This cookie was a finalist for my submission to the Cookie Exchange Party I went to this year. While the Salted Mint Chocolate and White Chocolate Peppermint “won” (due to the fact that they were green and red and just very festive looking); this was hands down one of my favorite new cookies of 2014, if not overall. Rich, chocolatey and delicious. A perfect treat to bring to a party, add to a cookie plate or to just snack on all by itself with a glass of milk of course:).
You need to try this one out!!
Reverse Chocolate Chip Cookie Recipe
Ingredients:
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 ½ ounces) bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons baking powder
1 ½ teaspoons salt
2 ½ sticks ( 1 ¼ cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2/3 cup of unsweetened cocoa powder (I used Valhrona)
2/3 cup of unsweetened cocoa powder (I used Valhrona)
2 large eggs
2 teaspoons natural vanilla extract
1 ¼ pounds White Chocolate Chips (I prefer Ghirardelli chocolate chips)
sea salt
sea salt
Directions:
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir in the cocoa powder (you may have to mix by hand to fully incorporate the cocoa powder). Drop white chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours (or up to 72 hours).
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Shape the dough into 1 inch size balls (approximately the size of a golf ball) and set onto the baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake for approximately 11 minutes in the oven…until partially baked and soft. Do not worry if cookie looks slightly under-baked, it will continue baking outside the oven. Transfer sheet to a wire rack for 10 minutes or so. Then carefully transfer cookie to a baking rack.
Yield: Approximately 30 to 36 cookies
Recipe adapted from Jacques Torres