YIELD: about 20 cookies
TIME: 10 minutes to prepare, 20 minutes inactive, 10 minutes to bake
In a large bowl, cream the butter with the white and brown sugar, with a blender or mixer if you have it, until soft and fluffy.
Add the egg and the vanilla extract. Blend well, until smooth.
In a separate bowl whisk together the flour, cocoa powder, salt, and baking soda.
Gradually blend in the dry ingredients to the wet.
Do not overmix. Mix until just incorporated.
Add the white chocolate chips and fold.
Scoop the dough onto baking sheet lined with parchment paper, using a one tablespoon size spoon.
Leave enough space between the cookies. Make about 20 cookies.
Add some chocolate chips on top if you’d like, to decorate.
You can refrigerate the dough for about 20 minutes before baking for a thicker cookie result. Or if you bake them in two batches, refrigerate the second while you wait for the first to bake.
Bake the cookies at 350° F (175° C) for about 11 minutes. Cookies will still look a little undercooked and soft. Let them cool and they will harden.