Reverse Chocolate Cookies

    35 minutes

    The ultimate chocolate cookie: rich dark chocolate batter, and white chocolate chips. Add some nuts for a different flavour, or some broken smarties for a little festive colour.

    597 people made this

    Makes: 36 Cookies

    • 1 cup (250g) unsalted butter
    • 1 cup (200g) white sugar
    • 3/4 cup (165g) packed brown sugar
    • 2 eggs
    • 1 1/4 cups (110g) cocoa powder
    • 1 3/4 cups (220g) plain flour
    • 2 teaspoons bicarb soda
    • 2 cups (360g) white chocolate chips

    Preparation:25min  ›  Cook:10min  ›  Ready in:35min 

    1. Preheat oven to 180 degrees C. Grease or line baking trays with baking paper.
    2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition.
    3. Combine the cocoa, flour and bicarb soda, gradually stir into the creamed mixture. Finally, fold in white chocolate chips. Drop spoonfuls onto the prepared baking trays.
    4. Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Allow biscuits to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

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    Reviews in English (519)


    In my circle of friends it's a well known fact that I can bake anything except cookies. So you can imagine everyones surprise when they tasted these fabulous, chocolatey, yummy cookies. Finally, a cookie I can make without them being little crispy rocks. Update: I made these again today but copied the recipe down wrong and used baking powder instead of baking soda. Found the answer to the problem of them going flat. They came out all puffy and pretty. Next time I'll try half baking soda/half baking powder to see if it might improve the texture while maintaining shape.  -  01 Jul 2007  (Review from Allrecipes USA and Canada)


    This recipe has now become a favourite. I did make some changes, but I firmly believe this would've been an awesome cookie even without them -- so I gave it a full 5 stars. I did as others and used 1 tsp baking soda and 1 tsp baking powder. I also added 1 tsp vanilla. I used 1/2 cup unsweetened cocoa powder and 3/4 cup dark cocoa powder. I cut the flour down to 1 1/4 cups and added a box of white chocolate instant pudding (about 1/2 cup). I added a teensy bit of salt, 1 cup white chips, a little over 1 cup semi-sweet chips, 1 1/4 cups coconut, 1/4 cup chopped glazed pecans, 3/4 cup chopped walnuts. I cooked them for 9 minutes, which was perfect for my oven. I also rolled mine into balls so they'd be little puffed-up balls since I don't like flat cookies. These are the ultimate craving-killing cookies. They were amazingly soft, perfectly sweet, and very addictive.  -  06 May 2008  (Review from Allrecipes USA and Canada)


    This is the best cookie ever! I made it for a bake sale, and all he other cookies and cakes were hardly eaten by the end of the sale and these were eaten in 5 minutes (on the clock!) I wouldn't bake them for even a second more than it says in the recipe - the cookies come out of the oven strangely soft, but they harden within a few minutes. These are just the right texture and flavour - not too chewy but not too hard, and just the right amount of sweetness. I recommend!  -  25 Jun 2003  (Review from Allrecipes USA and Canada)