- Prep Time: 12 mins
- Cook Time: 12 mins
- Total Time: 24 mins
- Yield: 16 cookies 1x
- Prep Time: 12 mins
- Cook Time: 12 mins
- Total Time: 24 mins
- Yield: 16 cookies 1x
Scale:
- Prep Time: 12 mins
- Cook Time: 12 mins
- Total Time: 24 mins
- Yield: 16 cookies 1x
Ingredients
- 4 oz (1 stick) salted butter, room temperature
- 1 cup firmly packed light brown sugar
- 1 egg
- 3/4 cup all purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 cup white chocolate chips (I used Ghirardelli)
Instructions
- Preheat your oven to 350°F. Lightly grease a baking sheet and set aside.
- In a medium bowl, cream the butter and brown sugar together until the mixture becomes light and airy (with a KitchenAid, about 2 minutes. with a manual whisk, about 5 minutes). Add in the egg and vanilla.
- In another bowl, sift together the flour, cocoa powder, baking soda, and salt. Next, add the dry ingredients into the butter mixture, stirring until just combined. Gently fold in the white chocolate chips, being careful not to overmix the dough.
- Scoop roughly 1 1/2 inch spheres of dough onto a cookie sheet, leaving about 2 inches of space in between each ball of dough. Bake for 10-12 minutes, being sure to keep an eye on the consistency of the baking cookies. Let cool on a rack for 10 minutes before serving.
- Devour.
Notes
Cookie bake times will greatly vary by ovens. Instead of taking them out at a certain time, look for a consistency where the cookie has risen and is soft to the touch, but does not feel wet and spongy underneath the surface. For the best consistency, bake your cookies in two batches, as you will learn from the first batch if you need more or less time for the second. And remember, all cookies continue to cook when after they are taken out of the oven. So when in doubt, take your cookies out a minute early!
Leave a comment and rate this recipe!
these cookies were amazing…
★★★★★
Hi Venetta. So happy you enjoyed these!
Hello,
I am thirteen years old and kind of new to baking. This recipe looks really good except I am allergic to eggs. Could you give me a good substitute for it? Would a mashed banana be okay?
Thank you so much!
New baker
Hi! I’m so happy you are baking and that you found our site 🙂 You can swap out the eggs for a flax egg! 1 egg = 1 Tablespoon ground flaxseed meal + 3 Tablespoons water. Stir the flaxseed meal and the water together and let it sit for 10 minutes until it congeals!
Tried this recipe before and didn’t turn out great. Made them again today turned out perfect!! I let butter out at room temp which I think which is why they were better. Also levelling off dry ingredients.
Thank you!
★★★★★
I should have written this review a long time ago!! I found this recipe probably two years ago and I make them constantly!! They are amazing!! They are great for bake sales, hostess gifts, everything! Love them – great easy recipe!
Hey Evelyne! That makes me so happy!!! Glad you’ve enjoyed these 🙂
Dear Sarah and Sofi,
Oh my gosh. These cookies are amazing!! I made them for my roommates and they were gone in five seconds! And you are right, the dough is irresistible. Perfect texture, perfect taste. 10/10!! Thank you for this recipe!
★★★★★
Hey Ashley! We are SO happy to hear that you guys liked these cookies! We’re kind of obsessed with them too 🙂