Zutaten für Reverse Chocolate Chip Cookies
- 1 cup (2 sticks) unsalted butter
- Sugar
- Brown Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Flour
- Cocoa Powder
- Baking Soda
- Baking Powder
- Salt
- White Chocolate Chips
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Zubereitung von Reverse Chocolate Chip Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a microwave-safe bowl or double boiler, melt 1 cup (2 sticks) of unsalted butter. Let cool slightly.
- Add ¾ cup granulated sugar and ¾ cup packed brown sugar to the melted butter. Beat with an electric mixer until well combined and the sugars are dissolved.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in 1 cup of white chocolate chips.
- Using a cookie scoop or your hands, form 1-ounce balls of dough (approximately 2 inches in diameter). Place them onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-14 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for 3 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
57g
Fat
26g
Carbs
6g
