# What You Need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1/2 cup Dutch-process cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
05 - 3/4 cup unsalted butter, softened
06 - 1 cup dark brown sugar, packed
07 - 1/2 cup granulated sugar
08 - 2 large eggs, room temperature
09 - 2 teaspoons pure vanilla extract
10 - 1/2 teaspoon almond extract
→ Mix-Ins
11 - 1 1/4 cups dark chocolate chunks or chips, 70% cocoa
12 - 1/2 cup whole milk
13 - 1/2 cup white chocolate chips
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
03 - In a large mixing bowl, beat softened butter with brown and granulated sugars until creamy and light, approximately 2 to 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extracts until fully combined.
05 - With mixer on low speed, alternate adding dry ingredients and milk in two additions, beginning and ending with the dry mixture. Mix until just combined without overmixing.
06 - Gently fold in dark chocolate chunks and white chocolate chips using a spatula.
07 - Scoop dough using approximately 2 tablespoons per cookie onto prepared baking sheets, spacing cookies 2 inches apart.
08 - Bake for 11 to 13 minutes, until edges are set but centers appear slightly soft and puffy.
09 - Remove from oven and allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack for complete cooling.
