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Reverse Chocolate Chip Cookie Recipe
Apr. 12th, 2020 02:55 pmI've been testing out a cookie recipe for a few weeks, and I finally have a version I'm happy with. It's just the right amount of cookies, just the right amount of flavor, just the right amount of everything (in my opinion, anyway).
Reverse Chocolate Chip Cookies
Makes ~12 to 14 cookies
Originally from foodandwine.com, modified from Ina Garten's recipe, further modified to, ideally, make a single sheet of cookies for a busy household.
Ingredients
1 cup all-purpose flour
½ cup unsweetened Dutch-process cocoa/baking chocolate (that is, chocolate that is a powder, not solid)
½ teaspoon baking soda
A small dash of salt
1 stick (4 ounces) unsalted butter, softened (or cut into smaller cubes if fresh from fridge)
1/3 cup granulated sugar (baker's sugar is recommended)
1/3 cup brown sugar
1 egg
1 teaspoon vanilla extract
½ cup bittersweet chocolate chips or chunks
½ cup other chocolate chips or chunks (e.g., white, milk, semisweet, or mint chocolate)
Preheat oven to 350 degrees Fahrenheit.
In a medium-sized bowl, sift or mix flour with cocoa, baking soda, and salt until combined.
In a standing electric mixer, beat the butter with the granulated and brown sugar until light and fluffy (usually about 3 minutes). Beat in the egg and vanilla. Mix in the dry ingredients one or two large spoonfuls at a time. Set the mixer to a lower speed and then add in the chocolate chips until they are evenly distributed.
Scoop up a small ball of dough (roughly 1 inch in diameter) and place it on the cookie sheet, or roll in hands to form a more round ball. Place evenly on cookie sheet. Bake on top rack of oven for 12 minutes. Remove from oven. Allow cookies to cool for ~5 to 10 minutes before removing them from the cookie sheet. Cookies should be brownie- or fudge-like, not grainy.
Reverse Chocolate Chip Cookies
Makes ~12 to 14 cookies
Originally from foodandwine.com, modified from Ina Garten's recipe, further modified to, ideally, make a single sheet of cookies for a busy household.
Ingredients
1 cup all-purpose flour
½ cup unsweetened Dutch-process cocoa/baking chocolate (that is, chocolate that is a powder, not solid)
½ teaspoon baking soda
A small dash of salt
1 stick (4 ounces) unsalted butter, softened (or cut into smaller cubes if fresh from fridge)
1/3 cup granulated sugar (baker's sugar is recommended)
1/3 cup brown sugar
1 egg
1 teaspoon vanilla extract
½ cup bittersweet chocolate chips or chunks
½ cup other chocolate chips or chunks (e.g., white, milk, semisweet, or mint chocolate)
Preheat oven to 350 degrees Fahrenheit.
In a medium-sized bowl, sift or mix flour with cocoa, baking soda, and salt until combined.
In a standing electric mixer, beat the butter with the granulated and brown sugar until light and fluffy (usually about 3 minutes). Beat in the egg and vanilla. Mix in the dry ingredients one or two large spoonfuls at a time. Set the mixer to a lower speed and then add in the chocolate chips until they are evenly distributed.
Scoop up a small ball of dough (roughly 1 inch in diameter) and place it on the cookie sheet, or roll in hands to form a more round ball. Place evenly on cookie sheet. Bake on top rack of oven for 12 minutes. Remove from oven. Allow cookies to cool for ~5 to 10 minutes before removing them from the cookie sheet. Cookies should be brownie- or fudge-like, not grainy.
