Chocolate White Chocolate Chocolate Chip Cookies

In a medium size bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy (approximately 2-3 minutes). Turn the mixer speed down to medium, add the egg and vanilla, and beat again until combined.
With the mixer on low, slowly add the flour/cocoa mixture and beat until just combined. Add the white chocolate chips and continue mixing until evenly dispersed. Cover dough and refrigerate for at least 1 hour and up to 3 days.
When you are ready to bake the cookies, preheat oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), roll the dough into balls and place on prepared baking sheet. Bake for 8-10 minutes, or until edges are set and center is no longer shiny. Remove from oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh covered at room temperature up to 1 week. Baked cookies can be frozen, up to 2 months. Rolled cookie dough can be frozen, up to 3 months. Place on baking sheet and add 1-2 minutes to baking time.