Reverse Chocolate Cookies


I wasn't even going to write a post about these simple cookies I made on Sunday, until they ended up tasting so good I figured to not post about them would be a public disservice. These cookies are essentially your basic chocolate reversed, so that the outside is coacoa and the chip is white chocolate.

They take no time to bake, and have (in my opinion) the perfect consistency- slight crunchy on the outside and a chewy brownie-like inside. Here's the recipe:

Reverse Chocolate Cookie
adapted from Food.com recipe 

Ingredients:

2 1/4 cups all-purpose flour 
1 1/2 tsp of baking powder
1/3 cup coacoa powder 

1 cup salted butter, melted and cooled
3/4 cup brown sugar
3/4 cup granulated sugar

2 eggs 
2 tbsp of pure vanilla extract 
1 bag of white chocolate chips

 Instructions:
Preheat your oven to 350F or 325F if your oven is as unnaturally hot as mine 

1-In a medium size bowl mix together your dry ingredients and set aside. 

2-In a large bowl,  stir together your melted butter and both sugars until smooth.  Beat in your eggs and vanilla extract until everything is combined. 

3-Pour your dry mixture into your wet mixture and stir until a dough is formed.  The dough should still be a bit wet but not sticky. Fold in your bag of white chocolate chips and mix well.  You should be able to form ice-scoop sized cookie balls. 

4-Bake for 12 minutes. Let them cool on a rack for 10-15 minutes after they've baked before attempting to transfer to a plate. 

To get the criss-cross pattern on the cookies (pictured above):  I used a potato masher but you can also press a fork lightly into the cookies to get the pattern.

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My cat was so jealous of these cookies that she immediately demanded I served her some cat cookies. Okay, that's a lie, but I didn't know how else to justify inserting a random picture of her into my recipe post.