Ingredients
Equipment
Method
- In a large bowl, use an electric mixer to beat the softened butter, white sugar, brown sugar, vanilla, and salt together until the mixture is light and fluffy, about 2 to 3 minutes.1/2 cup unsalted butter, 1/2 cup white sugar, 1/2 cup brown sugar, 1/2 teaspoon vanilla extract or vanilla paste, 1/2 teaspoon kosher salt
- Add the whole egg and the extra egg yolk, mixing until they are fully incorporated.1 large egg, 1 large egg yolk
- Add the all-purpose flour, black cocoa powder, and baking soda to the bowl. Mix on low speed until a soft, dark dough just comes together.1 cup plus 2 tablespoons all-purpose flour, 1/2 cup black cocoa powder, 1/2 teaspoon baking soda
- Add the white chocolate chips and mix until they are evenly distributed throughout the dough.1 cup white chocolate chips
- Wrap the cookie dough tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- When ready to bake, preheat your oven to 350°F (190°C). Line a baking sheet with parchment paper.
- Divide the chilled dough into 12 equal portions (about 60 grams each) and roll them into balls. If using, press extra chopped white chocolate into the tops of each dough ball.extra white chocolate, chopped
- Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between each for spreading.
- Bake for 13 to 14 minutes, until the cookies have spread and the centers no longer look wet and shiny.
- Carefully lift the baking sheet and bang it on the counter once or twice to deflate the cookies slightly, which creates a chewier center.
- Let the cookies cool completely on the baking sheet before serving.
Notes
The 2-hour (or overnight) chill time is crucial for preventing excessive spread and achieving a thick, chewy texture. Do not skip this step. Banging the pan after baking creates a chewier center and a more textured surface.