Makes about 3 dozen
Heat oven to 350°F. Sift together flour, cocoa, baking soda and salt; set aside.
Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Once everything is well mixed, stir in your white chocolate chips by hand, making sure they are well incorporated.
Form dough into balls, about 2 tablespoons of batter, rolled, and then tear a ball into 2, and turn the sections so that the ripped part is up, place onto an ungreased cookie sheet about 2 inches apart from one another.
Cook for 5 minutes, rotate pans (front to back and top to bottom if you are using 2 pans at a time). Cook for 5 more minutes. The cookies puff while cooking, and flatten slightly while cooling.
After 10 minutes baking time, take pan out, leave cookies on sheet for 3-5 minutes, then transfer to wire racks to finish cooling. Repeat as necessary until batter is used up, or freeze remaining batter for a different time. Freeze up to 3 months.
