Reverse Chocolate Chip Cookies
Dive into the irresistible decadence of Reverse Chocolate Chip Cookies—where a rich, fudgy cocoa base meets sweet, creamy white chocolate chips in a flavor-packed twist on the classic. Perfectly chewy with a soft center and slightly crisp edges, these cookies are the ultimate indulgence for chocolate lovers. Quick and easy to make in just 25 minutes, they combine pantry staples like cocoa powder, brown sugar, and butter to create a dessert that's as simple as it is stunning. Whether enjoyed fresh from the oven or stored for a late-night treat, these contrast-filled delights are guaranteed to be a crowd favorite. Perfect for cookie swaps, holiday parties, or simply satisfying your sweet tooth, this recipe is a must-try for those who crave bold, chocolate-forward desserts!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups white chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients in batches, mixing on low speed until just incorporated. Be careful not to overmix.
Fold in the white chocolate chips using a spatula or wooden spoon until evenly distributed.
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers still look slightly soft. Do not overbake as the cookies will continue to firm up slightly as they cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve fresh or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
6438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.9 g | 356% | |
| Saturated Fat | 169.7 g | 848% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 3137 mg | 136% | |
| Total Carbohydrate | 1026.9 g | 373% | |
| Dietary Fiber | 72.4 g | 259% | |
| Total Sugars | 655.3 g | ||
| Protein | 111.7 g | 223% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1302 mg | 100% | |
| Iron | 49.1 mg | 273% | |
| Potassium | 5322 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
