---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Reverse Chocolate Chunk Cookies-Part 2
  Categories: Cookies
       Yield: 60 servings
  
            See part 1
  
   Recipe by: Chef Michael Romano
       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.
   
   NOTES : These rich brown cookies studded with chunks of white chocolate are
   a delicious, inside-out version of chocolate chip cookies. Since the cookie
   batter is brown to begin with, you won't be able to use their toasty color
   as a visual indication of doneness. To avoid overcooking, remove the
   cookies from the oven as soon as they puff up and are still slightly soft
   to the touch. The cookies will set as they cool, but should remain pliable
   rather than hard or crunchy.
   
   Recipe from The Union Square Cafe Cookbook. Harper Collins.Copyright 1994
   by Dann Meyer and Michael Romano Makes 60 cookies
  
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