Ingredients
Wet Ingredients
- 1 cup (227 g) unsalted butter, softened
- 1 cup (200 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 2¾ cups (345 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 teaspoon cornstarch (optional but recommended)
Mix-ins
- 2 cups (340 g) premium white chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2.
Cream the softened butter, brown sugar, and granulated sugar together for 3–4 minutes until pale and fluffy.
3.
Beat in the eggs one at a time.
Mix in the vanilla extract.
4.
In another bowl whisk together the flour, baking soda, baking powder, salt and cornstarch.
5.
Gradually mix the dry ingredients into the wet ingredients just until combined.
Do not overmix.
6.
Fold in the white chocolate chips using a rubber spatula.
7.
Scoop approximately 3 tablespoons of dough for each cookie.
Reserve a few chocolate chips to press onto the tops.
8.
Refrigerate the dough for 30–60 minutes.
9.
Bake for 11–13 minutes until the edges are lightly golden while the centers remain soft.
10.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
✔ Use room-temperature butter.
✔ Measure flour using the spoon-and-level method.
✔ Chill the dough for thicker cookies.
✔ Press extra chocolate chips onto each dough ball before baking.
✔ Remove cookies while the centers still look slightly underbaked.
✔ Let the cookies finish baking on the hot baking sheet.
✔ Sprinkle flaky sea salt immediately after baking for extra flavor.
- Prep Time: 20 Minutes
- Cook Time: 12 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian