White Chocolate Drop Cookies

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Optional: Use a silicone mat for easy cleanup.

2. 2

   Whisk together flour, sugar, brown sugar, baking soda, and salt in a medium bowl.

   Tip: Aim for well combined, but don't overmix.

3. 3

   Cream together butter and sugars in a large bowl until light and fluffy.

   Tip: Use an electric mixer for a quick process.

4. 4

   Beat in eggs one at a time, followed by vanilla extract.

   Tip: Stop when combined, don't overmix.

5. 5

   Gradually mix in dry ingredients until just combined, being careful not to overmix.

   Tip: Use a rubber spatula for a gentle fold.

6. 6

   Stir in white chocolate chunks until evenly distributed.

   Tip: Don't overmix, you want a chunky cookie.

7. 7

   Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie.

   Tip: Use a cookie scoop for uniform cookies.

8. 8

   Bake for 10-12 minutes, or until edges are lightly golden.

   Tip: Keep an eye on them, they can go from perfectly cooked to burnt quickly.

9. 9

   Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

   Tip: Don't skip this step, cookies need time to set.

10. 10

    Enjoy your freshly baked white chocolate drop cookies!

    Tip: Store in an airtight container for up to 5 days.