Reverse Chocolate-Chip Cookies

• 1/4 cup (1/2 stick) unsalted butter, softened
• 1/2 cup unsweetened cocoa powder
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup white chocolate chips
• Nonstick cooking spray

1. Prep time: 15 minutes
2. Chilling time: 1 hour
3. Baking time: 10 minutes
4. In a small pot over low heat, melt butter. Set aside.
5. In a large mixing bowl, beat the butter and cocoa powder at medium speed for 2 minutes; add the sugar and beat 1 minute. In a small bowl, lightly beat eggs with a fork. Add eggs and vanilla extract to the mixing bowl and beat until combined.
6. In a bowl, sift the flour, baking powder, baking soda, and salt. Add dry ingredients to egg mixture in 3 parts, beating just until combined.
7. Fold in chocolate chips. Cover dough with plastic wrap and refrigerate 1 hour or overnight; chilled dough is easier to roll into balls.
8. Preheat the oven to 350 degrees. Coat a baking sheet with cooking spray.
9. Break off small pieces of dough and roll them into 1 1/2-inch balls. Place on baking sheet about 2 inches apart. Bake about 10 minutes, rotating pans from top to bottom rack once. Cookies are done when set but not browned on bottom. Remove to a rack to cool completely.
10. How kids can help: Sift flour mixture into a bowl; fold in chocolate chips; roll dough into balls.

unsalted butter, cocoa, sugar, eggs, vanilla, flour, baking powder, baking soda, salt, white chocolate chips, nonstick cooking spray

Taken from www.myrecipes.com/recipe/reverse-chocolate-chip-cookies (may not work)