Reverse Chocolate Cookies

Reverse Chocolate Cookies

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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.


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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