This cookie is delicious. That's all I need to say, really. I used white chocolate for something a little different. Lots of butter. They're so good.
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter (2 sticks), room temperature
1 1/4 cups packed dark-brown sugar
1 tablespoon vanilla extract
8 ounces white chocolate, chopped into 1/4 inch pieces
Preheat oven to 350 degrees, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a medium bowl, whisk together the flour, baking soda and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Beat in the eggs and the vanilla until combined. With the mixer on low, add the flour mixture in two batches, beating until just combined. Stir in the white chocolate.
Drop two tablespoons of dough at a time about two inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until light golden brown around the edges, about 15 minutes. Let cookies cool on sheets for two minutes, then transfer parchment and cookies to a wire rack to cool