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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


  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.
  • Author: Helen Kain