Chewy Chocolate White Chocolate Chunk Cookies

1 1/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2/3 c. dutch-process cocoa powder*
1/2 c. unsalted butter, at room temperature, cubed
1/2 c. white sugar
1/2 c. dark brown sugar
1 1/2 tsp. vanilla extract
1/3 c. milk
1 1/2 c. coarsely chopped white chocolate (about 6 oz.)

*Substituting all-natural cocoa powder is not recommended.

Preheat oven to 325°F. Line two baking sheets with parchment paper.

In a medium bowl combine flour, baking powder, salt, and cocoa powder. Whisk together and set aside. In the bowl of an electric mixer, beat butter on medium-high speed until light and fluffy. Add sugars and cream and continue to beat on medium-high speed. Add vanilla extract and mix well. Add half of the flour mixture, beating on low speed just until incorporated. Add milk and mix until combined. Add remaining flour mixture and beat on low speed just until dry ingredients have been mixed in. Gently fold in chopped white chocolate with a rubber spatula. Chill dough in refrigerator for 15 minutes.

Scoop dough onto prepared cookie sheets using a medium-sized cookie dough scoop (about 3 tbsp. of dough), pressing down slightly. Bake for 18 to 20 minutes, rotating pans top to bottom and front to back halfway through baking. Let cookies cool completely on baking sheets. Store in an airtight container. Makes 12 to 14 cookies.