Instructions

1. Melt your white chocolate in the microwave in 30 second increments. Stir in the vanilla powder, then pour over parchment or foil on a sheet pan and spread into a thin layer. Refrigerate until solid, then break into chunks. If you don’t want to do this, you can also just use white chocolate chips.
2. Preheat oven to 350° F. Line a sheet pan with parchment paper.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until light and creamy, about 4 minutes. Add the eggs and root beer extract and mix well.
4. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Add to the mixer and mix until just combined. Fold in the vanilla white chocolate chunks. Scrape down the bowl as needed to make sure it’s mixed evenly.
5. Scoop by the rounded tablespoon onto the prepared sheet pan.
6. Bake until edges are crisp and the tops just barely appear set (no longer wet), about 9 minutes.
7. Let them cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
8. Repeat with remaining cookie dough. Store the cookies in an airtight container at room temperature for several days.