- 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!
Made these last week and I regret baking only 16 cookies! These cookies were amazing! Crunchy on the outside, soft and chewy on the inside. I put 1/2 cup dark chocolate chunks in the batter and 1/2 cup white chocolate chips on top of the cookies before baking- sooo much more chocolate-y. What I love about this the most was that you don’t have to refrigerate the cookie dough before baking! Thanks for this!
★★★★★
These were gorgeous! I subbed the white chocolate chip for dark chocolate as I prefer the latter. Used slightly more than the recipe called for because well…we love our chocolate. Didn’t have any vanilla on hand, so had to omit that. Used a smaller ice-cream scoop and made 28 nice sized cookies, although more than half were gone within 30 minutes. Thanks for the 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!
★★★★★