Notes
Ingredients
- 2 1/4 cups (280g) all-purpose flour
- 3/4 cup (65g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 3/4 cup (150g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups (340g) white chocolate chips, divided
- Whisk flour, cocoa powder, baking soda, and salt in a bowl. Set aside.
- Beat butter, granulated sugar, and brown sugar until light and fluffy, 2 to 3 minutes.
- Beat in eggs one at a time, then vanilla.
- Add the dry ingredients and mix just until combined. Fold in most of the white chocolate chips, reserving a small handful.
- Cover and refrigerate the dough for at least 30 minutes, up to 24 hours.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- Scoop chilled dough into balls, spacing a few inches apart. Press a few reserved chips onto the tops.
- Bake 10 to 12 minutes, until edges look set but centers still look slightly underdone.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.