Ingredients:
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (105 grams) light brown suger
1/4 cup (50 grams) white granulated suger
1 large egg
1 teaspoon pure vanilla extract
1 cup (130 grams) all purpose flour
1/4 cup (30 grams) Dutch-processed cocoa power
1/2 teaspoon baking power
1/8 teaspoon salt
1 1/2 cups (260 grams) white chocolate chips or chunks
Method
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
Method
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until incorporated. First together the cocoa powder, flour, baking powder, and salt and then add to the butter and egg mixture. Mix just until incorporated. Fold in the the chocolate chips.
Using a small ice cream scoop or two spoons, place about 1 1/2 t/s
of batter on the prepared baking sheet, spacing about 2 inches (5 cm) apart.
Bake for approximately 8 - 10 minutes or until the the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely.
Makes about 24 - 3 inch round cookies
