Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 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, granulated sugar, and brown sugar together using an electric mixer. Continue beating for about 3 minutes until the mixture looks pale and fluffy. Add the egg and vanilla extract, mixing again until fully incorporated and smooth.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to remove any lumps. Gradually add the dry ingredients to the wet butter mixture. Mix on low speed just until the flour streaks disappear. Be careful not to over-mix, as this can lead to a tough cookie rather than a delicate, crispy one.
- Gently fold in the white chocolate chips using a spatula so they are evenly distributed throughout the dough. Use a small cookie scoop or a tablespoon to drop rounded balls of dough onto the prepared baking sheets. Space them at least 3 inches apart, as these cookies are designed to spread thin and wide during the baking process.
- Bake for 10 to 12 minutes, or until the edges are deeply golden brown and the centers no longer look wet. For extra crispiness, wait until the golden color moves toward the center of the cookie. Remove from the oven and let the cookies rest on the baking sheet for at least 5 minutes. This “carry-over” cooking time is essential for the cookies to set and become crunchy. Transfer them to a wire rack to cool completely.
- Cook Time: 27 minutes