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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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adapted from Gourmet magazine by a member of the University of Michigan Law School Culinary Club Ingredients:
2 1/2 cups all-purpose flour |
1 cup cocoa powder |
1 1/2 teaspoons baking soda |
1 1/2 teaspoons salt |
1 cup unsalted butter, melted and cooled slightly |
1 1/2 cups packed light brown sugar |
1 cup granulated sugar |
2 large eggs |
1 1/2 teaspoons vanilla |
2 1/2 cups white chocolate chips (16 ounces) |
Directions:
1. Preheat oven to 375°F
2. Whisk together flour, cocoa powder, baking soda, and salt in a small bowl.
3. Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes.
4. Beat eggs lightly and add them to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla.
5. Reduce speed to low and mix in flour mixture until just blended.
6. Stir in chips.
7. Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart. Flatten mounds into 3-inch rounds using moistened palm of your hand.
8. Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.
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