Reverse Chocolate Chip Cookies

Here is a fun variation based on the Chocolate Chip Cookie recipe that I published back in August. Rich, dark cocoa powder is added to the dough and white chocolate chips replace the usual bittersweet chips. The resulting cookie is incredibly decadent. The rich, chocolaty dough is enhanced by the vanilla richness of the white chocolate. These are great cookies to make for kids because the white chocolate is sweeter than expected and helps to tame the intensity of the dark cocoa, which some kids just don't like. It is also fun to make a batch of these cookies when you make a batch of regular chocolate chip cookies. They are like photo negatives of each other. This recipe makes 16 to 18 large cookies.

Reverse Chocolate Chip Cookies

• 1 1/2 sticks of softened unsalted butter
• 1 cup dark brown sugar
• 1/2 cup granulated sugar
• 2 whole eggs
• 2 teaspoons Madagascar vanilla extract
• 1 3/4 cups unbleached all-purpose flour
• 1/2 cup dutch processed cocoa powder, I prefer Valrhona
• 1/2 teaspoon baking powder
• 1 teaspoon sea salt
• 2 cups best quality white chocolate chips or chunks

Position oven racks to center of oven. Preheat oven to 325 degrees. Line 3 baking sheets with parchment or use a Silpat.

Mix flour, cocoa, baking powder, and salt together using a whisk.

Using a mixer, cream butter and sugars together until light and fluffy. Scrape down the sides of the bowl to be sure that they are well blended. Add the eggs, one at a time, and mix until well blended. Scrape down the sides, add vanilla and mix until well blended.

Scrape the sides again and add the flour/cocoa mixture. Mix on low speed until just about incorporated. Finally, add the white chocolate chips and mix until just incorporated and no more dry flour or cocoa is visible. Allow dough to rest in the refrigerator for at least 1 hour, but overnight is better to develop deeper flavor.

After dough has rested, scoop out scant 1/4 cup portions of dough, form into mounds, and place on prepared pans. Place 6 mounds per sheet. Using the heel of your hand, lightly flatten each mound of dough. If dough sticks to your hand, wet hand slightly.

Bake for 18 to 20 minutes. For best results, bake only 1 pan at a time. When finished, remove cookies from pan using a spatula, and place on a cooling rack. Repeat with remaining pans.