Ingredients
1 cup butter, creamed
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2/3 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
16 ounces white chocolate, chopped
Preparation
Preheat oven to 375°F.
In a medium bowl, whisk together the creamed butter and sugar well, then add the eggs and vanilla extract. Set aside. Sift together the flour, cocoa powder, baking soda and salt, then add to the butter mixture in thirds, mixing well between each addition. Finally, add the chopped white chocolate.
Using heaping tablespoonfuls, drop cookie dough onto an un-greased baking sheet, leaving approximately 2 inches between the cookies and the edge of the pan. Press down slightly to ensure an even thickness.
Bake for 8-10 minutes, or until cookie edges become crisp and white chocolate begins to turn golden brown. Let cool for 5-10 minutes on sheet, then transfer to a wire rack to finish cooling.
