Inside Out Chocolate Chip Cookies

In a large bowl, melt your butter then set aside to cool for 5ish minutes. Add the brown sugar and granulated sugar and whisk to combine. Whisk well - for about two minutes - until the butter is completely absorbed into the sugars.
Add the egg and vanilla extract and whisk well until combined. Add the baking soda, baking powder and salt and whisk until combined.
Add the flour and dark cocoa powder and fold until almost incorporated and there are only a few streaks of flour remaining. Add the white chocolate chips and fold until evenly incorporated throughout the dough and the streaks of flour are gone.
Cover the dough tightly with plastic wrap and chill in the fridge for at least two hours but up to 24 hours.
Once ready to bake, preheat your oven to 350F and line a baking sheet with parchment paper. Scoop the dough into ¼ cup sized balls (about 75 grams) and space them on the baking sheet 2-3 inches apart.
Bake for 11-13 minutes until the edges are set and the centers are puffed up, then remove from the oven. Let cool for 5 minutes on the pan before pressing the candy eyes into the tops of the cookies (if using).
Transfer to a cooling rack to cool for an additional 15 minutes and enjoy slightly warm, or let cool completely. Store in an airtight container at room temperature.