- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1/3 cup unsweetened baking cocoa powder
- 1 cup white chocolate chips
Preheat oven to 350oF. Line baking sheet with silicone baking mat.
In a stand mixer with paddle attachment, beat butter with sugar and brown sugar on medium speed for 2 minutes, or until light and fluffy.
Scrape down the sides of the bowl with a rubber spatula. Add the eggs and vanilla; beat again on medium speed for 1 minute.
Add flour, baking powder, baking soda, salt and cocoa powder. Mix on low speed for 2 minutes, scraping down the sides of the bowl halfway through.
Gently fold in the chocolate chips with the rubber spatula.
Using a 2-tablespoon cookie scoop, place 6 cookies on the baking sheet at a time; leave a 2-inch space between cookies.
Bake cookies for 10-11 minutes or until edges are set. Cool on the pan for 3-4 minutes before removing to a wire rack to cool completely.