Instructions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cookie removal.
2. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
3. Add the eggs one at a time, mixing thoroughly after each addition. Pour in the vanilla extract and mix until fully incorporated, scraping down the sides of the bowl to ensure even mixing.
4. In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
6. Gently fold in the white chocolate chips using a spatula, distributing them evenly throughout the cookie dough.
7. Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
8. Bake in the preheated oven for 10-12 minutes. The cookies should look slightly underbaked in the center, as they will continue to set while cooling.
9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.