salt.
3. 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).
4. Add the dry ingredients in two portions and mix until just combined.
5. Fold in the chocolate chips.
6. 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.
7. 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.

Notes

Recipe adapted from Ina Garten, the Food Network.

• Author: Helen Kain