- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1/2 cup unsweetened cocoa powder
- 3/4 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 cup white chocolate chips
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.
In the bowl of a stand mixer or a large mixing bowl with a hand-held electric mixer, cream together the butter, brown sugar, and white sugar until light and fluffy. Add the egg and beat to combine.
In a separate bowl, sift the cocoa, flour, baking soda, and baking powder. Gradually beat the flour mixture into the creamed mixture until fully incorporated. Fold in the white chocolate chips by hand with a spatula.
Using a spring-loaded ice cream scoop or a spoon, drop rounds of dough onto the prepared cookie sheets. Bake 8-10 minutes, until puffy but still soft, being careful not to over-bake. Allow to cook on baking sheet for 5 minutes before removing to a wire rack to cool completely.