1cup(227g)unsalted butter, (2 sticks) room temperature
1cup(220g)brown sugar
½cup(100g)white sugar
1(1)egg , large, room temperature
1(1)egg yolk, room temperature
1tsp(1tsp)vanilla extract
2cups(250g)flour
½tsp(0.5tsp)baking powder
½tsp(0.5tsp)baking soda
¼(¼)kosher salt
11oz.(11oz.)white chocolate chips, Ghirardelli
Instructions
Line 2 baking sheets with parchment paper and gather the ingredients.
In the bowl of an electric mixer fitted with the paddle attachment, add the 1 cup butter, 1 cup brown sugar, and ½ cup white sugar and mix on low-medium until smooth, about 1 minute. Add in the whole egg, the yolk, and the 1 tsp vanilla, and mix.
Turn the mixer off and add in the 2 cups flour, ½ tsp baking powder, ½ tsp baking soda and 1/4tsp salt. Turn the mixer on low moving up to medium speed as the dry ingredients incorporate into the wet.
When an evenly mixed dough forms, stop the mixer and stir in the white chocolate chunks in by hand so as not to break them up. Save a handful to add to the tops of the cookies before baking.
Using an ice cream scoop or a large spoon, scoop out evenly sized balls and place them on the baking sheet. You want them to be taller rather than wider. They can also be close to each other here because they are just going in the freezer to chill before baking. Add a couple of the reserved white chocolate chips to the tops of each piece.
Chill the dough for an hour or up to overnight.
Preheat your oven to 350° F and separate the dough balls on two different baking sheets lined with parchment paper. Make sure they are 1-2 inches apart to allow for spreading. You can bake about 8 per tray.
Bake for 18-20 minutes until golden brown and crispy. I like to tap the cookies on my counter when I take them out of the oven to flatten them out a bit to make them even crispier!
Stir in white chocolate chips by hand. You’ll want to make sure you don’t use the mixer to stir in the white chocolate chips into the cookie dough to prevent them from breaking.
Save some for topping. It’s always a good idea to save some chocolate chips or whatever mix-ins you have to place on top before baking to make a great presentation.
Make them taller instead of wider. These cookies bake up best when the scooped cookie dough is taller rather than wide.
Don’t have a cookie scoop? Use a large spoon or small ice cream scoop to try and keep them the same size.
Tap on the counter. The best way to get a more flat and crispy cookies is to tap them on the counter while they are still soft to settle any trapped air thats inside.