To a medium-sized bowl, cream the melted butter with white and brown sugar.
Mix in the eggs or flax eggs and the vanilla extract until you achieve a smooth consistency.
Once all the wet ingredients are combined, add the dry ingredients (flour, cocoa powder, baking soda, salt to the mixture and combine.
Next, add the white baking chips and combine. At this point, you want to line your baking tray with parchment paper and have your oven preheated to 350°F.
Place butter in freezer until the oven is done preheating
Use an ice cream scoop to scoop the batter onto the baking tray. Ensure that each scoop is separated at least 2 inches apart on the baking tray.
Bake for 10-15minutes depending on the texture you prefer. If you prefer your cookie cake moist, then the 10-minute mark should be fine. However, If you want it a little firm, then I recommend the 15mins mark. Just make sure you keep checking your cookies frequently to avoid overbaking or burning them.
Serve with some milk and enjoy!