# What You Need:
→ 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
# Steps:
01 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
02 - In a large bowl, use a hand mixer or stand mixer to cream the softened butter and sugar until pale and fluffy, approximately 2 to 3 minutes.
03 - Beat in the egg and vanilla extract until well combined. Add the pink gel food coloring and mix until evenly tinted throughout the mixture.
04 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
05 - Gently fold in the white chocolate chips with a rubber spatula using a careful folding motion.
06 - Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to help the cookies hold their shape during baking.
07 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
08 - Scoop tablespoon-sized balls of dough and place them 2 inches apart on the prepared baking sheets.
09 - Bake for 10 to 12 minutes, or until the edges are set but the centers remain soft. The cookies may appear slightly underbaked; they will firm up as they cool.
10 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.
