While still warm, these cookies are crisp on the outside and chewy on the inside. As they cool, they become crisp all the way through.
Recipe information
Yield
makes about 2 dozen
Ingredients
Preparation
Step 1
Preheat the oven to 350°F, 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.
Step 2
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, 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 egg and the vanilla until combined. With the mixer on low speed, add the flour mixture in two batches, beating until just combined. Stir in the white chocolate.
Step 3
Drop 2 tablespoons of dough at a time about 2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until lightly golden brown around the edges, about 15 minutes. Let cookies cool on sheets for 2 minutes, then transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 4 days.
