Double Chocolate White Chip Cookies
I like using a mixture of both white and dark chips.
10 oz unsalted butter, at room temperature
natural style unsweetened cocoa powder**
change to 1/4 teaspoon if using salted butter
white chips or use a mixture of white and dark chips
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 1/2 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.
For best results, use "natural" style cocoa as opposed to Dutch process. The acidity in the cocoa powder works with the neutral baking soda.