Recipe Courtesy of The Barefoot Contessa, Ina Garten
Recipe goes like this:
2 sticks unsalted butter at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs at room temperature
2/3 cup good unsweetened cocoa powder(I like dark chocolate)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 pounds good white chocolate chips
Preheat oven to 350 degrees.
Cream butter and two sugar until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the white chocolate chips.
Drop the dough on a baking sheet, covered in parchment paper, in rounded scoops. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
My advice on this one:
Follow the recipe exactly as it says. Unsalted butter, room temp. items and all. The details really do make the difference.