Bethy Leonard's Reverse Chocolate Chip Cookies
Author: 
Serves: 20 cookies
 
Here is a winsome twist on a favorite sweet: these are chocolate cookies with white chocolate chips. They also contain ground coriander, which gives them a zesty edge. A Leonard family favorite!
Ingredients
  • 1 stick of softened butter
  • 1 cup firmly packed dark-brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ⅓ cup cocoa powder
  • 1 teaspoon salt
  • ½ teaspoon double-acting baking powder
  • 1 tablespoon ground coriander
  • 1 cup of macadamia nuts, sliced almonds, walnuts, or other nuts
  • 1 ½ cups white chocolate chips
Instructions
  1. Preheat oven to 375 degrees.
  2. Grease 2 cookie sheets.
  3. In a bowl, cream the butter with an electric mixer. Beat in the sugar a little at a time until the mixture is lightened. Add the vanilla, then beat in the egg. With the mixer set to low, stir in the flour, cocoa powder, salt, baking powder, and coriander. Then stir in the nuts and chocolate chips.
  4. For the cookies by scooping up ⅓ cup of batter and dropping it on the greased cookie sheet. Repeat, making rows of cookies roughly 3 inches apart. Bake the cookies on the middle rack of the oven for 12 to 15 minutes, or until lightly browned.
Recipe by Honest Cooking at http://honestcooking.com/put-santa-christmas/