- 1 cup cold butter
- ½ cup sugar
- ¾ cup brown sugar
- 1 egg
- 2 tsp. vanilla
- 1 tsp. baking soda
- ½ tsp.salt
- 2¼ cups flour
- ⅓ cup cocoa
- 1 pkg. white ((vanilla) chocolate chips (I used Guittard))
- Preheat oven to 350º. Line a cookie sheet with a silpat liner or parchment paper.
- In a large mixing bowl mix butter and sugars, just about 30 seconds or so. DO NOT CREAM! You will still have some lumps of butter.
- Add eggs and vanilla and mix just until eggs are incorporated. (You will/should still have a few small lumps of butter.)
- Add flour, salt, baking soda and cocoa. Mix until all blended together. Stir in chocolate chips (the dough will be thick and stiff).
- Roll dough balls by hand, making them slightly larger than normal (about golf ball size). Pat them down slightly after placing them on cookie sheet.
- Bake for about 9 minutes, DO NOT OVER BAKE. They will still look slightly underbaked.
- Remove from cookie sheets and cool on a cooling rack for 5 minutes.
A few notes about this recipe:
1. You really need to make these in an electric mixer, a hand mixer just doesn’t work well with this recipe because the dough is really thick.
2. Absolutely don’t soften your butter before hand, you want it to be cold.
3. Don’t even think about “creaming” the butter and the sugars together, just mix them for about 30 seconds or so. There will still be pebble-sized lumps of butter, but don’t worry because they will be gone by the time you mix in all the other
4. Do not overbake, they will still look slightly underbaked.
5. While you have a batch baking, keep the remaining cookie dough in the fridge until you’re ready to bake the next batch.