# What You Need:
→ 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
# Steps:
01 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
02 - In a large bowl, use a hand mixer or stand mixer to cream softened butter and sugar until pale and fluffy, about 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.
04 - Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Do not overmix.
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 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. Cookies may appear slightly underbaked and will firm up as they cool.
10 - Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.
