Ingredients:

  • 1 cup (2 sticks or 227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract (10ml)
  • 2 ¼ cups (281g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking soda (5g)
  • 1 teaspoon kosher salt (5g)
  • 2 cups (340g) high-quality white chocolate chips (like Ghirardelli)

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Gently fold in the white chocolate chips until evenly distributed.
  6. Cover the dough and refrigerate for at least 30 minutes (or up to 24 hours).
  7. Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Scoop rounded tablespoons of dough (or use a cookie scoop) onto the prepared baking sheets, leaving about 2 inches between each cookie.
  9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.