Are you ready to experience a cookie that flips the traditional chocolate chip recipe on its head? Introducing the Reverse Chocolate Chip Cookie—a delightful twist on the classic that swaps rich dark chocolate for creamy white chocolate, delivering a sweet surprise in every bite! With a perfect balance of buttery goodness and melt-in-your-mouth textures, these cookies are sure to become your new favorite treat. Whether you're baking for a special occasion or just indulging in a sweet craving, this recipe promises to impress. Get ready to dive into the world of reverse baking magic!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1/2 cup dark chocolate chunks
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined and set aside.
- In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and brown sugar together using an electric mixer until light and fluffy, approximately 2-3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture, beating until fully incorporated and smooth.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the white chocolate chips and dark chocolate chunks using a spatula, ensuring even distribution throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Use Room Temperature Ingredients: Ensure your butter and egg are at room temperature for a smoother dough that incorporates better, leading to a more uniform texture in your cookies.
- Don’t Overmix: When combining your wet and dry ingredients, mix just until you see no flour. Overmixing can lead to tougher cookies.
- Chill the Dough: For even thicker cookies, consider chilling the dough for 30 minutes before baking. This helps the cookies hold their shape and enhances the flavors.
- Watch the Bake Time: Keep an eye on your cookies as they bake. They should be lightly golden at the edges but still soft in the center. They will continue to firm up as they cool.
- Experiment with Mix-Ins: Feel free to get creative! Add nuts, dried fruits, or even a sprinkle of sea salt on top for an extra flavor boost.
- Store Properly: To keep your cookies fresh, store them in an airtight container at room temperature. They’ll stay delicious for up to 5 days!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 26g
Protein: 2g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
