Reverse Chocolate Chip Cookie

Reverse Chocolate Chip Cookie

What’s better than a Chocolate Chip Cookie? A Reverse Chocolate Chip Cookie, made out of a chocolate dough and white chocolate chips.

  • DifficultyEasy
  • CostCheap
  • Preparation time15 Minutes
  • Rest time30 Minutes
  • Cooking time15 Minutes
  • Serving30 medium-sized
  • Cooking methodOven
  • CuisineAmerican


Reverse Chocolate Chip Cookies Ingredients
  • 1 cupbutter
  • 1 cupbrown sugar
  • 1/2 cupsugar
  • 2 teaspoonsbaking powder
  • 1/2 teaspoonsalt
  • 2eggs (At room temperature)
  • 3 cupsflour
  • 1 pinchvanilla
  • 1 cupwhite chocolate chips
  • 3 spoonscocoa powder (Generous spoons)

Preparation of the Reverse Chocolate Chip Cookie

  1. First of all, preheat your oven at 180°C.

  2. Start by melting the butter on low fire and once melted, keep it aside for a couple of minutes to cool.

  3. Meanhwile, in a big bowl, mix all dry ingredients together: flour, white sugar, brown sugar, baking powder, vanilla, salt and last but not least cocoa powder.

  4. Then, in a small bowl aside, beat the eggs and add them to the dry mixture.

  5. Pour down the melted butter a little at a time over the dry ingredients and the beaten eggs while mixing.

    I advise you to use a stand mixer with a paddle attachment, or alternatively mix them with your hands as the dough is hard.

  6. Once all ingredients are incoporated together, store the dough for at least 30 minutes in the fridge. This step is crucial especially in summer. In fact, if the dough is warm, the chocolate chips will most probably melt when adding them.

    After 30 minutes, you can add the white chocolate chips to the dough and knead it well to spread them uniformly.

  7. In order to obtain cookies of the same size, use an ice-cream scooper to retrieve the same amount of dough each time. Shape the cookies and spread them on a baking paper in an oven tray. Place the cookies few inches apart to avoid them sticking to each other.

  8. Bake them for about 12 to 15 minutes or until you see their top drying out.

    This baking time lapse will keep their texture soft from the inside and crunchy on the outside.

Reverse Chocolate Chip Cookies


– For a better and longer cookie conservation, I advise you to keep them in a covered/closed container.

I hope you enjoyed the Reverse Chocolate Chip Cookie recipe.

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8 thoughts on “Reverse Chocolate Chip Cookie”

  • My mom has made double chocolate chips for most of my life, because they’re my dad’s favorite. But I’ve never thought to switch out the chocolate chips with white chocolate chips. I might have to try these out as a gift for his birthday coming up pretty soon!

  • I’ve never seen a recipe like this but wow, it looks so delicious – who can say no to chocolate? Bookmarking to try this when it’s not so hot, thank you! Lisa

    • Yeah, you’re right. Some recipes are meant for colder days.
      But I can suggest trying it with Vanilla Ice cream on the side.

  • These look sooooooooo good!! I generally avoid double chocolate treats unless they contain white chocolate because I like balance so these sound perfect for me. I’ll be bookmarking this recipe and adding the ingredients to our next food shop and then I’ll *casually* leave the recipe around where my husband can see in the hope that he’ll whip us up a batch. (He’s the baker/chef in our house, I’m a liability in the kitchen haha.)

    Thanks for sharing! I’m very excited to try these. 🙂

    • Thank you very much for your comment. Sounds like a perfect plan to me.
      Let me know your feedback when you try them 🙂

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