Title: Reverse Chocolate Chunk Cookies Part 1
Categories: Cookies
Yield: 60 servings
1 1/4 c Sweet butter at room temp
1 tb Sweet butter for buttering
= cookie sheets.
3/4 c Brown sugar
1 1/4 c Sugar
2 Eggs
1 3/4 c All purpose flour
1 1/4 c Cocoa powder
2 ts Baking soda
10 oz Solid white chocolate
= broken in 1/4" chunks
= (or 8 ozs white
Chocolate chips)
Recipe by: Chef Michael Romano
Preheat the oven to 350 degrees. Lightly butter a cookie sheet, or
alternatively, line the sheet with a strip of parchment paper.Set aside. In
a mixing bowl, mix together the flour, cocoa powder and baking soda. Set
aside. 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.
Filling a tablespoon, scoop out individual cookies from the batter and
place in even rows on the cookie sheet, leaving 2 inches of space between
each cookie.
SEE PART 2
