# What You’ll Need:
→ Dry Ingredients
01 - 160 g all-purpose flour
02 - 50 g unsweetened cocoa powder
03 - 0.5 teaspoon baking soda
04 - 0.25 teaspoon salt
→ Wet Ingredients
05 - 115 g unsalted butter, softened
06 - 150 g granulated sugar
07 - 50 g packed brown sugar
08 - 1 large egg
09 - 1 teaspoon vanilla extract
→ Decoration
10 - 115 g white chocolate, chopped or white chocolate chips
# How to Make It:
01 - Preheat oven to 175°C. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 2–3 minutes.
04 - Add egg and vanilla extract to the butter mixture. Beat until fully blended.
05 - Gradually mix the dry ingredients into the wet mixture until just combined. Avoid overmixing.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Arrange them 5 cm apart on the prepared baking sheets.
07 - Flatten each dough ball slightly with your palm or the bottom of a glass. Bake for 10–12 minutes, until the edges are set and centers look slightly soft.
08 - Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
09 - While cookies cool, melt white chocolate in a microwave-safe bowl using 20-second bursts, stirring between each heating, until smooth.
10 - Transfer melted white chocolate to a piping bag or small zip-top bag with a snipped corner. Pipe three concentric circles on each cookie, then use a toothpick to drag lines from the center outward, creating a spiderweb pattern. Repeat for all cookies and allow chocolate to set before serving.
