Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) sea salt
  • 8 oz (225g) white chocolate bar, coarsely chopped into chunks

Instructions:

  1. Cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy.
  2. Add the egg and vanilla extract, beating until the batter is smooth and well-blended.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt.
  4. Gradually add the flour mixture to the wet ingredients on low speed, mixing only until the streaks of flour disappear.
  5. Fold in the chopped white chocolate chunks by hand using a spatula.
  6. Optional: Chill the scooped dough balls in the refrigerator for 30 minutes to prevent spreading and ensure thicker cookies.
  7. Scoop rounded tablespoons of dough onto parchment-lined baking sheets, spacing them 2 inches apart.
  8. Bake at 350°F (175°C) for 9-11 minutes until edges are golden brown.
  9. Remove from oven and allow cookies to firm up on the hot pan before transferring to a wire cooling rack.