Reverse Chocolate Chip Cookies – a delicious recipe with unsalted butter, cocoa, sugar, eggs, vanilla, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt butter- set aside.
2
In large bowl, beat butter and cocoa at medium speed for 2 minutes; add sugar and beat for an additional minute.
3
In a small bowl, lightly beat eggs. Add eggs and vanilla to butter/cocoa/sugar mixture and beat until combined.
4
In a small bowl, sift flour, baking powder, baking soda, and salt. Slowly add dry ingredients to wet ingredients, beating until just combined.
5
Fold in chocolate chips. Cover dough with plastic wrap and refrigerate 1 hr or overnight.
6
Preheat oven to 350F and spray cookie sheet with Pam.
7
Roll dough into 1 1/2 in balls. Place 2 in apart on cookie sheet. Bake for 10 minutes, rotating pans from top to bottom once. Cookies are done when set, but not brown on bottom. Cool cookies on a rack.
850
kcal
Calories
32
g
Fat
129
g
Carbs
17
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/4 cup unsalted butter, 1/2 cup unsweetened cocoa powder, 1 cup sugar, 2 eggs, and more.
Yes, Reverse Chocolate Chip 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.
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