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9780451472168Inside-Out Cookies

There’s a lot of cooking—and eating—in the Magical Cats mysteries, including lots of cookies. The first cookies I ever made were chocolate chip and they’re still my favourite. My rough estimate is that I’ve probably made more than 30,000. (No I didn’t eat them all, I swear!)

Lately I’ve been making inside-out chocolate chip cookies. What’s an inside-out chocolate chip cookie? It’s a chocolate cookie with white chocolate chips, sort of the opposite of a traditional chocolate chip cookie. This recipe came from a friend who thinks it may have originated in a Nestlé cookbook. These cookies are rich so I try to stop at one. (Or two.)

Inside-Out Chocolate Chip Cookies

1 cup margarine, softened

3/4 cup white sugar

2/3 cup lightly packed brown sugar

1 teaspoon pure vanilla extract

2 large eggs

2 1/4 cups all-purpose flour

2/3 cup cocoa

1 teaspoon baking soda

1 ½ cups white chocolate chips*

Preheat the oven to 350° F.

In a medium sized bowl whisk together flour, cocoa and baking soda. Beat margarine, white and brown sugar and vanilla extract in a large bowl with mixer until creamy. Add eggs. Beat well. Gradually stir in the flour mixture. Add the white chocolate chips. *

Drop rounded teaspoons of cookie dough onto an ungreased baking sheet. Bake 10 to 12 minutes until the center of the cookies are set. Remove to wire racks and cool. You should get between four and five dozen cookies.

*Note: I have been known to use the whole bag, which is about 2 cups of chips. No one complains. And I’m thinking substituting peanut butter chips for the white chocolate chips could give you a cookie that tastes like a peanut butter cup. If you try it, let me know.

Paws and Effect

Paperback, $7.99

Oct 04, 2016 | 336 Pages

 

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