Soft, chewy cookies with a vibrant pink hue and creamy white chocolate chips, ideal for festive occasions or a sweet daily treat.
# Components:
→ Dry Ingredients
01 - 2 ½ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
→ Wet Ingredients
05 - 1 cup unsalted butter, softened
06 - 1 ½ cups granulated sugar
07 - 1 large egg
08 - 2 teaspoons vanilla extract
09 - 2 teaspoons pink gel food coloring
→ Add-Ins
10 - 1 cup white chocolate chips
# Directions:
01 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside for later use.
02 - Using a hand or stand mixer, beat softened butter and granulated sugar on medium-high speed until pale and fluffy, approximately 2-3 minutes.
03 - Beat in egg and vanilla extract until fully incorporated. Add pink gel food coloring and mix until uniform color is achieved throughout batter.
04 - Gradually add dry ingredient mixture to wet ingredients on low speed, mixing just until flour disappears. Avoid overmixing to prevent tough cookies.
05 - Gently fold white chocolate chips into dough using a spatula, ensuring even distribution without deflating the mixture.
06 - Cover bowl tightly with plastic wrap and refrigerate for 30 minutes. Chilling prevents excessive spreading during baking and enhances flavor development.
07 - Preheat oven to 350°F. Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
08 - Scoop tablespoon-sized portions of dough and roll into balls. Place 2 inches apart on prepared baking sheets to allow for spreading.
09 - Bake for 10-12 minutes until edges are set but centers appear slightly soft. Remove when cookies look slightly underbaked for optimal chewy texture.
10 - Let cookies rest on baking sheets for 5 minutes to set, then transfer to wire rack. Cool completely before storing or serving.
