Inverse Chocolate Chip Cookies

After ploughing through the Brownies I made a few days ago at record speed, we needed another chocolate-based food in the house (this is a van Wessel-Dyer house rule). I thought it would be a good time to try these fun inverse chocolate chip cookies. White chips inside, chocolate outside!

They come out nice and thin a crisp with a deep and rich flavour and perfect for dipping in tea!

If you want a thicker cookies, just refrigerate for an extra hour or two.

I will warn that it is a bit of a messy recipe, but absolutely worth it!

Inverse Chocolate Chip Cookies

This recipe make 33 cookies at 101 calories each.

DSC_0065

Ingredients:

  • 115g (1/2 cup) unsalted butter (softened)
  • 100g (1/2 cup) castor or granulated sugar
  • 100g (1/2 cup packed) brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 125g (1 cup) all-purpose or plain flour
  • 53g (1/2 cup and 2 Tbs) cocoa powder
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 2 Tbs milk
  • 220g (1 1/4 cup) white chocolate chips (or roughly cut chocolate)

Preparation:

  1. In a stand mixer with paddle or with electric mixer, beat butter until pale and smooth.
  2. Add both sugars and cream until light.
  3. Add egg and vanilla and beat on high.                         DSC_0045
  4. Add the flour, cocoa, baking soda and salt and mix on low until just combined.   DSC_0046
  5. Add milk and beat on high until fully combined.  DSC_0047
  6. Mix in chocolate chips or chopped chocolate on low.    DSC_0048
  7. Cover cookie dough and place in fridge to cool for 2 hours.
    • Increase this to 3-4 hours if you want thicker cookies.
  8. Preheat oven to 180 C (350 F) and line two cookies sheets with baking paper.
  9. Roll dough into small balls between your hands and placed well spaced on cookies sheets.
  10. Bake for 10-15 minutes.
  11. Let cool and enjoy!!!

I made these up thin and crispy for dipping in tea and they have a really nice rich flavour! Hope you love them too!

Here is an easy to print version:

Inverse Chocolate Chip Cookies

Ingredients:

  • 115g (1/2 cup) unsalted butter (softened)
  • 100g (1/2 cup) castor or granulated sugar
  • 100g (1/2 cup packed) brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 125g (1 cup) all-purpose or plain flour
  • 53g (1/2 cup and 2 Tbs) cocoa powder
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 2 Tbs milk
  • 220g (1 1/4 cup) white chocolate chips (or roughly cut chocolate)

Preparation:

  1. In a stand mixer with paddle or with electric mixer, beat butter until pale and smooth.
  2. Add both sugars and cream until light.
  3. Add egg and vanilla and beat on high.
  4. Add the flour, cocoa, baking soda and salt and mix on low until just combined.
  5. Add milk and beat on high until fully combined.
  6. Mix in chocolate chips or chopped chocolate on low.
  7. Cover cookie dough and place in fridge to cool for 2 hours.
    • Increase this to 3-4 hours if you want thicker cookies.
  8. Preheat oven to 180 C (350 F) and line two cookies sheets with baking paper.
  9. Roll dough into small balls between your hands and placed well spaced on cookies sheets.
  10. Bake for 10-15 minutes.
  11. Let cool and enjoy!!!
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3 thoughts on “Inverse Chocolate Chip Cookies

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