Ingredients
Scale
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup high-quality white chocolate chips
Instructions
- Step 1: Preparation – Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This ensures your cookies do not stick and helps them brown evenly on the bottom. Set these aside so they are ready for the dough.
- Step 2: Mix Wet Ingredients – In a large mixing bowl, beat the softened butter, white sugar, and brown sugar together until the mixture is light and fluffy. You can use a hand mixer or a sturdy spatula. Add the egg and vanilla extract, then continue beating until the mixture is smooth and well-combined. Ensure there are no large lumps of butter remaining.
- Step 3: Combine Dry Ingredients – Add the flour, baking soda, and salt directly into the same bowl with the wet ingredients. Slowly stir the mixture until a soft dough forms. Do not overmix the dough, as this can make the cookies tough. Once the flour is just incorporated, fold in the white chocolate chips using a spatula.
- Step 4: Scoop and Bake – Use a cookie scoop or a tablespoon to form balls of dough, roughly 1.5 tablespoons each. Place them on the prepared baking sheets about 2 inches apart. Bake for 9 to 11 minutes. The edges should be lightly golden, but the centers should still look slightly soft. They will firm up as they cool.
- Step 5: Cooling – Let the cookies rest on the baking sheet for at least 5 minutes before transferring them to a wire rack. This “carry-over” cooking time is essential for achieving that perfect chewy texture. Enjoy them warm or store them for later.
- Cook Time: 20 minutes