Chewy and Buttery Cookies Loaded with White Chocolate!

These white chocolate chip cookies are so easy to make with NO chilling required! They are incredibly soft, chewy, and buttery.

Recipe: https://sugarspunrun.com/white-chocol...

Ingredients
1 cup unsalted butter, softened (226g)
1 ¼ cup light brown sugar, firmly packed (250g)
½ cup granulated sugar (100g)
1 large egg + 1 large egg yolk (room temperature preferred)
1 ½ teaspoon vanilla extract
2 ¾ cups all-purpose flour (350g)
2 teaspoons cornstarch
1 teaspoon baking soda
¾ teaspoon salt
1 ¾ cups white chocolate chips, plus additional for topping (optional) (300g + additional)

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Instructions
00:00 Introduction
00:30 Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
00:33 In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), combine butter and use an electric mixer to beat until light and creamy (about 1 minutes on high speed).
02:09 Add egg, egg yolk, and vanilla extract and stir until well-combined.
03:22 In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt until well-combined.
04:18 With mixer on low-speed, gradually add dry ingredients to wet, stirring until completely combined.
05:12 Fold in white chocolate chips until evenly distributed.
05:53 Drop cookies by 1 ½ tablespoon-sized scoops onto prepared baking sheet, spacing cookies at least 2” (5cm) apart.
06:45 Bake in center rack of 350F (175C) oven for 10-12 minutes, edges should be beginning to turn light golden brown, centers may appear slightly underdone, this is fine! Allow cookies to cool completely on baking sheet before enjoying – they’ll be fragile when warm. If desired, gently press additional chocolate chips into the surface of the cookies within 1 minute of removing from the oven.

Notes
Storing
Store in an airtight container at room temperature for up to 5 days.

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