reverse chocolate chip cookies

The Boy mentioned that I should try out to make the black and white cookies that are sold at Specialtys, this sandwich/bakery chain in San Francisco. It was like a chocolate cookie with white and milk chocolate chips in it. So I googled for a recipe, but the closest thing I found was this Michael Romano's recipe for reverse chocolate chip cookies (chocolate cookies with white chocolate chips). They don't taste exactly as how I remember the Specialtys' black and white cookie tastes like, but it was still pretty good cookies. I found it to be more cakey, as in the cookie was light and fluffy. Well, try it out for yourself and let me know what you think.

1 1/4 cup sweet butter at room temperature

1 Tbs. sweet butter for buttering cookie sheets.

3/4 cup brown sugar

1 1/4 cups sugar

2 eggs

1 3/4 cup all purpose flour

1 1/4 cup cocoa powder

2 tsp. baking soda

10 oz. solid white chocolate, broken into 1/4 inch chunks (or 8 ounces white chocolate chips)

Preheat the oven to 350 degrees.

Lightly butter a cookie sheet, or alternatively, line the sheet with a strip of parchment paper. Set aside.

In a mixing bowl, mix together the flour, cocoa powder and baking soda. Set aside.

Using an electric mixer or a hand-held beater, cream the butter and sugars until the mixture is light and fluffy. Add the eggs and continue to beat until they are well-combined, about 1 minute. Mix in the flour, cocoa powder and baking soda mixture until well incorporated. Fold in the white chocolate chunks with a rubber spatula.

Filling a tablespoon, scoop out individual cookies from the batter and place in even rows on the cookie sheet, leaving 2 inches of space between each cookie. Transfer the cookie sheet to the middle shelf of the oven, and bake for 8-10 minutes until the cookies are puffed and still to the touch.

Remove the cookie sheet from the oven and allow cookies to cool and set for 5-7 minutes before carefully removing them with a spatula. If you have used a sheet of parchment paper, slide the entire sheet off the tray, and allow the cookies to cool for 5-7 minutes. Meanwhile, you may re-use the cookie sheet immediately for baking the next batch.

Makes 60 cookies. (author's note: perhaps I made my cookies really big, but I was only able to get 36 cookies out of the batch)