Reverse Chocolate Chip Cookies Recipe

Imagine if you will, a dark cocoa rich cookie, studded with sweet white chocolate chips. Sounds quite nice? Well you’d be right, these reverse chocolate chip cookies are utterly divine. So good I can’t stop making them!

In all reality these are chocolate cookies studded with white chocolate chips but as they’re so striking in appearance, they needed a striking name. To me it’s like the chocolate and vanilla aspects have swapped, hence the reverse name. The combination is utterly divine, the sightly bitter cocoa cookie batter is complimented perfectly by the rich white chocolate chips. But call them what you’d like, dark and light choc chip cookies, double choc chip cookies, or just my favourite white and dark chocolate chip cookies. Either way they’ll be delicious.

I really do recommend making a big batch of these as they’ve gone down a treat with everyone, and they’re just a little step out of the norm, and as we know variety is the spice of life.

Dairy-free white chocolate can be tricky to find but I really recommend the white chocolate buttons from Fetcha chocolates or white chocolate buttons from Sainsbury’s or Tesco.

One benefit of these cookies is that you make a batch and then chill it in a cylinder in the fridge, until ready to bake. Which means they can just as easily be stored in the freezer and baked from frozen. Just add an extra minute or two to the baking time and you’ll have some perfect reverse chocolate chip cookies chip cookies. If you are freezing the cookie log, I’d recommend scoring the slices before freezing, just to help with even cutting once the dough is frozen.

lucylox

Reverse Chocolate Chip cookies – dairy-free

makes 8-10

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Prep Time 15 minutes mins

Cook Time 11 minutes mins

Servings: 8

Course: cookie

Ingredients Equipment Method

Ingredients

  

• 90-100 g white chocolate chopped
• 85 g plain flour
• 15 g good quality cocoa
• pinch of bicarbonate of soda
• 75 g dairy-free margarine
• 60 g soft brown sugar
• 25 g caster sugar
• 1/2 tsp good quality flaky salt

Equipment

• 1 cookie sheet and baking paper

Method

 

1. Cream together the margarine, sugars and salt.
2. Gently mix in the flour, bicarbonate and cocoa and combine to form a soft dough.
3. Stir in the chopped chocolate, making it evenly distributed.
4. Form into a sausage shape and wrap in baking paper. Place in the fridge to chill, you want it to be as cold as possible
5. Preheat the oven to 170 degrees centigrade
6. Line two baking sheets with parchment. Slice the cookie dough into 1cm slices and place well apart on the baking sheets
7. Bake for 11-12 minutes. They should have spread out nicely.
8. Cool briefly on the sheets so they are stiff enough to move and then transfer to a wire rack.