Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper or a silicone baking mat. Set aside.

In the bowl of a stand mixer with a paddle attachment, cream the butter and both sugars on medium speed until light and fluffy – about 4 minutes.

Add the egg to the butter mixture and mix until incorporated. Stop the mixer and scrape down the sides of the bowl with a spatula.

Add the all-purpose flour, baking soda, and kosher salt to the bowl. Start the mixer on low speed, then increase the speed to medium. Beat until all the dry ingredients are incorporated.

Add the white chocolate chips to the bowl. Turn the mixer on low speed until the chocolate chips disperse throughout the batter.

Use a small cookie scoop to scoop eight cookies onto the sheet pan. Bake for 10-11 minutes or until the edges are lightly golden.

Carefully remove from the oven. Let the cookies cool for a few minutes before transferring to a wire rack.

Repeat with the remaining cookie dough.

Enjoy immediately or store in an airtight container at room temperature.

If you’ve tried this recipe, come back and let us know how it was!