Backwards Chocolate Chip Cookies

Categories: Chocolate, Cookies, Pecans

Ingredients

• 3 3/4 cups Flour
• 1 1/8 cups Cocoa Powder
• 2 teaspoons Baking Soda
• 1/2 teaspoon Salt
• 1 2/3 cups Butter or Margarine
• 1 1/4 cups Sugar
• 1 1/8 cups Brown Sugar, packed
• 2 teaspoons Vanilla Extract
• 3 large Eggs
• 24 ounces White Chocolate Chips
• 1 cup Pecans -- chopped (optional)

Directions

1. Preheat your oven to 350 degrees F. Combine flour, cocoa, baking soda and salt in small bowl. Beat butter or margarine, sugars and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually add flour mixture. Stir in chocolate chips and pecans. Drop by well-rounded teaspoon onto ungreased baking sheets. Bake 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool

2. completely.

3. To freeze for later use, package cooled cookies into labeled zip baggies and freeze up to six months. Dough may also be frozen before baking, by rolling into five equal size ‘logs’, wrapping in foil, and labeling. To cook, remove log from freezer, slice into 12 equal pieces and bake as directed above.

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5. r Serving (excluding unknown items): 189 Calories; 10g Fat (47.5% calories from fat); 2g Protein; 23g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 133mg Sodium.

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