Backwards Chocolate Cookies Recipe

Name: Backwards Chocolate Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup granulated sugar; ¾ cup brown sugar; 2 ½ cups flour; ¾ cup butter (room temp) or ¾ cup margarine (room temp); ½ cup shortening; 1 teaspoon vanilla; 2 eggs; ½ cup baking cocoa; 1 teaspoon baking soda; ¼ teaspoon salt; 1 ½ cups white chocolate chips (you can also sub with walnuts) (optional)

Servings: persons

1 cup granulated sugar
¾ cup brown sugar
2 ½ cups flour
¾ cup butter (room temp) or ¾ cup margarine (room temp)
½ cup shortening
1 teaspoon vanilla
2 eggs
½ cup baking cocoa
1 teaspoon baking soda
¼ teaspoon salt
1 ½ cups white chocolate chips (you can also sub with walnuts) (optional)

1
Pre-heat your oven to 350 degrees F.
2
With an electrical mixer, blend sugars, butter, shortening, vanilla and eggs in a large glass bowl.
3
Mix in the flour, cocoa, baking soda and salt.
4
Mix until nicely blended.
5
Stir in vanilla chips with a wooden spoon.
6
Drop dough by rounded tablespoonfuls about 2 inches apart onto an ungreased cookie sheet.
7
Bake for 10 to 12 minutes or until set.
8
Cool on a cookie rack and enjoy!

1376

kcal

Calories

Fat

193

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup granulated sugar, ¾ cup brown sugar, 2 ½ cups flour, ¾ cup butter (room temp) or ¾ cup margarine (room temp), and more.

Yes, Backwards Chocolate Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Backwards Chocolate Cookies

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