Inverted Chocolate Chip Cookies


Griffin Sonnemann-Creed, Columnist

It may not be Christmas anymore, but a good, hearty meal of milk and cookies will still bring a light to your life any day of the year. These cookies are one of the holiday family-favorites in my household – and for good reason. So what does it take to make them?


  • 1 cup butter (2 sticks) OR 1 cup Crisco (1 stick)
  • 1 cup sugar
  • ¾ cup packed brown sugar
  • 2 tsp vanilla OR brandy flavoring
  • ½ tsp salt
  • 1 tsp baking soda
  • 2 eggs
  • 2 cups flour
  • ½ cup cocoa
  • White chocolate chips, to taste


  1. Set oven to 375° Fahrenheit and beat butter, sugar, brown sugar, vanilla, and salt until creamy. Add eggs, beat until fully mixed in.
  2. In a separate bowl, mix flour, cocoa, and baking soda. Gradually add to wet mixture and mix well. 
  3. Add white chocolate chips. 
  4. Using hands, roll the dough and flatten into small, roughly 2-inch circles. 
  5. Bake for 8-10 minutes for optimal cookies. When done, let sit for an additional two minutes, before moving cookies to a rack to cool.