One of my favourite types of cookies is a chocolate cookie with white chocolate chips. It is called "reverse" because it is the opposite of a regular chocolate cookie with semi-sweet or milk chocolate chips. The first time I had one was at a cookie shop in Winnipeg. I cannot remember the name of the store, but it was a popular chain, like Mrs. Fields. I think it was located in the old Eaton's Place shopping mall.
I made some Reverse Chocolate Chip cookies the other day, after supper. They were quite quick to make. The cookies didn't turn out like the store bought ones, but they might use a lot more fat in their recipe than I do. My cookies were still good, but they had a more cake-like texture to them. They work very well if you want to make your own ice cream sandwiches.
Reverse Chocolate Chip Cookies
Prep Time:15 Minutes
INGREDIENTS
1/2 cup butter, softened 125 mL
1/3 cup granulated sugar 80 mL
2/3 cup packed light brown sugar 160 mL
1 tsp vanilla extract 5 mL
1/4 tsp salt 1 mL
1 egg
1 cup all-purpose flour (or whole wheat pastry flour) 250 mL
1/4 cup HERSHEY'S® Cocoa 60 mL
1/2 tsp baking soda 2 mL
DIRECTIONS
Preheat the oven to 375°F (190°C). In a large bowl, cream together butter, granulated sugar, brown sugar, vanilla and salt. Add the egg. Beat until well combined.
In a medium bowl, mix the flour, cocoa and baking soda. Gradually, add the dry ingredients to the butter mixture, beating until well blended. Mix in the chocolate chips, by hand. Drop by rounded teaspoons onto ungreased baking sheets. You can line the baking sheet with parchment paper.
Bake for 8 to 10 minutes. Cool slightly; transfer to a wire rack to cool completely. This recipe makes about 2 1/2 dozen cookies.
Variations can be made by eliminating the cocoa, and/or changing the type of chocolate chip used. For those of you with soy sensitivities, there is a brand called Enjoy Life that makes soy free chocolate. You can buy it at Real Canadian Superstore.
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