Double Chocolate White Chip Cookies
I like using a mixture of both white and dark chips.
Servings 32
Ingredients
- 2 ½ sticks unsalted butter, room temperature (280 grams)
- 2 cups granulated sugar (390 grams)
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 2 cups all-purpose flour (270 grams)
- ¾ cup natural style unsweetened cocoa powder**
- 1 teaspoon baking soda
- 1 teaspoon salt change to ¼ teaspoon if using salted butter
- 2 cups white chips or use a mixture of white and dark chips
Instructions
- Preheat oven to 350 degrees. Line two large baking sheets with parchment paper or regular foil.
- In a large mixing bowl, beat butter with sugar at medium speed until creamy.
- Add eggs, beating at low speed until combined. Add vanilla.
- Thoroughly mix or sift the flour, unsweetened cocoa, baking soda and salt together in a separate bowl.
- Add flour mixture to creamed mixture and stir until combined. Stir in chips.
- Drop tablespoon size mounds of dough onto baking sheets, spacing 2 ½ inches apart.
- Bake one sheet at a time on center rack for 12 minutes or until cookies appear set. Let cool for a few minutes on the baking sheet, then transfer to a wire rack.
Notes
For best results, use "natural" style cocoa as opposed to Dutch process. The acidity in the cocoa powder works with the neutral baking soda.
