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chocolate chunk cookies

“Reverse” Chocolate Chunk Cookies

February 27, 2020 by sblades 1 Comment

Reverse Chocolate Chunk Cookies

You’d think that as much as I bake that we’d have sweets and desserts just laying around everywhere, waiting for us to devour. Not so, actually. I usually make half portions or take goodies to friends.

These Reverse Chocolate Chunk Cookies are just for Bret and me!

Why did I choose these? Well, chocolate, vanilla chips, cookies – all things I love. They also come from the Union Street Cafe Cookbook that has a stellar reputation for great recipes. They’ve had a popular restaurant in NYC for decades and have two cookbooks out. These cookies are from the first cookbook.

Reverse Chocolate Chunk Cookies

Reverse Chocolate Chunk Cookies are called that because they’re kind of a negative of regular chocolate chip cookies. They’re deeply chocolate and sweet, with white chocolate chips floating around on them.

Every bite is decadent and delicious.

I highly recommend a glass of cold milk or a cup of your favorite hot tea/coffee as an accompaniment.

Reverse Chocolate Chunk Cookies

The original recipe (below, plus my addition of vanilla) makes a ton of cookies, so I halved it. The halved amounts are down below the recipe in the Tips and Stuff in case you want to do that. Oh, and you might want to check my math. I’m not exactly Einstein.

I’ve tagged and am looking forward to trying several more recipes from this cookbook. If they’re all as high of quality and delicious as these cookies are, we’re gonna have some good meals.

Reverse Chocolate Chunk Cookies

"Reverse" Chocolate Chunk Cookies

Yield: 48 cookies
Prep Time: 20 minutes
Cook Time: 9 minutes
Total Time: 29 minutes

Deeply chocolate cookies - chewy and filled with vanilla chips. Decadent and delicious.

Ingredients

  • 1 3/4 C Flour
  • 1 1/4 C cocoa powder
  • 2 tsp soda
  • 20 tbsp (2 1/2 sticks) butter, room temperature
  • 1 1/4 C sugar
  • 3/4 C brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 10 oz solid white baking chocolate, broken into 1/4" chunks or 8 oz. white chocolate chips

Instructions

  1. Preheat oven to 350°. Line 2 cookie sheets with parchment paper (or lightly butter the sheets)
  2. In a medium bowl, combine the flour, cocoa powder, and baking soda.
  3. In a stand mixing bowl , cream the butter, sugar, and brown sugar on medium-high until the mixture is light and fluffy. Add the eggs and continue to beat until the mixture is well combined, about 1 minute. Lower the mixer speed to low and slowly add the flour mixture. Mix together until well incorporated. Stir in the white chocolate chunks or chips.
  4. Using about 1 heaping tablespoon of dough, place the cookies on the baking sheets about 2" apart (they will spread).
  5. Bake for 9 to 9 1/2 minutes, until the cookies are just puffed and still soft (don't over bake - they're supposed to be soft!). Remove cookies from the oven and let sit on the baking sheet for 5 to 7 minutes, then carefully remove them to a cookie rack to complete cooling. Store in a tightly sealed container for 2-3 days.

Notes

Tips and Stuff:

I used salted butter, but the original recipe calls for unsalted.  

The batter will be thick.  I rolled the dough into balls (with a resulting sticky hands) and the cookies came out pretty.  Dropping them is OK, too.

If you don't have a stand mixer, make these with a good hand-held since the dough is rather thick).

I halved the recipe because we don't need 48 cookies:

1/2C plus 1/4 C and 2 tbsp flour

1/2C plus 2 tbsp cocoa powder

1 tsp baking soda

10 tbsp butter

1/2C plus 2 tbsp sugar

1/4C plus 2 tbsp brown sugar

1 egg

6 oz white chocolate chips 

Nutrition Information:
Yield: 48 Serving Size: 1 cookie
Amount Per Serving: Calories: 103Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 6mgCarbohydrates: 15gFiber: 2gSugar: 9gProtein: 2g

Nutrition Values are Approximate

© adapted from The Union Square Cafe Cookbook
Category: Cookies

Filed Under: All Recipes, Cookies Tagged With: chocolate chunk cookies, chocolate cookies, cookies, dessert, snacks, Union Street Cafe

Outstanding Fudgy Chocolate Chunk Cookies

July 31, 2018 by sblades Leave a Comment

Fudgy Chocolate Chunk Cookies

Occasionally, well more than occasionally, we crave something chocolate so I pulled these cookies from a Pinterest pin that’s been in my pile-‘o-pins forever.

These Fudgy Chocolate Chunk Cookies started out as a frosted cookie, but they’re so rich and delicious that I decided against the frosting.

You’ll remember the wonderful Flourless Fudgy Chocolate Cookies and Chewy Chocolate Cookies, and the many great chocolate chip cookie recipes I’ve posted, but these special cookies are one of the best! Rich, chewy and intensely chocolate, tender and perfect.

Fudgy Chocolate Chunk Cookies

You want to slightly under bake these to get the chewiness. Think the best brownies you’ve ever had in chewy cookie form. Oh, and be sure and have enough cold milk standing by.

These cookies are indulgent, but you’re definitely worth it. Fudgy Chocolate Chunk Cookies are possibly the best cookie I’ve had in a very long time!

One more pic to make sure you can see how glorious these are…

Fudgy Chocolate Chunk Cookies

Fudgy Chocolate Chunk Cookies

Fudgy Chocolate Chunk Cookies

Yield: 36 - 40 large cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Chewy, chocolaty, thick and indulgent cookies.  The best chocolate cookie you'll ever have. 

Ingredients

  • 2 1/2 C. all-purpose flour
  • 2/3 C. Dutch process cocoa
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 C. butter, softened
  • 1 tsp. instant coffee granules
  • 3/4 C. sugar
  • 2/3 C. packed brown sugar
  • 1 tsp. vanilla
  • 2 tsp. evaporated milk
  • 2 eggs
  • 11.5 oz. semisweet chocolate chunks

Instructions

  1. Preheat the oven to 350°.  Prepare cookie sheets with parchment paper.
  2. Combine the flour, cocoa, baking soda and salt in a bowl and set aside.
  3. In a large mixing bowl, mix butter, instant coffee granules, white sugar, and brown sugar until creamy.  Add the vanilla and evaporated milk.  Drop in eggs, one at a time, blending well.
  4. Add the flour 1/2 cup at a time and beat until all ingredients are mixed in well. (Batter is thick.).  Stir in the chocolate chunks.
  5. Roll into tablespoon-sized balls and place 2" apart on the cookie sheets.  Bake for 10-11 minutes.  Cookie will be puffy, but will flatten upon cooling.  Cool on cookie sheet while preparing the second cookie sheet, then move to a rack to cool completely.
  6. Store in a tightly sealed container for up to 3 days.  Like they'll last that long...

Notes

Tips and Stuff:

Batter will be very stiff.  Don't refrigerate between batches.

Don't over bake.  You want them to have chewy middles and a slightly crunchy rim.

Man, these cookies are terrific.

Nutrition Information:
Yield: 40 Serving Size: 1 cookie
Amount Per Serving: Calories: 144Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 88mgCarbohydrates: 19gFiber: 1gSugar: 11gProtein: 2g

Nutrition Values are Approximate

© sblades
Category: Cookies

Filed Under: All Recipes, Cookies Tagged With: chewy chocolate cookies, chocolate chunk cookies, cookies, fudgy chocolate cookies

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Welcome!  I’m Susan and I love finding wonderful new recipes.  I hope you’ll find a few new ones here that you and your family will love. Browse around and stay a while!Save

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