Makes about 3 dozen cookies
1 1/2 c. all-purpose flour
2 T. unsweetened cocoa powder
1/2 t. baking soda
1/4 lb. (1 stick) cold unsalted butter, cut into 8 equal pieces
1/2 c. plus 2 T. sugar
1/2 c. plus 2 T. tightly packed light brown sugar
1/2 t. salt
1 t. vanilla extract
1 large egg, at room temperature
1/2 c. white chocolate chips
1/2 c. bittersweet chocolate chips.
Preheat the oven to 350F and place rack in the lower third of the oven.
Combine the flour, cocoa powder, and baking soda in a medium bowl.
Using an electric stand mixer with a paddle attachment, cream the butter on medium speed until pale yellow, about 2 minutes. Scrape when needed. Add the sugar, brown sugar, salt and vanilla. Cream on medium until it is smooth and lump free, about 1 minute. Scrape again.
Add the egg and beat on low for 15 seconds or until fully incorporated. Do not overbeat!
On low speed, add the flour. Beat until just incorporated, 15 to 30 seconds. Add the chocolate chips and mix until incorporated.
Line two baking sheets with parchment paper. Spoon the dough by heaped teaspoons 2 inches apart onto the prepared baking sheets. Bake one sheet at a time for 12 to 15 minutes or until the cookies look dry. Remove the baking sheet and carefully slide the parchment paper onto a work surface. Wait at least 5 minutes before digging in.
TIPS-pay attention when this says to not over mix the flour, as that can start to develop the gluten and make your cookies taste floury. Also, as soon as the cookies look dry, take them out. If they're glistening a little on top, let them cook another minute and keep checking. These cookies overbake quickly but if you catch them at the right time, they are soft and gooey. Delicious!
~Original recipe from The Secrets of Baking by Sherry YardPrint Page