In a large mixing bowl, mix together very well:
1 cup softened butter
3/4 c. (packed) light brown sugar
1/2 c. white sugar
1 egg
1 tsp. vanilla extract
Stir in:
1/4 cup powdered cocoa
1 teasp. baking soda
2 cups flour
Mix well. Add whatever types of chocolate chips (and nuts, if you'd like) you prefer. For these, I added:
1 C. semisweet chips
1/2 C. mini semisweet chips
1/2 C. Ghirardelli 60% choc. chips (can't beat them!!!)
1 c. white chocolate chips
Lay dough on plastic wrap or put in a large ziplock bag, flatten out a bit and refrigerate for 2 hours (or more).
Preheat oven to 375 degrees. Place cookie dough (heaping tsp. or small tblsp.) on parchment lined sheets, leaving an inch of space between them.
Bake for 9-10 minutes- do NOT overbake! They'll look pretty soft when you remove them from the oven but they'll firm up as they cool. Slide the parchment onto a countertop and let the cookies cool completely before removing.
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