# Ingredient List:
→ Dry Ingredients
01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1 cup unsalted butter, softened
06 - 1 1/2 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 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
02 - In a large bowl, use an electric mixer to cream 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 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 white chocolate chips using a rubber spatula until evenly distributed.
06 - Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to help the cookies maintain their shape during baking.
07 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
08 - Scoop tablespoon-sized portions 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 as they will firm up during cooling.
10 - Cool cookies on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely before serving.
