Soft Cocoa Cookies

adapted from Gourmet magazine by a member of the University of Michigan Law School Culinary Club

• Ready In: 40 mins
• Serves: 28
• Yields: 28 4 1/2 inch cookies

Ingredients

• 2 1⁄2 cups all-purpose flour
• 1  cup cocoa powder
• 1 1⁄2 teaspoons baking soda
• 1 1⁄2 teaspoons salt
• 1  cup unsalted butter, melted and cooled slightly
• 1 1⁄2 cups  packed light brown sugar
• 1  cup granulated sugar
• 2  large eggs
• 1 1⁄2 teaspoons vanilla
• 2 1⁄2 cups white chocolate chips (16 ounces)

Directions

1. Preheat oven to 375°F
2. Whisk together flour, cocoa powder, baking soda, and salt in a small bowl.
3. Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes.
4. Beat eggs lightly and add them to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla.
5. Reduce speed to low and mix in flour mixture until just blended.
6. Stir in chips.
7. Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart. Flatten mounds into 3-inch rounds using moistened palm of your hand.
8. Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.