In a large bowl, combine and beat until fluffy:
8 T butter, at room temperature
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 tsp. vanilla extract
1/2 tsp. salt
Beat in, in order:
1/3 cup unsweetened cocoa powder
1 egg
1/2 tsp. baking soda
Stir in:
1-2 cups flour
12 ounces white chocolate chips, or chopped bar (I like to substitute 6 oz. white for 6 oz. semi-sweet chips)
Cover and refrigerate until firm, 4 hours or overnight.
Preheat oven to 325 degrees. Using 2-3 tablespoons of dough for each cookie, shape the dough into balls and place evenly on cookie sheet. Bake 12-14 minutes. Yields 2 dozen.
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