1-First Step: Mise en Place Measure all ingredients accurately. Soften butter at room temperature for 30-60 minutes; it should dent when pressed but hold shape. Chop white chocolate chips if large for even distribution. Whisk dry ingredients in a bowl: 2 1/4 cups flour, 1 tsp baking soda, 1 tsp salt. Set aside.

2-Second Step: Cream Butter and Sugars Use a stand mixer or hand beaters on medium speed. Beat 1 cup softened butter, 3/4 cup white sugar, and 3/4 cup brown sugar for 2-3 minutes until light and fluffy. Scrape bowl sides often. This step traps air for tender cookies.

3-Third Step: Add Wet Ingredients Beat in 1 tsp vanilla extract. Add eggs one at a time, beating well after each (about 1 minute). Mixture may look curdled; thats normal. It emulsifies during mixing.

4-Fourth Step: Combine Dry and Wet Reduce speed to low. Gradually add dry mix in three parts, mixing just until combined. Avoid overmixing to prevent tough cookies. Dough will be thick and sticky.

5-Fifth Step: Fold in Chips Gently stir in 2 cups white chocolate chips by hand with a spatula. Use a sturdy spoon for even coating. Cover dough and chill 30 minutes if time allows; it firms up for thicker cookies.

6-Sixth Step: Scoop and Bake Preheat oven to 375°F (190°C). Scoop 2-tablespoon mounds, place 2 inches apart on sheets. Bake 9-11 minutes until edges golden, centers soft. For crispier edges, chill dough first. Rotate sheets midway.

7-Final Step: Cool and Serve Cool on sheets 5 minutes; they firm up. Transfer to wire racks. Enjoy warm or store. Pair with milk or vanilla ice cream for sundaes. See a similar take on soft and chewy white chocolate chip cookies.