Instructions: In a large bowl with a wooden spoon or in a Kitchen Aid mixer, cream butter with the sugars until fluffy. One at a time, with the mixer running, add vanilla, salt, cocoa powder, baking soda, and finally the egg. Slowly add flour and then white chocolate. Cover the bowl and refrigerate until firm, 4 hours to overnight.

Preheat oven to 325 degrees. Lightly grease 2 baking sheets. Using 2 to 3 tablespoons of batter for each cookie, shape into a rough ball. Place on baking sheet, with at least 4 inches of space in between the balls and away from the corners of the pan.

Bake in the center of the oven, one pan at a time, 12 to 14 minutes. Cool on pan for 2 minutes, then transfer with a metal spatula to a layer of paper towels on a metal cooling rack. After a few minutes, slide from the paper towel onto the rack to cool completely.

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