After trying MANY chocolate cookie recipes, I came up with this. It’s the quickest, easiest, and best-tasting version I’ve made so far. Enjoy!
1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar
3/4 cup white sugar
2 tsp vanilla
2 large eggs
2 cups flour
3/4 cup cocoa powder
1 tsp baking soda
½ tsp salt
1 cup white chocolate chips
1 cup semi-sweet chocolate chips
Preheat oven to 375̊ F, convection bake. (If you don’t have a convection oven, lower the temperature to 360̊ F.)
In a large bowl, cream together 2 sticks softened butter, 1 cup light brown sugar, and 3/4 cup white sugar.
Stir in 2 tsp vanilla and 2 eggs.
Add 3/4 cup cocoa. Mix until there are no lumps and the mixture is somewhat fluffy.
Add 2 cups flour, 1 tsp baking soda, and ½ tsp salt. Mix until the dough is completely smooth.
Stir in 1 cup white chocolate chips and 1 cup semi-sweet chocolate chips.
Drop cookies on an ungreased cookie sheet (about 15 to a jelly-roll pan, or 12 if you prefer larger cookies). They tend to come out prettier if you press each lump of dough down a little on top.
Bake at 375̊ F for 13 minutes (add 2-3 minutes for larger cookies). Do not overbake! When they’re finished cooking, and you take the pan out of the oven, let them sit for 4 minutes before removing the cookies to a cooling rack (otherwise these cookies tend to fall apart).
This recipe makes about 45 small cookies or 36 larger cookies.