Reverse chocolate chip

I had almost a full bag of white chocolate chips left over from the spider web cake.   On the back of the Toll House White Chips package was a recipe, so I decided to go with that with some minor tweaks.  Also, since most of the cookies I was going to make for Christmas were light in color, I thought the chocolate cookie would add a nice contrast in gift boxes, as presentation comes 2nd only to taste.   As most drop cookies are, this turned out to be a nice hearty cookie that traveled well (I shipped a few boxes of cookies across the country as gifts). 

Reverse Chocolate Chip
2 1/4 cup of flour
2/3 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup butter (room temp)
3/4 granulated sugar
2/3 cup packed brown sugar
1 tsp vanilla
2 large eggs
1 cup white chocolate chips
1 cups semi-sweet chocolate chips

Pre-heat oven to 350.

Combine flour, baking soda and salt in a small bowl.  In a separate bowl, beat butter, both sugars (granulated and brown) and vanilla with electric mixer until creamy.   Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in the white and semi-sweet chips.  Drop by the teaspoon onto ungreased cookie sheet.   Bake 9-11 minutes.  Makes about 5 dozen cookies. 


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