Preheat Oven to 350 degrees
Line baking sheets with parchment or silicone baking mat
Makes between 20-28 cookies depending on the size you choose
2 1/4 cups of Unbleached All-Purpose Flour
1 tsp baking soda
1 tsp salt
1 cup butter (room temperature but firm)
1 cup packed brown sugar
1/2 cup granulated sugar
1 tsp vanilla
1/2 cup cocoa powder (Natural, Unsweetened)
1 cup white chocolate chips
3/4 cup bittersweet chocolate chips
In a medium bowl, mix together the flour, baking soda and salt and set aside.
In a large bowl, beat together the butter and sugars until creamy. Beat in the eggs one at a time until incorporated. Add in the vanilla and mix. Beat in the cocoa powder until just mixed. Add the flour/baking soda/salt mixture slowly and continue to beat on a low speed until you have a thick cookie batter. With a mixing spoon, fold in the bittersweet and white chocolate chips.
Using a 1/4 cup ice cream scoop or 1/4 cup measuring cup, portion out the dough on to the pre-lined baking sheets. Flatten the dough mounds a little bit with your finger tips. Make sure to leave ample space between your cookies because they will spread while they're baking.
Bake 10-12 minutes or until a little crispy around the edges. Remove from oven and place baking sheets on cooling racks for 5 minutes. Transfer the cookies to the wire rack to cool completely.
*Note: If you like your cookies crispier, allow them to bake a few minutes longer. These are instructions for gooier, chewier cookies.