Reverse Chocolate Chunk Cookies Part 1

1 1/4 c Sweet butter at room temp

1 tb Sweet butter for buttering

= cookie sheets. 3/4 c Brown sugar

1 1/4 c Sugar

2 Eggs

1 3/4 c All purpose flour

1 1/4 c Cocoa powder

2 ts Baking soda

10 oz Solid white chocolate

= broken in 1/4" chunks = (or 8 ozs white Chocolate chips) Recipe by: Chef Michael Romano Preheat the oven to 350 degrees. Lightly butter a cookie sheet, or alternatively, line the sheet with a strip of parchment paper.Set aside. In a mixing bowl, mix together the flour, cocoa powder and baking soda. Set aside. Using an electric mixer or a hand-held beater, cream the butter and sugars until the mixture is light and fluffy. Add the eggs and continue to beat until they are well-combined, about 1 minute. Mix in the flour, cocoa powder and baking soda mixture until well incorporated. Fold in the white chocolate chunks with a rubber spatula. Filling a tablespoon, scoop out individual cookies from the batter and place in even rows on the cookie sheet, leaving 2 inches of space between each cookie. SEE PART 2
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