Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups high-quality white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats. In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar together using a hand mixer or stand mixer. Cream the mixture on medium-high speed for about 2 to 3 minutes until it looks pale and fluffy. Add the egg and vanilla extract, then beat again until fully combined, scraping down the sides of the bowl as needed.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Turn your mixer to low speed and gradually add the dry ingredients to the wet ingredients. Mix just until the white streaks of flour disappear; do not overmix, as this can make the cookies tough. Fold in the white chocolate chips by hand using a spatula to ensure they are evenly distributed throughout the dough.
- Scoop rounded tablespoons of dough (about 1.5 tablespoons per cookie) and place them onto the prepared baking sheets, spacing them 2 inches apart. Bake for 9 to 11 minutes, or until the edges are just barely golden brown but the centers still look slightly soft and underdone. Remove the sheets from the oven and let the cookies rest on the hot pan for 5 minutes to set. Transfer them to a wire rack to cool completely.
- Cook Time: 25 minutes