Reverse Chocolate Chippers

Oops... I see now that when I first posted this, I forgot the flour in the recipe :P I hope that there aren't too many people who have tried it since then (as this is a fabulous recipe!!). Here's the real complete recipe (thanks Alanna!!).

This recipe comes from Canadian Living's Best Muffins and More. This book was given to me as a gift and the inscription inside says "To Sleepy Owl, from the 2nd Bradford Brownies". Wow that was a long time ago... I must have been 15....

This is a favourite recipe. My sister Ashley and her friend Stephanie ate about 3 batches of these in a week once upon a time. All by themselves. I love to make it with peanut butter chips, though I'll use dark chocolate chips instead if anyone has an allergy.

1 C butter, softened
2 C granulated sugar
2 eggs
2 tsp. vanilla
1 1/2 C flour
1 C unsweetened cocoa powder
1 tsp. baking powder
1 salt
2 C white chocolate chunks
3/4 C coarsely chopped toasted hazelnuts



1. In large bowl, beat butter with sugar; beat in eggs and vanilla. Combine flour, cocoa, baking powder and salt; gradually stir into butter mixture. Stir in white chocolate and hazelnuts.

2. Drop by tablespoonfuls of dough, 2 inches apart, onto greased baking sheets. Bake in 350 degree Farenheit oven for 12 minutes or until centres spring back when lightly touched (cookies will be soft but will firm up when cooled).

Makes 3 dozen

Variation: double chocolate mint cookies: substitute peppermint chips for white chocolate chips and 1 C chopped pecans or walnuts for hazelnuts.