Ingredients:

  • 1 cup (226g) Unsalted Butter, softened
  • ¾ cup (150g) Granulated Sugar
  • ¾ cup (150g) Packed Light Brown Sugar
  • 2 Large Eggs
  • 1 teaspoon Pure Vanilla Extract (5ml)
  • 1 ¾ cups (220g) All-Purpose Flour
  • ¾ cup (75g) Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda (5g)
  • ½ teaspoon Salt (2.5g)
  • 1 cup (170g) White Chocolate Chips

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Gently fold in the white chocolate chips.
  6. Cover the dough and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much during baking.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  9. Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft. (Slightly underbaked is key for fudgy cookies!)
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.