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Reverse Chocolate Chip Cookies aka White Chocolate Chip Chocolate Cookies. Photo and recipe by Irvin Lin of Eat the Love.

Reverse Chocolate Chip Cookie (aka the White Chocolate Chip Chocolate Cookie), the Pan-Banging Version

This reverse chocolate chip cookie is a chocolate chip cookie with a chocolate cookie base and tons of white chocolate chunks. I used Sarah Kieffer’s technique to “pan-bang” the cookie mid-baking, several times, to create the crinkles and ridges at the edge of the cookie. This leads to a cookie that is both crispy and crunchy in the edges and fudgy and soft in the middle. Be sure to buy white chocolate chips that use real cocoa butter or buy a white chocolate bar and chop it up. A lot of white chocolate uses vegetable oil and inferior ingredients which don’t melt or taste nearly as good. The flaky salt I used on top is optional but since white chocolate is so sweet, I found the salt balances it out a bit. Feel free to omit it if you don’t like it.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
Servings 11
Calories 400 kcal
Author Irvin

Ingredients

  • 1/4 cup brewed and cooled coffee or 1/4 cup water with 1 teaspoon instant coffee
  • 6 tablespoons natural cocoa powder, divided 40 g
  • 1 cup unsalted butter at room temperature 2 sticks or 225 g
  • 1 1/2 cups white granulated sugar 300 g
  • 1/4 cup packed dark brown sugar 55 g
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 3/4 cups all-purpose flour 245 g
  • 6 ounces chopped white chocolate or white chocolate chips
  • Maldon sea salt or other flaky sea salt (optional but recommended)

Instructions

  1. Combine the coffee and 4 tablespoons of the cocoa powder in a glass measuring cup and stir to form a paste.
    combine coffee with cocoa.
  2. Place the butter, both sugars, salt, baking soda and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment. Mix together until the butter is creamy and clings to the side of the bowl. Scrape down the sides and mix in the chocolate coffee paste and egg until incorporated and consistent in color.
    Cream the butter, sugar, vanilla, salt and baking soda together.
  3. Add the flour and the remaining 2 tablespoons of cocoa powder. Slowly mix together until a soft dough forms. Add the white chocolate, reserving a few pieces to garnish on top, and slowly mix it into the dough (you can do this by hand with a wooden spoon if you want).
    Add the flour and remaining cocoa.
  4. Preheat the oven to 350°F. Line three or four baking sheets with aluminum foil, with the dull side of the foil up. Measure out three or four balls of dough about 100 g each (3 1/2 ounces or heaping 1/3 cup). The balls should be somewhere between a golf ball and a baseball. Place the balls on one of the baking sheet, as far apart as possible from each other, then move the baking sheet with the dough to the freezer. Leave in there for 15 minutes. Measure out the remaining balls in the same manner but leave at room temperature.

  5. Once the cookie dough has chilled, remove from the freezer and place another baking sheet with cookie dough in the freezer. Put a few extra pieces of white chocolate on top of each cookie dough and sprinkle the top with a generous pinch of Maldon sea salt then place the baking sheet in the oven for 10 minutes. 

  6. Once the 10 minutes is up, open the door of the oven and lift up the baking sheet and gently drop it back on the rack. The cookie dough will have puffed up and then deflated. Set a timer for 2 minutes, and then repeat this process, opening the oven and dropping the baking sheet. Do this a couple more times, each time waiting 2 minutes between dropping the baking sheet. Each time you “deflate” the cookie, you create ridges around the edges of the cookie, that are crisping up. You want to bake the cookie a total of 16 to 18 minutes, where the edges look dry but the middle of the cookie is still soft and puffy looking. Remove from the oven and let the cookies cool for 10 minutes in the pan. Then move the cookies from the baking sheet to a wire rack to cool completely.

    After the dough has chilled, add a few extra chips on top, then bake. Midway through the baking, bang the pan a couple of times in 2 minute intervals.
  7. Repeat with the remaining cookies, rotating one baking sheet at a time from the counter to the freezer to the oven to bake.

Recipe Notes

These make large cookies but there’s no way to make the crispy wrinkled edges with a smaller cookie. Just break the cookies in half if you want smaller portions.

Radically adapted and inspired from Sarah Kieffer’s The Vanilla Bean Baking Book