Source: the Ghirardelli Classic White Chips bag

1 1/4 cups (2 1/2 sticks) butter, at room temperature
2 cusp granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/4 cups Ghirardelli premium unsweetened cocoa
1 teaspoon baking powder
2 cups Ghirardelli classic white chips

Preheat oven to 300 degrees F.

In bowl of electric mixer, beat butter with sugar at medium speed until creamy. Add eggs, beating at low speed until combined. Add vanilla. Add flour, unsweetened cocoa and baking powder to creamed mixture and fold until combined. Fold in white chips. Roll into 1-inch balls and place on a baking sheet. Allow 3 inches between cookies. Bake for 16 to 18 minutes. Let cool 10 minutes before removing from baking sheets.

Makes 3 1/2 dozen cookies.