2 or 3 nonstick baking sheets

9 tbsp. unsalted butter, @ room temperature

1/2 c. superfine or granulated sugar

2/3 c. firmly packed brown sugar

1 ex.-lg. egg

1 2/3 c. all-purpose flour

2 1/2 tbsp. unsweetened cocoa

1/2 tsp. baking powder

1/2 tsp. baking soda

Pinch of salt

2/3 c. bittersweet chocolate chips

2/3 c. white chocolate chips (to cut the sugar, substituting walnut pcs.)

Preheat oven to 350 deg. F.

In lg. mixing bowl or bowl of a stand mixer, combine butter & sugars.  Beat w/ wooden spoon or mixer’s whisk attachment til mixture is soft & fluffy.  Set aside.

In  sm.  bowl, break egg & mix w/ fork.  Add egg to mixing bowl.

Set mesh strainer over mixing bowl.  Into strainer, pour flour, cocoa, baking powder, baking soda, & salt.  Gently shake strainer to sift dry ingredients into bowl.  Mix til just combined.

Add both varieties of chocolate chips & til thoroughly combined.

Dip hands in cold water so they are just damp.  Pinch off about 1 tbsp. dough & roll into ball.  Place ball on baking sheet.  Repeat w/ remaining dough, placing balls about 1 1/2″ apart.

Bake 15 min.  Cool on baking sheets 5 min., then transfer to wire rack to cool completely.

Cookies can be stored for up to a week in airtight container.

Makes 24 cookies.

Image via Wikipedia

Image via Wikipedia