Reverse Creamed Method Chocolate Chip Cookies with Varied Chocolates Recipe

Learn how to make the best homemade chocolate chip cookies using the reverse creamed method for an exceptionally tender, chewy texture. This easy baking recipe combines different types of chocolate for complex flavor in every bite, with a foolproof technique that ensures perfect results every time.

Difficulty:

Intermediate

Prep Time:

20 mins

Cook Time:

12 mins

Serves:

18 cookies

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1 tsp fine sea salt</li><li class="ingredients-single-item">200g light brown sugar, packed</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">175g unsalted butter, cold and cubed</li><li class="ingredients-single-item">1 large egg, cold from refrigerator</li><li class="ingredients-single-item">1 large egg yolk, cold</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">100g dark chocolate (70%), roughly chopped</li><li class="ingredients-single-item">75g milk chocolate, roughly chopped</li><li class="ingredients-single-item">50g white chocolate, roughly chopped</li><li class="ingredients-single-item">Flaky sea salt, for sprinkling</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Cookie scoop (60ml/2oz capacity)</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper. Set aside. The high temperature helps create that perfect contrast between crispy edges and chewy centers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, whisk together the flour, baking soda, salt, brown sugar, and granulated sugar until thoroughly combined and no brown sugar lumps remain. This dry mixture forms the foundation of the reverse-creamed method.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the cold cubed butter to the dry ingredients. Using the paddle attachment on low speed, mix until the butter is broken down and the mixture resembles coarse sand with some pea-sized butter pieces remaining, about 2 minutes. This technique coats the flour particles with fat, preventing gluten development for a more tender cookie.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a small bowl, whisk together the cold egg, egg yolk, and vanilla extract until combined. With the mixer running on low, slowly pour this mixture into the bowl and mix just until a cohesive dough forms, about 30 seconds. Be careful not to overmix—the cold eggs help maintain texture while providing structure.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add all three chopped chocolates to the dough and mix on low speed for just 10-15 seconds until incorporated. Using varied chocolates creates a complex flavor profile with different melting points and sweetness levels in each bite.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using your cookie scoop, portion the dough into 18 equal balls (about 60g each) and place on the prepared baking sheets, leaving at least 5cm between each cookie to allow for spreading. For the best texture, don't flatten the dough balls.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake one sheet at a time in the center of the oven for 10-12 minutes, until the edges are set and golden but the centers still appear slightly underdone. This ensures perfectly chewy centers—trust the process, as they'll continue cooking on the hot baking sheet.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Immediately sprinkle each cookie with a pinch of flaky sea salt while still hot. The salt will adhere to the warm cookies and enhance all the chocolate flavors. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Store cooled cookies in an airtight container at room temperature for up to 5 days. For that fresh-baked texture later, you can also freeze the shaped dough balls and bake directly from frozen, adding 2-3 minutes to the baking time.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Reverse Creamed Method Chocolate Chip Cookies with Varied Chocolates Recipe?

These cookies use all-purpose flour, baking soda, sea salt, light brown and granulated sugars, cold unsalted butter, eggs, vanilla, and three types of chocolate—dark, milk, and white—finished with flaky sea salt for a complex flavour profile.

How to cook Reverse Creamed Method Chocolate Chip Cookies at home?

Learn how to cook Reverse Creamed Method Chocolate Chip Cookies by mixing dry ingredients first, then incorporating cold butter until sandy, adding cold eggs and vanilla, and folding in three chocolate varieties. Scoop dough balls without flattening, bake at 190°C for 10-12 minutes until edges are golden but centres remain soft, then sprinkle with sea salt.

Why use the reverse creaming method for chocolate chip cookies?

The reverse creaming method coats flour particles with fat before adding liquid, limiting gluten development for exceptionally tender cookies. This technique creates a unique texture with crispy edges and chewy centres, while allowing butter's flavour to shine through.

What's the benefit of using different types of chocolate in cookies?

Using varied chocolates creates a complex flavour symphony with different sweetness levels and mouthfeel. Dark chocolate provides bitterness, milk chocolate adds creaminess, and white chocolate contributes buttery sweetness—each with unique melting points for textural contrast in every bite.

Can you freeze chocolate chip cookie dough made with the reverse creamed method?

Yes, this dough freezes beautifully. Portion into balls before freezing solid on a tray, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 2-3 minutes to the baking time for that fresh-baked texture whenever you want.

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