These reverse chocolate chip cookies are a fun take on a classic recipe! I have a tendency to default to chocolate chip cookies as the dessert/snack I make for my family. They're easy and tasty, but sometimes they're also a little bit boring. So why not mix it up a bit? Get the same great flavors, but in reverse!
- 1 stick butter, softened
- 1 cup sugar
- ¼ cup packed brown sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 1 cup flour
- ¾ cups cocoa powder
- 1 tsp baking soda
- Pinch salt
- 2 tbsp milk
- 1 ½ cups white chocolate chips (and set some aside to top each of your unbaked cookies)
Line a baking sheet with parchment paper and set aside. Preheat your oven to 350 degrees.
Using either a stand mixer or an electric mixer, start mixing your softened butter and both sugars. Once creamy, add egg and vanilla. With the mixer still going on medium setting, sift in the flour, cocoa powder, baking soda, and salt. Mix until thoroughly combined. Add the milk and mix some more.
Fold in white chocolate chips.
Using the drop method, place cookie dough on lined baking sheet, about 1 to 2 inches apart. Top with 2-3 white chocolate chips on each ball. Bake for 8 to 12 minutes and cool on a rack.
Yields: 24 cookies