White Chocolate Rolled Cookies

Instructions

1. 1

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

   Tip: Use a dark baking sheet for a crisper cookie.

2. 2

   Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.

   Tip: Use a digital scale for accurate measurements.

3. 3

   In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time.

   Tip: Use room temperature ingredients for a better texture.

4. 4

   Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Be careful not to burn the white chocolate.

5. 5

   Gradually mix the dry ingredients into the wet ingredients until just combined. Stir in the vanilla extract.

   Tip: Be careful not to overmix.

6. 6

   Gradually roll the dough into balls, about 1 inch in diameter. Place the balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

   Tip: Use a fork to create a crisscross pattern on the surface of the cookies.

7. 7

   Bake for 15-18 minutes, or until the edges are lightly golden.

   Tip: Don't overbake, as the cookies will continue to cook on the baking sheet.

8. 8

   Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.

   Tip: Transfer the cookies to a wire rack to cool completely.

9. 9

   If desired, roll the cookies in confectioners' sugar while still warm. If desired, sprinkle with chopped nuts or sea salt.

   Tip: This will add extra flavor and texture to the cookies.