REVERSE CHOCOLATE CHIP COOKIES RECIPES

Steps:

• Prep time: 15 minutesChilling time: 1 hourBaking time: 10 minutes In a small pot over low heat, melt butter. Set aside. In a large mixing bowl, beat the butter and cocoa powder at medium speed for 2 minutes; add the sugar and beat 1 minute. In a small bowl, lightly beat eggs with a fork. Add eggs and vanilla extract to the mixing bowl and beat until combined. In a bowl, sift the flour, baking powder, baking soda, and salt. Add dry ingredients to egg mixture in 3 parts, beating just until combined. Fold in chocolate chips. Cover dough with plastic wrap and refrigerate 1 hour or overnight; chilled dough is easier to roll into balls. Preheat the oven to 350 degrees. Coat a baking sheet with cooking spray. Break off small pieces of dough and roll them into 1 1/2-inch balls. Place on baking sheet about 2 inches apart. Bake about 10 minutes, rotating pans from top to bottom rack once. Cookies are done when set but not browned on bottom. Remove to a rack to cool completely.How kids can help: Sift flour mixture into a bowl; fold in chocolate chips; roll dough into balls.

Steps:

• Preheat the oven to 350°. Line 2 large cookie sheets with parchment paper. In a medium bowl, sift the flour with the cocoa, baking soda and salt.
• In a standing electric mixer fitted with a paddle, beat the butter with the granulated and light brown sugars at medium speed until light and fluffy, about 3 minutes. Beat in the eggs and vanilla. Add the dry ingredients and beat at low speed until incorporated. At low speed, beat in the bittersweet- and white-chocolate chunks until they are evenly distributed.
• Scoop eight 1/4-cup mounds of batter onto each of the prepared cookie sheets, leaving 3 inches between them. Flatten the mounds into 2-inch rounds. Bake on the lower and middle racks of the oven for 20 minutes, until the cookies rise and then flatten slightly; switch the cookie sheets halfway through baking. Let the cookies cool for 10 minutes, then slide the parchment paper onto racks and let the cookies cool completely. Line the cookie sheets with fresh parchment and repeat to make the remaining cookies.