I’m just going to admit right now that I consider myself a cookie connoisseur. Of all the many things I bake, I actually don’t have an endless stash of cookie recipes. I only have a handful of ones that I love, and I am still working on perfecting others. I’m very particular about the cookies I bake but oh how I love a good cookie. I really like cookies that are soft and chewy with a slight crisp on the outside and amazing flavor. I will bake the same cookie recipe an endless amount of times until I achieve what I consider to be the perfect cookie. Now, I don’t know that I would ever claim that I have the perfect cookie recipe as each one of us has our own opinions on what we think is an ideal cookie. These cookies though are ones that I consider a great cookie to have in your cookie repertoire.
I’ve been making these cookies for over 5 years now and it’s definitely one I know is a great cookie for taking to share at parties and for gifting as it’s guaranteed to be a crowd pleaser. The chocolate in this cookie comes from using a great cocoa powder, mixed with your favorite brand of white chocolate chips or chopped white chocolate chunks such as Callebaut or Guittard. I’ve used both, and they are equally yummy. I also like to under-bake the cookie a bit so it has that soft brownie texture but also a nice crunch when you initially bite into the cookie. And of course it needs to be eaten immediately to take advantage of the warm, oozing white chocolate that just melts in your mouth. Ok, salivating yet? Time to make the cookies!
As with every recipe, begin first with pre-heating your oven to 350 degrees. Read through the recipe and have all of your ingredients measured out and ready to go. Prepare baking sheets with parchment paper and make sure to have your butter and eggs at room temperature. In a large bowl, whisk together the flour, baking soda, baking powder and the salt. Set aside. In the bowl of an electric stand mixer, mix the butter and both sugars together until light and fluffy.
Add the eggs one at a time, scrape down the bowl after each addition to make sure the eggs are well incorporated into the batter. Add the 2 teaspoons of vanilla.
Add the cocoa powder and mix until well blended, about 1 minute.
Slowly add the flour mixture and mix on low speed until there are no traces of flour. Remove the bowl from the stand mixer and add the white chopped chocolate or white chocolate chips, whichever you prefer or have on hand, and fold with a large spatula until well blended.
Scoop the dough onto a parchment lined baking sheet using a medium ice cream scoop or a rounded tablespoon and space them at least two inches apart. Bake for exactly 10 minutes for a slightly under-baked cookie.
Remove from the oven and let them cool slightly on the pan, then transfer to a wire rack and cool completely. Enjoy!