03 February 2012

Valentines Day Cookies: Reverse Chocolate Chip

PHOTO: Beth Leonard's reverse chocolate chip cookies are shown here.

From Denny:  In the mood for a chocolate batter cookie with white chocolate chips?  This version also sports an unusual ingredient:  the heady spice coriander.  Add in the exotic flavorful macadamia nuts and this cookie is a huge hit.  You can always substitute your favorite nut like almonds or walnuts.

When I found this recipe on the ABC Recipe site, they referenced it to "Stew Leonard's."  Of course, I asked the obvious question, "Who is that?"

I live in south Louisiana so had never heard of the Connecticut grocery store chain.  So, I googled them and found a wonderful site worth the visit.  They started out as a dairy farm in Norwalk, Connecticut and branched out from there over the decades into a full blown grocery chain.  Check out this wonderful chocolate recipe.

Reverse Chocolate Chip Cookies

From:  Stew Leonard's
Cook Time:  min


1 stick of softened butter
  • 1 cup firmly packed dark-brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 tablespoon ground coriander
  • 1 cup of macadamia nuts, sliced almonds, walnuts, or other nuts
  • 1 1/2 cups of white chocolate chips

  • Directions:
    Preheat oven to 375 degrees.
    Grease two cookie sheets.
    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.
    Form the cookies by scooping up 1/3 cup of the 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.

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