Ingredients:

  • 1 cup (227g) Unsalted Butter, softened
  • 3/4 cup (150g) Granulated White Sugar
  • 3/4 cup (165g) Packed Light Brown Sugar
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 2 1/4 cups (270g) All-Purpose Flour, sifted
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoons Ground Cinnamon
  • 1 1/2 cups (255g) Good Quality White Chocolate Chips

Instructions:

  1. Whisk together the flour, baking soda, salt, and cinnamon in a medium bowl. Set aside.
  2. In a large mixer bowl, beat the softened butter, white sugar, and brown sugar together until light and fluffy (about 3-4 minutes). Scrape down the sides.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  4. Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing just until combined. Do not overmix.
  5. Gently fold in the white chocolate chips using a rubber spatula.
  6. Cover the dough and chill in the refrigerator for at least 30 minutes (this is crucial for proper texture).
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop rounded tablespoons of dough, lightly rolling into balls. Place them about 2 inches apart on the prepared sheets.
  9. Bake for 10–12 minutes. The edges should be set and light golden brown, but the centres should still look slightly underbaked.
  10. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.