White Chocolate Slice and Bake Cookies

Instructions

1. 1

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

   Tip: To ensure even baking, use a baking sheet with a non-stick coating.

2. 2

   Whisk together the flour, granulated sugar, brown sugar, salt, baking soda, and tapioca starch in a medium bowl.

   Tip: This helps distribute the dry ingredients evenly.

3. 3

   In a large bowl, cream together the white chocolate chips and unsalted butter until light and fluffy.

   Tip: Scrape down the sides of the bowl occasionally to prevent the chocolate from forming a solid mass.

4. 4

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

   Tip: Make sure to scrape down the sides of the bowl between each addition.

5. 5

   Gradually mix in the dry ingredients until a dough forms.

   Tip: Don't overmix, as this can lead to tough cookies.

6. 6

   Chill the dough for at least 10 minutes to allow the flavors to meld.

   Tip: This helps the cookies retain their shape during baking.

7. 7

   Scoop the dough into balls, about 1.5 cm in diameter. Place the balls onto the prepared baking tray, leaving 2 cm of space between each cookie.

   Tip: Leave space between the cookies to allow for spreading.

8. 8

   Bake for 15-20 minutes, or until the edges are lightly golden.

   Tip: Keep an eye on the cookies during the last 5 minutes of baking, as overcooking can occur quickly.

9. 9

   Remove the cookies from the oven and sprinkle with confectioner's sugar while still warm.

   Tip: This adds a sweet and elegant finish to the cookies.

10. 10

    Sprinkle with flaky sea salt and serve.

    Tip: This adds a touch of sophistication and a nod to the cookies' flavor profile.