White Chocolate Chip Cookies

Ingredients

• 1 cup (222g) salted butter, softened
• 1 cup (246g) packed brown sugar
• 1/2 cup (115g) granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 2 1/4 cups (343g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups (400g) white chocolate chips

Instructions

1. Preheat Oven:

   • Preheat your oven to 350°F (180°C).
   • Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.

2. Cream Butter and Sugars:

   • In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, brown sugar, and granulated sugar for 2 minutes until light and fluffy.

3. Add Egg and Vanilla:

   • Add the egg and vanilla extract, mixing until thoroughly combined.

4. Combine Dry Ingredients:

   • Add the flour, baking soda, and salt to the wet mixture. Mix until the dough comes together.

5. Add White Chocolate Chips:

   • Mix in the white chocolate chips until evenly distributed throughout the dough.

6. Portion the Dough:

   • Use a cookie scoop to portion out the dough. For small cookies, use 1 1/2 tbsp of dough (#50 scoop). For medium cookies, use 3 tbsp of dough. For extra-large, bakery-sized cookies, use 1/3 cup of dough.

7. Bake:

   • Arrange the dough portions on the prepared cookie sheet.
   • Bake at 350°F (180°C) until the cookies have flattened, spread, and are just starting to turn golden brown on the edges.
     • For small cookies, bake 7-9 minutes.
     • For medium cookies, bake 9-11 minutes.
     • For large cookies, bake 11-13 minutes.

8. Cool:

   • Allow the cookies to cool on the pan. This will help finish cooking the insides, so it is okay if the cookies look slightly under-baked when you remove them from the oven.

9. Store:

   • Store in an airtight container on the counter for up to 3 days or in the freezer for up to 3 months.