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Reverse Chocolate Chunk Cookies

Source of Recipe


The Union Square Cafe Cookbook






List of Ingredients



• 1-1/4 cups sweet butter, at room temperature
  
• 1 Tbsp sweet butter for buttering cookie sheets
  
• 3/4 cup brown sugar
  
• 1-1/4 cups sugar
  
• 2 eggs
  
• 1-3/4 cups all-purpose flour
  
• 1-1/4 cups cocoa powder
  
• 2 tsp baking soda
  
• 10 ounces solid white chocolate, broken into 1/4-inch chunks (or 8 ounces white chocolate chips)
  






Instructions



1. Preheat oven to 350 degrees. Lightly butter a cookie sheet; set aside.
   
   
2. In a mixing bowl, mix together the flour, cocoa powder, and baking soda. Set aside.
   
   
3. Using an electric mixer or a hand-held beater, cream the butter and sugars until the mixture is light and fluffy. Add the eggs and continue to beat until they are well-combined, about 1 minute. Mix in the flour, cocoa powder, and baking soda mixture until well incorporated. Fold in the white chocolate chunks with a rubber spatula.
   
   
4. Filling a tablespoon, scoop out individual cookies from the batter and place in even rows on the cookie sheet, allowing 2 inches of space between each cookie.
   
   
5. Transfer the cookie sheet to the middle shelf of the oven, and bake for 8 to 10 minutes or until the cookies are puffed and still to the touch. Remove from the oven and allow cookies to cool and set for 5 to 7 minutes before carefully removing them with a spatula. Meanwhile, you may re-use the cookie sheet immediately for baking the next batch.
   
   Makes 60 cookies.