Last Christmas my daughter received some great cooking cards as a gift, and ever since she trots them out on a regular basis and we pick a recipe to make together. Although she’s a bit of a savoury girl, the sweet cards always seem to come out first, probably because the pictures make the food look so good.
One of our favourites so far has been the ‘chocolate cookies’ card. There are a few variations that can be made and our most recent (and most popular) was what we dubbed ‘Reverse Chocolate Chip Cookies’. The reason they’re reversed is the chocolate chips are white instead of the usual milk chocolate, and the biscuit itself is chocolate rather than just a plain biscuit base.
Reverse Chocolate Chip Cookies
Makes about 20 cookies
125g (4oz) unsalted butter, softened
90g (3oz) soft light brown sugar
90g (3oz) caster sugar
125g (4oz) chocolate spread
2-3 drops vanilla extract
200g (7oz) plain flour
30g (1oz) cocoa powder
½ tsp of baking powder
150g (5oz) white chocolate chips
Preheat oven to 180C (350F). Grease baking trays – 2 to 3 will be required depending on their size.
Add butter and both sugars to a large bowl and beat until mixture is creamy and fluffy. Add the egg, chocolate spread and extract to the mixture and beat until well combined.
Sieve the flour, cocoa powder, salt and baking powder into a separate bowl and mix gently together to ensure ingredients are uniformly mixed. Add the sieved flour mixture to the chocolate mixture and gently mix them together with a wooden spoon. Stir in the chocolate chips.
Place heaped dessert spoonfuls of the cookie dough onto baking trays. Ensure to leave enough space between each mound to allow for spreading.
Bake for 14 minutes. Remove trays from oven and allow cookies to ‘set’ for a couple of minutes then transfer to a wire cooling rack.
The Klutzy Cook Notes
- When the cookies come out of the oven they will be soft. They will harden as they cool.
- If you don’t have enough trays, simply cook them a batch at a time.