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Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper. In bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until incorporated. First sift together the cocoa powder, flour, baking soda, and salt and then add to the butter and egg mixture. Mix just until incorporated. Fold in the the white chocolate chips or chunks. Drop the batter onto the prepared baking sheet, using either a 1 1/2 - 2 inch (4-5 cm) ice cream scoop or with a rounded tablespoon. Flatten the rounded mounds of dough slightly with your hands. Bake for approximately 8 - 10 minutes or until the the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before removing the cookies to a wire rack to cool completely. Makes about 20 - 4inch (10 cm) cookies. For Ice Cream Sandwiches: Take two chocolate cookies and place a scoop of pumpkin ice cream between the two cookies. Gently press together and serve. You can serve these sandwiches right away or wrap each sandwich in wax paper and place in the freezer until serving time. They can be made and stored in the freezer for several days. Makes 10 ice cream sandwiches |
Chocolate Cookies: 1/2 cup (113 grams) unsalted butter, room temperature 1/2 cup (110 grams) light brown sugar 1/4 cup (50 grams) white granulated sugar 1 large egg 1 teaspoon pure vanilla extract 1 cup (140 grams) all purpose flour 1/4 cup (30 grams) Dutch-processed cocoa powder 1/2 teaspoon baking powder 1/8 teaspoon salt 1 1/2 cups (250 grams) white chocolate chips or coarsely chopped white chocolate Pumpkin Ice Cream |
