Reverse Chocolate Chunk Cookies – a delicious recipe with butter sweet, brown sugar, sugar, eggs, flour, cocoa powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350F (180C).
2
Lightly butter a cookie sheet, or alternatively, line the sheet with a strip of parchment paper.
3
Set aside.
4
In a mixing bowl, mix together the flour, cocoa powder and baking soda.
5
Set aside.
6
Using an electric mixer or a hand-held beater, cream the butter and sugars until the mixture is light and fluffy.
7
Add the eggs and continue to beat until they are well-combined, about 1 minute.
8
Mix in the flour, cocoa powder and baking soda mixture until well incorporated.
9
Fold in the white chocolate chunks with a rubber spatula.
10
Filling a tablespoon, scoop out individual cookies from the batter and place in even rows on the cookie sheet, leaving 2 inches of space between each cookie.
11
Bake.
1617
kcal
Calories
89
g
Fat
202
g
Carbs
21
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 8 ingredients. The key ingredients include: 1 1/4 cups butter sweet, 3/4 cup brown sugar, 1 1/4 cups sugar, 2 large eggs, and more.
Yes, Reverse Chocolate Chunk 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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