Reverse Chocolate Chip Cookies

Alright, so these might have another name, but I prefer the one I gave them. Today I made chocolate cookies, with white chocolate chips!
(Arg, stupid picture rotating! There HAS to be a way to fix it..) I had the same issue today that I always have with chocolate cookies, no matter what: I can never tell when they're done. I may or may not have also burned a pan...but I can't tell. Sad, right? The ones I ate were tasty, though! But then, I also like white chocolate.
I know I should've baked yesterday, but there was too much going on! I had to enroll for my classes today too, and skipped today's class to make sure I got my next semester lined up correctly, so I baked while I waited! ..I'm a good student, I swear.

The only suggestion I have is that, if you know a tip to tell when a chocolate cookie is done, use it. And possibly share it with me. Otherwise, they were delicious. Enjoy!

Reverse Chocolate Chip Cookie Recipe

• 6 oz milk chocolate (chips probably work-- I used Hershey's Bliss squares because it was all I had)
• 1 c butter, softened
• 1/2 c sugar
• 2 tsp vanilla
• 2 eggs
• 1/3 c unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 c flour
• 6 oz white chocolate chips

Preparation

• Preheat oven to 375
• Melt the milk chocolate (microwave for 30 seconds, stir, then heat in 10 second increments until done) and set aside to cool.
• Cream together butter, sugar, and vanilla until well mixed.
• Add eggs one at a time, beating together between each.
• Add the melted, cooled chocolate. Beat on low.
• Add in cocoa powder, baking soda, and salt, and beat well.
• Gradually add in flour.
• Once well combined, stir in the white chocolate chips.
• Shape dough into 1" balls, and drop onto baking sheet.
• Bake for 8-10 minutes.
• Leave on the pan for 1-2 minutes to set, then transfer to wire rack to cool.