REVERSE CHOCOLATE CHUNK COOKIES

MAKES ABOUT 48 COOKIES HANDS-ON TIME 35 MINUTES TOTAL TIME 1¼ HOURS

1 cup unsalted butter, softened 1 cup granulated sugar 1 cup packed brown sugar 2 eggs 2 tsp vanilla 2½ cups all-purpose flour ⅔ cup cocoa powder 2 tsp baking soda 1 tsp salt 3 100 g bars good-quality white chocolate, chopped (or 2 cups white chocolate chips) Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

In large bowl, using electric mixer on medium speed, beat together butter, granulated sugar and brown sugar until fluffy, about 2 minutes. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, cocoa powder, baking soda and salt; stir into butter mixture just until combined. Stir in chocolate.

Roll dough by 2 tbsp. Arrange, 2 inches apart, on prepared pans. Bake, 1 pan at a time, for 9 minutes. Let cool on pans on racks for 2 minutes; transfer directly to racks to cool completely.

PER COOKIE about 113 cal, 2 g pro, 4 g total fat (2 g sat. fat), 18 g carb (1 g dietary fibre, 13 g sugar), 13 mg chol, 114 mg sodium, 66 mg potassium. % RDI: 2% calcium, 4% iron, 2% vit A, 4% folate.