Reverse Chocolate Chip Cookies

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Today seems like the perfect day for some good ol' easy and delicious drop cookies. Don't you agree? How about a big, thick, chewy, uber-chocolatey number that's like an inside-out chocolate chip cookie? Rich, yummy chocolate dough. Sweet white chocolate chips.

 
Oh, these things are sinful.

I apologize in advance.

Reverse Chocolate Chip Cookies

Adapted from this White Chocolate Chocolate Cookies recipe on Allrecipes.com

Ingredients:

• 1 cup unsalted butter at room temperature (softened)
• 1 cup white sugar
• 3/4 cup brown sugar (packed)
• 2 eggs
• 1 teaspoon vanilla
• 1 3/4 cups all-purpose flour
• 1 1/4 cups unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups white chocolate chips

Directions:

1. Heat oven to 350 degrees.
2. In a large bowl (or your amazingly awesome apple green Kitchenaid stand mixer that you feature in so many photos that it looks like you work for them [and damn, that would actually be a cool company to work for]), mix together the butter, white sugar, and brown sugar. Beat the sugars and butter until well incorporated and fluffy.
3. Beating on lowish, mix in the eggs.
    



4. Mix in the vanilla.
5. In a separate bowl, sift together the flour, cocoa, baking powder, baking soda, and salt.

   

6. Add the dry ingredients to the wet mixture, either beating on low, or stirring in by hand, just until blended.
7. And then stir in the white chocolate chips (yum).

   
    
   

8. Plop the dough by the spoonful (or, if you want huge, thick cookies, which I love with this recipe, try an ice cream scoop – works great!) onto a greased or lined cookie sheet. Note: If you pull out the big guns and go with ice-cream-scoop sized cookies, push the dough down a bit before putting the cookies in the oven – they'll bake up a little flatter.)

   

   

9. Bake for 8 to 10 minutes (or larger cookies for about 11 worked for me). You want the cookies to look a little puffed up, but still somewhat soft. They'll set up when they cool.
10. Cool on the cookie sheet for about 5 minutes, then transfer to a wire rack to cool all the way.

    

11. Enjoy one or two (okay, fine, or three), and then if you're anything like me, you'll pack a bunch into a couple of your awesome new Bake it Pretty cookie boxes and give most of them away in a desperate plea to friends and family to please save you from yourself. 

Note: Seriously, Bake it Pretty is amazing. What a dreamy, dreamy, wonderful, dreamy, paycheck-endangering site.