Directions 10 steps | 82 Minutes
Measure and prep all ingredients.
In a medium bowl, whisk together the cocoa powder, flour, baking soda and kosher salt.
In the bowl of a standing mixer fitted with the paddle attachment or with an electric hand mixer, beat the butter, granulated sugar and dark brown sugar together on medium speed until light and fluffy.
Beat in the egg, egg yolk and vanilla until combined.
Slowly add the flour mixture on low speed until just combined.
Fold in the white chocolate chips. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour.
Preheat the oven to 350°F and line two sheet pans with parchment paper. Use a cookie scoop or a tablespoon to portion cookie dough onto the baking sheet, spaced two inches apart.
Bake the cookies until set around the edges and the middle is still soft, about 10-12 minutes, rotating the trays halfway through.
Let the cookies set on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature with a cup of cold milk. Enjoy!
- Be sure to use Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe.
- Good quality white chocolate chips really make the difference. Try and source white chocolate made with cocoa butter.