---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Reverse Chocolate Chunk Cookies Part 1
  Categories: Cookies
       Yield: 60 servings
  
   1 1/4 c  Sweet butter at room temp
       1 tb Sweet butter for buttering
            = cookie sheets.
     3/4 c  Brown sugar
   1 1/4 c  Sugar
       2    Eggs
   1 3/4 c  All purpose flour
   1 1/4 c  Cocoa powder
       2 ts Baking soda
      10 oz Solid white chocolate
            = broken in 1/4 chunks
            = (or 8 ozs white
            Chocolate chips)
  
   Recipe by: Chef Michael Romano
     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.
     SEE PART 2
  
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