- Prep Time: 12 mins
- Cook Time: 12 mins
- Total Time: 24 mins
- Yield: 16 cookies
- Prep Time: 12 mins
- Cook Time: 12 mins
- Total Time: 24 mins
- Yield: 16 cookies
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!
