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Backwards Chocolate Chip Cookies




Source of Recipe


Real Food for Real People


List of Ingredients




3 3/4 cups Flour
1 1/8 cups Cocoa Powder
2 teaspoons Baking Soda
1/2 teaspoon Salt
1 2/3 cups Butter or Margarine
1 1/4 cups Sugar
1 1/8 cups Brown Sugar, packed
2 teaspoons Vanilla Extract
3 large Eggs
24 ounces White Chocolate Chips
1 cup Pecans -- chopped (optional)


Recipe



Preheat your oven to 350 degrees F. Combine flour, cocoa, baking soda
and salt in small bowl. Beat butter or margarine, sugars and vanilla
extract in large mixer bowl until creamy. Beat in eggs. Gradually add
flour mixture. Stir in chocolate chips and pecans. Drop by well-rounded
teaspoon onto ungreased baking sheets. Bake 9 to 11 minutes or until
centers are set. Cool on baking sheets for 2 minutes; remove to wire racks
to cool completely.

To freeze for later use, package cooled cookies into labeled zip baggies
and freeze up to six months. Dough may also be frozen before baking, by
rolling into five equal size 'logs', wrapping in foil, and labeling. To
cook, remove log from freezer, slice into 12 equal pieces and bake as
directed above.